Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey
Küçük Resim Yok
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Salgam (Şalgam, shalgam) is our conventional fermented purple carrot beverage. Purple carrot\r(Daucus carota) is the basic raw material, and other raw materials used in the production are\rsourdough/ bakers’ yeast, salt (rock), bulgur flour and/or turnip (Brassica rapa L.). There are two\rfermentations that occur due to microorganisms (lactic-acid bacteria and yeast) that are effective\rduring production; primarily lactic-acid fermentation and ethyl alcohol fermentation. It is very\rpopular in our country, especially southerly cities of Turkey. Although shalgam is mostly produced\rand consumed in Mersin/İcel, Osmaniye, Hatay-Antakya and Kahramanmaras cities, the most known\rand loved city is the Adana. Lately, it has begun to be consumed almost every parts of Turkey. In\raddition, it is sold in the cities where the densities of the Turks in Europe. The aim of this review\rarticle is to give information about the production methods of salgam, scientific studies and recent\rtrends, problems related to salgam and solutions
Açıklama
Anahtar Kelimeler
Beslenme ve Diyetetik, Gıda Bilimi ve Teknolojisi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
6
