Using different chloride salts to reduce the amount of sodium chloride in the production of shalgam juice

In this study, in order to reduce the amount of sodium chloride, shalgam produced with the traditional method using different chloride salts and the effects of these salts on the quality of shalgam were investigated. For this purpose, experiments are carried out using five different combination of salts including NaCI, NaCI-KCI, NaCI-CaCI2, KCI-CaCI2 and NaCI-KCI-CaCI2. According to the results obtained, total acidity in terms of lactic acid between 7.40-8.71 g/L, pH between 3.26-3.48, total anthocyanin as cyanidin-3-glucoside 198.4-238.4 mg/L, total phenol as gallic acid 627-748.5 mg/L were determined in shalgam juices. In terms of amount of organic acids; lactic acid 7.43-8.26 g/L, acetic acid and citric acid, 0.43-0.90 g/L, 0.71-1.26 g/L respectively while sugars as glucose 69.11-123.96 mg/L, fructose 67.07-101.34 mg/L and sucrose 160.71-295.57 mg/L were determined in shalgam juices. The mineral content of shalgam juices produced using different salts; sodium (Na) between 181.05-6148.50 mg/L, potassium (K) 806.40-4773 mg/L, calcium (Ca) 128-2821 mg/L were detected. Shalgam juices evaluated according to L*a*b* color values and in terms of color the most appropriate shalgam juice has been found the sample as containing NaCI+KCI mineral salt. In addition, results have showed that; sodium (Na) salt contains a positive effect on the color of shalgam juice and generally the lower amount of sodium salt was caused decreasing color values. As a result of microbiological analysis maximum number of lactic acid bacteria, total mesophilic aerobic bacteria count, total number of yeast and number of non-Saccharomyces spp. yeast was observed on the second day of fermantation. Coliform bacteria found at the highest level the first day of fermantation, declined during the fermantation and disapperead until the end of the fermantation. According to the results of sensory analyses and preference; calcium salt gave a bitter taste to the shalgam juice therefore it was not suitable for the production of shalgam juice, two most favored trials with salts NaCI and NaCI+KCI, in terms of saltiness the most preferred sample produced with NaCI+KCI salt combination have been determined. According to the results obtained, it is possible to produce shalgam juice with a sodium salt content reduced by 50 % using a mixture of equal ratio of NaCI+KCI and these salt combination can replace NaCI used in the production of shalgam juice are determined.