Effect of the Addition of Different Spices on Some Characteristics of Boza during Storage

1 Namik Kemal University, Faculty of Agriculture, Department of Food Engineering, Tekirdag, Turkey
2 T.C. Ziraat Bankasi Corlu, Tekirdag, Turkey


COSKUN, F. and E. CAKIR, 2014. Effect of the addition of different spices on some characteristics of boza during storage. Bulg. J. Agric. Sci., 20: 1079-1084


The purpose of this study is to investigate the effect of cinnamon, sage, lemon and clove on some properties of boza during storage. Crude boza s with spices was fermented for 1 day, and they were stored in the refrigerator for 5 days (the end of fermentation was the first day of storage). Both a decrease in the amount of total sugar (%), pH and viscosity, and a steady increase in ethyl alcohol (%) and acidity (%) values of all boza were observed during storage. Properties in lemon boza changed most. The highest reduction of total mezophilic aerobic bacteria and lacticacid bacteria counts was obtained in clove boza and sage boza, respectively. However, the highest reduction of yeast count was detected in clove, cinnamon and sage boza. In this study, coliform bacteria, mould and Staphylococcus aureus were not found. According to the sensory analysis, on the first day of storage, the highest score was in lemon boza in terms of appearance, in cinnamon boza in terms of flavors and in sage boza in terms of consistency. On the fourth day, the highest score was in plain boza in terms of appearance, in cinnamon boza in terms of flavor sand consistency. There was a positive impact of adding spices on the shelf life and aroma of boza. Modifications are not enough in boza studies. Therefore, this study is important in terms of contributing to studies in this direction.

Key words: fermentation, cinnamon, clove, sage, boza

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