Nutritional properties of organic and conventional capers (Capparis spp.) pickled in brine

In this study, the effect of differences between caper cultivars (Kırgız and İzmir caper cultivars) and pickling brine types (alcohol vinegar, wine vinegar, acetic acid vinegar) on the rates of total dry matter, humidity, crude ash, crude protein, crude oil, carbohydrate, energy value and sensorial analyzes (color, taste and odor) were determined. Differences between cultivars were determined as significant in all characters. However, except for the rates of crude ash and crude oil, differences between pickling brine types were found as insignificant. These differences were significant in the rates of crude ash and crude oil.Values in Kırgız cultivar was found to be higher than İzmir caper cultivar for the rates of total dry matter, crude ash, crude protein, carbohydrate, energy value. İzmir caper cultivar had higher values than Kırgız caper cultivar in the rate of humidity and crudr oil.The highest rates of crude ash and crude oil were taken from acetic acid vinegar and alcohol vinegar, respectively. Samples were evaluated by sensorial analyzes (color, taste and odor). Results revealed that the most approved samples were wine vinegars with Kırgız and İzmir cultivars. The lowest approved sample was determined as acetic acid vinegar with Kırgız caper cultivar.2008, 54 pagesKeywords: Caper, cultivar, vinegar type, quality characters, sensorial analyze