Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey

Abstract Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%:0.5% and 0.05%:0.4%). No significant differences (p>0.05) were found between the gum-containing samples and control samples for the Hunter color values and for the sensory characteristics, such as mouthfeel, taste, and overall acceptability (except for appearance). Nisin:natamycin (2 ppb:30 ppm) was statistically found to be the most effective antimicrobial combination for aerobic mesophilic bacteria after storage for 6 days. Nisin:natamycin (2 ppb:30 ppm) and nisin:potassium sorbate (2 ppb:250 ppm) combinations were found the most effective antimicrobial combinations for mold and yeast count after storage for 3 days and 6 days, respectively.

摘要 苏比耶（Sübye）是土耳其传统饮品，以甜瓜籽、食糖与水为原料制备。该饮品的标准生产工艺为：将复水后的甜瓜籽碎料与食糖按1:1.125的质量比（w/w）混合制得苏比耶浆料，随后取25%的浆料与水混匀。标准化成品饮品的总水分、总糖、脂肪、蛋白质及灰分含量分别为84.24%、11.65%、1.52%、1.35%与0.21%。通过添加黄原胶（xanthan gum）:瓜尔胶（guar gum）复配体系（比例分别为0.04%:0.5%与0.05%:0.4%），可使该饮品在储存1天后的悬浮稳定性达到99%。含胶实验组与对照组样品在亨特色差数值（Hunter color values）以及口感、风味、整体接受度等感官特性（外观除外）上均无显著差异（p>0.05）。经统计学分析，乳酸链球菌素（nisin）:纳他霉素（natamycin）复配体系（比例为2 ppb:30 ppm）在储存6天后对好氧嗜温菌表现出最优抑菌效果。乳酸链球菌素（nisin）:纳他霉素（natamycin）（2 ppb:30 ppm）与乳酸链球菌素（nisin）:山梨酸钾（potassium sorbate）（2 ppb:250 ppm）复配体系，分别在储存3天和6天后对霉菌与酵母菌菌落总数表现出最优抑菌效果。