The effects of using different mustard seeds and starter cultures on some properties of hardaliye

Abstract

In this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans (LB21), Lactobacillus pontis (LB26), Lactobacillus paracasei ssp. paracasei (LB30) as starter cultures were added into pasteurised grape juice. Production of hardaliye using either white or black mustard seeds with Lactobacillus paracasei ssp. paracasei LB30 reached to minimum pH value. It was determined that, lactobacilli which was added as starter cultures and mustard seeds had no clear effect on decrease in total sugar contents. During the 7-day fermentation period, lactic acid bacteria count in hardaliye, produced using white mustard seeds, changed from 4. 60, 4.69, 4.47 and 4.79 log CFU/ml to 4.92, 4.94, 5.90 and 6.83 log CFU/ml respectively and in the other samples, produced using black mustard seeds changed from 4.25, 4.07, 4.07 and 4.20 log CFU/ml to 6.60, 7.20, 6.54 and 6.77 log CFU/ml respectively.

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

“…The color of hardaliye reflects the original color of the grapes [26]. It is known that color intensities of hardaliye change widely depending on grape varieties and production methods [22,27,28].…”

“…After fermentation starts, the juice is recirculated twice every other day, then the mix is left to ferment at room temperature for 7-10 days. If the temperature is low, the fermentation time is longer (two or three weeks) [4,26]. If bitterness caused by the mustard seeds is more than enough to prevent hardaliye consumption, water is added to hardaliye [30].…”

“…If it is aged, hardaliye may contain alcohol [4,26]. Hardaliye is relatively rich in aroma compounds.…”

“…Coskun and Arici [43] investigated the effects of the use of different mustard seeds and grape varieties on some properties of hardaliye. Different varieties of grapes (Muscat Hamburg as black grape, Madame Jean Mathias as red grape, Muscat Otonel as white grape) and mustard seeds (0.1% black Brassica nigra (L.) Koch, 0.15% white Brassica alba (L.) Boiss) were used to produce hardaliye samples, and some properties of hardaliye samples were determined during fermentation at room temperature (initially, the first, third, and seventh days).…”

“…In a study conducted by Coskun and Arici [26], hardaliye was produced by modification of the traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans (LB21), Lactobacillus pontis (LB26), Lactobacillus paracasei ssp.…”