Research Article
Year 2023,
Volume: 11 Issue: 1, 105 - 111, 01.07.2023
Abstract
References
- 1. Köse E., Yücel U., “Chemical composition of Boza”, Journal of Food Technology, 1(4), (2003), 191-193.
- 2. Arici M., Daglioglu O., “Boza: a lactic acid fermented cereal beverage as a traditional Turkish food”, Food Reviews International, 18, 2002, 39-48.
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- 4. Prado F.C., Parada J.L., Pandey A., Soccol C.R., “Trends in non-dairy probiotic beverages”, Food Research International, 41, (2008), 111-123.
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- 6. Kokaislová P., Kokaisl P., “The Kyrgyz - Children of Manas”, Nostalgie, Praha, 2009.
- 7. Stratford M., “Food and beverage spoilage yeasts”, Pp 335-339. In: Querol, A. & Fleet G.H. (ed): Yeasts in food and beverages. Springer-Verlag, Berlin, 2006.
- 8. Iskakova J., Smanalieva J., Methner F-J., “Investigation of changes in rheological properties during processing of fermented cereal beverages”, Journal of Food Sciences and Technology, 56(9), 2019, 3980-3987.
- 9. AACC “Official Methods of Analysis”, 21st Edition - AOAC International, 2019.
- 10. Rao M.A. “Rheology of fluid and semisolid foods”, Principles and application. Aspen Publishers, Inc., Gaithersburg MD, 1999.
- 11. Mezger G.T. “The rheology handbook”, Vincentz Network, Hannover, 2011.
- 12. Smanalieva J., Iskakova J., Fischer P., “Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria”, European Food Research and Technology, 247(7), 2021, 1815-1824.
- 13. Aportela-Palacios A., Sosa-Morales M.E., Vélezruiz J.F., “Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium”, Journal of Texture Studies, 36, 2005, 333-349.
- 14. Costa K.K.F.D., Soares Júnior M.S., Rosa S.I.R., Caliari M., Pimentel T.C., “Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage”, LWT - Food Science and Technology, 78, 2017, 23-30.
- 15. Gupta S., Cox S., Abu-Ghannam N., “Process optimization for the development of a functional beverage based on lactic acid fermentation of oats”, Biochemical Engineering Journal, 52(2–3), 2010, 199-204.
- 16. Padmavathi T., Bhargavi R., Priyanka P.R., Niranjan N.R., Pavitra P.V., “Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification”, Journal of Genetic Engineering and Biotechnology, 16(2), (2018), 357-362.
- 17. Power R.F. “Enzymatic conversion of starch to fermentable sugars|. Pp 23-32. In: Jacques et al. (ed): The alcohol textbook, fourth edition. Nottingham University Press, Nottingham, 2003.
- 18. Genc M., Zorba M., Ova G., “Determination of rheological properties of boza by using physical and sensory analysis”, Journal of Food Engineering, 52, 2002, 95-98.
- 19. Iskakova J., Smanalieva J., “Investigation of rheological behavior of Kyrgyz traditional food Sary mai”, MANAS Journal of Engineering, 8(2), 2020, 84-89.
- 20. Iskakova J., Smanalieva J., “Determination of flow and viscoelastic properties of the Kyrgyz ethnic food “Süzmö” depending on temperature and moisture content”, Trakya University Journal of Natural Sciences, 22(2), 2021, 199-205.
- 21. Shamsudin R., Wan Daud W.R., Takrif M.S., Hassan O., Ilicali, C., “Rheological properties of Josapine pineapple juice at different stages of maturity”, International Journal of Food Science and Technology, 44, 2009, 757-762.
- 22. Travnicek P., Los J., Junga P., “Comparison of rheological properties of hopped wort and malt wort”, Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 63, 2015, 131-136.
- 23. Walker G.M., Stewart G.G., “Saccharomyces cerevisiae in the Production of Fermented Beverages”, Beverages 2(30), 2016, 1-12.
Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage
Abstract
Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. The aim of this study was to investigate the changes in the consistency and sensory properties of Maksym after industrial production during refrigerated storage. The acidity of the beverage increases and the total soluble solids decrease after 21 days. The amount of lactic acid bacteria (LAB) and yeast after production were 9.36 and 9.46 log cfu/mL, respectively. After 21 days it is indicated that the amount of both starter cultures decreased by 2 log units. In terms of acceptability, the sensory properties after 7 days of storage received the highest rating. However, the acidic taste after 21 days of storage received the lowest rating. Rheological measurements carried out at 5, 10, 20, and 30°C also revealed these changes. Four rheological models (Newtonian, Herschel-Bulkley, Ostwald De-Waele, and Casson) were used to describe the flow behaviour of the beverage. The Casson model was superior to other rheological models. The effective viscosity of Maksym was decreased from 2.66 to 1.96 mPa·s after 21 days of cold storage. The activation energy was decreased from 23.10 and 14.94 kJ/mol and indicated the thinning of viscosity of the beverage. The obtained parameters can be used to predict the shelf-life model and product labelling by its expiry period, as well as to control the quality of Maksym.
References
- 1. Köse E., Yücel U., “Chemical composition of Boza”, Journal of Food Technology, 1(4), (2003), 191-193.
- 2. Arici M., Daglioglu O., “Boza: a lactic acid fermented cereal beverage as a traditional Turkish food”, Food Reviews International, 18, 2002, 39-48.
- 3. Skovgaard N., “Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research”. Pp 338-339. In: Sonomoto & Yokota (ed): International journal of food microbiology. Caister Academic Press, Amsterdam, 2011.
- 4. Prado F.C., Parada J.L., Pandey A., Soccol C.R., “Trends in non-dairy probiotic beverages”, Food Research International, 41, (2008), 111-123.
- 5. De Vrese M., Schrezenmeir J., “Review Probiotics, prebiotics, and synbiotics”. Pp 1-66. In: Scheper T (ed): Advances in Biochemical Engineering/Biotechnology. Springer-Verlag Berlin Heidelberg, 2008.
- 6. Kokaislová P., Kokaisl P., “The Kyrgyz - Children of Manas”, Nostalgie, Praha, 2009.
- 7. Stratford M., “Food and beverage spoilage yeasts”, Pp 335-339. In: Querol, A. & Fleet G.H. (ed): Yeasts in food and beverages. Springer-Verlag, Berlin, 2006.
- 8. Iskakova J., Smanalieva J., Methner F-J., “Investigation of changes in rheological properties during processing of fermented cereal beverages”, Journal of Food Sciences and Technology, 56(9), 2019, 3980-3987.
- 9. AACC “Official Methods of Analysis”, 21st Edition - AOAC International, 2019.
- 10. Rao M.A. “Rheology of fluid and semisolid foods”, Principles and application. Aspen Publishers, Inc., Gaithersburg MD, 1999.
- 11. Mezger G.T. “The rheology handbook”, Vincentz Network, Hannover, 2011.
- 12. Smanalieva J., Iskakova J., Fischer P., “Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria”, European Food Research and Technology, 247(7), 2021, 1815-1824.
- 13. Aportela-Palacios A., Sosa-Morales M.E., Vélezruiz J.F., “Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium”, Journal of Texture Studies, 36, 2005, 333-349.
- 14. Costa K.K.F.D., Soares Júnior M.S., Rosa S.I.R., Caliari M., Pimentel T.C., “Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage”, LWT - Food Science and Technology, 78, 2017, 23-30.
- 15. Gupta S., Cox S., Abu-Ghannam N., “Process optimization for the development of a functional beverage based on lactic acid fermentation of oats”, Biochemical Engineering Journal, 52(2–3), 2010, 199-204.
- 16. Padmavathi T., Bhargavi R., Priyanka P.R., Niranjan N.R., Pavitra P.V., “Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification”, Journal of Genetic Engineering and Biotechnology, 16(2), (2018), 357-362.
- 17. Power R.F. “Enzymatic conversion of starch to fermentable sugars|. Pp 23-32. In: Jacques et al. (ed): The alcohol textbook, fourth edition. Nottingham University Press, Nottingham, 2003.
- 18. Genc M., Zorba M., Ova G., “Determination of rheological properties of boza by using physical and sensory analysis”, Journal of Food Engineering, 52, 2002, 95-98.
- 19. Iskakova J., Smanalieva J., “Investigation of rheological behavior of Kyrgyz traditional food Sary mai”, MANAS Journal of Engineering, 8(2), 2020, 84-89.
- 20. Iskakova J., Smanalieva J., “Determination of flow and viscoelastic properties of the Kyrgyz ethnic food “Süzmö” depending on temperature and moisture content”, Trakya University Journal of Natural Sciences, 22(2), 2021, 199-205.
- 21. Shamsudin R., Wan Daud W.R., Takrif M.S., Hassan O., Ilicali, C., “Rheological properties of Josapine pineapple juice at different stages of maturity”, International Journal of Food Science and Technology, 44, 2009, 757-762.
- 22. Travnicek P., Los J., Junga P., “Comparison of rheological properties of hopped wort and malt wort”, Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 63, 2015, 131-136.
- 23. Walker G.M., Stewart G.G., “Saccharomyces cerevisiae in the Production of Fermented Beverages”, Beverages 2(30), 2016, 1-12.
There are 23 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Engineering |
| Journal Section | Research Article |
| Authors | |
| Early Pub Date | June 23, 2023 |
| Publication Date | July 1, 2023 |
| Published in Issue | Year 2023 Volume: 11 Issue: 1 |
Cite
Manas Journal of Engineering