Production of vinegar-like functional beverage from various nuts and some charecteristics

In this study, raw shell nuts (pistachios, almonds, walnuts, hazelnuts, peanuts) and vinegar making possibilities were investigated. For this purpose, vinegar-like functional product has been made from natural shells and nuts. In this research, chemical properties and mineral contents of shell nuts and kernel nuts were determined. Vinegar samples were found to be in the range of 3,10 -14,10g/L (p>0,05) before filtering and 2,56 -11,55 g/L (p>0,05) after filtration and after centrifugation 2,16 -11,44 g/L (p>0,05). Vinegar samples in the fermentation stage on day 0 pH between 4,18-5,96 (p>0,05), 3,26-4,87 (p>0,05) on day 7, 3,60-4,02 (p>0,05) on day 14, the last day of fermentation on the 21st day is 3,48-4,49 (p>0,05). After fermentation, the vinegar samples had a pH of 3,48-4,49 (p>0,05), after filtration, between 3,51-4,40 (p>0,05) and after the centrifugation, between 3,60-4,55 (p>0,05). Prior to filtration, the ash values were 0,41-1,22 g/L (p>0,05), after the filtration process, 0,36-1,09 g/L (p>0,05) and 0,9-1,01 g/L (p>0,05) after the centrifugation. Before drying, the soluble dry matter values are between 0,35-7,55˚ (p>0,005), after the filtration process between 0,55-10,95˚(p>0,005) and after centrifugation it is 3,15-14,15˚ (p>0,005). The density values were 1,01-1,04 g/cm3 (p>0,05) before filtration, 1,01-1.04 g/cm3 (p>0,05) after filtration and after centrifugation It is seen that it is 1,01-1,04g/cm3 (p>0,05). Prior to filtration, conductivity values were 4,66 -17,49 mS/cm (p>0,05), after filtration 4,65-17,03 mS/cm (p>0,05), after centrifugation 4,66-17,96 mS/cm (p>0,05). The L* values after filtration were found to be between 31,1-59,19 (p>0,05) and after the centrifugation, the L* values were in the range of 22,12-30,88 (p>0,05). After filtering, a* values between 1,43-6,69 (p>0,05), after centrifugation a* values are seen in the range of 1,01-2,14 (p>0,05) range. After filtering, b* values between -2,24-15,41 (p>0,05), after centrifugation b* values are seen in the range of -1,76-3,98 (p>0,05). Prior to filtration, the total antioxidant capacity values of 4928,57-12771,43 Teq (mg/mL) (p>0,05), after filtration 5057,14-12771,43 Teq (mg/mL) (p>0,05) in the range of 5089,29-17553,58 Teq (mg/mL) (p>0,05) after centrifugation. The total phenolic content before filtration was 4928,57-12771,43 ga(µg/mL) (p>0,05) after filtration between 5057,14–12771,43 ga(µg/mL) (p>0,05) and after centrifugation, it was found to be 7517,86–17553,58 ga(µg/mL) (p>0,05). Keywords: Vinegar, Nuts, Walnut, Hazelnut, Almond, Peanut, Pıstachıo Nut