What Are the Benefits of Boza?

What Are the Benefits of Boza? Boza, a traditional Turkish beverage, is widely consumed in many parts of the world, particularly in the Balkans, Crimea, the Caucasus, Egypt and Central Asia. A glass of boza, which is especially preferred on cold winter days and contains phosphorus, sodium minerals and various vitamins, provides significant health benefits to the body. Gözde Akın, Specialist Dietitian from Memorial Ataşehir Hospital Nutrition and Dietetics Department, provided information about the benefits of boza.  

A store of minerals and vitamins

  Boza 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 and wheat, cooking them with water, then adding sugar and subjecting the mixture to lactic acid fermentation with yeast. Boza has a thick consistency, a light yellow color, a sweet-sour taste and an acidic-alcoholic aroma. Fermentation products, lactic acid and CO2, give boza its flavor and refreshing properties. Boza contains phosphorus and sodium minerals as well as vitamins A, B1, B2, E, C and Niacin.  

Benefits of Boza

 

1. Research on its effects on health shows that boza is an important source in terms of phenolic compounds and antioxidant activity. The raw material of boza, whole grains, is very rich in phenolic substances. Phenolic compounds have antioxidant properties and show a protective effect against degenerative diseases in which free radicals play a role, such as cancer and heart disease.
2. Fermented probiotic foods have beneficial effects on intestinal microbiota and general health because they contain living microorganisms.
3. Boza, classified as a traditional fermented food, positively affects intestinal flora due to its probiotic structure and high lactic acid content.
4. Boza, also called "liquid bread," is a high-calorie beverage that provides warmth to the body. Due to its high calories, boza is a rich source of vitamins and minerals and provides satiety.
5. It has high nutritional value due to its high protein, fat and carbohydrate content.
6. As it is a beverage with high nutritional value and calories, it is a preferred energy source for those who want to gain weight, individuals in adolescence, athletes, pregnant women and nursing mothers.
7. It has been observed to have an effect in increasing breast milk during nursing.
8. Due to its niacin content, its positive effect on heart and vascular diseases is being investigated.
9. Boza is used in the treatment of cough, like salep.

 

Pay attention to consumption amount

  Due to its high carbohydrate content, it is advisable for obese and diabetic patients, as well as individuals with gestational diabetes, to determine portion control with a specialist. At the same time, due to its high phosphorus content, it may have negative effects for kidney patients.  

You can consume it hot or cold

  The question "Is boza consumed hot or cold?" can be a subject of discussion. Boza is generally consumed in the evening. The reason for this is that boza can spoil quickly at daytime temperatures. This is why boza vendors sell it after dark and when temperatures drop. Although it is perceived as a hot beverage, boza is actually more commonly consumed cold. However, depending on preference, boza purchased from a store or thickened in the refrigerator can be slightly heated before consumption.  

Do not keep boza for long periods

  Storage is among the most important points in the consumption of boza. Boza should preferably be stored at +4 degrees Celsius in the refrigerator. At high temperatures, yeast and acetic acid bacteria multiply rapidly, causing changes in the sensory properties of boza. The shelf life of boza is approximately 15 days and it can be consumed until the pH value drops below 3.5 at all stages of fermentation. In a study conducted, it was noted that when boza is stored at +4°C, its shelf life is between 1 or 2 weeks, after which the product's acidity increases and it becomes unfit for consumption.  

How to Make Boza

  Raw materials (grains such as millet, corn, rice, rye, oats, wheat) → Boiling (1-2 hours) → Cooling and straining → Addition of sugar (up to 20%) → Fermentation (15-25°C, 24 hours) → Cooling (below 15°C) → Packaging and storage First, the grain is boiled until completely soft. It is made into a puree and passed through a fine-mesh strainer. The part that passes through the strainer is completely cooled. In the meantime, lukewarm milk, powdered sugar and yeast are mixed in a bowl. Yeast is added to the prepared bulgur mash and left in a cool and dark environment for 24 hours. The lid of the waiting boza is occasionally opened for ventilation. After 24 hours, powdered sugar and water are gradually added to the boza mixture to achieve the desired consistency. It is then placed in the refrigerator to slightly increase its consistency further.