QUALITY PROPERTIES OF GLUTEN-FREE BOZA PRODUCED WITH BUCKWHEAT (Fagopyrum esculentum) AND TEFF (Eragrostis tef) FLOUR

• Published in: Latin American applied research Vol. 54; no. 2; pp. 165 - 173
• Main Authors: GÖNCÜ, Ali, KUZUMOGLU, Yasemin, ÇELIK, Ilyas, YILDIRIM VARDIN, Asli
• Format: Journal Article
• Language: English
• Published: 01.01.2024
• ISSN: 0327-0793; 1851-8796
• DOI: 10.52292/j.laar.2024.2851

Boza is a traditional Turkish fermented cereal beverage and typically can be produced from wheat, corn, rice, or millet. This paper aims to significant contribution to the  limited availability of gluten-free boza. Gluten-free boza was obtained from buckwheat and teff flour as natural gluten-free ingredients, instead of wheat flour in this study. The results showed that gluten-free boza has more dietary fiber, protein, potassium, magnesium, manganese, phosphorus, and zinc.  Substituting gluten-free flour decreased the boza’s viscosity, yet this decrease did not affect the sensory analysis results (p> 0.05). Also, the results of microbiological analyses of boza demonstrated that BUB had the highest number of LABs of all the gluten-free boza. According to the results of the sensory analysis, panelists rated the gluten-free boza with buckwheat and teff flour highest in terms of flavor and general taste characteristics. We conclude that these gluten-free flours can be effectively used in boza production.