Evaluation of physicochemical and sensorial properties of gluten-free boza formulated with chia and quinoa flours

Abstract

Background and objectives: Boza is a traditional cereal-based (millet, corn, rice, etc.) and fermented beverage with sweet-sour and bread-like taste. It is a low-alcohol and high-viscosity beverage. In this study, it was aimed to develop a new gluten-free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten-free boza were researched. Findings: The highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p.05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia-containing samples. Conclusions: Considering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results. Significance and novelty: Gluten-free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza.