Effects of wheat bulghur, maize flour and starch on fermantative characterctristics of boza

Abstract

Fermented products play a significant role in the global market of ready-to-eat foods and beverages. In this study, the physicochemical, microbial, and sensory properties of boza, a traditional fermented beverage, prepared using wheat bulgur, maize flour, and pregelatinized waxy maize starch were investigated. After 24h fermentation, the highest total titratable acidity and viscosity, and the lowest pH, dry matters, and total sugars were measured for wheat bulgur boza (p<0.05). The protein content range of samples was 3.12-3.23%. The total aerobic bacteria and yeast content of all samples were detected to be statistically similar (p<0.05). The combined boza sample containing 5% pregelatinized waxy maize starch was more appreciated in terms of overall acceptance than other samples (p<0.05). Nevertheless, no significant differences were observed between the samples in terms of other sensory evaluation attributes. Replacing wheat bulgur with maize flour in the formulation of boza could result in a product that meets consumer preferences sufficiently, while potentially offering a more cost-effective and health-friendly alternative for individuals with conditions such as celiac disease.