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

dc.contributor.authorGül O., Atalar İ., Törnük F., Akgün A.
dc.contributor.authorGul, O, Atalar, I, Tornuk, F, Akgun, A
dc.date.accessioned2023-05-08T22:45:22Z
dc.date.available2023-05-08T22:45:22Z
dc.date.issued2023-02-01
dc.date.issued2023.01.01
dc.description.abstractBoza is a traditional fermented cereal-based beverage, which should be consumed within 3–5 days 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°C air inlet temperature, 9°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 Applications: Boza 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.
dc.identifier.doi10.1111/jfpe.14248
dc.identifier.eissn1745-4530
dc.identifier.issn0145-8876
dc.identifier.scopus2-s2.0-85145215077
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11721
dc.identifier.volume46
dc.identifier.wosWOS:000903935000001
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.ispartofJOURNAL OF FOOD PROCESS ENGINEERING
dc.rightsfalse
dc.subjectBoza drying | mathematical modeling | powder technology | scale-up process | spray drying
dc.titleProcess optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions
dc.titleProcess optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions
dc.typeArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume46
relation.isScopusOfPublication54bb475b-b4b8-43dc-9c96-e50f06be4bfb
relation.isScopusOfPublication.latestForDiscovery54bb475b-b4b8-43dc-9c96-e50f06be4bfb
relation.isWosOfPublication6266c9e4-b087-4331-bf09-5ea0f9963260
relation.isWosOfPublication.latestForDiscovery6266c9e4-b087-4331-bf09-5ea0f9963260

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