Journal of Food Processing & Technology

Production methods, scientific studies and problems related to shalgam which is a lactic acid fermented beverage

11^th Global Summit on Food & Beverages

September 22-24, 2016 Las Vegas, USA

H Tanguler

Nigde University, Turkey

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Daily foods, which are essential for human life, consist of various products that have different origins and process types. Among them, products that are based on fermentation have a different and important place. Shalgam produced by the lactic acid fermentation is one of those products and a red colored, cloudy and sour soft beverage. In the production of shalgam, roots of black carrots (Daucus carota), turnip (Brassica rapa L.), rock-salt, sourdough, bulgur flour, and adequate drinkable water are used. Although shalgam is mainly produced and consumed in Adana, Mersin, Osmaniye, Hatay, Icel and Kahramanmaras cities, the most common region are the Adana and surrounding districts. In those regions, shalgam marketed in open containers or in sealed bottles and plastic containers is found almost everywhere with regard to food and drinks. At least, it is loved as much as other drinks and consumption has reached significant amount. In recent years, it has begun to be consumed almost every parts of Turkey, especially Istanbul, Ankara and Izmir cities; however, especially in the cities where the densities of the Turks in Europe have also taken place in the market. In this article, the production methods of shalgam, of which the production is increasing rapidly in recent years, scientific studies on shalgam and problems with regard to shalgam in industry will be discussed.

Biography :

Email: htanguler@nigde.edu.tr