The Effects of Kefir Culture and Instant Yeast Use on Boza Quality and Enrichment of Boza with Carrot Powders

Year 2019, Volume: 1 Issue: 2, 59 - 66, 09.12.2019

Nilgün Ertaş , Mine Aslan , Esma Yağcılar

Abstract

Boza is a traditional cream colored fermented Turkish beverage which produced with fermentation of alcohol and lactic acid using shells separated millet, corn, wheat or rice as a raw material. The quality characteristics of boza can be shown differences due to the fermentation processes and used raw materials. In this study, boza was fermented with kefir culture and instant yeast (Saccharamyces cerevisiae) and developed phenolic content and sensory properties of boza with different natural coloring agents (orange carrot and black carrot powder). When compare to instant yeast, with utilization of kefir culture in boza production determined not a change in lightness and redness values, a decrement in yellowness and chroma values and an increment in hue angle values was observed, and also lower pH and viscosity values, higher total phenolic content was obtained with kefir culture. With use of black carrot powder in boza samples resulted an increase in a * and a decrease in L * and b * values, the highest redness value was determined with the addition of orange carrot powder. Boza samples added black carrot powder showed the highest total phenolic contents than other boza samples. According to the results of the sensory analysis, the samples of boza fermented with kefir culture, taste, smell, roughness, sourness and general acceptability parameters received higher scores by panelists, compared to samples used instant yeast. While the highest general acceptability value was obtained from boza samples containing both kefir culture and black carrot powder, boza samples used both yeast and orange carrot powder were least preferred and received the lowest scores from panelists.

Keywords

Boza, Kefir, Yeast, Black carrot powder, Orange carrot powder, Rheology, Phenolic

Kefir Kültürü İkamesinin Boza Kalitesi Üzerine Etkisinin Belirlenmesi ve Havuç Tozu ile Bozanın Zenginleştirilmesi

Abstract

Boza; hammadde olarak kabukları ayrılmış darı, mısır, buğday veya pirincin ezilerek su ile pişirilmesi ve geleneksel olarak alkol ve laktik asit fermantasyonu ile fermente edilmesi ile üretilen, krem renkte fermente bir Türk içeceğidir. Bozanın kalite özellikleri fermantasyon proseslerinden ve kullanılan hammaddelerden dolayı değişim gösterebilmektedir. Bu çalışmada boza instant maya (Saccharomyces cerevisiae) ve kefir kültürü kullanılarak fermente edilmiş, farklı doğal renklendirici maddeler (turuncu havuç tozu ve siyah havuç tozu) ile bozanın fenolik içeriği ve duyusal özellikleri geliştirilmiştir. Boza üretiminde kefir kültürünün kullanımı ile instant maya kullanımına göre parlaklık ve kırmızılık değerlerinde değişiklik gözlenmediği, sarılık ve chroma değerlerinin ise azaldığı, hue angle değerlerinin arttığı tespit edilmiş, daha düşük pH değerleri ve viskozite değerleri ile daha yüksek oranda toplam fenolik madde miktarı elde edilmiştir. Boza örneklerinde siyah havuç tozu ilavesiyle a* değerlerinde artış, L* ve b* değerlerinde düşüş gözlemlenmiş, turuncu havuç tozu ilavesinin en yüksek kırmızılık değerleri verdiği belirlenmiştir. Siyah havuç tozu ilavesi yapılan boza örneklerinde; diğer boza örneklerine kıyasla en yüksek oranda toplam fenolik madde miktarı tespit edilmiştir. Duyusal analiz sonuçlarına göre, fermantasyonda kefir kültürü kullanımı tat, koku, pürüzlülük, ekşilik ve genel kabul edilebilirlik parametreleri açısından instant maya kullanılan örneklere göre panelistler tarafından daha yüksek skorlar almışlardır. En yüksek genel kabul edilebilirlik değerini kefir kültürü ile siyah havuç tozu içeren boza örnekleri alırken, instant maya ve turuncu havuç tozu içeren boza örnekleri en az tercih edilen örnekler olmuş ve panelistlerden en düşük skorları almışlardır.

Keywords

Boza, kefir, instant maya, siyah havuç tozu, turuncu havuç tozu, reoloji, Fenolik

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