EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF PURPLE BASIL BEVERAGE
DOI:
https://doi.org/10.52292/j.laar.2023.1011Keywords:
Purple basil, beverage, antioxidant capacity, L. plantarumAbstract
Development of a functional refreshment beverage containing purple basil was main purpose of the study. While spontaneously fermented beverages were produced in two different times were named as Control I and Control II; beverages inoculated with Lactobacilus plantarum strains (LP31 and LP20) named as Starter I and Starter II, respectively. To the results, pH, brix° and total acidity values were changed between 3.15 - 3.37, 5.90 - 6.40 and 0.66 - 0.76%, respectively. Number all of the microorganisms decreased during the fermentation. However, LP20 was found more suitable as starter due to vegetable origin.
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