The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Table 3

Chemical composition of şalgam produced with different chloride salts.

Experiments
Chemical properties	AA	BB	CC	DD	EE	S
Total acidity^1 (g/L)	7.40 ± 0.19^c	8.05 ± 0.19^b	8.71 ± 0.06^a	8.10 ± 0.39^ab	7.96 ± 0.19^bc
pH	3.47 ± 0.021^a	3.47 ± 0.00^a	3.26 ± 0.007^c	3.32 ± 0.021^b	3.33 ± 0.007^b
Salt (%)	1.57 ± 0.070	1.50 ± 0.042	1.54 ± 0.091	1.61 ± 0.014	1.59 ± 0.007	ns
Dry matter (g/L)	26.98 ± 0.328^c	26.77 ± 0.009^c	29.89 ± 0.171^b	32.37 ± 0.165^a	29.38 ± 0.511^b
Ash (g/L)	17.97 ± 0.438	18.37 ± 0.240	17.76 ± 0.509	18.06 ± 3.903	18.95 ± 0.212	ns
Total sugar (g/L)	0.77 ± 0.219	0.61 ± 0.438	0.99 ± 0.325	0.84 ± 0.763	0.77 ± 0.219	ns
Reducing sugar (g/L)	0.38 ± 0.113	0.15 ± 0.00	0.15 ± 0.00	0.22 ± 0.106	0.38 ± 0.113	ns
Volatile acidity^2 (g/L)	0.31 ± 0.007	0.37 ± 0.021	0.39 ± 0.091	0.36 ± 0.091	0.37 ± 0.056	ns

Values with different superscripts indicate statistically significant differences. ¹As lactic acid; ²as acetic acid; S: significance; ns: not significant. Significance at 5% by LSD (least significant difference). AA: şalgam produced with NaCl; BB: şalgam produced with NaCl + KCl; CC: şalgam produced with NaCl + CaCl₂; DD: şalgam produced with KCl + CaCl₂; EE: şalgam produced with NaCl + KCl + CaCl₂.