Farklı baharat kullanımının depolama süresince bozanın fizikokimyasal ,mikrobiyolojik ve duyusal özellikleri üzerine etkisi
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Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tarihi çok eskilere dayanan boza darı, pirinç, mısır vb. tahılların laktik asit ve etil alkol fermantasyonuna uğratılması ile elde edilen koyu kıvamlı bir içecektir. Boza içildiğinde verdiği ferahlık ve kendine özgü tadıyla önem taşır. Bu araştırmada bozaya yeni tatlar kazandırmak ve antimikrobiyal etkiye sahip baharatların bozanın fizikokimyasal, mikrobiyolojik ve duyusal özelliklerine etkisinin incelenmesi amaçlanmıştır. Bu amaçla ham bozaya fermantasyon öncesinde belirli ölçülerde karanfil, tarçın, limon adaçayı ilave edilerek aromalı bozalar hazırlanmıştır. Bozanın fizikokimyasal, mikrobiyolojik ve duyusal özelliklerinde farklılıklar görülmüştür. Yapılan fizikokimyasal analiz sonuçlarına göre; pH ortalama sade bozada %3,61, tarçınlı bozada %3,61, adaçaylı bozada % 3,73, karanfilli bozada %3,47, limonlu bozada %3,31’tür. Asitlik ortalama sade bozada %0,52, tarçınlı bozada %0,52, adaçaylı bozada %0,49, limonlu bozada %0,59, karanfilli bozada %0,56’dır. Toplam şeker ortalama sade bozda %15,33, tarçınlı bozada %15,85, adaçaylı bozada% 15,35, limonlu bozada %15,59, karanfilli bozada %15,52’dir. Etil alkol ortalama sade bozada %1,34, tarçınlı bozada % 0,71, adaçaylı bozada %0,77, limonlu bozada %1,39, karanfilli bozada %0,66’dır. Mikrobiyolojik analizlerde Toplam mezofil aerob bakteri sayısı ortalama olarak sade bozada 1,2 x 10 8 (kob/g), tarçınlı bozada 9,4 x 107(kob/g), adaçaylı bozada 1 x 108 (kob/g), limonlu bozada 7,5 x 107(kob/g), karanfilli bozada 1,1 x 108 (kob/g),’dir. Laktik asit bakteri sayısı ortalama sade boza 7,2 x 107 (kob/g) tarçınlı bozada 7,5 x 107(kob/g), adaçaylı bozada 6,3 x 107 (kob/g), limonlu bozada 5,4 x 107 (kob/g), karanfilli bozada 6,1 x 107( kob/g ),’dır. Maya sayısı ortalama sade bozada 4,82 x 106 (kob/g), tarçınlı bozada 2,22 x 106 (kob/g), adaçaylı bozada 2,74 x 106 (kob/g), limonlu bozada 3,26 x 106 (kob/g), karanfilli bozada 1,93 x 106 (kob/g) ‘dir. Duyusal özellikler açısından yeni tatlar kazandırılmasında tüketici tercihlerini olumlu yönde etkilemiştir.
Boza, having history deep in the past, is a thicky beverage produced by subjecting grains like millet, rice, corn, etc. to lactic acid and ethyl alcohol fermentation. The significance of boza lies in the comfort it gives and to it’s unique taste. The aim of this investigation is to search new tastes for boza and to investigate those spices’, having antimicrobial effect , effect on physicochemical, microbiological and sensual chracteristics of boza. For this purpose aromatic bozas are prepared by adding certain amounts of carnation, cinnamon, lemon, wild clary to boza before fermentation. These bozas are examined in terms of physicochemical, microbiological and sensual characteristics. Differences are encountered in physicochemical, microbiological and sensual characteristics of boza. According to the physicochemical examination the following results were taken: average pH of normal boza was 3,62%, while that of cinnamon aromatized boza was 3,61%- 3,73 % at wild clary aromatized boza, 3,47 at carnation aromatized boza, and 3,31% at lemon aromatized boza. Examined acidity at normal boza was 0,52%- 0,52% at cinnamon aromatized boza 0,49 % at wild clary aromatized boza 0,59% at lemon aromatized boza and 0,56% at carnation aromatized boza. Total sugar at normal boza was 15,33%-15,85% at cinnamon aromatized boza 15,35% at wild clary aromatized boza 15,59% at lemon aromatized boza and 15,52% at carnation aromatized boza. Ethyl alcohol at normal boza was 1,34%- 0,71% at cinnamon aromatized boza 0,77% at wild clary aromatized boza 1,39% at lemon aromatized boza and 0,66% at carnation aromatized boza. According to microbiological analysis average total number of mesophyll aerobe bacteria at normal boza 1,2 x 108 (kob/g)- 9,4 x 107 (kob/g) at cinnamon aromatized boza 1,0 x 108 (kob/g) at wild clary aromatized boza, 7,5 x 107 (kob/g) at lemon aromatized boza and 1,1 x 108 (kob/g) at carnation aromatized boza . Average number of lactic acid bacteria at normal boza 7,2 x 107 (kob/g)- 7,5 x 107 (kob/g) at cinnamon aromatized boza, 6,3 x 107 (kob/g) at wild clary aromatized boza 5,4 x 107 (kob/g) at lemon aromatized boza, and 6,1 x 108 (kob/g) at carnation aromatized boza . Average number of ferments at normal boza 4,82 x 106 (kob/g)- 2,22 x 106 (kob/g) at cinnamon aromatized boza 2,74 x 106 (kob/g) at wild clary aromatized boza 3,26 x 106 (kob/g) at lemon aromatized boza, and 1,93 x 106 (kob/g) at carnation aromatized boza . In terms of sensual characteristics, new tastes affected consumers’ reaction positively.
Boza, having history deep in the past, is a thicky beverage produced by subjecting grains like millet, rice, corn, etc. to lactic acid and ethyl alcohol fermentation. The significance of boza lies in the comfort it gives and to it’s unique taste. The aim of this investigation is to search new tastes for boza and to investigate those spices’, having antimicrobial effect , effect on physicochemical, microbiological and sensual chracteristics of boza. For this purpose aromatic bozas are prepared by adding certain amounts of carnation, cinnamon, lemon, wild clary to boza before fermentation. These bozas are examined in terms of physicochemical, microbiological and sensual characteristics. Differences are encountered in physicochemical, microbiological and sensual characteristics of boza. According to the physicochemical examination the following results were taken: average pH of normal boza was 3,62%, while that of cinnamon aromatized boza was 3,61%- 3,73 % at wild clary aromatized boza, 3,47 at carnation aromatized boza, and 3,31% at lemon aromatized boza. Examined acidity at normal boza was 0,52%- 0,52% at cinnamon aromatized boza 0,49 % at wild clary aromatized boza 0,59% at lemon aromatized boza and 0,56% at carnation aromatized boza. Total sugar at normal boza was 15,33%-15,85% at cinnamon aromatized boza 15,35% at wild clary aromatized boza 15,59% at lemon aromatized boza and 15,52% at carnation aromatized boza. Ethyl alcohol at normal boza was 1,34%- 0,71% at cinnamon aromatized boza 0,77% at wild clary aromatized boza 1,39% at lemon aromatized boza and 0,66% at carnation aromatized boza. According to microbiological analysis average total number of mesophyll aerobe bacteria at normal boza 1,2 x 108 (kob/g)- 9,4 x 107 (kob/g) at cinnamon aromatized boza 1,0 x 108 (kob/g) at wild clary aromatized boza, 7,5 x 107 (kob/g) at lemon aromatized boza and 1,1 x 108 (kob/g) at carnation aromatized boza . Average number of lactic acid bacteria at normal boza 7,2 x 107 (kob/g)- 7,5 x 107 (kob/g) at cinnamon aromatized boza, 6,3 x 107 (kob/g) at wild clary aromatized boza 5,4 x 107 (kob/g) at lemon aromatized boza, and 6,1 x 108 (kob/g) at carnation aromatized boza . Average number of ferments at normal boza 4,82 x 106 (kob/g)- 2,22 x 106 (kob/g) at cinnamon aromatized boza 2,74 x 106 (kob/g) at wild clary aromatized boza 3,26 x 106 (kob/g) at lemon aromatized boza, and 1,93 x 106 (kob/g) at carnation aromatized boza . In terms of sensual characteristics, new tastes affected consumers’ reaction positively.
Açıklama
Anahtar Kelimeler
Boza, antimikrobiyal, tarçın, karanfil, limon, adaçayı, antimicrobial, cinnamon, carnation, lemon, wild clary
