The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza
Abstract
Cereal-based fermented beverages like boza are known functional and probiotic foods. Boza is manufactured by yeast and lactic acid bacteria fermentation of only ones or mixture of various cereals. In this research, the effects of sugar, different microorganisms and inoculum ratios on physicochemical, nutritional and sensory characteristics of oat based boza were investigated. For this purpose, oat based boza production was carried out by 3 different of inoculation rates (0, 3 and 5%) of 3 starter cultures (Pediococcus damnosus 2.6, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). The usage aim of Pediococcus damnosus 2.6 and yoghurt starter cultures was for the production of exopolysaccharide and lactic acid. As a result of using mixed culture and rising inoculation rates stimulated fermentation activity in formulation of boza. Thus, the amount of total solid matter was reduced and increased the contents of ash, protein and mineral matter of oat boza samples. Although the lowest viscosity was determined in Pediococcus damnosus 2.6 inoculation, the most uniform texture was provided. Raw oat had unpleasant odor and flavor but fermentation enhanced sensorial properties of oats. The highest overall acceptance score was observed in oat boza with 3% of yoghurt starter cultures.
Keywords
Details
Primary Language
English
Subjects
Agricultural Engineering (Other)
Journal Section
Research Article
Publication Date
August 20, 2020
Submission Date
March 18, 2020
Acceptance Date
-
Published in Issue
Year 2020 Volume: 34 Number: 2
APA
Konak Göktepe, Ç., & Elgün, A. (2020). The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza. Selcuk Journal of Agriculture and Food Sciences, 34(2), 124-131. https://izlik.org/JA93LD37WS
AMA
1.Konak Göktepe Ç, Elgün A. The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza. Selcuk J Agr Food Sci. 2020;34(2):124-131. https://izlik.org/JA93LD37WS
Chicago
Konak Göktepe, Çiğdem, and Adem Elgün. 2020. “The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza”. Selcuk Journal of Agriculture and Food Sciences 34 (2): 124-31. https://izlik.org/JA93LD37WS.
EndNote
Konak Göktepe Ç, Elgün A (August 1, 2020) The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza. Selcuk Journal of Agriculture and Food Sciences 34 2 124–131.
IEEE
[1]Ç. Konak Göktepe and A. Elgün, “The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza”, Selcuk J Agr Food Sci, vol. 34, no. 2, pp. 124–131, Aug. 2020, [Online]. Available: https://izlik.org/JA93LD37WS
ISNAD
Konak Göktepe, Çiğdem - Elgün, Adem. “The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza”. Selcuk Journal of Agriculture and Food Sciences 34/2 (August 1, 2020): 124-131. https://izlik.org/JA93LD37WS.
JAMA
1.Konak Göktepe Ç, Elgün A. The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza. Selcuk J Agr Food Sci. 2020;34:124–131.
MLA
Konak Göktepe, Çiğdem, and Adem Elgün. “The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza”. Selcuk Journal of Agriculture and Food Sciences, vol. 34, no. 2, Aug. 2020, pp. 124-31, https://izlik.org/JA93LD37WS.
Vancouver
1.Çiğdem Konak Göktepe, Adem Elgün. The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza. Selcuk J Agr Food Sci [Internet]. 2020 Aug. 1;34(2):124-31. Available from: https://izlik.org/JA93LD37WS