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A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”

Food Engineering Department, Agricultural of Faculty, Namık Kemal University, 59030 Tekirdag, Turkey
Academic Editor: Antonio Bevilacqua
Beverages 2017, 3(4), 49; https://doi.org/10.3390/beverages3040049
Received: 21 July 2017 / Revised: 23 August 2017 / Accepted: 5 September 2017 / Published: 9 October 2017
Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the sieve after breaking the outer shells of boiled dried wheat for processing), salt, water, purple carrot, turnip, and sometimes red beet is used. The traditional method of production can take 10–12 days. Commercial production takes 4–5 days. Shalgam is a probiotic food and a good source of nutrients. It helps regulate the pH of the digestive system. It contains β-carotene, group B vitamins, calcium, potassium, and iron. People also use it as a medicine because of its antiseptic agents. Shalgam consumption should be increased and become worldwide. View Full-Text
Keywords: shalgam; turnip juice; traditional beverages; şalgam; Turkish beverages shalgam; turnip juice; traditional beverages; şalgam; Turkish beverages
MDPI and ACS Style

Coskun, F. A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”. Beverages 2017, 3, 49.

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