Pickling process of capers (Capparis spp.) flower buds

Authors

  • Musa Özcan Department of Food Engineering, Faculty of Agriculture, Selçuk University
  • Attila Akgül Department of Food Engineering, Faculty of Agriculture, Selçuk University

DOI:

https://doi.org/10.3989/gya.1999.v50.i2.641

Keywords:

Caper, Flower bud, Pickling

Abstract


Middle sized (8 < x < 13 mm) buds of Capparis spinosa var. spinosa and C. ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) buds of C. . ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.

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Published

1999-04-30

How to Cite

1.
Özcan M, Akgül A. Pickling process of capers (Capparis spp.) flower buds. grasasaceites [Internet]. 1999Apr.30 [cited 2021Dec.5];50(2):94-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/641

Issue

Section

Research

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