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Publisher : University of Food T ... ✕Department : Gıda Mühendisliği ✕
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The free amino acid profiling of milk-and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation

Ayçürök MACİTOVA

The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ...More

Article 2024 Mühendislik Fakültesi Food Science and Applied Biotechnology7 ( 1 ) 5 Views
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