The Effects of Different Temperature Applications on Microbiological Quality and Bioactive Compounds of Licorice Root Sherbet During Traditional Production
Keywords:
Sherbet, Licorice root, QualityAbstract
Licorice root sherbet is a traditional drink produced mainly in the Southeastern and Eastern Anatolian regions of Turkey. It has a cultural value in terms of gastronomic tourism. The sherbet is high in bioactive compounds particularly glycyrrhizic acid, which is responsible for the sweet taste of sherbet. Traditional production of the sherbet is carried out by extracting the roots with water at room temperature for a certain period of time. In this study, the effect of extraction at different temperatures (room temperature (~250C), 400C and 750C) on microbial safety (total aerobic count, total aerobic mesophilic spore, yeast & mold, total coliform group bacteria) and bioactive compounds (total phenol, total flavonoids and glycyrrhizic acid) of the sherbet was investigated. The results of the study showed that temperature applications at 40-750C during the extraction step positively improved the microbiological quality of the sherbet as final product and significantly increased the transition of bioactive compounds in the sherbet.
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