Analysis of qualitative properties of boza contain carob

In this research, physical, chemical and sensory properties of bozas which produced control group (plain) and with carob in three different rates ( %3, %6, %9) were investigated at first and third day. %3 of previous boza was added to plain boza as yeast and because of excessive acidity and alcohol formation in carob bozas which produced during pilot experiments by adding %3 of yeast, %2 of previous boza was added to carob bozas. At the end of the third day because of % 0,822 (lactic acid) acidity and % 2,995 alcohol formation in %9 carob boza get negative result. At the end of third day viscosity rise was determined in all type of bozas. Viskosity values were lined up as plain boza (control group) 14 450, %3 carob boza 14 575, %6 carob boza 17 075 and %9 carob boza 22 225. In the carob bozas, higher dry matter, ash, sugar and protein contents were determined at first day analysis. At the first day analysis, dry matter content of boza?s samples were determined as %27,55, %28,87, %30,04 and%31,87. At the third day analysis, because of running on fermentation faster the decreasing of dry matter content was higher and dry matter contents were determined as plain boza (control group) 26,43, %3 carob boza 27,20, %6 carob boza 27,73 and %9 carob boza 29,64 As the increasing carob ratio in boza, acidity and alcohol contents increased.As a result of sensory analysis all kinds of boza got similar points and they were found acceptable. From a sensory point of view %9 carob boza was not found acceptable, because of excessive asidity and alcohol formation.