Adana’s iconic drink, turnip juice, is known as an indispensable ingredient for kebabs, but now it comes with an innovation: Powdered turnip juice. Çukurova University (ÇÜ) Faculty of Engineering, Department of Food Engineering academics turned traditional turnip juice into powder by freeze-drying. This innovative product was registered by the Turkish Patent and Trademark Office, officially determining that the powdered form of fermented turnip juice is no different from the fermented form.
Long Shelf Life with Freeze Drying Method
This innovative method developed by Prof. Dr. Hüseyin Erten, Research Assistant Dr. Bilal Ağırman and Dr. Cennet Pelin Boyacı is based on the principle of producing turnip juice by lactic acid fermentation and then freezing and drying it under low temperature and high pressure. Thanks to this process, turnip juice has been turned into powder and its shelf life has been extended. Prof. Dr. Erten said, “We produced turnip powder without using any additives and it has been registered,” and stated that this product has the same properties as traditional turnip juice.
Advantages of Turnip Powder
Powdered turnip stands out with its ease of transportation and shipping. While the transportation process abroad and to other cities has become quite simple, turnips can also be easily served and gifted. In addition, thanks to its powder form, the shelf life of the product is extended. This product, which is rich in minerals and facilitates digestion, is also beneficial for health. Prof. Dr. Erten stated that this development offers great opportunities to industrialists and said that they will provide support as a university in terms of commercialization.
This innovation is considered a big step for both turnip lovers and export opportunities.
