Publication:
A research on the production of low energy boza: a cereal based fermented beverage

Placeholder

Date

Organizational Units

Authors

Uylaser, Vildan
Tamer, Canan Ece
Çopur, Ömer Utku

Authors

Advisor

Language

Publisher:

Teknoscienze Publications

Journal Title

Journal ISSN

Volume Title

Abstract

By this research it was aimed to decrease the sugar concentration of the boza, which is a cereal based fermented beverage, by using artificial sweeteners. Therefore, its energy content was reduced. Consequently it was aimed that this product can be consumed by diabetics, and obese people who do not prefer sugary products much. From that point, an optimum sugar to sweetener ratio was determined. According to the physical, chemical and sensory analysis, it can be seen that, by using aspartame and acesulfame-K additives, low energy boza can be produced. The sample containing 10 % (w/w) sugar + 180 mg/kg aspartame + 110 mg/kg acesulfame-K was the mostly preferred sample.

Description

Source:

Keywords:

Keywords

Biotechnology & applied microbiology, Food science & technology, Cereal based fermented, Beverages, Boza, Artificial sweeteners, Bacteria, Beverages, Cereals, Esters, Fermentation, Hydrolysis, Rheological Properties, Sugar, Bacteria (microorganisms), Agricultural products, pH effects, Rheology, Sugar (sucrose), Artificial sweeteners, Cereal based fermented beverages, Diabetics

Citation

Uylaser, V. vd. (2005). "A research on the production of low energy boza: a cereal based fermented beverage". Agro Food Industry Hi-Tech, 16(2), 41-44.

Endorsement

Review

Supplemented By

Referenced By

10

Views

0

Downloads