Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota: application of principal component analysis for the characterisation


TÖRNÜK F., ÖZTÜRK I., Karaman S., SAĞDIÇ O., Yetim H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.6, no.2, pp.237-247, 2014 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.3920/qas2012.0231
  • Journal Name: QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.237-247
  • Keywords: boza, lactic acid bacteria, probiotic, principal component analysis, rheology, LACTIC-ACID BACTERIA, TRADITIONAL CEREAL BEVERAGE, HELICOBACTER-PYLORI, STRAIN SHIROTA, MICROFLORA, CONSUMPTION

Abstract

Boza is a cereal-based fermented beverage. Lactobacillus easel Shirota, which rates among probiotic bacteria, is a member of starter culture combinations used for the production of industrial Yakult, a Japanese beverage. In this study, boza was produced using different starter culture combinations (Weisella paramesenteroides, L. casei Shirota and Lactobacillus acidophilus with two/three bacterial combinations) and principal component analysis was used for characterisation of their quality parameters. In the results, boza fermented with commercial boza (control) and with L. acidophilus + L. casei Shirota had the highest sensorial scores. Total lactic acid bacteria counts of the boza samples ranged from 9.09 to 10.48 log cfu/ml while pH was the lowest (4.08 +/- 0.02) in the boza produced with L. acidophilus + L. casei Shirota. Boza samples showed non-Newtonian pseudoplastic behaviours. Apparent viscosity values decreased with increasing shear rate. The first two principal components explain 80.71% of the total variation for measurements, with 54.90% of the total variance explained by the first principal component.