2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bozata is a traditional and very popular drink in a number of Balkan countries. It is believed that it was first produced in the 10th century and over the years the recipe has spread and acquired a different look in different countries. Today you can drink boza in countries such as Bulgaria, Macedonia, Serbia, Romania, Turkey, Ukraine, Bosnia and Herzegovina and others.
Bozata has a low alcohol content, which is usually equal to 0.5-1.0%. It is made by alcoholic-lactic fermentation of various cereals. These can be wheat, barley, millet flour and others according to the region. The sugar content of this dense drink is achieved with the addition of sugar, glucose, and in recent years aspartame or other sweeteners.
There has been a lot of controversy about the use of aspartame (E951) recently. This artificially obtained sweetener was discovered in 1965 by D. M. Schlatter, and is 200 times sweeter than sugar. This makes it more caloric, but given its great sweetness, a very small amount is needed to achieve the required sugar content.
The risks of taking boza are due to this sweetener, because it contains phenylalanine. It is an essential amino acid needed by the body to build proteins in the body. In addition, its effect on the human brain is similar to amphetamines and cocaine. As a result, there are side effects on the person - drowsiness, fatigue, depression, lack of motivation and others.
By its chemical composition boza contains in addition to water and proteins, carbohydrates, sugar, alcohol and fats.
The benefits of consuming boza with its rich vitamin and mineral composition should not be missed. And if you are afraid to drink boza, bought from a store, you can make it at home to be sure of the composition and benefits of this delicious drink.
You need boza yeast, which you can prepare by mixing 2 tbsp. flour, 1 tsp. lukewarm water and 1 tbsp. sugar. The mixture thus obtained is left to ferment in the heat and then stored in a refrigerator. The boza itself needs 5 liters of water, 2 tsp. sugar, 2 tsp. flour and 1 tsp. from sourdough or ready-sweetened boza.
First, bake the flour until it turns brown. Allow to cool, then gradually mix with cool water. Beat well to avoid lumps, and add the remaining water and sugar.
Place the mixture on the stove to cook for 5-6 minutes. Remove from it, leave to cool by adding a glass of boza or yeast. After 2-3 days of fermentation at room temperature, the boza is ready for the refrigerator.
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