Browsing by Author "Kumral, A."

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    Darkening methods used in olive processing
    (International Society Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Kumral, A.; KUMRAL, AYŞEGÜL; Basoğlu, F.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Ozkaya, MT; Lavee, S; Ferguson, L; AAG-8415-2021
    Among the main quality attributes of black olives, colour is the most organoleptically important. A less mature green olive can be blackened either naturally (developed by maturity) or artificially (developed by oxidation). The natural blackening of olives is mainly attributed to formation and accumulation of flavanols, flavones and anthocyanins during maturation. Olives can be darkened by different methods, some of which utilize chemicals and even dyes in some locations. So the darkening of olives applied by small processors is a hazardous process due to the use of artificial dyes and/or low grade commercial chemicals contaminated with heavy metals. This study summarizes the applications for darkening during olive processing.
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    Establishment of initial brine conditions for naturally black table olive fermentation at low temperature
    (International Society Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Kumral, A.; KUMRAL, AYŞEGÜL; Şahin, İ.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Ozkaya, MT; Lavee, S; Ferguson, L; AAG-8415-2021
    In traditional olive processing in Turkey, olive fruits are generally harvested in November and December when environmental temperatures are lower, so use of a starter culture is required for the occurrence of lactic acid fermentation. There has been no study on the effects of initial NaCl content and temperature on acidification and growth of lactic starters used in black table olive fermentations in cold regions. This study is conducted to determine the acidification characteristics of 4 different lactic acid bacteria isolated from cold fermentation olive brines. Three different initial salt concentrations (5, 7 and 15%), were studied both in spontaneous and lactic acid bacteria inoculated black olive fermentation brines of Gemlik cultivar at 10-12 degrees C. The highest acidification was observed at the samples inoculated with mixed lactic starter culture at 7% salt concentration. Olive fruits were suitable for consumption at the end of 63 days fermentation period.