2021-12-082021-12-082010Akpınar, 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), 648-656.1094-29121532-2386https://doi.org/10.1080/10942911003604194https://www.tandfonline.com/doi/full/10.1080/10942911003604194http://hdl.handle.net/11452/23095In 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.eninfo:eu-repo/semantics/closedAccessBozaOrganic acidsFermentationSensory propertiesStarter culturesCereal beverageBacteriaFoodsFood science & technologyTriticum aestivumZea maysBeveragesSpontaneous fermentationStorage periodsStorage timeWheat floursArticle0002775899000202-s2.0-77952366244648656133Food science & technologyFermented Beverages; Lactobacillales; Carrot Juice