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 苏贝耶（Sübye）是土耳其传统饮品，以瓜籽、食糖与水为原料制备。该饮品的标准化生产工艺为：将复水后的瓜籽碎料与食糖按1:1.125的质量比混合制得苏贝耶糊料，随后取25%的该糊料与水混合。经标准化制备的该饮品总水分、总糖、脂肪、蛋白质及灰分含量依次为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（添加比例分别为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%。添加胶类的样品与空白对照组样品在亨特色差（Hunter color）数值及口感、风味与整体接受度（外观除外）等感官指标上均无显著性差异（p>0.05）。经统计学分析，乳链菌肽（nisin）:纳他霉素（natamycin）复配体系（2 ppb:30 ppm）在储存6天后对需氧嗜温菌的抑菌效果最佳。而乳链菌肽:纳他霉素（2 ppb:30 ppm）与乳链菌肽:山梨酸钾（potassium sorbate）复配体系（2 ppb:250 ppm），则分别在储存3天与6天时对霉菌及酵母菌总数的抑菌效果最优。