Bu çalışmada, materyal olarak seçilen sosis örnekleri; hızlandırılmış raf ömrü denemeleri için 0,... more Bu çalışmada, materyal olarak seçilen sosis örnekleri; hızlandırılmış raf ömrü denemeleri için 0, 5, 10, 15 ve 20⁰C'de depolanarak, depolama boyunca meydana gelen kalite değişimleri; fiziksel, kimyasal, mikrobiyolojik analizler ve duyusal test ile değerlendirilmiş ve bozunma reaksiyon kinetikleri belirlenmiştir. Her bir sıcaklıktaki raf ömrü tahmin modellemesi için gerekli olan kinetik parametreler saptanmıştır. Toplam canlı, psikrotrof ve laktik asit bakterileri, doku sıkıştırılabilirlik değeri, renk değerleri, pH, asitlik ve kalıntı nitrit miktarı için deneysel ve modelleme ile belirlenen Q10 değerleri arasında istatistiksel anlamda (p<0.05) farklılık bulunmamıştır. Oksidasyon ölçütü olarak kullanılan TBA değerleri açısından deneme şartlarında kinetik model oluşturulamamıştır. Duyusal kalite kriterlerinden görünüş, doku ve lezzet için elde edilen sonuçlara psikofiziksel model uygulanmış ve yüksek regresyon katsayılı, raf ömrü tahminlemesinde güvenle kullanılabilecek lineer ...
Bu çalışmada değişik konsantrasyonlarda hazırlanmış vişne ve portakal içeceklerinde sakkaroz yeri... more Bu çalışmada değişik konsantrasyonlarda hazırlanmış vişne ve portakal içeceklerinde sakkaroz yerine aspartam, asesulfam K ve bu iki tatlandırıcının (1±l)'lik kombinasyonlarının değişik düzeylerde kullanılması durumunda en çok tercih edilen meyve oranı, tatlandırıcı çeşidi ve düzeyi araştırılmıştır. Bu amaçla uygulanan sıralama testi sonuçlarına göre vişne içeceğinde briksi 6, portakal içeceğinde briksi 5 olan ve her ikisinde de 350 mg/l aspartam + asesulfam K(1+1) içeren örneklerin en çok tercih edildiği saptanmıştır (P<0.05).: In the present study aspartame, acesulfame K and aspartame +acesulfame K (1+1) are used instead of sucrose in cherry and orange beverages prepared at .different bm values and the preferences of the panel at different sweetener and fruit ratio levels were investigated by using ranking test. The statistical evaluation of the results have shown that the 6 br\x cherry drink and 5 brix orange drink plus 350 mg/l aspartame+acesulfame K combinations were pref...
... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Mura... more ... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding Author and Gulden Ova a. ...
Özet Paşa Helvası, Kütahya iline özgü geleneksel bir tatlı olup, tarihçesi 1898 yılına uzanmakta ... more Özet Paşa Helvası, Kütahya iline özgü geleneksel bir tatlı olup, tarihçesi 1898 yılına uzanmakta ve günümüzde sadece Ramazan ayı boyunca üretilmekte ve tüketilmektedir. Bu çalışmada; Paşa Helvası'nın bazı kalite özelliklerinin belirlenmesi ve besinsel değeri yüksek olan söz konusu bu geleneksel şekerli ürünün Kütahya ili dışında da tanıtılması amaçlanmıştır. Paşa Helvası örneklerinde yapılan kimyasal analiz sonucu; nem, kül, protein, yağ ve şeker kütlece yüzdesel değerleri sırasıyla %6,30, %1,79, %14,27, %16,96 ve %31 olarak tespit edilmiştir. Abstract Pasha Helva, is a traditional dessert which has been known at the province of Kütahya, Turkey since 1898. Today it is produced and consumed only through the month of "Ramadan". In this study, it is aimed to determine some quality properties of Pasha Helva and to introduce this product to out of Kütahya. As the result of the chemical analyses; the mass percentage values for the contents of moisture, ash, protein, fat and ...
Türkiye farklı iklim ve coğrafi şartlara sahip olduğu için çok çeşitli bal arı ırklarının merkezi... more Türkiye farklı iklim ve coğrafi şartlara sahip olduğu için çok çeşitli bal arı ırklarının merkezi konumundadır. Türkiye'de yaygın olarak Anadolu arısı (Apis mellifera anatolica M.), Kafkasya arısı (Apis mellifera caucasia G.), Suriye Arısı (Apis mellifera syrica), İran arısı (Apis mellifera meda Skorikov, 1929) ırkları bulunmaktadır. Arıcılığın geçmişi Taş Devri ve eski medeniyet çağlarına kadar dayanmaktadır. İspanya'da yapılan kazılarda ortaya çıkarılan M.Ö. 7000 yıllarına ait arı fosil ve resimleri eski çağ insanlarının doğal yaşamlarında arılardan yararlandığını kanıtlamaktadır. Arının kültüre alındığı ilk yer Mısır olup, arıcılığın ise ilk defa 7000 yıl önce Orta Anadolu'da başladığı bilinmektedir. Literatürde Mısırlılarda arıcılığın daha da geliştiği, 4.000 yıl öncesinde balın malların alım satımında takas malzemesi olduğu ve vergi ödemede kullanıldığı belirtilmektedir. Günümüzde arıcılık sektörü oldukça gelişmiş ve bal dışında diğer arı ürünlerinin önemi de araştırmacılar tarafından keşfedilmiştir. Bal dışındaki diğer arı ürünleri arasında propolis, arı sütü, polen, arı ekmeği (Perga), arı zehiri ve balmumu yer almaktadır. Bu çalışmada arı ürünlerinin tanıtılması, beslenme ve sağlık açısından önemlerinin vurgulanması amaçlanmaktadır.
Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthale... more Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthalenediol method by making some modi®cations of the H. D. Graham's`clean-up' process of the method. CMC was used alone and in the presence of the other gums such as carrageenan, guar gum, sodium alginate and locust bean gum. The highest average recovery value of CMC was obtained as 94.64% when it was used alone at its dierent concentrations such as 0.010, 0.025, 0.050, 0.075 and 0.100%. The lowest average recovery of CMC was 91.26% when it was used together with locust bean gum at a ratio of 1:2.
Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthale... more Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthalenediol method by making some modifications of the H. D. Graham’s ‘clean-up’ process of the method. CMC was used alone and in the presence of the other gums such as carrageenan, guar gum, sodium alginate and locust bean gum. The highest average recovery value of CMC was obtained as 94.64% when it was used alone at its different concentrations such as 0.010, 0.025, 0.050, 0.075 and 0.100%. The lowest average recovery of CMC was 91.26% when it was used together with locust bean gum at a ratio of 1:2.
Turkish Journal of Agriculture - Food Science and Technology
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained fr... more In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew honey samples collected from the Ida Mountains region of the towns of Çanakkale province; Ayvacık, Bayramiç, Çan and Yenice. DPPH% antioxidant capacity values of honeydew honeys were found out to vary between 41.50% - 78.98%. It was also determined that some honeydew honey samples have high antioxidant capacity values such as 74.83%- 78.27%, 78.69% and 78.98%. It was determined that honeydew honey samples have antimicrobial effect on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 1301 microorganisms. It was found out that the samples have no antimicrobial effect on Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 and Saccharomyces cerevisiae ATCC 9763 microorganisms.
Turkish Journal of Agriculture - Food Science and Technology
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained fr... more In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew honey samples collected from the Ida Mountains region of the towns of Çanakkale province; Ayvacık, Bayramiç, Çan and Yenice. DPPH% antioxidant capacity values of honeydew honeys were found out to vary between 41.50% - 78.98%. It was also determined that some honeydew honey samples have high antioxidant capacity values such as 74.83%- 78.27%, 78.69% and 78.98%. It was determined that honeydew honey samples have antimicrobial effect on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 1301 microorganisms. It was found out that the samples have no antimicrobial effect on Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 and Saccharomyces cerevisiae ATCC 9763 microorganisms.
Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The stan... more Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%:0.5% and 0.05%:0.4%). No significant differences (p>0.05) were found between the gum-containing samples and control samples for the Hunter color values and for the sensory characteristics, such as mouthfeel, taste, and overall acceptability (except for appearance). Nisin:natamycin (2 ppb:30 ppm) was statistically found to be the most effective antimicrobial combination for aerobic mesophilic bacteria after storage for 6 days. Nisin:natamycin (2 ppb:30 ppm) and nisin:potassium sorbate (2 ppb:250 ppm) combinations were found the most effective antimicrobial combinations for mold and yeast count after storage for 3 days and 6 days, respectively.
Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soap... more Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva&amp;amp;#39;s production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20 °C, 30 °C, and 40 °C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in -a colour value of helva through the storage time at 20 °C and 30 °C, while there was an increase in that value at 40 °C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20 °C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.
Boza, a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maiz... more Boza, a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maize, rice, wheat and/or their flours) and its rheological property is crucial to its acceptability. Psychorheology of laboratory boza samples were studied and relevant rheological parameters were obtained by using the power-law equation. The boza exhibited pseudoplastic behaviour and a relationship with the dry matter (DM) content of the type, K ¼ 9 Â 10 À19 ðDM%Þ 13:348 at 10°C was obtained for the laboratory sample. Both mouthfeel ðMÞ and appearance ðAÞ characteristics of the boza also exhibited a log-log relationship with the fluid consistency coefficient (K) that was M ¼ 1:399 Â K 0:442 and A ¼ 1:673 Â K 0:383 , respectively.
Bu çalışmada, materyal olarak seçilen sosis örnekleri; hızlandırılmış raf ömrü denemeleri için 0,... more Bu çalışmada, materyal olarak seçilen sosis örnekleri; hızlandırılmış raf ömrü denemeleri için 0, 5, 10, 15 ve 20⁰C'de depolanarak, depolama boyunca meydana gelen kalite değişimleri; fiziksel, kimyasal, mikrobiyolojik analizler ve duyusal test ile değerlendirilmiş ve bozunma reaksiyon kinetikleri belirlenmiştir. Her bir sıcaklıktaki raf ömrü tahmin modellemesi için gerekli olan kinetik parametreler saptanmıştır. Toplam canlı, psikrotrof ve laktik asit bakterileri, doku sıkıştırılabilirlik değeri, renk değerleri, pH, asitlik ve kalıntı nitrit miktarı için deneysel ve modelleme ile belirlenen Q10 değerleri arasında istatistiksel anlamda (p<0.05) farklılık bulunmamıştır. Oksidasyon ölçütü olarak kullanılan TBA değerleri açısından deneme şartlarında kinetik model oluşturulamamıştır. Duyusal kalite kriterlerinden görünüş, doku ve lezzet için elde edilen sonuçlara psikofiziksel model uygulanmış ve yüksek regresyon katsayılı, raf ömrü tahminlemesinde güvenle kullanılabilecek lineer ...
Bu çalışmada değişik konsantrasyonlarda hazırlanmış vişne ve portakal içeceklerinde sakkaroz yeri... more Bu çalışmada değişik konsantrasyonlarda hazırlanmış vişne ve portakal içeceklerinde sakkaroz yerine aspartam, asesulfam K ve bu iki tatlandırıcının (1±l)'lik kombinasyonlarının değişik düzeylerde kullanılması durumunda en çok tercih edilen meyve oranı, tatlandırıcı çeşidi ve düzeyi araştırılmıştır. Bu amaçla uygulanan sıralama testi sonuçlarına göre vişne içeceğinde briksi 6, portakal içeceğinde briksi 5 olan ve her ikisinde de 350 mg/l aspartam + asesulfam K(1+1) içeren örneklerin en çok tercih edildiği saptanmıştır (P<0.05).: In the present study aspartame, acesulfame K and aspartame +acesulfame K (1+1) are used instead of sucrose in cherry and orange beverages prepared at .different bm values and the preferences of the panel at different sweetener and fruit ratio levels were investigated by using ranking test. The statistical evaluation of the results have shown that the 6 br\x cherry drink and 5 brix orange drink plus 350 mg/l aspartame+acesulfame K combinations were pref...
... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Mura... more ... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding Author and Gulden Ova a. ...
Özet Paşa Helvası, Kütahya iline özgü geleneksel bir tatlı olup, tarihçesi 1898 yılına uzanmakta ... more Özet Paşa Helvası, Kütahya iline özgü geleneksel bir tatlı olup, tarihçesi 1898 yılına uzanmakta ve günümüzde sadece Ramazan ayı boyunca üretilmekte ve tüketilmektedir. Bu çalışmada; Paşa Helvası'nın bazı kalite özelliklerinin belirlenmesi ve besinsel değeri yüksek olan söz konusu bu geleneksel şekerli ürünün Kütahya ili dışında da tanıtılması amaçlanmıştır. Paşa Helvası örneklerinde yapılan kimyasal analiz sonucu; nem, kül, protein, yağ ve şeker kütlece yüzdesel değerleri sırasıyla %6,30, %1,79, %14,27, %16,96 ve %31 olarak tespit edilmiştir. Abstract Pasha Helva, is a traditional dessert which has been known at the province of Kütahya, Turkey since 1898. Today it is produced and consumed only through the month of "Ramadan". In this study, it is aimed to determine some quality properties of Pasha Helva and to introduce this product to out of Kütahya. As the result of the chemical analyses; the mass percentage values for the contents of moisture, ash, protein, fat and ...
Türkiye farklı iklim ve coğrafi şartlara sahip olduğu için çok çeşitli bal arı ırklarının merkezi... more Türkiye farklı iklim ve coğrafi şartlara sahip olduğu için çok çeşitli bal arı ırklarının merkezi konumundadır. Türkiye'de yaygın olarak Anadolu arısı (Apis mellifera anatolica M.), Kafkasya arısı (Apis mellifera caucasia G.), Suriye Arısı (Apis mellifera syrica), İran arısı (Apis mellifera meda Skorikov, 1929) ırkları bulunmaktadır. Arıcılığın geçmişi Taş Devri ve eski medeniyet çağlarına kadar dayanmaktadır. İspanya'da yapılan kazılarda ortaya çıkarılan M.Ö. 7000 yıllarına ait arı fosil ve resimleri eski çağ insanlarının doğal yaşamlarında arılardan yararlandığını kanıtlamaktadır. Arının kültüre alındığı ilk yer Mısır olup, arıcılığın ise ilk defa 7000 yıl önce Orta Anadolu'da başladığı bilinmektedir. Literatürde Mısırlılarda arıcılığın daha da geliştiği, 4.000 yıl öncesinde balın malların alım satımında takas malzemesi olduğu ve vergi ödemede kullanıldığı belirtilmektedir. Günümüzde arıcılık sektörü oldukça gelişmiş ve bal dışında diğer arı ürünlerinin önemi de araştırmacılar tarafından keşfedilmiştir. Bal dışındaki diğer arı ürünleri arasında propolis, arı sütü, polen, arı ekmeği (Perga), arı zehiri ve balmumu yer almaktadır. Bu çalışmada arı ürünlerinin tanıtılması, beslenme ve sağlık açısından önemlerinin vurgulanması amaçlanmaktadır.
Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthale... more Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthalenediol method by making some modi®cations of the H. D. Graham's`clean-up' process of the method. CMC was used alone and in the presence of the other gums such as carrageenan, guar gum, sodium alginate and locust bean gum. The highest average recovery value of CMC was obtained as 94.64% when it was used alone at its dierent concentrations such as 0.010, 0.025, 0.050, 0.075 and 0.100%. The lowest average recovery of CMC was 91.26% when it was used together with locust bean gum at a ratio of 1:2.
Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthale... more Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthalenediol method by making some modifications of the H. D. Graham’s ‘clean-up’ process of the method. CMC was used alone and in the presence of the other gums such as carrageenan, guar gum, sodium alginate and locust bean gum. The highest average recovery value of CMC was obtained as 94.64% when it was used alone at its different concentrations such as 0.010, 0.025, 0.050, 0.075 and 0.100%. The lowest average recovery of CMC was 91.26% when it was used together with locust bean gum at a ratio of 1:2.
Turkish Journal of Agriculture - Food Science and Technology
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained fr... more In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew honey samples collected from the Ida Mountains region of the towns of Çanakkale province; Ayvacık, Bayramiç, Çan and Yenice. DPPH% antioxidant capacity values of honeydew honeys were found out to vary between 41.50% - 78.98%. It was also determined that some honeydew honey samples have high antioxidant capacity values such as 74.83%- 78.27%, 78.69% and 78.98%. It was determined that honeydew honey samples have antimicrobial effect on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 1301 microorganisms. It was found out that the samples have no antimicrobial effect on Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 and Saccharomyces cerevisiae ATCC 9763 microorganisms.
Turkish Journal of Agriculture - Food Science and Technology
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained fr... more In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew honey samples collected from the Ida Mountains region of the towns of Çanakkale province; Ayvacık, Bayramiç, Çan and Yenice. DPPH% antioxidant capacity values of honeydew honeys were found out to vary between 41.50% - 78.98%. It was also determined that some honeydew honey samples have high antioxidant capacity values such as 74.83%- 78.27%, 78.69% and 78.98%. It was determined that honeydew honey samples have antimicrobial effect on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 1301 microorganisms. It was found out that the samples have no antimicrobial effect on Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 and Saccharomyces cerevisiae ATCC 9763 microorganisms.
Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The stan... more Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%:0.5% and 0.05%:0.4%). No significant differences (p>0.05) were found between the gum-containing samples and control samples for the Hunter color values and for the sensory characteristics, such as mouthfeel, taste, and overall acceptability (except for appearance). Nisin:natamycin (2 ppb:30 ppm) was statistically found to be the most effective antimicrobial combination for aerobic mesophilic bacteria after storage for 6 days. Nisin:natamycin (2 ppb:30 ppm) and nisin:potassium sorbate (2 ppb:250 ppm) combinations were found the most effective antimicrobial combinations for mold and yeast count after storage for 3 days and 6 days, respectively.
Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soap... more Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva&amp;amp;#39;s production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20 °C, 30 °C, and 40 °C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in -a colour value of helva through the storage time at 20 °C and 30 °C, while there was an increase in that value at 40 °C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20 °C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.
Boza, a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maiz... more Boza, a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maize, rice, wheat and/or their flours) and its rheological property is crucial to its acceptability. Psychorheology of laboratory boza samples were studied and relevant rheological parameters were obtained by using the power-law equation. The boza exhibited pseudoplastic behaviour and a relationship with the dry matter (DM) content of the type, K ¼ 9 Â 10 À19 ðDM%Þ 13:348 at 10°C was obtained for the laboratory sample. Both mouthfeel ðMÞ and appearance ðAÞ characteristics of the boza also exhibited a log-log relationship with the fluid consistency coefficient (K) that was M ¼ 1:399 Â K 0:442 and A ¼ 1:673 Â K 0:383 , respectively.
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