Investigation of physico-chemicaland quality properties of drinks produced by using cider vinegar

In this study, production of a ready to drink, new and functional beverage by using different spice extracts, apple cider vinegar and various sweeteners was aimed. For this purpose, 5B (ginger, cloves, cinnamon, black pepper, turmeric) and K (cardamom, ginger, cinnamon, cloves, black pepper, turmeric) coded spiceformulations (5%) were brewed in boiling water for 10 min then apple cider vinegar (1,2 mL/ 100 mL) and citric acid (0,1 g/ 100 mL) were added to each of these extracts. Vinegar beverages were produced in different flavoring formulations with the addition of sucrose (6,78 g/ 100 mL), stevia (0,025 g/ 100 mL), aspartame (0,008 g/ 100 mL) and acesulfame-K (0,008 g/ 100 mL) and coded as "5B-Ş and K-Ş", "5B-ST and K-ST", "5B-SU and K-SU" respectively. The products were then filled into 200 mL glass bottles and pasteurized at 98º C for 15 minutes. pH, total acidity (as acetic acid) and total soluble solid content (brix) of the beverages were ranged between 2,88-2,91, 1,21-1,35 g/ 100 mL ve 0,24-7,12 g/ 100 g respectively. Color were also changed between 93,34-94,57, (-)0,31-(-)0,08, 3,87-4,56 and 3.88-8,11 respectively for L*, a*, b* and chroma (C*) values. Besides, total antioxidant capacity were determined both with chemical and physiological extracts (in vitro gastrointestinal digestion). Total antioxidant capacity of chemical and physiological extracts were determined as 21,46-986,32 and 10,64-559,77 µmol trolox/ mL soluble solid content (ssc) in DPPH, 11,33-1104,59 and 8,69-640,05 µmol trolox/ mL ssc in FRAP and 38,82-4910,97 and 15,05- 523,46 µmol trolox/ mL ssc in CUPRAC methods. When the antioxidant capacity of the samples were examined during in vitro gastrointestinal digestion, the highest values was obtained from K-ST (K coded and stevia added) sample (640,05±7,26, 559,77±9,26 and 523,46±16,95 µmol trolox/ mL ssc respectively from FRAP, CUPRAC, DPPH methods). As a result of sensorial analysis, all the beverages were accepted according to color, appearance, odor, taste and over all acceptibility criterias. The usage of vinegar in combination with various spice extracts and sweeteners allowed the production of an alternative cold beverage which is favored by consumers in terms of sensorial features.