EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF PURPLE BASIL BEVERAGE
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Published:2023-06-24
Issue:3
Volume:53
Page:231-240
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ISSN:1851-8796
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Container-title:Latin American Applied Research - An international journal
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language:
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Short-container-title:LAAR
Author:
Ozoglu OzumORCID,
Ozkan Karabacak AzimeORCID,
Durgut SenanurORCID,
Tamer Canan EceORCID,
Korukluoglu MihribanORCID,
Copur Omer UtkuORCID
Abstract
Development of a functional refreshment beverage containing purple basil was main purpose of the study. While spontaneously fermented beverages were produced in two different times were named as Control I and Control II; beverages inoculated with Lactobacilus plantarum strains (LP31 and LP20) named as Starter I and Starter II, respectively. To the results, pH, brix° and total acidity values were changed between 3.15 - 3.37, 5.90 - 6.40 and 0.66 - 0.76%, respectively. Number all of the microorganisms decreased during the fermentation. However, LP20 was found more suitable as starter due to vegetable origin.
Publisher
EdiUNS - Editorial de la Universidad Nacional del Sur
Subject
Mechanical Engineering,General Chemical Engineering,General Chemistry