Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis spp.) Paste

Abstract

Fresh caperberry fruits at the 0.6-1.8 cm diameter collected from Konya (Selcuklu), Turkey were fermented in 8 % brines at 30 ºC for 45 days. After fermentation, acidity, salt, pH, total bacteria, coliform, lactic acid bacteria and yeast/mould values of brine were established. Sensory evaluation of caperberries paste contained some spices, virgin olive oil and yoghurt was performed by 7 trained assessors. The colour value of control sample had higher average score when compared with caperberries paste samples contained to the several additives. Contents of some mineral of the fermented caperberry paste were also determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The Ca, K, P, Na, Cu, Fe, Mn and Zn contents of caperberry paste were established as 2341.6, 13583, 321.4, 41257, 23.7, 17.4, 32.4 and 173.1 mg/Kg. It is clear that spice provided an approved taste to caperberries paste and yoghurt corrected body of paste.