Boza, a traditional Turkish drink, is frequently consumed in many parts of the world, especially in the Balkans, Crimea, Caucasus, Egypt and Central Asia. A glass of boza, which is preferred especially on cold winter days and contains phosphorus, sodium minerals and various vitamins, provides very important benefits to the body. From the Nutrition and Diet Department of Memorial Ataşehir Hospital, Uz. dit. Gözde Akın gave information about the benefits of boza.
Mineral and vitamin store
Boza, which is a fermented grain-based beverage containing beneficial microorganisms for human health, in our country; It is produced by grinding grains such as millet, corn, rice, rye, oats, wheat, cooking by adding water and then subjecting them to lactic acid fermentation with yeast by adding sugar. Boza has a dark consistency, a light yellow color, a sweet-sour taste and an acidic-alcoholic odour. Lactic acid and CO2, which are fermentation products, give boza a flavor and refreshing feature. Boza; It contains phosphorus and sodium minerals and vitamins A, B1, B2, E, C and Niacin.
9 benefits of boza
- Studies on its effects on health reveal that boza is an important source of phenolic components and antioxidant activity. Whole grain cereals, which are the raw material of boza, are very rich in phenolic substances. Phenolic compounds have antioxidant properties and have a protective effect against degenerative diseases in which free radicals play a role, such as cancer and heart diseases.
- Fermented probiotic foods have beneficial effects on gut microbiota and general health because they contain live microorganisms.
- Boza, which is classified as a traditional fermented food, positively affects the intestinal flora due to its probiotic structure and high lactic acid content.
- Boza, also called “liquid bread”, is a high-calorie beverage that gives warmth to the body. Boza, which keeps you full due to its high calories, is a rich source of vitamins and minerals.
- It has high nutritional value due to its high protein, fat and carbohydrate content.
- Since it is a beverage with high nutritional value and calories, it is a preferable energy source for those who want to gain weight, individuals in adolescence, athletes, pregnant women and mothers during breastfeeding.
- The effect of increasing breast milk has been observed during the lactation period.
- Due to its niacin content, its positive effect on cardiovascular diseases is being investigated.
- Boza is used in the treatment of cough like salep.
Attention should be paid to the amount of consumption
Due to its high carbohydrate content; It is more appropriate for obesity and diabetes patients to determine the portion control of individuals with gestational diabetes, that is, gestational diabetes, with a specialist. It can also have a negative effect on kidney patients due to its high phosphorus content.
You can drink it hot or cold
“Is boza served hot or cold?” The question may be the subject of debate. The consumption of boza is usually at night. The starting point for this is that boza is perishable at day temperature. This is the reason why Bozacılar sell it after dark and the temperature drops. Although perceived as a hot beverage, boza is actually mostly drunk cold. However, according to preference, boza, which is bought from the market or thickened in the cupboard, can be heated a little and consumed.
Do not keep the brown bear for a long time
One of the most important points in the consumption of boza is its preservation. The storage of the boza should preferably be in the refrigerator at +4 degrees. At high temperatures, yeast and acetic acid bacteria multiply rapidly, causing changes in the sensory properties of boza. Boza has a shelf life of 15 days and can be consumed at every stage of fermentation until the pH value drops below 3.5. In the study, they stated that the shelf life of boza is between 1 or 2 weeks when stored at +4°C, and then the acidity of the product increases and becomes unusable.
How is Boza made?
Raw materials (grains such as millet, corn, rice, rye, oat, wheat) → Boiling (1-2 hours) → Cooling and straining → Adding sugar (up to 20%) → Fermentation (15-25°C, 24 hours) → Cooling (below 15°C) → Packaging and storage
First, the grain is boiled until it becomes soft. It is mashed and passed through a fine-meshed strainer. The filtered part is completely cooled. Meanwhile, warm milk, granulated sugar and yeast are mixed in a bowl. Yeast is added to the prepared bulgur porridge and taken to a cool and dark environment to be kept for 24 hours. From time to time, the lid of the waiting boza is opened and ventilated. After 24 hours, granulated sugar and water are added little by little to the boza mixture and brought to the desired consistency. Then it is put in the refrigerator to increase its consistency a little more.
Source: (BYZHA) – Beyaz News Agency
