Determination of rheological properties of boza by using physical and sensory analysis

Abstract Boza , a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maize, rice, wheat and/or their flours) and its rheological property is crucial to its acceptability. Psychorheology of laboratory boza samples were studied and relevant rheological parameters were obtained by using the power-law equation. The boza exhibited pseudoplastic behaviour and a relationship with the dry matter (DM) content of the type, K=9×10 −19 ( DM %) 13.348 at 10°C was obtained for the laboratory sample. Both mouthfeel ( M ) and appearance ( A ) characteristics of the boza also exhibited a log–log relationship with the fluid consistency coefficient (K) that was M =1.399× K 0.442 and A =1.673× K 0.383 , respectively.