Authors:
Cigdem Konak Goktepe, Adem Elgun
Volume 26, Issue 1;
Pages: 26-33; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
Exopolysaccharide producer Pediococcus damnosus 2.6, yoghurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and mixed culture (Pediococcus damnosus 2.6+ yoghurt culture 1:1) at different inoculation levels (0, 3 and 5%), with sugar or not were used to produce oat boza. The effects of sugar, different microorganisms and inoculum ratios on physicochemical, nutritional and sensory characteristics of oat boza were investigated. To produce gas, in ratio of 1% of Saccharomyces cerevisiae and 0.5% of Lactobacillus acidophilus as a probiotic was also added all boza formulation as constant ratio. As a result of using mixed culture and rising inoculation rates in formulation of boza developed fermentation activity caused to reduce amount of total solid matter. Additionally, this status led to relatively increase (p<0.01) in the contents of ash, protein and mineral matter of samples. Although the lowest viscosity was determined in Pediococcus damnosus 2.6 inoculation, the most uniform texture was provided.
Keywords:
Fermentation, Boza, Oat, Viscosity, Ethanol
 PDF Version
|
| |
Back
Faculty of Food Processing Technology
Royalty