A Traditional Turkish Fermented Non-Alcoholic Beverage, Shalgam

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dc.authorscopusid15735689600
dc.authorwosidCOSKUN, Fatma/ABA-3446-2020
dc.contributor.authorCoşkun, Fatma
dc.date.accessioned2022-05-11T14:44:55Z
dc.date.available2022-05-11T14:44:55Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractShalgam 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.
dc.identifier.doi10.3390/beverages3040049
dc.identifier.issn2306-5710
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85111318391
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/beverages3040049
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9829
dc.identifier.volume3
dc.identifier.wosWOS:000455152100003
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkun, Fatma
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofBeverages
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectshalgam
dc.subjectturnip juice
dc.subjecttraditional beverages
dc.subjectsalgam
dc.subjectTurkish beverages
dc.titleA Traditional Turkish Fermented Non-Alcoholic Beverage, Shalgam
dc.typeReview Article

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