Effect of roasted yellow chickpea (leblebi) flour addition on chemical, rheological and sensory properties of boza

Abstract

The effect of yellow chickpea (leblebi) flour substitution with maize, rice or/and wheat flours on chemical, rheological and sensory properties of a fermented cereal product boza was investigated. Boza samples with leblebi flour alone had the highest protein (8.46%), ash (1.107%), Ca (268.1 ppm), K (525.3 ppm), P (199.2 ppm), Zn (3.13 ppm), Mn (1.14 ppm), acidity (0.57%), lactic acid (717.3 mg/100 g) and acetic acid (293.5 mg/100 g), and the lowest sucrose (0.05 g/100 g) contents. Results of rheological analyses indicated that boza samples showed a pseudoplastic behavior with a flow behavior index ranging from 0.37 to 0.48. In sensory analysis, overall acceptance of panelists for bozas prepared by the partial substitution of maize, wheat or rice flours with leblebi flour was higher than bozas with leblebi flour alone. In conclusion, partial substitution of maize, wheat or rice flour by leblebi flour in boza production resulted in a fermented product with higher consumer acceptability. Practical Applications: Boza is a fermented cereal product, and boza-like products are widely consumed in the Eastern European, Middle Eastern and Asian countries. Boza has been widely consumed with yellow chickpea (leblebi) and/or cinnamon, which has been long perceived complementary by consumers in terms of sensory properties. Cracked chickpeas are byproducts of roasted leblebi production, and they are separated from intact ones at the end of the process due to their low economic value. In this study, cracked leblebi was used for the substitution of cereals in boza production. The results indicated that cracked leblebi flour could successfully substitute wheat, rice or maize flour; however, full substitution of cereal flours negatively influenced the sensory properties of boza samples. Fermented cereal foods like boza can be produced by the leblebi flour substitution and final products, and final products may be a better alternative for individuals with certain health disorders like celiac disease members. © 2016 Wiley Periodicals, Inc.