Physicochemical and rheological characteristics of alcohol free probiotic boza produced using Lactobacillus casei Shirota: Estimation of apparent viscosity of boza using non-linear modeling techniques

Techniques, Physicochemical And Rheological Characte

doi:10.3906/tar-1207-49

Cited by 10 publications

(13 citation statements)

References 45 publications

(46 reference statements)

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“…As can be seen, shear stress values of the boza samples increased with an increase in shear rate, indicating that all the boza samples showed shear thinning behavior (Steffe, 1996;Rao, 1999;Sikora et al, 2007) at both temperature levels. The obtained data were described by an Ostwald-de Waele model with R 2 values higher than 0.99, which was in accordance with the previous studies (Genc et al, 2002;Zorba et al, 2003;Öztürk et al, 2013). The model parameters [namely, consistency coefficient (K) and flow behavior index (n)] of the boza samples at 5 and 20 °C are presented in Bourne, 2002) are also shown in Table 2.…”

Section: Effect Of Temperature and Applicability Of Coxmerz Rulesupporting

confidence: 72%

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Arıcı

Tatlisu²,

Toker³

et al. 2014

Turk J Agric For

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Section: Effect Of Temperature and Applicability Of Coxmerz Rulesupporting

confidence: 72%

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Arıcı

Tatlisu²,

Toker³

et al. 2014

Turk J Agric For

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“…Öztürk et al . () reported rheological properties of alcohol‐free probiotic boza samples, and these boza samples also showed pseudoplastic behavior. Fresh boza samples had a flow behavior index ranging from 0.52 to 0.62.…”

Section: Resultsmentioning

confidence: 98%

“…Using Lactobacillus casei Shirota, Öztürk et al . () produced alcohol‐free probiotic boza and determined its physicochemical, rheological and sensory characteristics during storage. Authors reported that acidity of boza samples played a significant role in perceived taste by panelists, and liking scores for alcohol‐free boza samples were negatively influenced with an increase in acidity.…”

Section: Resultsmentioning

confidence: 99%

Effect of Roasted Yellow Chickpea (Leblebi) Flour Addition on Chemical, Rheological and Sensory Properties of Boza

Çelik

Işık

Yılmaz

2016

Journal of Food Processing and Preservation

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The effect of yellow chickpea (leblebi) flour substitution with maize, rice or/and wheat flours on chemical, rheological and sensory properties of a fermented cereal product boza was investigated. Boza samples with leblebi flour alone had the highest protein (8.46%), ash (1.107%), Ca (268.1 ppm), K (525.3 ppm), P (199.2 ppm), Zn (3.13 ppm), Mn (1.14 ppm), acidity (0.57%), lactic acid (717.3 mg/100 g) and acetic acid (293.5 mg/100 g), and the lowest sucrose (0.05 g/100 g) contents. Results of rheological analyses indicated that boza samples showed a pseudoplastic behavior with a flow behavior index ranging from 0.37 to 0.48. In sensory analysis, overall acceptance of panelists for bozas prepared by the partial substitution of maize, wheat or rice flours with leblebi flour was higher than bozas with leblebi flour alone. In conclusion, partial substitution of maize, wheat or rice flour by leblebi flour in boza production resulted in a fermented product with higher consumer acceptability. Practical Applications Boza is a fermented cereal product, and boza‐like products are widely consumed in the Eastern European, Middle Eastern and Asian countries. Boza has been widely consumed with yellow chickpea (leblebi) and/or cinnamon, which has been long perceived complementary by consumers in terms of sensory properties. Cracked chickpeas are byproducts of roasted leblebi production, and they are separated from intact ones at the end of the process due to their low economic value. In this study, cracked leblebi was used for the substitution of cereals in boza production. The results indicated that cracked leblebi flour could successfully substitute wheat, rice or maize flour; however, full substitution of cereal flours negatively influenced the sensory properties of boza samples. Fermented cereal foods like boza can be produced by the leblebi flour substitution and final products, and final products may be a better alternative for individuals with certain health disorders like celiac disease members.

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“…However, in the literature, there are some reports (Daglıoglu, 2000;Zorba et al, 2003;Hatzikamari et al, 2007a;Cosansu, 2009;Ozer et al, 2010;Kabak and Dobson, 2011;Altay et al, 2013;Ozturk et al, 2013) on general composition, microbiological processes, and preparation methods of traditional Turkish foods and beverages. Therefore, this review aims to characterize some traditional Turkish cereal-based fermented products in their traditional production methods, fermentation conditions and microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Tangüler

2014

Turkish JAF Sci.Tech.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

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Physicochemical and rheological characteristics of alcohol free probiotic boza produced using Lactobacillus casei Shirota: Estimation of apparent viscosity of boza using non-linear modeling techniques

Cited by 10 publications

References 45 publications

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Effect of Roasted Yellow Chickpea (Leblebi) Flour Addition on Chemical, Rheological and Sensory Properties of Boza

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

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