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Monitoring the fermentation of the traditional Bulgarian
beverage boza
Author(s) -
Gotcheva Velitchka,
Pandiella Severino S.,
Angelov Angel,
Roshkova Zlatka,
Webb Colin
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2001.00429.x
Subject(s) - fermentation , food science , raw material , dry matter , chemistry , mathematics , biology , botany , organic chemistry
Summary For many centuries fermented foods have been produced and consumed world‐wide as they are of such great importance for human nutrition. Fermentation helps to preserve the food, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw materials used. In this work we tested the hypothesis that the fermentation process of the Bulgarian cereal‐based traditional beverage boza was similar to other cereal‐based fermentations. Boza was prepared both from whole‐wheat grains and flour, and the effect of the raw material on product quality was studied. The main microorganisms responsible for boza fermentation, yeasts and lactobacilli, were identified and some physical and biochemical changes were monitored during the first 48 h of fermentation. A significant increase in glucose content was observed, while pH, viscosity, free amino nitrogen content and dry matter decreased during the fermentation. The use of wheat flour resulted in a product with higher viscosity and dry matter content when compared to that produced from whole‐wheat grains. The effect of temperature on fermentation rate was also tested.