2022-03-222022-03-222005Uylaser, V. vd. (2005). "A research on the production of low energy boza: a cereal based fermented beverage". Agro Food Industry Hi-Tech, 16(2), 41-44.1722-69962035-4606http://hdl.handle.net/11452/25274By 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.eninfo:eu-repo/semantics/closedAccessBiotechnology & applied microbiologyFood science & technologyCereal based fermentedBeveragesBozaArtificial sweetenersBacteriaBeveragesCerealsEstersFermentationHydrolysisRheological PropertiesSugarBacteria (microorganisms)Agricultural productspH effectsRheologySugar (sucrose)Artificial sweetenersCereal based fermented beveragesDiabeticsArticle0002389262000142-s2.0-199444001434144162Biotechnology & applied microbiologyFood science & technologyFermented Beverages; Lactobacillales; Carrot Juice