Meyveli ve meyve aromalı boza üretiminin araştırılması
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Date
2004-01-29
Authors
Tamer, Canan Ece
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada; geleneksel bir ürünümüz olan bozaya çeşitli meyvelerin ilavesiyle besleyici değerinin zenginleştirilmesinin yanısıra, farklı meyve aramalarının eklenmesiyle duyusal özelliklerinin geliştirilmesi amaçlanmıştır. Ayrıca pastörizasyon uygulaması ile bozanın raf ömrünün uzatılması, çalışmanın diğer bir amacını oluşturmaktadır, ön deneme sonuçlarına göre meyveli boza üretimine en uygun meyvelerin kayısı, ahududu, elma ve meyve kokteyli (tutti frutti) olduğuna, meyve aramalı boza üretiminde ise bu meyvelerin aramalarının kullanılmasına karar verilmiştir. En uygun pastörizasyon sıcaklığı ve süresinin; jelleşme, kıvam artışı ve tat gibi duyusal özellikler de dikkate alındığında 80°C de 25 dakika olarak uygulanması kararlaştırılmıştır. Şekerli ham bozada, pastörizasyon öncesinde sade bozada, meyveli ve meyve aramalı bozalarda; ayrıca pastörizasyon sonrası 0. gün, 7. gün, 15. gün, 30. gün, 45. gün, 60. gün ve 90. günlerde tüm örneklerde, toplam kurumadde, suda çözünür kurumadde, toplam ve indirgen şeker, toplam asit, pH, etil alkol, karbondioksit, protein, kül ve viskozite analizleri yapılmıştır. 90 günlük depolama süresi boyunca toplam kurumadde, sade ve meyve aramalı pastörize bozalarda 21.19 - 21.64 g/100g arasında; sade ve meyveli pastörize bozalarda ise 20.80 - 25.05 g/100g arasında değişmiştir. Meyveli bozalar içerisinde özellikle tutti fruttili bozalarda toplam kurumadde değeri diğer örneklere göre daha yüksek bulunmuştur. Sade ve meyve aramalı pastörize bozaların toplam asit değerleri arasında uygulama ve uygulama x zaman interaksiyonuna göre istatistiki anlamda önemli bir farklılık bulunmamıştır. Bu gruptaki tüm örneklerde toplam asit (laktik asit cinsinden), 30. güne kadar 0.20 g/100g olarak bulunurken; 30. günde 0.21 g/100g' a yükselmiş, ancak tekrar artış göstermemiştir. Sade ve meyveli pastörize bozalarda ise toplam asit 0.200 - 0.347 g/100g arasında değişmiştir. 3 aylık depolama boyunca asitlikte gözlenen hafif artışın, meyvelerden bozaya geçen organik asitlerden kaynaklandığı düşünülmüştür. Sade ve meyve aramalı pastörize bozalarda en yüksek pH değeri (3.957), sade bozada 0. günde saptanırken; en düşük pH değeri (3.857), kayısı aramalı bozada 90. günde belirlenmiştir. Sade ve meyveli pastörize bozalarda en yüksek pH değerini (4.007), 0. günde tutti fruttili boza gösterirken; en düşük pH değerine (3.603) sahip örnek, 90. günde ahududulu boza olmuştur. Depolama periyodu boyunca karbondioksit, sade ve meyve aramalı pastörize bozalarda 0.153 - 0.263 g/100g; sade ve meyveli pastörize bozalarda ise 0.160 - 0.303 g/100g arasında değişmiştir. Sade, meyve aromaiı ve meyveli pastörize boza örneklerinin etil alkol içeriklerinde depolama süresince küçük bir değişim belirlenmiştir. Boza örnekleri kararlaştırılan analiz döneminden sonra da 1.5 yılı aşkın süre ile depolanmalarına rağmen hiçbirinde mikroorganizma faaliyetine bağlı ekşime, kabarma, gaz çıkışı ve taşmanın oluşmaması, uygulanan pastörizasyon normlarının uygunluğunu göstermiştir.Sade ve meyve aramalı pastörize bozalarda viskozite, pastörizasyonu takip eden dönemlerde belirgin şekilde düşmüştür. 0. ve 90. günlerde viskozite sırasıyla; sade bozada 13.40 - 9.80 Pa.s, kayısı aramalı bozada 12.77 - 9.67 Pa.s, ahududu aramalı bozada 12.67 - 9.93 Pa.s, elma aromalı bozada 12.93 - 9.97 Pa.s ve tutti frutti aramalı bozada 12.67 - 9.77 Pa.s arasında değişmiştir. Meyveli bozalarda da benzer durum söz konusudur. Pastörizasyonu takip eden 0. günde, örnekler arasında en düşük viskozite değerini ahududulu pastörize boza göstermiş iken (11.87 Pa.s); tutti fruttili boza oldukça belirgin bir farkla en yüksek viskoziteye sahip olmuştur (30.00 Pa.s). 90. günde ise yine ahududulu boza 8.57 Pa.s ile en düşük; tutti fruttili boza ise, 16.57 Pa.s ile en yüksek değeri göstermişlerdir, özellikle 15. günden sonra belirginleşen, serum ayrılmasına bağlı viskozitedeki azalış dikkat çekici bulunmuştur. Depolama süresinin sonunda bozadan ayrılan serum hacmi giderek artsa da, kavanozlar çalkalandığında bozalar eski görünümlerini bir daha serum ayrılmayacak şekilde yeniden kazanabilmiştir. Bu uygulama; bozanın pastörize edilerek muhafazasında, serum ayrılması sorununun aşılabileceğini göstermektedir. Duyusal analiz sonuçları değerlendirildiğinde sade bozanın yanısıra, meyveli ve meyve aramalı bozaların da panelistlerce beğenildiği ve tüketici bulabileceği sonucuna varılmıştır.
The aim of this study was to improve nutritional value of boza by addition of various fruit and also by addition of fruit aroma, sensory properties of boza were developed. Moreover, by applying pasteurization it's shelf life was increased. According to the results of the preliminary studies, apricot, raspberry, apple and fruit cocktail (tutti frutti) were the most suitable fruits in boza production. Therefore for producing boza with fruit aroma, the aromas of these fruits were used. Optimum temperature and time for pasteurization was determined as 80QC and 25 minutes, when sensory properties (jelling, consistency increasing and taste) were taken into consideration. Total dry matter, water soluble dry matter, total and reducing sugar, total acidity, pH, ethyl alcohol, carbon dioxide, protein, ash and viscosity analysis were done in sugary raw boza, non-pasteurized unmixed boza, non-pasteurized bozas with fruit and fruit aroma, and as well in all pasteurized samples at the 0th, 7,h.15th, 30th, 45th, 60th, 90th days following pasteurization. Throughout the 90 days of storage, the value of total dry matter in pasteurized unmixed and fruit aroma added bozas was found between 21.19 - 21.64 g/100g. However, in pasteurized unmixed and fruit added bozas the total dry matter value was changed between 20.80 - 25.05 g/100g. Among the fruit added bozas, especially the samples produced by adding fruit cocktail (tutti frutti) have higher total dry matter value than the other samples. Owing to the application, application x time interaction as a statistical mean there was no considerable difference between the total acidity values of pasteurized unmixed, and pasteurized fruit aroma added bozas. For all of the samples of these groups, total acidity (lactic acid base) till 30th days following pasteurization was found as 0.20 g/100g, on the other hand, at the 30th day this value was increased to 0.21 g/100g, but after that day an increase on total acidity was not observed. Total acidity of pasteurized unmixed and fruit added bozas was found between the values of 0.200 - 0.347 g/100g. It was considered that the slight increase in the total acidity during the three months of storage period was derived from the organic acids; passing from fruits to boza. Through the pasteurized unmixed and fruit aroma added bozas, the highest pH value (3.957) was examined in pasteurized unmixed boza at the 0th day, following pasteurization. Whereas, the lowest pH value (3.857) was observed in apricot aroma added boza at the 90th day, following pasteurization. In pasteurized unmixed and fruit added bozas, the highest pH value (4.007) was examined in fruit cocktail added boza at the 0th day, following pasteurization; however, at the 90th day, following pasteurization boza produced with raspberry had the lowest pH value (3.603).IV While the storage period, the carbon dioxide value of pasteurized unmixed and fruit aroma added bozas was changed between 0.153 - 0.263 g/100g. That value for pasteurized unmixed and fruit added bozas was changed between 0.160 - 0.303 g/100g. Ethyl alcohol contents of pasteurized unmixed, fruit aroma, and fruit added bozas was slightly increased during the storage period. The samples of bozas have been storing more than one and half years after the term of analysis. By the way, in none of these samples, as a result of activity of microorganisms souring, swelling and gas exhaustion was not observed. That shows the coherence of applied pasteurization norms. Viscosity of pasteurized unmixed and fruit aroma added bozas was decreased evidently, while the time period after pasteurization increases. In unmixed boza viscosity was observed as 13.40 - 9.80 Pa. s at the date of 0th and 90th following pasteurization respectively. In addition, in apricot aroma added, raspberry aroma added, apple aroma added, and tutti frutti aroma added bozas the viscosity value was found at the date of 0th and 90th following pasteurization as 12.77 - 9.67 Pa.s, 12.67 - 9.93 Pa.s, 12.93 - 9.97 Pa.s, and 12.67 - 9.77 Pa.s respectively. The same situation was observed in the bozas produced with fruits. At the 0th day following pasteurization, among the samples the lowest viscosity was measured as (11.87 Pa.s) by using boza produced with raspberry. However, boza produced with tutti frutti had the highest viscosity (30.00 Pa.s) markedly. At the 90th day following pasteurization, again the boza produced with raspberry had the lowest viscosity 8.57 Pa.s, and boza produced with tutti frutti had the highest viscosity 16.57 Pa.s. Especially, after the 15th day following pasteurization, decrease in the viscosity value related to the separation of serum was found to be attractive. After the storage period, the volume of the serum that was separated from boza was gradually increased, since when the jars were shaken bozas obtained the former appearances, after that no further separation of serum was observed. This application shows that the problem of separation of serum, occurred during the protection of boza by pasteurization, can be passed over. When the results of sensory analysis were evaluated it was concluded that although unmixed boza was preferred by some panelists, boza produced with fruit and fruit aroma were liked and can be consumed.
The aim of this study was to improve nutritional value of boza by addition of various fruit and also by addition of fruit aroma, sensory properties of boza were developed. Moreover, by applying pasteurization it's shelf life was increased. According to the results of the preliminary studies, apricot, raspberry, apple and fruit cocktail (tutti frutti) were the most suitable fruits in boza production. Therefore for producing boza with fruit aroma, the aromas of these fruits were used. Optimum temperature and time for pasteurization was determined as 80QC and 25 minutes, when sensory properties (jelling, consistency increasing and taste) were taken into consideration. Total dry matter, water soluble dry matter, total and reducing sugar, total acidity, pH, ethyl alcohol, carbon dioxide, protein, ash and viscosity analysis were done in sugary raw boza, non-pasteurized unmixed boza, non-pasteurized bozas with fruit and fruit aroma, and as well in all pasteurized samples at the 0th, 7,h.15th, 30th, 45th, 60th, 90th days following pasteurization. Throughout the 90 days of storage, the value of total dry matter in pasteurized unmixed and fruit aroma added bozas was found between 21.19 - 21.64 g/100g. However, in pasteurized unmixed and fruit added bozas the total dry matter value was changed between 20.80 - 25.05 g/100g. Among the fruit added bozas, especially the samples produced by adding fruit cocktail (tutti frutti) have higher total dry matter value than the other samples. Owing to the application, application x time interaction as a statistical mean there was no considerable difference between the total acidity values of pasteurized unmixed, and pasteurized fruit aroma added bozas. For all of the samples of these groups, total acidity (lactic acid base) till 30th days following pasteurization was found as 0.20 g/100g, on the other hand, at the 30th day this value was increased to 0.21 g/100g, but after that day an increase on total acidity was not observed. Total acidity of pasteurized unmixed and fruit added bozas was found between the values of 0.200 - 0.347 g/100g. It was considered that the slight increase in the total acidity during the three months of storage period was derived from the organic acids; passing from fruits to boza. Through the pasteurized unmixed and fruit aroma added bozas, the highest pH value (3.957) was examined in pasteurized unmixed boza at the 0th day, following pasteurization. Whereas, the lowest pH value (3.857) was observed in apricot aroma added boza at the 90th day, following pasteurization. In pasteurized unmixed and fruit added bozas, the highest pH value (4.007) was examined in fruit cocktail added boza at the 0th day, following pasteurization; however, at the 90th day, following pasteurization boza produced with raspberry had the lowest pH value (3.603).IV While the storage period, the carbon dioxide value of pasteurized unmixed and fruit aroma added bozas was changed between 0.153 - 0.263 g/100g. That value for pasteurized unmixed and fruit added bozas was changed between 0.160 - 0.303 g/100g. Ethyl alcohol contents of pasteurized unmixed, fruit aroma, and fruit added bozas was slightly increased during the storage period. The samples of bozas have been storing more than one and half years after the term of analysis. By the way, in none of these samples, as a result of activity of microorganisms souring, swelling and gas exhaustion was not observed. That shows the coherence of applied pasteurization norms. Viscosity of pasteurized unmixed and fruit aroma added bozas was decreased evidently, while the time period after pasteurization increases. In unmixed boza viscosity was observed as 13.40 - 9.80 Pa. s at the date of 0th and 90th following pasteurization respectively. In addition, in apricot aroma added, raspberry aroma added, apple aroma added, and tutti frutti aroma added bozas the viscosity value was found at the date of 0th and 90th following pasteurization as 12.77 - 9.67 Pa.s, 12.67 - 9.93 Pa.s, 12.93 - 9.97 Pa.s, and 12.67 - 9.77 Pa.s respectively. The same situation was observed in the bozas produced with fruits. At the 0th day following pasteurization, among the samples the lowest viscosity was measured as (11.87 Pa.s) by using boza produced with raspberry. However, boza produced with tutti frutti had the highest viscosity (30.00 Pa.s) markedly. At the 90th day following pasteurization, again the boza produced with raspberry had the lowest viscosity 8.57 Pa.s, and boza produced with tutti frutti had the highest viscosity 16.57 Pa.s. Especially, after the 15th day following pasteurization, decrease in the viscosity value related to the separation of serum was found to be attractive. After the storage period, the volume of the serum that was separated from boza was gradually increased, since when the jars were shaken bozas obtained the former appearances, after that no further separation of serum was observed. This application shows that the problem of separation of serum, occurred during the protection of boza by pasteurization, can be passed over. When the results of sensory analysis were evaluated it was concluded that although unmixed boza was preferred by some panelists, boza produced with fruit and fruit aroma were liked and can be consumed.
Description
Keywords
Boza, Meyveli boza, Meyve aromalı boza, Fermentasyon, Fruit added boza, Fruit aroma added boza, Fermentation
Citation
Tamer, C. E. (2004). Meyveli ve meyve aromalı boza üretiminin araştırılması. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.