FROM TRADITION TO FUNCTIONALITY: BOZA
GELENEKSELLİKTEN FONKSİYONELLİĞE: BOZA

Author : Ayşe Nur SONGÜR - - Funda Pınar ÇAKIROĞLU - Gülperi HAKLI
Number of pages : 492-500

Summary

Boza is one of the oldest traditional Turkish drinks produced by fermentation of cereals with different texture and taste, and consumed especially in winter because of its pleasant flavor and nutritious properties in a wide area from Central Asian Turks to the west, Caucasus and Balkans. With the studies conducted, it has been determined that boza is a useful food for the human health, fermentation process increases the amount and bioavailability of a lot of food stuffs, it improves the product’s sensorial property and digestibility, and it prevents the occurrence of pathogenic bacterium with low pH values. Besides its nutritiousness, boza has also a probiotic characteristic because of containing lactobacilli and ferments, and thus it can also be considered as a functional food apart from being a traditional drink. The aim of the study is that boza which is the oldest traditional Turkish drink is remembered, its benefits for health and the necessity for transferring it from being traditional to functional food category are emphasized.

Keywords

Boza, functional food, fermented food.

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