Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions

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dc.authoridGul, Osman/0000-0003-1620-4246
dc.authoridTornuk, Fatih/0000-0002-7313-0207
dc.authoridAkgun, Abdullah/0000-0002-1125-6955
dc.authoridAtalar, Ilyas/0000-0001-8560-0010
dc.authorwosidGul, Osman/ADE-4372-2022
dc.authorwosidAtalar, Ilyas/JWP-4865-2024
dc.authorwosidTornuk, Fatih/AAG-4463-2019
dc.authorwosidAkgun, Abdullah/HPF-6605-2023
dc.contributor.authorGul, Osman
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorTornuk, Fatih
dc.contributor.authorAkgun, Abdullah
dc.date.accessioned2024-06-12T10:55:01Z
dc.date.available2024-06-12T10:55:01Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractBoza is a traditional fermented cereal-based beverage, which should be consumed within 3-5days after production due to its short shelf-life. Spray drying process is an excellent option to overcome this problem to make the product least perishable. The optimal spray drying conditions for boza powder production in a laboratory-scale spray dryer were investigated using, Response Surface Methodology. Air inlet temperature and feed flow rate were the main parameters that affected the responses such as powder yield, moisture content, cell viability, particle size, and solubility. The optimum spray drying conditions were 148 degrees C air inlet temperature, 9 degrees C feed temperature, and 10 ml/min feed flow rate. At these optimum conditions, deviations between predictive and experimental values were found very low. A 1.5 log cfu/g reduction in lactic acid bacteria (LAB) viability was achieved, however instant properties of boza powder should be improved by agglomeration processes. Laboratory and pilot scales were also compared at the determined optimum drying conditions. Approximately 0.4 log cfu/g difference in LAB viability was observed between the two scales. Practical ApplicationsBoza is one of the most valuable fermented cereal products due to its high nutritional value. The short shelf life of Boza limits its consumption and makes it a seasonal product. Spray drying technology could provide overcome these challenges and improve the usability and durability of boza beverages. However, the quality of a spray-dried product highly depends on process conditions. Therefore the effects of the spray drying process conditions on the physicochemical properties of boza powder and the scale-up conditions were investigated for the first time in this study.en_US
dc.identifier.doi10.1111/jfpe.14248
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85145215077en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.14248
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19268
dc.identifier.volume46en_US
dc.identifier.wosWOS:000903935000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBoza Dryingen_US
dc.subjectMathematical Modelingen_US
dc.subjectPowder Technologyen_US
dc.subjectScale-Up Processen_US
dc.subjectSpray Dryingen_US
dc.subjectSpray-Drying Processen_US
dc.subjectBed Agglomerationen_US
dc.subjectTemperatureen_US
dc.subjectProbioticsen_US
dc.subjectSourdoughen_US
dc.subjectViabilityen_US
dc.subjectSurvivalen_US
dc.subjectStarteren_US
dc.subjectYogurten_US
dc.titleProcess optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditionsen_US
dc.typeArticleen_US

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