Turkish Traditional Fermented Plant-Products as Functional Food

Abstract

Fermentation is one of the oldest techniques to produce microbiologically secure and long-lasting food. The significance of fermented plant food dates heaps of years again. Fermentation grew to become famous with the sunrise of civilization due to the fact it preserves food and gives it a variety of tastes, forms, and different sensory sensations. Moreover, over time, human beings have realized the dietary and therapeutic value of fermented meals and drinks, making fermented ingredients even greater popular. In this study, Turkish traditional plant-based foods' medicinal properties: table olive, turşu, vinegar, fermented carrot juice, boza (fermented millet drink), and tarhana are examined. For this purpose, an overview of functional food and fermented meals books, journals, articles, and websites was once conducted. According to the research, the aforementioned fermented plants are functional foods advisable for health.

Keywords

• fermented plant-products
• functional food
• Turkish fermented food

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