A traditional Turkish beverage shalgam: Manufacturing technique and nutritional value

İNCEDAYI B., UYLAŞER V., ÇOPUR Ö. U.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.6, ss.31-34, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6
  • Basım Tarihi: 2008
  • Dergi Adı: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.31-34
  • Anahtar Kelimeler: Shalgam, fermented beverage, health, DIETARY POTASSIUM, ANTHOCYANINS, ANTIOXIDANT, EXTRACTS, BEHAVIOR, QUALITY
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Turnip is a vegetable that has a high nutritional value, aroma and flavor. It can be utilized in many forms. One of the most consumed forms of turnip is the traditional Turkish fermented vegetable juice which is called "shalgam (salgam)". Purple carrot, bulgur flour, sourdough, salt, turnip and water are used for shalgam production. Its nutritional value results from the raw-materials, and some compounds formed during the fermentation. It's also determined that shalgam has an effective role in prevention or retardation of some diseases. In this review, traditional production of shalgam, its nutritional value and effects on health were explained.