A Traditional Turkish Fermented Non-Alcoholic Beverage, Shalgam
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mdpi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the sieve after breaking the outer shells of boiled dried wheat for processing), salt, water, purple carrot, turnip, and sometimes red beet is used. The traditional method of production can take 10-12 days. Commercial production takes 4-5 days. Shalgam is a probiotic food and a good source of nutrients. It helps regulate the pH of the digestive system. It contains beta-carotene, group B vitamins, calcium, potassium, and iron. People also use it as a medicine because of its antiseptic agents. Shalgam consumption should be increased and become worldwide.
Açıklama
Anahtar Kelimeler
shalgam, turnip juice, traditional beverages, salgam, Turkish beverages
Kaynak
Beverages
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
3
Sayı
4
