GLUTEN-FREE PROBIOTIC CORN BOZA

Abstract

This invention relates to a symbiotic boza product, produced using gluten-free raw materials, obtained through controlled fermentation, possessing both probiotic and prebiotic properties, and to the method of its production.

Description

1 TARIFF GLUTEN-FREE PROBIOTIC CORN BOZA TECHNICAL AREA 5 This invention was developed using gluten-free raw materials under controlled conditions. Produced through fermentation, it possesses both probiotic and prebiotic properties. containing s mb yot k specialty br boza product and the production method of this product l şk nd r. STATE OF THE ART Boza is a grain-based fermentation process carried out by a combination of lactic acid bacteria and yeasts. It is a traditional fermented beverage obtained as a result of fermentation. Turkey and Boza, produced in various regions, especially the Balkans, uses different ingredients; Raw materials, fermentation conditions, and microbial composition are important factors. There are differences. Traditional boza production is generally wheat-based. raw materials are used, including grains such as millet, corn, and rice. It is known that it is used to a limited extent. Boza production in our country involves different types of grains and / or varying proportions of these grains. Because the mixtures are made with these ingredients, the nutritional content, functional properties and final products are different. There are significant differences between microbial content and quality in boza production. No starter culture is used; pre-produced boza is used as the starter source. It is used. Therefore, the structural and sensory characteristics of boza are from the same firm. There may be differences even among those produced by the same company. 25 In boza production, fermentation occurs through lactic acid, bacteria, and yeasts. It is carried out. However, in fermentation carried out under uncontrolled conditions, the environment Because other microorganisms may be present, the characteristics of the final product vary. Things may not always go as planned. 30 is used as a starter source in boza production. and any defects that may occur in previously produced boza will be included in the production. This is also reflected in the boza (a traditional Turkish fermented drink). This results in chemical, structural, and sensory defects in the final product. It manifests itself as a result of the activity of unidentified microorganisms. 2 The produced boza contains biogenic amines and toxins that may pose a health risk. Some components may form, such as those mentioned above. Even the starter source, boza, can become pathogenic. Contamination with microorganisms also makes the final product dangerous to health. get reb l r. Although boza is defined as a probe yot kbr product, its production is defined in the definition. Since probe yot km kroorganz malar were not used, it was produced using traditional methods. Whether and in what quantity the boza contains proboscise microorganisms It is not known. In order for a food to be defined as prob yotic, it contains at least The probe should contain approximately 106-107 CFU / mL or CFU / gr of microorganisms. The same 10 Over time, these microorganisms form toxic components that pose a health risk. not producing, digesting, passing through the living organism and especially being able to colonize in the colon, biogenic amino reproductive tissue, viral gene absence, antibiotic resistance gene. development and production of beneficial metabolites for the host (organic acids, short-chain molecules) (fatty acids, etc.) should have properties such as these, and these properties should be tested under laboratory conditions for 15 days. should be determined. In order for a unit of microorganism to be called probyotic, this It must possess all of these characteristics. For example, it must be able to digest certain microorganisms. The system can pass through living organisms, produce beneficial metabolites, and have virulence genes. They do not carry it, but they can also produce biogenic amines. This Because microorganisms produce biogenic amines with toxic properties, the other 20 Although they possess certain characteristics, they are not considered probes. Therefore, a For a microorganism to be called a probiolytic, it must have all health-related characteristics. Its properties need to be determined under laboratory conditions. In the market... Which microorganisms are present in the starter culture and which of these microorganisms are present? Bozas whose level of content is unknown cannot be classified as probiotic products. 25 Boza produced in our country is generally wheat-based. Along with wheat, millet is also used. It is observed that some raw materials such as corn and rice are also used. Wheat and Boza, which is produced from grains containing gluten such as barley, is not suitable for people with gluten sensitivity and celiac disease. Not suitable for consumption by individuals with gluten sensitivity and those over 30. Celiac patients in this stage consume gluten-free foods. It is necessary. For these people, gluten-free foods such as corn, rice, and millet are needed. Boza can be produced from raw materials. 3 In traditional boza production, which lacks a standard production procedure, Structural defects can occur regardless of the raw materials used. During storage, the problem of the aqueous phase settling at the top and clumping occurs in the product. It gives the impression that it is not suitable for consumption. 5 In the production of boza, starter cultures are not used. boza produced previously (generally in previous production) as a cultural source. They use (artificial culture). This method is preferred in traditional production. It is being produced. However, there are also disadvantages. For example, in the previous production, 10 If there is unwanted microbial contamination, these microorganisms can also contaminate subsequent products. It is transported. Ultimately, any changes that occur in boza, which is used as a cultural resource, will be avoided. Various undesirable chemical, sensory and microbiological changes will be produced in the brownie. This is also reflected in the groups of microorganisms whose composition is not fully known. In a fermentation process, acidity development is precisely controlled. Because it cannot be tested, the sensory and microbiological quality of the product may also vary. Therefore, the acidity levels (0.13-0.5) and pH levels (2.93-4.63) of the boza available on the market are... It shows great change. The correct brazier development affects both the sensory aspect of the product. These characteristics also prevent the growth of unwanted microorganisms. It is also important in terms of limiting it. 20 Gluten is a protein found in grains such as wheat, barley, and oats. Gluten sensitivity is a concern for children with gluten intolerance. Celiac disease, which has more dimensions and is described as a disease, is caused by gluten intolerance. These are various levels of sensitivity exhibited against gluten. Gluten sensitivity is a disease. Because it is not seen as such, the proportion of individuals with this sensitive ability in society is exactly 25. It is not known as such. Celiac disease is an advanced stage of gluten sensitivity and requires treatment. It is an incurable disease and its prevalence in our society is about 1%. Every k In this case, individuals with this sensitive ability should consume gluten-free foods. It is necessary. Until recently, the range of gluten-free foods was quite limited. However, in parallel with developments in food science and technology, the gluten-free product group 30 The number of gluten-free options is increasing, and these sensitive individuals are getting a wide variety of gluten-free products. Food options are offered. In this context, an important traditional beverage of ours... 4 Boza, which is also available, has safe alternatives that will meet the needs of these consumers. Production is important. There are two gluten-free boza brands produced and sold in our country. One of these is produced from millet, and the other from both millet and corn. Each 5 k boza's production also involves starter and / or probe yot km kroorganz ma It is not used. In our country, boza is produced using traditional methods, and the defined ingredients are not used. There is no boza produced using probe yot km kroorgan zma. In conclusion, given the current technological situation; 10 - Gluten-free and also containing defined probe cultures, - Fermentation is carried out under controlled conditions, - Structural stability can be maintained throughout the storage period, - Boza products with reduced energy value and enhanced functional properties nn 15 It is observed that there is no widespread and standardized production method. In conclusion, the existing technology and those currently in use... eliminating the shortcomings and disadvantages of structures and practices The need for its removal necessitates making a development in the relevant technical field. It makes it possible. DEFINITION OF INVENTION The present invention eliminates the aforementioned disadvantages and the related technical Developed to bring new advantages to the field, gluten-free, controlled 25 Produced through fermentation, it possesses both probiotic and prebiotic properties. (symbiotic), a fermented boza product with high structural stability and this product It relates to the production method. The aim of the invention is to produce a boza made from 100% corn grits. This 30 Therefore, it is suitable for consumption by individuals who are gluten-sensitive and those with celiac disease. It eliminates the risk of allergic and immunological reactions associated with gluten-containing grains. It targets the C segment of consumers with special dietary needs. The product developed within the scope of this invention is manufactured using 100% corn semolina, It does not contain any gluten-containing grains or gluten-derived components. This In this respect, the invention allows individuals with celiac disease and gluten sensitivity to use it safely. It offers a boza product that can be consumed. It is known as gluten-free boza. Unlike its applications, the invention is limited solely to its gluten-free feature. 5 not only that, but also defined probe yot km kroorgan zmalar and preb yot k It includes components. Standard production is achieved through the use of a defined starter culture. It ensures that quality differences between parts are minimized. It keeps the development of basic components under control. It is taken. The risk of unwanted microorganism growth is reduced. Microbiological safety is increased. Sensory feedback becomes repeatable. 10 The invention aims to control fermentation in boza production. Defined starter cultures were used. In this context, lactic acid bacteria were used. Streptococcus thermoph lus and Lactobac llus delbrueck subsp. bulgarian cus bel rl By adding the product at varying levels of viability, the fermentation process can be repeated. 15 It has been ensured that it is predictable and standardizable. Thus, traditional boza Inter-batch quality differences encountered during production, uncontrolled acidity development, and Microbiological uncertainties have been eliminated. The invention also involves the use of probe 20 to give the product functional characteristics. It contains microorganisms. In this context, prob yot k lact ca st bacteria s Lactobac llus ac doph lus LA-5 ve prob yot k yeast Saccharomyces boulard bel rl Probiotic yeast has been incorporated into the product in stages and at controlled levels. By adding it after fermentation, excessive yeast growth is prevented. Undesirable sensory and structural defects that could arise as a result have been prevented, and this includes 25 However, the probiolytic character of the product has been preserved. Obtained within the scope of the invention. The product should contain at least 10⁶–10⁷ CFU / mL of live probe during storage. It is able to preserve the microorganism content. Another important aspect of the invention is that resistant starch obtained from corn is both 30 Its use is both as a structural stabilizer and a prebiotic component. Resistant. n starch, phase separation, clumping and other issues encountered during the storage period of boza. It prevents defects such as loss of homogeneous structure; at the same time, it reduces... 6 In the system, short-chain fatty acids, especially butrate, are fermented. By supporting its formation, it adds further health benefits to the product. This pair Thanks to its functional use, there is no need for additional synthetic stabilizers. Both physical stability and functional food quality are ensured. The production method developed within the scope of the invention includes pre-baking and resistant starch. laves, final p sh rme and short-term mechanical homogenization steps Combination with traditional production methods involves long-term processes and is susceptible to contamination. Mixing steps have been eliminated. This results in shorter production times. h jyen sev yes nn increase and industrial scale production facilitated 10 It provides. The invention provides a controlled and repeatable production process. Traditional long-term Mixing reduces the risk of contamination. This is suitable for industrial scale applications. It is applicable. It can be integrated into existing boza production lines. Extra complex 15 No additional payment is required. The invention has a lower sugar content and energy value compared to traditional boza. Reduced. Suitable for the low-calorie product segment. Blood sugar fluctuations. It can help reduce it. It is in line with the healthy eating trend. 20 Furthermore, the invention benefits from reduced sugar content and decreased total energy value. It offers a healthier alternative compared to boza. Sugar and total Thanks to the optimization of dry matter content, the product has a low energy value. Despite being a sah p, it demonstrates high sensory acceptability. This 25 This product is particularly suitable not only for celiac patients, but also for those who want to eat healthily. It also becomes attractive for consumers who prefer functional foods and low-calorie products. get rmekted r. In conclusion, this invention; 30  Glutens z,  Produced through controlled fermentation,  Containing starter and probiotic bacteria and prebiotic components together, 7  High microbiological safety,  Maintaining structural stability throughout storage,  A low-energy and functional boza product and its production Method n includes. Solutions The present invention, briefly summarized above and discussed in more detail below, applications of the invention, example applications of which are depicted in the attached drawings. This can be understood by referring to the reference. However, the attached drawings are only typical of this invention. It describes the applications and inventions, therefore, of the other 10 equally effective Since it may allow applications, it cannot be assumed that it limits its scope. It should be noted. To make it easier to understand, indicate the identical elements that are common to the shapes. For this purpose, identical reference numbers have been used where possible. Figures are to scale. It is not drawn and can be simplified for clarity. The elements of an application and Its features are useful to other applications without needing further explanation. It is thought that it can be included in this way. Figure 1: An example production diagram of the traditional boza production technique. 20 Figure 2: A production diagram illustrating a sample structure of the invention. DETAILED EXPLANATION OF THE INVENTION This detailed explanation includes the preferred alternatives to the design of the invention, 25 purely for the purpose of better understanding the subject and without any limiting influence It is explained in a way that will not create a problem. The invention relates to food technology, cereal-based fermented beverages, and boza production technologies. Functional foods, food products containing probiotics and prebiotics, and gluten-free foods 30 gluten-free probiotic corn boza and this boza related to production techniques It is related to production. 8 Structural defects that occur in boza during storage (storage) (clumping and phase separation in this stage) resistant starch obtained from corn It was prepared by using and adding an additional mixing step. Due to modifications in the D-resistant n-staple structure, it is much less than 5% of the original squash. It is a product that can provide structural stabilization in certain amounts. Additionally, in the small intestine... It is resistant to the α-amylase enzyme and its metabolism results in high levels of... Butyrate provides energy production. For these reasons, it is an energy source for healthy colon cells. important positive health effects such as improving insulin sensitivity It is classified as a prebiotic. Thus, the resistant 10 used. By providing structural stabilization, it prevents agglomeration and phase separation that may occur. GB will prevent defects and at the same time both those added to the product and those that are not included. the development of beneficial microorganisms in the digestive system will support. In summary; resistant starch; 15 - Not fully digested in the small intestine, - Fermented in the large intestine, - Preb yot k exhibiting special properties, - Able to provide structural stability, - A versatile BR20 that increases functional value while reducing energy consumption. b leşend r. After pre-baking, adding resistant starch and then final baking, raw boza A mixing stage lasting approximately 15 minutes was applied. This process is different from the traditional method. 25 The mixing process step has been shortened. Preliminary trials have shown that traditional boza contains an average of 26% total. The dry matter content has been reduced to 21% and the average sugar content from 15% to 9.5%, and this Boza, produced with these values, received high scores in sensory evaluations. 30 Thus, the energy value of the product is reduced, and additional functional features are added to the product. It has been developed. The product is produced as a result of controlled fermentation and probe application. In addition to its microorganismic properties, it is also a functional product in this respect. 9 In boza production, lactic acid is used to achieve controlled fermentation. The bacteria Streptococcus thermoph lus and Lactobac llus delbrueck subsp. Bulgarian Cus was used. As a result of the experiments, the most structural and sensory Results were obtained with yogurt starter at a level of 104 (4 log) CFU / mL and this 5 The application ensures the production of products with standard quality. In boza fermentation, yeasts also work alongside lactic acid bacteria. Both lactic acid bacteria and yeast were used as cultures. Probe was added to the product. To improve the characteristic, the probe was applied using the lactic acid bacterium Lactobacillus 10. ac doph lus LA-5 and prob yot cb yeast Saccharomyces boulard were added. In the trials, the best structural and sensory results were 106 (6 log) CFU / mL Lactobac llus ac doph lus LA-5 and 101 (1 log) KOB / mL Saccharomyces boulard obtained from the levels. In the study, Saccharomyces boulard's Adding it to the product before fermentation results in excessive yeast growth. It has been observed that undesirable structural and sensory defects occur as a result. This To prevent defects, Saccharomyces boulard after fermentation The product has been modified and the defects identified through this process have been rectified. Corn flour: Made from 100% corn. 20 Corn rm ğ b leş m (%) Dry matter content 86.44 Oil 0.60 Carbohydrate 79.0 Protein 6.50 Resistant starch: A starch obtained from corn and subjected to heating and cooling processes. A product created by modulation in a loop structure. 10 Resistant corn starch composition (%) Dry matter 93.99 Protein <0.5 Ash <0.3 Humidity 6 Sugar: 100% sucrose produced from sugar beets. Yogurt Culture: Lyof l ze yogurt culture was used. (Streptococcus thermoph lus and Lactobac llus. delbrueck subsp. bulgar cus (Y411, Maysa Gıda) 5 Probe culture: Lyophilized culture was used. Lactobacillus adoculus LA-5 (CHR-Hansen Company (Hørsholm, Denmark) and Saccharomyces boulard 1. Made from 100% corn grits. Used in academic studies and commercial production. There is no boza available that is made solely from corn. 10 2. Since the product does not contain gluten, it is suitable for individuals with celiac disease and gluten sensitivity. It is also suitable for consumption. 2. Compared to traditional boza, this product contains less sugar (approximately 5.5%) and Its energy value is lower compared to traditional boza. 3. 15% using 0.55% corn starch as stabilizer and prebiotic. It has been manufactured. The resistant frame has ensured the prevention of structural defects. The product contains 15 No structural defects occurred during the daily storage period and it was very A homogeneous structure has been ensured. The resistant starch is also a prebiotic. Specifically, the probe both supports the viability of microorganisms and... 20 components that will produce positive health effects on consumer health It enables its formation. 4. Streptococcus thermoph lus and Lactobac llus as starters. delbrueck subsp. Bulgarian culture was used. Controlled fermentation was achieved through the use of culture. Standard production has been ensured. 5. Probe cultures used Lactobacillus acidophilus LA-5 and Saccharomyces 25 Boulard was used. The product was given a prob yot k character. 6. After 15 days of storage, it contains at least 7 log (107) CFU / mL of live starter. 11 7. At least 7 log (107) CFU / mL live Lactobacillus after 15 days of storage. It contains ac doph lus LA-5. 8. After 15 days of storage, 7 log (107) CFU / mL Saccharomyces boulard It contains. Fermented products must contain a sufficient number of live bacteria (at least 10⁶ CFU / mL) before consumption. starter, probe yt k foods until consumed at least 106-107 CFU / mL live The produced corn boza meets all requirements. 1. Corn grits: In boza production, 10% corn grits are added so that it can be consumed by people with celiac disease. 100% cornmeal was used. Produced using only cornmeal. Boza is aesthetically pleasing. Its bright yellow color makes it a highly attractive product. 2. Sugar: Beet sugar (sucrose) is used in the production of boza. 3. Starter culture: Used to initiate fermentation in boza production. Streptococcus thermoph lus and Lactobac llus. delbrueck subsp. bulgarian cus (Y411, 15 Maysa Food was used and controlled fermentation was carried out. 4. Durable starch: Eliminates structural defects (clumping) in boza, extends shelf life. Preventing structural defects that may occur in the boza during the process (phase) (decomposition) and for the purposes of adding prebiotics to boza, resistant corn n starch was used. 20 5. Probe bacteria and yeast: To impart probiolic product characteristics to boza. Lactobacillus ac dophlus LA-5 and Saccharomyces boulard were used for this purpose. 1. Corn flour (11.5%) and water are mixed and brought to boiling point. This was ensured and it was boiled at this temperature for 30 minutes. 25 2. After this stage, the total mass will be 0.55% (this amount is the amount determined by the preliminary analysis). (determined by trials) resistant starch (produced from corn starch) cold It was dissolved in water and added to the cornmeal + water mixture. 3. The mixture, to which the resistant starch has been added, was boiled for 30 minutes. 4. Cool the mixture to room temperature, then blend for 15 minutes until homogeneous. ed lm şt r. 5. Raw boza has been aged for 24 hours. 12 6. After the resting phase, sugar is added to the raw boza mass at a rate of 9.5%. lave ed lm şt r. 7. Sugar laves nn followed by raw boza 104 CFU / mL Streptococcus thermoph lus and Lactobacillus. delbrueck subsp. bulgarian cus 1:1) and 106 CFU / mL Lactobac llus ac doph lus-LA5 (these values ​​were determined as a result of preliminary trials) add 5 ed lm şt r. 8. Raw boza is subjected to fermentation at 25°C for an average of 23-25°C for 24 hours. He was detained. 9. After fermentation, 101 CFU / mL of Saccharomyces boulard lave was added to boza. ed lm şt r. (Adding yeast before fermentation leads to excessive yeast growth 10 Depending on the situation, fermentation can cause sensory defects. (laken ed lm şt.) 10. The final product is stored in sterile glass containers at +4°C. Product composition and specifications are given in Table 1. Features Storage start Storage end Dry matter (%) 21 21 pH 3.55 2.94 As tl k (%) 0.10 0.21 Alcohol (%) 0.167 0.281 V skoz te (cP) 9850 11750 Starter bacteria (log COP / g) 8.45 7.77 Lactobacillus ac dophlus-LA5 (log CFU / g) 8.36 7.13 Saccharomyces boulard (log KOB / g) 1.04 7.56 Color (L*) 56.64 57.37 Color (a*) 1.85 2.02 Color (b*) 12.92 12.74 DPPH (mmol / g) 0.151 0.161 ABTS (mmol / g) 0.245 0.179 Total phenol k (mg GAE / kg) 151.56 193.75 13 Table 1. General composition of the product subject to the application (gluten-free and probiotic boza). features To summarize the invention, Made from 100% corn grits. 5 Resistant corn starch was used (to provide structural stabilization and (preb yot k as) Strater cultures were used (Streptococcus thermophlus and Lactobacillus). delbrueck subsp. bulgar cus). The mixing process (mixer) was applied to the machine. 10 Probe yot km kroorgan zma was used (Lactobac llus ac doph lus- LA-5 and Saccharomyces boulard). Saccharomyces boulard was added after fermentation. 20 30

Claims

14 REQUESTS 1- Invention; food technology, cereal-based fermented beverages, boza production. Technologies, functional foods, probiotic and prebiotic food products. le glutens z gıda Üretim Tekn K Alanlari L Şk N Glutens Z Probo Yotik Mısır 5 The production method of boza is related to its characteristics; - Cooking cornmeal by mixing it with water, - Resistant, produced from corn starch during or after the cooking process. n addition of chasta, 10 - The total mixture is mixed, boiled, and homogenized. tab closure, - Aging of raw boza, - After the resting phase, sugar is added to the raw boza mass. - Addition of defined lactic acid bacteria and probiotic bacteria to the mixture, 15 - Carrying out the fermentation process at a controlled temperature, - Steps for adding the probe to the yeast after fermentation. It contains. 2- Invention; related to Claim 1, food technology, cereal-based fermented beverages, boza 20 Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques and gluten-free probes The production method of corn boza is related to its characteristic; the homogenization process. The process involves applying the mixer to the machine for 15 minutes. 3- The invention relates to food technology, cereal-based fermented beverages, and boza (a fermented drink) as per Claim 1. Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques and gluten-free probes Corn boza production method is related to its characteristic feature; corn grits and water. After stirring, the boiling time should be 30 minutes. 30 4- The invention relates to food technology, cereal-based fermented beverages, and boza (a fermented drink) as per Claim 1. Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques and gluten-free probes Corn boza production method and its characteristic feature is; resting of raw boza. The duration is 24 hours. 5- The invention relates to food technology, cereal-based fermented beverages, and boza (a fermented drink) as per Claim 1. Production technologies, functional foods, probiotic and prebiotic-containing foods 5 products related to gluten-free food production techniques and gluten-free probes Corn boza production method and its characteristic feature is; Raw boza The controlled temperature at which it is kept for fermentation is 23-25°C for 24 hours. 6- Invention; food technology, cereal-based fermented beverages, boza production m 10 Technologies, functional foods, probiotic and prebiotic food products. le glutens z gıda Üretim Tekn K Alanlari L Şk N Glutens Z Probo Yot K Mısır boza is a type of fermented drink and its specialty is; - 100% corn RM 15 as the main carbohydrate source. - At least two defined types of lactic acid are required to carry out fermentation. bacteria s, - Resistant chasta with prebiotic properties, - Probe yeast exhibiting probiolic properties, - The probe contains bacteria exhibiting specific characteristics. 20 7- Invention; related to claim 6, food technology, cereal-based fermented beverages, boza Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques and gluten-free probes Corn boza is a fermented milk product with a special characteristic: lactic acid and bacteria, Streptococcus 25. thermoph lus and Lactobac llus delbrueck subsp. is that it is bulgarian cus. 8- Invention; related to claim 6, food technology, cereal-based fermented beverages, boza Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques gluten-free probyotics 30 Corn boza is a fermented beverage with the characteristic of containing the probiotic bacteria Lactobacillus. It is ac doph lus LA-5. 16 9- Invention; related to claim 6, food technology, cereal-based fermented beverages, boza Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques and gluten-free probes Corn boza is characterized by the presence of the probiotic yeast Saccharomyces. It is boulard. 5 10- Invention; related to claim 6, food technology, cereal-based fermented beverages, boza Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques and gluten-free probes Corn boza is characterized by having a high concentration of resistant starch in its total composition of 10%. It should not include a range of 0.55% (by weight). 11- The invention relates to food technology, cereal-based fermented beverages, and boza (a fermented drink) as per Claim 6. Production technologies, functional foods, probiotic and prebiotic-containing foods. products related to gluten-free food production techniques gluten-free probyotics 15 Corn boza has the characteristic of having a sugar content of 9.5% by weight. It is the fact that. 25

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