Özet:

Shalgam Water Production and Functional Properties Shalgam Water is a unique, lactate acid fermentation, red-colored, humble and delicious drink that is unique to our country. As a raw material in production, bulgur milk, shalgam turbo, water, peanut butter, black potato and salt are used. The fermentation period of the salmon water lasts about 2-4 weeks. Shell water is a high nutritional value, microbiologically safe and functional product. This article focuses on the functional characteristics of the slurry water with the slurry water production technology. PRODUCTION OF SHALGAM JUICE AND ITS' FUNCTIONAL PROPERTIES 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.

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