The effect of heat treatment and storage temperature on the shelf life and some quality parameters of the sherbet used in Diyarbakır burma kadayif

This study aimed to investigate the effect of changes in microbiological, chemical, and physical properties of the sherbet utilized in Diyarbakır burma kadayif shelf life under different storage conditions. To achieve this objective, samples obtained using sterile techniques immediately after boiling were stored at a temperature of 4°C (refrigerator temperature), 21°C (room temperature), and 30°C, in addition to at room temperature after following sterilization (15 minutes at 121°C) for 2 months. A total of 4 groups were selected for the research. The samples were analyzed for microbiological (total mesophilic aerobic microorganisms, yeast and mold count), chemical (pH, acidity, hydroxylmethylfurfural and brix value), and physical changes (color parameters) at three-day intervals during storage. Yeasts, molds, and other mesophilic aerobic microbes were not found in any of the sherbet samples during storage. Also, there was no obvious change in the samples' brix values. However, a decrease in the pH value and an increase in acidity (°SH) and hydroxymethylfurfural (HMF) values were observed in the samples. During the storage period, it was determined that there was no change in the color of the sherbet, while the color became relatively darker and the consistency increased in the samples that were subjected to sterilization. As a result, it was observed that the sherbet had a shelf life of at least two months after the boiling process without losing its sterility, while sterilization had an insignificant adverse effect on the color and consistency of the product.