Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota: application of principal component analysis for the characterisation
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.6, sa.2, ss.237-247, 2014 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 6 Sayı: 2
- Basım Tarihi: 2014
- Doi Numarası: 10.3920/qas2012.0231
- Dergi Adı: QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.237-247
- Anahtar Kelimeler: boza, lactic acid bacteria, probiotic, principal component analysis, rheology, LACTIC-ACID BACTERIA, TRADITIONAL CEREAL BEVERAGE, HELICOBACTER-PYLORI, STRAIN SHIROTA, MICROFLORA, CONSUMPTION
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
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.