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Determination of boza's organic acid composition as it is affected by raw material and fermentation

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dc.contributor.buuauthorAkpınar, Arzu Bayizit
dc.contributor.buuauthorYılmaz, Lütfiye Ersan
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-8482-5055
dc.contributor.researcheridAAG-8219-2021
dc.contributor.researcheridAAF-3213-2020
dc.contributor.researcheridAAG-8194-2021
dc.contributor.scopusid12545580300
dc.contributor.scopusid35750795400
dc.contributor.scopusid25926089700
dc.date.accessioned2021-12-08T10:11:47Z
dc.date.available2021-12-08T10:11:47Z
dc.date.issued2010
dc.description.abstractIn the current study boza, a low-alcohol-content beverage, is produced from rice, maize, millet and wheat flours by spontaneous fermentation at 24 +/- 1 degrees C for 24 h. During the fermentation and storage period, changes in total titritable acidity, pH, alcohol and organic acid profiles, and sensory properties were determined. The major organic acids were found as oxalic, lactic, pyruvic, and acetic acids. Even though the ratings of sensory parameters were not within wide limits, they were significantly affected by storage time. Maize boza scored higher due to the similarity in its colour and flavour to that sold in the market.
dc.identifier.citationAkpınar, B. A. vd. (2010). "Determination of boza's organic acid composition as it is affected by raw material and fermentation". International Journal of Food Properties, 13(3), 648-656.
dc.identifier.endpage656
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue3
dc.identifier.scopus2-s2.0-77952366244
dc.identifier.startpage648
dc.identifier.urihttps://doi.org/10.1080/10942911003604194
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/10942911003604194
dc.identifier.urihttp://hdl.handle.net/11452/23095
dc.identifier.volume13
dc.identifier.wos000277589900020
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherTaylor & Francis
dc.relation.journalInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.relation.tubitakTOVAG-105 O 463
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBoza
dc.subjectOrganic acids
dc.subjectFermentation
dc.subjectSensory properties
dc.subjectStarter cultures
dc.subjectCereal beverage
dc.subjectBacteria
dc.subjectFoods
dc.subjectFood science & technology
dc.subjectTriticum aestivum
dc.subjectZea mays
dc.subjectBeverages
dc.subjectSpontaneous fermentation
dc.subjectStorage periods
dc.subjectStorage time
dc.subjectWheat flours
dc.subject.scopusFermented Beverages; Lactobacillales; Carrot Juice
dc.subject.wosFood science & technology
dc.titleDetermination of boza's organic acid composition as it is affected by raw material and fermentation
dc.typeArticle
dc.wos.quartileQ2
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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