Boza: A lactic acid fermented cereal beverage as a traditional Turkish food

Basit Öğe Kaydı
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X;
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.contributor.authorArici, M
dc.contributor.authorDaglioglu, O
dc.date.accessioned2024-06-12T11:20:44Z
dc.date.available2024-06-12T11:20:44Z
dc.date.issued2002
dc.departmentTrakya Üniversitesien_US
dc.description.abstractConsumption of lactic acid fermented foods is common in many mid-Asian, Middle East, and African countries. These products have many advantages such a; destroying undesirable factors in the raw products, reducing the volume of the material, and providing a safer product. Besides improving organoleptic quality by fermentation, they are also superior in digestibility and nutritive value compared to their unfermented counterparts. Boza is a traditional Turkish beverage made by yeast and lactic acid bacteria, fermentation of millet, cooked maize, wheat, or rice semolina/flour. The name, boza, in Turkish comes from the Persian word, buze, meaning millet. However, the Turks who lived in Middle Asia called this beverage bassoi. There are also similar beverages produced in East European countries (braga or brascha), the Balkans (busa), and Egypt (bouza). In the past, boza has been produced and consumed with slight differences in the recipe in the Turkish countries. Boza is made of various kinds of cereals (usually millet, maize, and wheat), but boza of the best quality and taste is made of millet flour. In the Balkans, such as Bulgaria, cocoa is also included in the boza recipe. Boza produced in Egypt has high alcohol content (up to 7% by volume) and is consumed as beer. Because of its lactic acid, fat, protein, carbohydrate, and fiber contents, it is a valuable fermented food that contributes to human nutrition.en_US
dc.identifier.doi10.1081/FRI-120003416
dc.identifier.endpage48en_US
dc.identifier.issn8755-9129
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-0036014315en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage39en_US
dc.identifier.urihttps://doi.org/10.1081/FRI-120003416
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25756
dc.identifier.volume18en_US
dc.identifier.wosWOS:000175524700003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMarcel Dekker Incen_US
dc.relation.ispartofFood Reviews Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleBoza: A lactic acid fermented cereal beverage as a traditional Turkish fooden_US
dc.typeReview Articleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu