Background. Boza, a traditional cereal-based fermented beverage, is valued for its nutritional qualities, probiotic potential and cultural significance across Eastern Europe, the Balkans and Central Asia. This study examined the substitution of sucrose with alternative carbohydrate sources – glucose syrup, honey, brown sugar and starch – to evaluate their effect on shelf life, physicochemical properties and sensory attributes. Samples were prepared under standardized conditions, stored for 10 days and monitored for pH, acidity, soluble solids (°Brix), density, viscosity and ethanol content. Sensory evaluation assessed taste, aroma, texture and overall acceptability.
Results and conclusions. Honey-based Boza consistently outperformed other formulations, showing superior physicochemical values after 24 hours of fermentation (pH 3.38, acidity 0.78 %, °Brix 18.47, density 1.15 g/mL, viscosity 0.24 P·s, ethanol 0.18 %). It achieved the highest sensory scores for flavor, aroma and mouthfeel, while maintaining desirable texture and storage stability. In contrast, starch and glucose syrup variants yielded weaker sensory outcomes, and brown sugar offered only moderate improvements. These findings highlight the potential of honey as a functional carbohydrate source in Boza, enhancing nutritional and sensory qualities, while preserving authenticity, thereby supporting innovation in functional foods and consumer acceptance.