Effet of bud size and brine concentrations on the sensory properties of caper (Capparis ovata var. canescens Desf.) buds

Authors:
Nazife Sultan Efe, Nurhan Uslu, Mehmet Musa Özcan

Volume 26, Issue 2;
Pages: 87-90; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
The aim of the study is to determine the appropriate brine product depending on the salt concentration (%8, %12) and time of different size (x≤8 mm, 813 mm) capers buds. The panelists evaluated in terms of flavor, smell, color, appearance, hardness. While the flavor, smell, color high score (3.71, 4.00, 4.29) took small size applied 30 days fermentation at %12 salt concentration, in terms of appearance took medium size (3.86) applied 30 days fermentation at %8 and %12 salt concentration. In terms of hardness high score (4.14) took small size applied 30 days fermentation at %8 salt concentration. In terms of flavor low score (1.57) took large size applied 45 days fermentation at %8 salt concentration. In terms of fragrance the same score (2.14) took small size applied 5 days fermentation at %12 salt concentration, large size applied 10 days fermentation at %12 salt concentration. While in terms of color low score (2.29) took medium size applied 45 days fermentation at %8 salt concentration, in terms of appearance took large size (1.71) applied 45 days fermentation at %8 salt concentration. In terms of hardness low score (1.82) took large size applied 45 days fermentation at %12 salt concentration.
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