Abstract
Some of the best-known fermented nonalcoholic beverages are shalgam juice, boza, kefir, ayran (yogurt drink), and gilaburu juice. While the beverages, except kefir and ayran, are obtained from vegetables, fruits, and cereals, both ayran and kefir are made of milk. Shalgam juice, gilaburu juice, and ayran are the beverages produced by lactic acid fermentation. Boza and kefir are produced by both alcohol and lactic acid fermentation. The notion that the consumption of fermented nonalcoholic beverages is associated with health benefits is widespread; for example, it is known that they have antihypertensive and hypocholesterolemic effects. In this chapter, chemical composition and nutritive properties, manufacturing technologies, and health-promoting effects of some fermented beverages are summarized.
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