Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process
Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was develope...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/10/1/22 |
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| author | Ezgi Pulatsu Sargun Malik Mengshi Lin Kiruba Krishnaswamy Bongkosh Vardhanabhuti |
| author_facet | Ezgi Pulatsu Sargun Malik Mengshi Lin Kiruba Krishnaswamy Bongkosh Vardhanabhuti |
| author_sort | Ezgi Pulatsu |
| collection | DOAJ |
| description | Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was developed by incorporating nonfat dry milk (NFDM) to elevate the protein content of the beverage. Different NFDM amounts (10 to 40% <i>w</i>/<i>v</i>) were added to determine the best concentration and fermentation time based on the refractive index and pH values at room temperature (0–48 h). The best sample was further characterized by rheological analyses and Fourier transform infrared (FTIR) spectroscopy. The sample with 10% NFDM was the best, as fermentation was successfully performed, and further addition of NFDM increased the initial pH. The refractive index and pH decreased from 21.9 ± 0.1 to 11.8 ± 0.1 and 5.77± 0.50 to 4.09 ± 0.35 during fermentation, respectively. The samples exhibited shear-thinning, solid-like behavior, and a gel-like structure. FTIR analysis by independent modeling of class analogy (SIMCA) demonstrated that unfermented slurry and the fermented product could be effectively differentiated. With the addition of 10% NFDM, the increase in the protein content of the boza medium became significant. |
| first_indexed | 2024-03-08T10:54:14Z |
| format | Article |
| id | doaj.art-60d755a256d147f4a6e20ba3cd175954 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-08T10:54:14Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-60d755a256d147f4a6e20ba3cd1759542024-01-26T16:39:06ZengMDPI AGGels2310-28612023-12-011012210.3390/gels10010022Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation ProcessEzgi Pulatsu0Sargun Malik1Mengshi Lin2Kiruba Krishnaswamy3Bongkosh Vardhanabhuti4School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, CanadaRNAissance AG LLC, Biotechnology Research Overland Park, St. Louis, MO 63132, USADepartment of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65201, USADepartment of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65201, USADepartment of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65201, USABoza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was developed by incorporating nonfat dry milk (NFDM) to elevate the protein content of the beverage. Different NFDM amounts (10 to 40% <i>w</i>/<i>v</i>) were added to determine the best concentration and fermentation time based on the refractive index and pH values at room temperature (0–48 h). The best sample was further characterized by rheological analyses and Fourier transform infrared (FTIR) spectroscopy. The sample with 10% NFDM was the best, as fermentation was successfully performed, and further addition of NFDM increased the initial pH. The refractive index and pH decreased from 21.9 ± 0.1 to 11.8 ± 0.1 and 5.77± 0.50 to 4.09 ± 0.35 during fermentation, respectively. The samples exhibited shear-thinning, solid-like behavior, and a gel-like structure. FTIR analysis by independent modeling of class analogy (SIMCA) demonstrated that unfermented slurry and the fermented product could be effectively differentiated. With the addition of 10% NFDM, the increase in the protein content of the boza medium became significant.https://www.mdpi.com/2310-2861/10/1/22colloidsfermentationFTIRgelplant-basedrheology |
| spellingShingle | Ezgi Pulatsu Sargun Malik Mengshi Lin Kiruba Krishnaswamy Bongkosh Vardhanabhuti Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process Gels colloids fermentation FTIR gel plant-based rheology |
| title | Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process |
| title_full | Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process |
| title_fullStr | Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process |
| title_full_unstemmed | Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process |
| title_short | Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process |
| title_sort | preparation and characterization of boza enriched with nonfat dry milk and its impact on the fermentation process |
| topic | colloids fermentation FTIR gel plant-based rheology |
| url | https://www.mdpi.com/2310-2861/10/1/22 |
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