QUALITY PROPERTIES OF GLUTEN-FREE BOZA PRODUCED WITH BUCKWHEAT (Fagopyrum esculentum) AND TEFF (Eragrostis tef) FLOUR

Authors

  • Ali GÖNCÜ Institution: Adnan Menderes University, Çine Vocational School, Department of Food Processing, Ayd?n/ TURKEY.
  • Yasemin KUZUMOGLU
  • Ilyas ÇELIK
  • Asli YILDIRIM VARDIN

DOI:

https://doi.org/10.52292/j.laar.2024.2851

Keywords:

Boza, Celiac, Gluten-free, Buckwheat, Teff

Abstract

Boza is a traditional Turkish fermented cereal beverage and typically can be produced from wheat, corn, rice, or millet. This paper aims to significant contribution to the  limited availability of gluten-free boza. Gluten-free boza was obtained from buckwheat and teff flour as natural gluten-free ingredients, instead of wheat flour in this study. The results showed that gluten-free boza has more dietary fiber, protein, potassium, magnesium, manganese, phosphorus, and zinc.  Substituting gluten-free flour decreased the boza’s viscosity, yet this decrease did not affect the sensory analysis results (p> 0.05). Also, the results of microbiological analyses of boza demonstrated that BUB had the highest number of LABs of all the gluten-free boza. According to the results of the sensory analysis, panelists rated the gluten-free boza with buckwheat and teff flour highest in terms of flavor and general taste characteristics. We conclude that these gluten-free flours can be effectively used in boza production.

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Published

2024-03-11

Issue

Vol. 54 No. 2 (2024): Latin American Applied Research

Section

Chemical Engineering

License

Copyright (c) 2024 Latin American Applied Research - An international journal

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