The effect of black carrot (Daucus carota) size usage on the quality of shalgam juice for the production of shalgam juice

In this study, the effect of black carrot size usage on the quality of shalgam juice for the production of shalgam juice was researched. The fermantation in shalgam juice production was performed by traditional method. For this purpose, the black carrots were chosen in 2 ? 3 cm diameter and in 10 ? 12 cm lenght and then, the experiment were carried out by cutting the black carrots into 3 cm, 6 cm, 9 cm and also lenghtwise.According to the results obtained; total acidity as lactic acid were found between 7.15 - 7.75 g/L, lactic acid between 5.6 - 6.3 g/L, pH between 3.45 -3.53, anthocyanin between 120.18 - 145.60 mg/L, total phenols as OY280 between 23.3 ? 28.99. At microbiological analyses of shalgam juices, the highest levels of Non-Saccharomyces spp. yeasts and lactic acid bacteria were obtained on day 2 of fermantation. The highest levels of total mesophilic bacteria, total yeast and Saccharomyces spp. were observed on day 3 of fermentation. Counts of total mesophilic bacteria, lactic acid bacteria, total yeast, Saccharomyces spp. and Non-Saccharomyces spp. yeasts declined after having maximum numbers but they survived at significant numbers throughout the course of fermentation. Coliform bacteria had the maximum numbers on day 1 but their numbers decreased and disappeared until the end of fermentation.Sensory analysis showed that the most preferred sample was the one done by using 3 cm lenght of black carrot.