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

Main Article Content

F. Tornuk
I. Ozturk
S. Karaman
O. Sagdic
H. Yetim

Keywords

boza, lactic acid bacteria, probiotic, principal component analysis, rheology

Abstract

Boza is a cereal-based fermented beverage. Lactobacillus casei 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 paramesenteroidesL. 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.

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