| Yazarlar (7) |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
Ilyas Atalar
Eskişehir Osmangazi Üniversitesi, Turkey |
|
Aysegul Besir Özgeçen
Ondokuz Mayis Üniversitesi, Turkey |
|
Latife Betül Gül
Ondokuz Mayis Üniversitesi, Turkey |
|
Fatih Törnük
Cumhuriyet Üniversitesi, Turkey |
|
Durmuş Sert
Necmettin Erbakan Üniversitesi, Turkey |
|
Fehmi Yazıcı
Ondokuz Mayis Üniversitesi, Turkey |
| Özet |
| Boza is a traditional lactic acid and yeast-fermented beverage. Boza has a short shelf life of up to 15 days, due to the presence of viable microbiota. Spray drying was performed to extend the shelf life. Spray-dried powders have poor reconstitution and instant properties that may restrict consumption. To overcome this problem, the fluidized bed agglomeration process was used for the first time to improve the quality of boza powders. Spray-dried boza powders were agglomerated in a fluidized bed agglomerator using sucrose binder. The optimum process conditions for obtaining samples with minimum moisture content, wettability time, angle of repose and maximum LAB number, particle size, solubility, porosity values were determined as 73.92 °C air inlet temperature, 0.7 bar atomization pressure and 22.67 mL binder amount (desirability: 0.87). Under these conditions, the number of LAB decreased by about 2 log units. At the optimum point, boza powder showed instant wetting behavior with 28.3 s wetting time while it was 99.33 in spray-dried form. Instant boza powder was categorized as having low cohesiveness and good flowability with an 11.62° angle of repose value, while it was 36.44° in spray-dried form. The loss modulus (G″) was lower than the storage modulus (G′) at all applied angular frequencies (ω), indicating the elastic properties of the reconstituted instant boza. Agglomeration technology has a strong potential to solve the dilution problems of boza powder and enable the production of boza products that can be consumed at all times of the year. |
| Anahtar Kelimeler |
| Boza powder | Fluidized bed agglomeration | Reconstitution | Surface Modification | Wettability |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Journal of Food Measurement and Characterization |
| Dergi ISSN | 2193-4126 Wos Dergi Scopus Dergi |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2025 |
| Sayı | 1 |
| Doi Numarası | 10.1007/s11694-025-03463-8 |
| Atıf Sayıları | |
| Google Scholar | 1 |
