effect of the addItIon of dIfferent spIces on so Me character Ist Ics of B o Za dUr In G stora Ge
Year: 2014
Type: article
Abstract: The purpose of this study is to investigate the effect of cinnamon, sage, lemon and clove on some properties of boza duringstorage. Crude boza s with spices was fermented for 1 day, and they were stored in the refrigerator for 5 days (the end of fermentationwas the first day of storage). Both a decrease in the amount of total sugar (%), pH and viscosity, and a steady increasein ethyl alcohol (%) and acidity (%) values of all boza were observed during storage. Properties in lemon boza changed most.The highest reduction of total mezophilic aerobic bacteria and lacticacid bacteria counts was obtained in clove boza and sageboza, respectively. However, the highest reduction of yeast count was detected in clove, cinnamon and sage boza. In this study,coliform bacteria, mould and Staphylococcus aureus were not found. According to the sensory analysis, on the first day ofstorage, the highest score was in lemon boza in terms of appearance, in cinnamon boza in terms of flavors and in sage boza interms of consistency. On the fourth day, the highest score was in plain boza in terms of appearance, in cinnamon boza in termsof flavor sand consistency. There was a positive impact of adding spices on the shelf life and aroma of boza. Modifications arenot enough in boza studies. Therefore, this study is important in terms of contributing to studies in this direction.
Authors: Fatma Çoşkun, ERDOĞAN ÇAKIR
Institution: Tekirdağ Namık Kemal University
Language: German
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2182797804