Fermentation technology is one of the oldest and most economical methods
of food production and preservation. Fermented foods are widely produced and
consumed worldwide because of their beneficial effects on human health. They
have superior properties in terms of nutritional value, sensory properties and
digestibility. Boza, a traditional cereal based fermented beverage, is produced
with millet, maize, rice and wheat. It has a characteristic sweet-sour taste, light
yellow color and acidic-alcoholic odor. The quality parameters of boza may vary
with the type of raw materials and fermentation methods used in production.
Boza has an important place among
traditional fermented beverages, owing to its taste, flavor and nutritive
value. Boza, especially consumed in winter, is known in many countries aroung
the world. In this study, production methods, product characteristics, storage
and health effects of boza were reviewed.
Bölüm | Derleme Makaleler |
---|---|
Yazarlar | |
Yayımlanma Tarihi | 22 Ekim 2017 |
Gönderilme Tarihi | 20 Ekim 2017 |
Yayımlandığı Sayı | Yıl 2017 |
Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.
Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).