The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage

Basit Öğe Kaydı
dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.authorwosidalpaslan, mehmet/ABA-3030-2020
dc.contributor.authorHayta, M
dc.contributor.authorAlpaslan, M
dc.contributor.authorKöse, E
dc.date.accessioned2024-08-04T20:14:45Z
dc.date.available2024-08-04T20:14:45Z
dc.date.issued2001
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBoza was prepared with corn, rice and wheat flour. Alterations in pH, water-soluble protein content and viscosity were observed during a 30 h fermentation period. Fermentation caused a reduction in pH, whereas the water-soluble protein content of boza significantly increased (P<0.05). The power law model described the pseudoplastic behaviour of boza. The consistency (k) and flow behaviour index (n) values indicated that the viscosity of boza decreases as the temperature increases. The k values of fermented and unfermented boza samples were significantly (P<0.05) different from each other at 10, 20 and 30 degreesC. The n values of unfermented boza did not vary significantly with temperature whereas n values of fermented boza changed significantly.en_US
dc.identifier.doi10.1007/s002170100385
dc.identifier.endpage337en_US
dc.identifier.issn1438-2377
dc.identifier.issue4-5en_US
dc.identifier.scopus2-s2.0-19944364447en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage335en_US
dc.identifier.urihttps://doi.org/10.1007/s002170100385
dc.identifier.urihttps://hdl.handle.net/11616/93955
dc.identifier.volume213en_US
dc.identifier.wosWOS:000171835500016en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer-Verlagen_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBozaen_US
dc.subjectfermentationen_US
dc.subjectviscosityen_US
dc.subjectsolubilityen_US
dc.titleThe effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverageen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu