Determination of rheological properties of boza by using physical and sensory analysis


GENC M., ZORBA M., Ova G.

JOURNAL OF FOOD ENGINEERING, vol.52, no.1, pp.95-98, 2002 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 1
  • Publication Date: 2002
  • Doi Number: 10.1016/s0260-8774(01)00092-9
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Page Numbers: pp.95-98

Abstract

Boza, a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maize, rice, wheat and/or their flours) and its rheological property is crucial to its acceptability. Psychorheology of laboratory boza samples were studied and relevant theological parameters were obtained by using the power-law equation. The boza exhibited pseudoplastic behaviour and a relationship with the dry matter (DM) content of the type, K = 9 x 10(-19) (DM%)(13.348) at 10degreesC was obtained for the laboratory sample. Both mouthfeel (M) and appearance (A) characteristics of the boza also exhibited a log-log relationship with the fluid consistency coefficient (K) that was M = 1.399 x K-0.442 and A = 1.673 x K-0.383, respectively. (C) 2002 Elsevier Science Ltd. All rights reserved.