Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey

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dc.contributor.authorTangüler, Hasan
dc.contributor.authorDinç, Selin Özge
dc.contributor.authorBeylikci, Sermet Can
dc.date.accessioned2024-11-07T13:16:27Z
dc.date.available2024-11-07T13:16:27Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractSalgam (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
dc.identifier.doi10.24925/turjaf.v8i6.1266-1271.3266
dc.identifier.endpage1271
dc.identifier.issn2148-127X
dc.identifier.issue6
dc.identifier.startpage1266
dc.identifier.trdizinid525178
dc.identifier.urihttps://doi.org/10.24925/turjaf.v8i6.1266-1271.3266
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/525178
dc.identifier.urihttps://hdl.handle.net/11480/12328
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectBeslenme ve Diyetetik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleProblems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey
dc.typeArticle

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