A study on the determination of the most suitable quantity of black carrot (Daucus carota) for the production of shalgam (Salgam)

The purpose of this study was to evaluate the effects of addition of various quantities of black carrot on the composition of shalgam.For this purpose, experiments were conducted by the traditional production method with the addition of 10%, 12.5%, 15%, 17.5% and 20% of black carrot at the beginning of carrot fermentation. Chemical, physical, microbiological and sensory analyses were conducted on these samples.According to the obtained results, increasing the quantitiy of black carrot increased the levels of total acidity, solid matter, ash, total anthocyanin, total phenolic compounds (OY280) and color index.The total acidity as lactic acid, has been deteeted as in the following recpectively; 4.95 g/L in 10% black carrot added sample, 5.46 g/L in 12.5% black carrot added sample, 6.05 g/L in 15% black carrot added sample, 6.74 g/L in 17.5% black carrot added sample and 7.45 g/L in 20% black carrot added sample.According to microbiological evaluation, generally, total lactic acid bacteria, total mesophilic aerobic bacteria and total yeast counts reached their maximum numbers on the 4th day of fermentation and a decrease was observed in their numbers after that. The level of coliform bacteria gradually declined during the fermentation and no coliform bacteria was isolated at the end.The result of sensory evaluation showed that the 17.5% carrot added sample was preferred most.Keywords: Black carrot, fermentation, lactic acid bacteria, shalgam (Salgam),quality.