Forest Sciences Commons^™

Cereal Source And Microbial Consortia Of The Starter Culture Influence The Chemicalcomposition And Physicochemical Characteristics Of Boza, Mehli̇ka Borcakli, Tarik Öztürk, Erdem Yeşi̇lada

Turkish Journal of Agriculture and Forestry

Boza is a popular cereal-based traditional beverage particularly consumed during winter months in Balkan countries and Turkic societies. The present study aims to investigate the influence of different cereal sources and starter cultures used in the commercial production of boza on its chemical and microbiota compositions and physicochemical characteristics. Detailed experimentation has revealed that chemical compositions, i.e. carbohydrates (beta-glucans, starches), organic acids, vitamins, dietary fibers, proteins, fat, and minerals, along with physicochemical characteristics, are subject to significant differentiation depending upon the cereal types and microbial consortia of the starter culture used in boza production. These variations also influence the physicochemical …