Etiket Arşivleri: Shalgam juice

Shalgam

SHALGAM

Shalgam is a traditional Turkish fermented beverage in which mainly lactic acid bacteria play an important role. It is a red colored, turbid and sour soft beverage produced by mixing of turnip, purple carrot, sourdough, salt, water and fermenting for 10-12 days. Red beet can also be used as a raw-material.

Microorganisms

The microorganisms influenced in the fermentation obtained from sourdough. These are L. sanfranciscensis, L. pontis, L. brevis, L. plantarum, L. alimentarius,L. fructivorans, L. reuteri, L. fermentum and Saccharomyces cerevisiae and to less extent Saccharomyces exiguous, Candida krusei and Candida milleri.

Definition and production

According to the Turkish Standards Institution, shalgam is defined as a beverage produced by lactic acid fermentation of black carrot (Daucus carota L.), turnip (Brassica rapa L.), salt and extract of sourdough and bulgur flour. For shalgam production, no standard manufacturing technique is available and many different methods can be used in production.


Şalgam Suyu Üretimi ve Fonksiyonel Özellikleri ( Elif Fatma ÜÇOK , Halil TOSUN )

Şalgam suyu; ülkemize özgü, laktik asit fermantasyonu ile üretilen, kırmızı renkli, bulanık ve ekşi lezzetli bir içecektir. Üretiminde hammadde olarak bulgur unu, şalgam turbu, su, ekşi hamur, kara havuç ve tuz kullanılmaktadır. Şalgam suyunun fermantasyon süresi yaklaşık 2-4 hafta sürmektedir. Şalgam suyu besleyici değeri yüksek, mikrobiyolojik açıdan güvenli ve fonksiyonel bir üründür. Bu makalede, şalgam suyu üretim teknolojisi ile şalgam suyunun fonksiyonel özellikleri üzerinde durulmuştur.

Anahtar Kelimeler: Şalgam suyu, geleneksel fermente içecek, fonksiyonel özellikler.

PRODUCTION OF SHALGAM JUICE AND ITS’ FUNCTIONAL PROPERTIES

Abstract Shalgam juice; native to Turkey, a beverage that produced via lactic acid fermentation, red coloured, turbid and a very strong soar taste. In production of shalgam juice bulgur flour, shalgam root, water, sourdough, black carrot and salt are used. Total fermentation time is about 2-4 weeks. Shalgam juice has functional properties and microbiologically safe, nutritional food. In this review article, production technology and functional properties of shalgam juice are discussed.

Keywords: Shalgam juice, traditional fermented beverage, functional properties.