DETERMINATION OF BOZA'S ORGANIC ACID COMPOSITION AS IT IS AFFECTED BY RAW MATERIAL AND FERMENTATION


AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÖZCAN T.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.13, no.3, pp.648-656, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 13 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.1080/10942911003604194
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.648-656
  • Keywords: Boza, Organic acids, Fermentation, Sensory properties, STARTER CULTURES, CEREAL BEVERAGE, BACTERIA, FOODS
  • Bursa Uludag University Affiliated: Yes

Abstract

In the current study boza, a low-alcohol-content beverage, is produced from rice, maize, millet and wheat flours by spontaneous fermentation at 24 +/- 1 degrees C for 24 h. During the fermentation and storage period, changes in total titritable acidity, pH, alcohol and organic acid profiles, and sensory properties were determined. The major organic acids were found as oxalic, lactic, pyruvic, and acetic acids. Even though the ratings of sensory parameters were not within wide limits, they were significantly affected by storage time. Maize boza scored higher due to the similarity in its colour and flavour to that sold in the market.