The Special Fermented Turkish Drink: Boza

European Food Research and Technology, 2001

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International Journal of Food Science & Technology, 2001

For many centuries fermented foods have been produced and consumed world-wide as they are of such great importance for human nutrition. Fermentation helps to preserve the food, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw materials used. In this work we tested the hypothesis that the fermentation process of the Bulgarian cereal-based traditional beverage boza was similar to other cereal-based fermentations. Boza was prepared both from whole-wheat grains and flour, and the effect of the raw material on product quality was studied.The main microorganisms responsible for boza fermentation, yeasts and lactobacilli, were identified and some physical and biochemical changes were monitored during the first 48 h of fermentation. A significant increase in glucose content was observed, while pH, viscosity, free amino nitrogen content and dry matter decreased during the fermentation. The use of wheat flour resulted in a product with higher viscosity and dry matter content when compared to that produced from whole-wheat grains. The effect of temperature on fermentation rate was also tested.

The Journal of Academic Social Science, 2016

Boza is one of the oldest traditional Turkish drinks produced by fermentation of cereals with different texture and taste, and consumed especially in winter because of its pleasant flavor and nutritious properties in a wide area from Central Asian Turks to the west, Caucasus and Balkans. With the studies conducted, it has been determined that boza is a useful food for the human health, fermentation process increases the amount and bioavailability of a lot of food stuffs, it improves the product’s sensorial property and digestibility, and it prevents the occurrence of pathogenic bacterium with low pH values. Besides its nutritiousness, boza has also a probiotic characteristic because of containing lactobacilli and ferments, and thus it can also be considered as a functional food apart from being a traditional drink. The aim of the study is that boza which is the oldest traditional Turkish drink is remembered, its benefits for health and the necessity for transferring it from being traditional to functional food category are emphasized. Keywords: Boza, functional food, fermented food.

International Journal of Food Properties, 2010

In the current study boza, a low-alcohol-content beverage, is produced from rice, maize, millet and wheat flours by spontaneous fermentation at 24 ± 1°C for 24 h. During the fermentation and storage period, changes in total titritable acidity, pH, alcohol and organic acid profiles, and sensory properties were determined. The major organic acids were found as oxalic, lactic, pyruvic, and acetic acids. Even though the ratings of sensory parameters were not within wide limits, they were significantly affected by storage time. Maize boza scored higher due to the similarity in its colour and flavour to that sold in the market.

Gels, 2023

Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was developed by incorporating nonfat dry milk (NFDM) to elevate the protein content of the beverage. Different NFDM amounts (10 to 40% w/v) were added to determine the best concentration and fermentation time based on the refractive index and pH values at room temperature (0-48 h). The best sample was further characterized by rheological analyses and Fourier transform infrared (FTIR) spectroscopy. The sample with 10% NFDM was the best, as fermentation was successfully performed, and further addition of NFDM increased the initial pH. The refractive index and pH decreased from 21.9 ± 0.1 to 11.8 ± 0.1 and 5.77± 0.50 to 4.09 ± 0.35 during fermentation, respectively. The samples exhibited shear-thinning, solid-like behavior, and a gel-like structure. FTIR analysis by independent modeling of class analogy (SIMCA) demonstrated that unfermented slurry and the fermented product could be effectively differentiated. With the addition of 10% NFDM, the increase in the protein content of the boza medium became significant.

Advances in Managing Tourism Across Continents, 2021

Turks lived in Central Asia, one of the world's first civilization centers, and later immigrated to Anatolia. Due to the nomadic life of Turkish Nation, in the early days, livestock activity was more heavily involved in life than agriculture. For this reason, products obtained from livestock were used in the kitchen, and their daily diet consisted of meat, milk, oil and food and beverages obtained from them. With the inadequacy of the Central Asian steppes for animals, migration was born, and the nomadic life required the preparation of products that are easier to consume and transport. In parallel with the vegetation of the nomadic life and the living environment, the kitchen was shaped, and products were produced by processing meat, milk and cereals. Among these foods, such as yoghurt, cheese, kefir, sucuk, tarhana and boza, foods obtained by fermentation, which has an important place in Turkish cuisine in terms of gastronomy, have important positive contributions in terms of human health. In this study, it is aimed to give information obtained by the literature review method about the history of fermented foods that have an important place in Turkish Cuisine, their production, their effects on human nutrition and their place in Turkish cuisine.

Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits, 2021

The development of new functional foods for disease prevention is a major modern research challenge. Several traditional foods already serve as functional foods, without further development, as their preparation methods are generally well known in their native countries, where they are consumed for health benefits. Here, the functional potential of some Turkish traditional foods and beverages (tarhana, boza, shalgam, gilaburu juice, and hardaliye) are described. Their main characteristics, components, active substances, health benefits, and traditional uses are reviewed. Finally, their potential for use in disease prevention and their increasing global market share are highlighted.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2018

Boza is a popular cereal-based traditional beverage particularly consumed during winter months in Balkan countries and Turkic societies. The present study aims to investigate the influence of different cereal sources and starter cultures used in the commercial production of boza on its chemical and microbiota compositions and physicochemical characteristics. Detailed experimentation has revealed that chemical compositions, i.e. carbohydrates (beta-glucans, starches), organic acids, vitamins, dietary fibers, proteins, fat, and minerals, along with physicochemical characteristics, are subject to significant differentiation depending upon the cereal types and microbial consortia of the starter culture used in boza production. These variations also influence the physicochemical characteristics and the nutritive value of the final product. In the course of the study, various lactic acid bacteria [Lactococcus lactis, leuconostocs (Leuconostoc pseudomesenteroides, Lc. lactis, Lc. citreum), Lactobacillus spp. (L. plantarum, L. paracasei, L. brevis, L. delbrueckii subsp. delbrueckii)] and yeasts (Pichia fermentans, Candida colliculosa, Geotrichum sp., and Galactomyces geotrichum) were identified as the members of the microbial community in three boza samples. Results of the present study open a new research line for better understanding of the contribution of the cereal source and microbiota composition of boza beverage to its nutritive value as well as biological effects on human health.

International Journal of Food Microbiology, 2013

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L. paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage.

The Oldest Fermented Turkish Beverage in Traditional Turkish Cuisine: Koumiss (Kımız), 2020

Fermented foods and beverages have a significant place in human diet in different parts of the world. These products not only supply valuable sources of nutrients but also have big capacity to maintain health and prevent diseases. Various kinds of traditional fermented foods and beverages are made at homes in Anatolia beside the commercial production. Fermented beverages include fermented milks such as yoghurt, kefir, koumiss, and non-alcoholic beverage such as boza. That’s the fact that there are some differences to prepare traditional foods and beverages from region to region. Koumiss (kımız), a traditional Turkish drink, is very famous and popular in Turkish history. In some regions, it is called as "Kumuz", while it is known as “Turkistan Boza” among the Anatolian Turks. In the stories of the famous Dede Korkut in Turkish History, the name of koumiss is mentioned frequently. It's a long-lasting drink. It has been consumed by nomadic Turks both for the purpose of health and thirst. It is produced from mare's milk and its taste can be described as sour buttermilk drink. The focus of this study is to give a small review about the characteristics, history, production, nutritional properties and health benefits of koumiss.