Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties

Akbulut, Mehmet; Tekçe, Nedim; Çoklar, Hacer

doi:10.1590/1678-4324-2024230582

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 67 • 2024 • https://doi.org/10.1590/1678-4324-2024230582 copy

Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Shalgam juice is a red colored and cloudy traditional fermented beverage produced by lactic acid fermentation of bulgur flour, black carrot, salt, turnip, sourdough, and water. In this study, the usability of grape pomace as a black carrot substitute for the enrichment of shalgam juice with phenolic compounds was investigated. Five different ratios of pomace (0, 25, 50, 75, and 100%) were added to the formulation as a substitute of black carrot and samples were analyzed for pH, acidity, soluble solid content (SSC), color (L*, a*, b*, C*, h, color density, color tone), microbiologically and sensorially during the fermentation to find out the effects of pomace on the progress of the fermentation. The shalgam juice containing only black carrot was used as control. The cloudiness, pH, and brightness of the shalgam juice increased as the pomace ratio increased. The control contained less yeast and mold counts than the pomace containing the shalgam juices. Grape pomace addition did not have an effect on the total mesophilic aerobic and the lactic acid bacteria counts. The sensorial properties of the shalgam juice containing 25% grape pomace were almost the same as the control sample, and as the pomace ratio increased, the shalgam juice samples could not meet the consumer's taste and expectations. In conclusion, when considering microbiological, sensorial and physicochemical properties, 25% grape pomace can be added to formulation before the fermentation as a carrot substitute.

Keywords:
Black carrot; fermented beverage; lactic acid fermentation; waste evaluation; quality parameters

HIGHLIGHTS

Grape pomace addition affected the microbiological characteristics of shalgam juice.

The cloudier shalgam juice were obtained with the addition of grape pomace.

Shalgam juice containing 25% pomace was sensorially similar with traditional shalgam juice.

Sample	Fermentation time (day)	pH	Titratable acidity (g/100 mL)	Turbidity (NTU)	SSC (%)
S1	9	3.14±0.08^hı	0.42±0.07	277.33±104.60	2.07±0.12
	16	3.37±0.07^b-ı	0.37±0.05	258.67±101.30	2.13±0.12
	24	3.23±0.07^d-ı	0.41±0.07	49.03±4.92	2.00±0.00
	30	3.22±0.03^e-ı	0.36±0.04	149.80±86.30	2.07±0.12
	37	3.34±0.09 ^b-ı	0.37±0.04	178.87±109.60	2.03±0.06
	44	3.30±0.11 ^c-ı	0.49±0.02	206.33±112.50	2.07±0.06
	52	3.27±0.16^c-ı	0.45±0.07	186.67±130.10	2.10±0.00
S2	9	3.31±0.07 ^b-ı	0.35±0.04	305.33±41.50	2.00±0.00
	16	3.50±0.03^a-h	0.38±0.04	163.33±20.00	2.00±0.00
	24	3.35±0.03 ^b-ı	0.40±0.09	49.27±23.10	2.00±0.00
	30	3.32±0.14 ^b-ı	0.37±0.04	101.73±57.90	2.03±0.06
	37	3.57±0.09^a-f	0.39±0.07	110.47±59.70	2.00±0.00
	44	3.36±0.15 ^b-ı	0.51±0.10	179.00±42.10	2.07±0.06
	52	3.41±0.11 ^b-ı	0.45±0.08	193.67±78.50	2.03±0.06
S3	9	3.39±0.14 ^b-ı	0.36±0.03	344.30±14.20	1.97±0.06
	16	3.56±0.14 ^a-f	0.34±0.03	248.30±66.30	2.03±0.06
	24	3.28±0.10 ^c-ı	0.47±0.09	77.90±24.70	2.00±0.00
	30	3.27±0.15 ^c-ı	0.47±0.08	181.30±64.70	2.10±0.10
	37	3.41±0.14 ^b-ı	0.51±0.07	154.60±76.10	2.07±0.06
	44	3.20±0.03 ^f-ı	0.63±0.05	261.30±21.10	2.13±0.12
	52	3.17±0.04^ghı	0.59±0.03	258.30±42.40	2.13±0.12
S4	9	3.22±0.13 ^e-ı	0.39±0.09	376.00±66.80	2.13±0.23
	16	3.61±0.19^a-d	0.37±0.07	353.30±79.80	2.20±0.35
	24	3.40±0.15 ^b-ı	0.41±0.09	74.30±33.00	2.13±0.32
	30	3.48±0.13^a-h	0.36±0.05	260.00±88.60	2.20±0.36
	37	3.63±0.15^abc	0.41±0.06	209.00±117.90	2.20±0.35
	44	3.40±0.09 ^b-ı	0.51±0.08	346.30±82.30	2.23±0.32
	52	3.32±0.19 ^b-ı	0.48±0.07	340.70±134.50	2.33±0.23
S5	9	3.06±0.05^ı	0.30±0.06	441.70±59.50	2.17±0.06
	16	3.52±0.08^a-g	0.28±0.02	532.00±33.20	2.20±0.00
	24	3.65±0.09^abc	0.33±0.10	323.70±150.10	2.17±0.06
	30	3.68±0.15^ab	0.30±0.04	383.30±188.00	2.17±0.12
	37	3.85±0.09^a	0.31±0.03	256.80±201.00	2.23±0.06
	44	3.60±0.12^a-e	0.40±0.07	403.30±168.40	2.27±0.06
	52	3.49±0.20 ^a-h	0.41±0.08	371.00±176.00	2.33±0.12

Sample	Fermentation time (Day)	Color composition			Color intensity	Color tone
Sample	Fermentation time (Day)	OD420 (%)	OD520 (%)	OD620 (%)
S1	9	60.48±0.69^ab	38.86±0.69^k	0.66±0.01^j	4.63±0.05^cd	1.56±0.05^d
	16	42.25±0.51^fg	48.87±0.80^hı	8.88±0.33^ef	5.44±0.09^a	0.87±0.02^efg
	24	41.37±0.60^gh	49.53±0.75^ghı	9.10±0.27^ef	5.37±0.08^a	0.84±0.02^e-h
	30	50.14±0.20^cde	48.18±0.37^hıj	1.68±0.17^j	5.27±0.15^a	1.04±0.01^ef
	37	39.76±1.24^ghı	51.59±1.11^fgh	8.66±0.14^ef	5.15±0.11^ab	0.77±0.04^e-ı
	44	38.69±1.72^g-j	52.56±1.63^fg	8.75±0.19^ef	5.07±0.16^ab	0.74±0.06^f-ı
S2	9	65.59±0.99^a	33.14±0.75^l	1.27±0.24^j	3.99±0.12^ef	1.98±0.07 ^ab
	16	35.80±0.35^h-k	54.83±0.68^def	9.37±0.32^ef	4.85±0.06^bc	0.65±0.02^ghı
	24	35.00±0.47^ıjk	56.43±1.11^def	8.57±0.64^ef	4.64±0.09^cd	0.62±0.0^ghı
	30	49.01±0.72^de	48.63±0.60^hı	2.37±0.22^ıj	4.01±0.18^ef	1.01±0.03^ef
	37	33.56±0.66^jk	58.30±0.89^bcd	8.14±0.94^ef	4.48±0.08^cd	0.58±0.02^ghı
	44	32.69±0.84^jk	59.54±1.01^abc	7.78±1.05^efg	4.36±0.09^de	0.55±0.02^hı
S3	9	65.58±1.62^a	32.66±1.62^lm	1.76±0.02^j	2.64±0.17^h	2.01±0.15^ab
	16	30.73±0.28^k	60.44±1.23^ab	8.83±1.22^ef	3.85±0.11^fg	0.51±0.01^ı
	24	30.78±0.29^k	61.38±0.83^ab	7.84±0.84^efg	3.83±0.09^fg	0.50±0.01^ı
	30	50.12±0.95^cde	46.59±0.81^ıj	3.29±0.15^g-j	2.73±0.11^h	1.08±0.04^e
	37	30.01±0.50^k	62.89±0.39^a	7.10±0.23^e-ı	3.65±0.16^fg	0.48±0.01^ı
	44	30.22±0.16^k	63.14±0.32^a	6.65±0.17^f-ı	3.58±0.12^g	0.48±0.01^ı
S4	9	66.48±3.16^a	30.70±2.63^lmn	2.82±0.55^hıj	1.21±0.12^kl	2.18±0.29^a
	16	35.47±1.03^h-k	53.39±1.94^ef	11.15±1.26^c-f	2.02±0.21^ı	0.67±0.04^ghı
	24	35.47±1.06^h-k	53.47±1.99^ef	11.06±1.09^def	1.91±0.14^ı	0.66±0.04^ghı
	30	47.95±1.05^ef	44.59±0.97^j	7.46±0.52^e-h	1.30±0.11^jk	1.08±0.05^e
	37	35.30±1.11^h-k	53.14±1.64^ef	11.56±0.82^b-e	1.73±0.11^ı	0.67±0.04^ghı
	44	35.82±0.91^h-k	53.26±0.81^ef	10.92±0.17^def	1.68±0.09^ıj	0.67±0.03^ghı
S5	9	53.47±8.13^cde	31.35±1.09^lmn	15.18±7.04^a-d	0.36±0.21ⁿ	1.71±0.31^bcd
	16	54.90±0.53^bcd	29.17±0.21^mn	15.93±0.33^abc	0.76±0.03^m	1.88±0.03^abc
	24	53.22±1.97^cde	29.25±0.81^mn	17.53±1.20^a	0.82±0.12^lm	1.82±0.12^bcd
	30	51.33±1.72^cde	32.22±0.14^lmn	16.45±1.86^a	0.49±0.11^mn	1.59±0.05^cd
	37	55.31±2.07^bc	28.69±0.71ⁿ	16.00±1.37^abc	0.65±0.12^mn	1.93±0.12^ab
	44	53.75±1.78^cde	29.16±0.69^mn	17.10±1.09^a	0.65±0.12^mn	1.85±0.11^bcd

Sample	FT (Day)	L*	a*	b*	C*	h ^o
S1	9	25.01±1.40	58.30±1.73^b	42.85±2.22	72.36±2.70^abc	36.30±0.60
	16	24.94±1.32	57.97±1.59^b	42.48±1.98	71.87±2.45^abc	36.22±0.52
	24	28.02±1.13	61.41±1.17^ab	46.64±1.44	77.11±1.79^a	37.21±0.36
	30	26.98±1.72	59.71±2.04^ab	44.64±2.20	74.56±2.93^ab	36.77±0.48
	37	27.12±2.05	59.37±2.52^ab	44.11±2.77	73.97±3.62^ab	36.59±0.76
	44	28.50±1.12	60.76±1.13^ab	45.24±0.81	75.75±0.97^ab	36.67±0.75
	52	29.80±0.88	61.89±0.74^ab	45.66±1.97	76.92±0.80^a	36.41±1.45
S2	9	30.11±0.73	61.38±0.55^ab	45.39±0.84	76.34±0.94^ab	36.48±0.26
	16	27.51±1.07	57.74±1.21^b	39.67±1.68	70.05±1.93^abc	34.48±0.62
	24	32.48±2.17	62.87±2.13^ab	40.47±1.89	74.77±2.81^ab	32.76±0.35
	30	32.72±1.06	62.44±0.72^ab	39.45±1.94	73.87±1.42^ab	32.27±1.17
	37	33.80±0.73	62.93±0.16^ab	38.71±3.29	73.91±1.89^ab	31.56±2.08
	44	34.01±0.79	62.66±0.16^ab	37.49±4.57	73.09±2.51^abc	30.83±2.97
	52	34.83±0.73	62.62±0.54^ab	34.47±6.44	71.80±3.38^abc	28.62±4.34
S3	9	35.57±1.71	60.90±0.70^ab	30.83±4.29	68.34±1.56^bc	26.80±3.43
	16	35.19±0.32	59.26±1.28^ab	26.35±4.87	64.93±3.07^c	23.86±3.57
	24	41.45±1.42	64.36±0.54^a	27.80±3.03	70.14±1.61^abc	23.33±2.13
	30	40.51±1.83	63.06±1.30^ab	30.39±4.02	70.09±0.90^abc	25.71±3.38
	37	40.35±2.60	62.21±1.46^ab	29.80±4.44	69.08±0.60^abc	25.57±3.85
	44	39.69±0.83	61.36±1.23^ab	31.33±0.98	68.90±1.36^abc	27.05±0.66
	52	41.48±0.96	62.26±0.66^ab	29.46±1.30	68.89±0.65^abc	25.32±1.09
S4	9	49.59±6.39	49.77±3.76^c	17.13±4.36	52.74±4.10^d	18.92±4.44
	16	51.47±2.49	45.16±3.46^cd	11.47±3.21	46.64±3.95^de	14.15±3.12
	24	59.06±3.07	45.31±3.31^cd	7.31±2.60	45.93±3.60^de	9.07±2.66
	30	55.37±1.47	43.85±3.23^cd	11.68±2.64	45.45±2.92^de	14.99±3.78
	37	55.98±2.05	42.06±2.84^d	10.52±3.96	43.50±2.34^e	14.12±5.67
	44	54.44±2.30	41.57±2.13^d	13.23±2.55	43.70±1.23^e	17.73±4.07
	52	56.88±2.81	41.20±1.32^d	12.31±3.58	43.10±1.05^e	16.62±4.90
S5	9	79.66±3.30	5.68±0.86^e	18.85±2.27	19.69±1.46^f	73.30±1.38
	16	76.69±0.58	6.28±0.24^e	19.61±0.12	20.59±0.18^f	72.27±0.56
	24	81.46±7.24	4.34±2.08^e	17.04±2.99	17.61±3.42^f	76.23±3.91
	30	78.11±7.79	5.11±2.11^e	17.88±3.51	18.62±3.92^f	74.61±3.88
	37	79.59±8.82	4.52±2.59^e	16.45±4.65	17.10±5.12^f	75.73±5.44
	44	77.89±8.05	5.52±2.00^e	18.00±2.91	18.84±3.36^f	73.36±3.51
	52	82.38±5.87	4.57±1.61^e	16.15±2.73	16.80±3.06^f	74.52±2.93

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