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

Simple item page
dc.contributor.buuauthorAkpınar, Arzu Bayizit
dc.contributor.buuauthorYılmaz, Lütfiye Ersan
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-8482-5055tr_TR
dc.contributor.researcheridAAG-8219-2021tr_TR
dc.contributor.researcheridAAF-3213-2020tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.scopusid12545580300tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.contributor.scopusid25926089700tr_TR
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.en_US
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.en_US
dc.identifier.endpage656tr_TR
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue3tr_TR
dc.identifier.scopus2-s2.0-77952366244tr_TR
dc.identifier.startpage648tr_TR
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.volume13tr_TR
dc.identifier.wos000277589900020tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.journalInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.relation.tubitakTOVAG-105 O 463tr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBozaen_US
dc.subjectOrganic acidsen_US
dc.subjectFermentationen_US
dc.subjectSensory propertiesen_US
dc.subjectStarter culturesen_US
dc.subjectCereal beverageen_US
dc.subjectBacteriaen_US
dc.subjectFoodsen_US
dc.subjectFood science & technologyen_US
dc.subjectTriticum aestivumen_US
dc.subjectZea maysen_US
dc.subjectBeveragesen_US
dc.subjectSpontaneous fermentationen_US
dc.subjectStorage periodsen_US
dc.subjectStorage timeen_US
dc.subjectWheat floursen_US
dc.subject.scopusFermented Beverages; Lactobacillales; Carrot Juiceen_US
dc.subject.wosFood science & technologyen_US
dc.titleDetermination of boza's organic acid composition as it is affected by raw material and fermentationen_US
dc.typeArticle
dc.wos.quartileQ2en_US

Files

Collections

Web of Science
Scopus