A research on the production of low energy boza: a cereal based fermented beverage
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Date
2005
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Publisher
Teknoscienze Publications
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
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.