EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF PURPLE BASIL BEVERAGE

Ozum Ozoglu; Azime Ozkan Karabacak; Senanur Durgut; Canan Ece Tamer; Mihriban Korukluoglu; Omer Utku Copur

doi:10.52292/j.laar.2023.1011

Authors

Ozum Ozoglu Bursa Uludag University, Faculty of Agriculture, Department of Food Engineeering, 16059 Gorukle, Bursa, Turkey https://orcid.org/0000-0003-3600-142X
Azime Ozkan Karabacak Bursa Uludag University, Gemlik Asim Kocabiyik Vocational School, Food Technology Program, 16600 Gemlik, Bursa, Turkey https://orcid.org/0000-0003-4175-4477
Senanur Durgut Bursa Uludag University, Faculty of Agriculture, Department of Food Engineeering, 16059 Gorukle, Bursa, Turkey https://orcid.org/0000-0002-1314-4965
Canan Ece Tamer Bursa Uludag University, Faculty of Agriculture, Department of Food Engineeering, 16059 Gorukle, Bursa, Turkey https://orcid.org/0000-0003-0441-1707
Mihriban Korukluoglu Bursa Uludag University, Faculty of Agriculture, Department of Food Engineeering, 16059 Gorukle, Bursa, Turkey https://orcid.org/0000-0003-3043-1904
Omer Utku Copur Bursa Uludag University, Faculty of Agriculture, Department of Food Engineeering, 16059 Gorukle, Bursa, Turkey; Bursa Uludag University, Science and Technology Application and Research Center, 16059 Gorukle, Bursa, Turkey https://orcid.org/0000-0002-1951-7937

DOI:

https://doi.org/10.52292/j.laar.2023.1011

Keywords:

Purple basil, beverage, antioxidant capacity, L. plantarum

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.