pH Titratable acidity, %**
Samples NF F D NF F D
C 4.48 ±0.01 4.37 ±0.02 4.29 ±0.01 0.86 ±0.09 0.98 ±0.04 1.29 ±0.03
T1 4.66 ±0.02 4.56 ±0.03 4.43 ±0.01 0.93 ±0.05 0.97 ±0.04 1.30 ±0.05
T2 4.77 ±0.02 4.69 ±0.02 4.55 ±0.01 0.79 ±0.01b 0.96 ±0.00 1.28 ±0.02
T3 4.83 ±0.01 4.78 ±0.01 4.62 ±0.01 0.78 ±0.02 0.98 ±0.03 1.30 ±0.02
P1 4.68 ±0.05 4.64 ±0.05 4.53 ±0.08 0.93 ±0.14 1.12 ±0.08 1.39 ±0.15
P2 4.74 ±0.02 4.70 ±0.01 4.55 ±0.05 1.01 ±0.08 1.19 ±0.01 1.63 ±0.02
P3 4.79 ±0.01 4.80 ±0.01 4.64 ±0.01 0.96 ±0.10a 1.33 ±0.02 1.80 ±0.02
*Significantly different in each group (p<0.05). ** in dry weight. NF: Nonfermented, F: Fermented, D: Dried, C:Control, T:Kaldirayak, P:Purslane. 1,2 and 3 represent 10, 20 and 30% enrichment, respectively.
Table 3: Changes in pH and titratable acidity of tarhana samples before and after fermentation.