The effect of the addition of black carrot in different amounts and sizes on the antioxidant activity, phenolic compounds and anthocyanin profiles of shalgam juice

There is no standard technique for the production of shalgam juice and the amount and size of black carrot varies. In this study, the effects of different amounts (15%, 20%, 25%) and sizes (2 cm, 4 cm, 6 cm, 8 cm) of black carrots on color, taste, anthocyanin profile, phenolic compounds and antioxidant capacity of shalgam juice were investigated. LAB, TMAB and TM values increased during fermentation. The obtained shalgam juice had pH 3.34-3.4, total acidity 6.7-9.15 g/L, dry matter 1.76-4.42%, ash 0.85-1.3%, phenolic matter 96.07-130.78 mg GA/L, anthocyanin 98.13-232.47 mg/L. In the study, it was determined that the optimum amount was 20% black carrot and the optimum size was 2 cm. In addition, new researches are needed for the effects of long-term storage and the development of products with long shelf life with natural additives.