Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey
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Date
2020
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Abstract
Salgam (Şalgam, shalgam) is our conventional fermented purple carrot beverage. Purple carrot
(Daucus carota) is the basic raw material, and other raw materials used in the production are
sourdough/ bakers’ yeast, salt (rock), bulgur flour and/or turnip (Brassica rapa L.). There are two
fermentations that occur due to microorganisms (lactic-acid bacteria and yeast) that are effective
during production; primarily lactic-acid fermentation and ethyl alcohol fermentation. It is very
popular in our country, especially southerly cities of Turkey. Although shalgam is mostly produced
and consumed in Mersin/İcel, Osmaniye, Hatay-Antakya and Kahramanmaras cities, the most known
and loved city is the Adana. Lately, it has begun to be consumed almost every parts of Turkey. In
addition, it is sold in the cities where the densities of the Turks in Europe. The aim of this review
article is to give information about the production methods of salgam, scientific studies and recent
trends, problems related to salgam and solutions