Examination of the Potential Use of Taro (Colocasia esculenta) in Pickle Production in Terms of Fermentation, Functional, and Sensory Properties
DOI:
https://doi.org/10.24925/turjaf.v14i7.2039-2050.8992Keywords:
Taro , Pickle, Lactic acid bacteria , Acetic acid bacteria , FermentationAbstract
Taro (Colocasia esculenta) is a nutrient-rich tuber crop that is consumed only in limited regions of Türkiye and remains largely underutilized at the industrial level. This study investigated the potential application of taro in pickle production, one of the traditional fermented foods of Türkiye. Three different formulations were prepared: pickles produced solely from taro (G), taro-carrot pickles (GH), and taro-red cabbage pickles (GL). The samples were manufactured using a brine solution containing 2% (v/v) vinegar and fermented at 25°C. Throughout fermentation, pH and total acidity were monitored, while the final products were evaluated for microbiological characteristics [lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast-mold counts], total phenolic content, antioxidant activity using the DPPH radical scavenging assay, and sensory attributes. The results demonstrated that total acidity increased from 0.11-0.22% to 0.54-0.93% (as lactic acid), whereas pH values decreased from 4.65-5.49 to 3.60-4.14 during fermentation. LAB, AAB, and yeast-mold counts ranged from 7.94-8.67, 7.18-7.59, and 1.30-2.16 log CFU/g, respectively, with the highest LAB and AAB populations observed in pickles produced exclusively from taro. Antioxidant activity varied between 4.32% and 12.77%, while total phenolic content ranged from 2.13 to 5.41 mg GAE/100 g. The highest antioxidant activity and phenolic content were recorded in the taro–red cabbage formulation. Sensory evaluation revealed that the taro-red cabbage pickles received the highest scores for color, appearance, odor, taste, firmness, and overall acceptability. Overall, the findings indicate that taro can be successfully utilized in pickle production and that combining taro with selected vegetables, particularly red cabbage, may improve the sensory quality and bioactive characteristics of the final product.
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