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.
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