The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Abstract

Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low-sodium foods as well as recommendation of health authorities. NaCl was replaced both partially and totally by KCl and CaCl2 in the present study. Experimental design was established to investigate the effects of five different combinations (1.7% NaCl (control treatment); 0.85% NaCl–0.85% KCl; 0.85% NaCl–0.85% CaCl2; 0.85% KCl–0.85% CaCl2, and 0.56% NaCl–0.56% KCl–0.56% CaCl2) of chloride salts on microbiological, chemical, and sensory qualities of şalgam. Lactic acid bacteria (LAB) were present in populations ranging from 8.0 to 8.61 log cfu/mL while total yeasts were 6.89 to 7.12 log cfu/mL at the end of the process. The maximum number of LAB was detected in the fermentation employed NaCl + KCl salts combination. Regarding the microbiological profile, LAB growth was stimulated significantly in presence of KCl while yeast patterns were not linked to different salt treatments. The final values of total acidity (TA) and pH for şalgam were found between 7.40 and 8.71 g/L and 3.26–3.47, respectively. Concerning physicochemical attributes, pH decreased when CaCl2 increased while TA is higher in the presence of CaCl2. Şalgam juice fermented with 0.85% NaCl–0.85% KCl mineral salt combination received the best sensory results among the different salt substitutions. Results demonstrate that NaCl can be replaced in şalgam with KCl by 50%, without affecting the traditional taste of şalgam in order to meet consumers’ demand for low-sodium dietary intake.

The chemical, microbiological and sensory characteristics of şalgam during fermentation process

“…The number of TMAB found in all trials with different temperatures is above the 4–5 log cfu/ml value specified in Turkish Şalgam Standard (TSE, 2016). However, the data obtained from this study are in agreement with the results of previous studies which reported TMAB number between 6.43 and 7.79 log cfu/ml (Agirman & Erten, 2018; Arici, 2004).…”

“…The amount of reducing sugars in şalgams was found to be between 56 and 177 mg/L ( p < .05). Previous studies reported it between 150 and 380 mg/L (Agirman & Erten, 2018; Ekinci et al., 2016). The dry matter amounts of the samples varied between 28.62 and 32.51 g/L.…”

Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures

“…On the contrary, solid matter values obtained in this study were higher than given data by Utus (2008). In addition, ash values were lower than works reported by Agirman and Erten (2018).…”

“…The content of total solid and protein of black carrot was determined as 126.5 g/ kg and 1.52 g/100 g, respectively. Various researchers have already reported that black carrot contains 92.9-159.6 g/kg solid matter, 46-70.9 g/kg total sugar, 7.96 g/kg glucose, 11.13 g/kg fructose, and 0.23-1.10% protein (Agirman & Erten, 2018;Berry & Watson, 1987;Gunes, 2008;Ozler, 1995;Utus, 2008).…”

Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey

“…Published reports on salgam are increasing day by day. They are mainly on enzyme application (Miisoglu, 2004), possibility of clarification of salgam beverage (Nesanir, 2004), anthocyanin quantity and quality of salgam (Turker et al, 2007), composition of salgams produced by different methods (Tanguler, 2010), preservatives in salgam beverages obtained from Adana Market (Ozturk, 2009), inactivation of yeasts causing deterioration in salgam by heat treatment (Ozer, 2009) and by using pulsed UV light (Karaoglan, 2013;Karaoglan et al, 2017), sterile filtration, storage for 6 months at 4°C and volatile aroma compounds (Tanguler, 2010), biogenic amine levels of salgam (Ozdestan and Uren, 2010), the impact of temperature on the formation and amount of some biogenic amines (Yaldırak, 2011), salgam combination manufactured in Turkey and their suitability to food regulations (Çakır, 2011;Gök, 2011), the selection of the strains producing the phenolic acid decarboxylase enzymes from lactic-acid bacteria isolated from salgam (Okcu, 2011), isolation and identification of lactic-acid bacteria during fermentation, and fermented salgam (Okcu, 2011;Tanguler and Erten, 2012a;2012b;Tanguler et al, 2015), major and minor elements (Yılmaz-Ersan and Turan, 2012), effect of yoghurt serum on nutritional properties and fermentation of salgam (Cankurt et al, 2012), selection of potential autochthonous starter cultures (Tanguler and Erten, 2013), total phenolic content and antioxidant capacity (Baser, 2013), comparison of microbial, chemical and sensorial properties of salgams produced by various production practices and possibilities of autochthonous starter culture usage (Tanguler et al, 2015), impact of distinct quantities of purple carrot root (Tanguler et al, 2014a), effect of purple carrot size usage (Tanguler et al, 2014b), the effect on the sensory properties of low level heat treatment (Ozer and Coksoyler, 2014), reducing the amount of salt in salgam (Güven, 2018;Agirman...…”