Optimization of Functional Beverage Using Germinated Pseudocereals

Huraiya Habib, Jyoti Singh, Ashwani Kumar, Tawheed Amin, Tashooq Ahmad Bhat, Nargis Aziz and Sezai Ercisli


The functional beverages market offers many opportunities for new product development (nutraceuticals, malt drink, plant-based medicines, and products) with a desirable and effective composition of nutrients and bioactive molecules aimed at delivering health benefits, improving human well-being, and appealing to consumers due to their suitability, affordability, and appealing sensory characteristics, making functional beverages an important segment of functional food products. The use of germinated pseudocereals in the production of functional beverages has recently grown in popularity due to the special nutritional content, which is high in protein, dietary fibre, β-glucan, and bioactive compounds attributed to biological effects and health advantages. The present study aimed to develop a novel functional drink utilizing a blend of cereals and germinated pseudocereals. The buckwheat and amaranth grains were germinated at 30 °C for 96 hours and dried at 50 °C for 8 hours. Oats and germinated buckwheat, amaranth have been ground into coarse flour and mixed in different amounts ranging from 100:0:0-20:80:0 and 20:0:80.30 treatment combinations (T1–T30) were prepared and each treatment were mixed with potable water in the ratio 4:1 to prepare the malt drink. Response surface methodology was used to optimize the functional drink, using malt-drink (diluted formulation of buckwheat, amaranth and oats in the ratio 40:20:40), and double toned milk (100:0 to 20:80). The optimized functional beverage had high levels of dietary fibre (2.93 ± 0.26%), including β-glucan (0.89 ± 0.43%), antioxidants like free radical scavenging activity using DPPH assay (30.65 ± 0.24%), ABTS (19.63 ± 0.36%) and total polyphenols (248.84 ± 0.51 mg GAE/100 g). The drink was low in fat (1.23 ± 0.35%), and rich in minerals like calcium (1452.6 ± 0.37 mg/l). The innovative functional drink derived from a blend of cereals and germinated pseudocereals presents a promising avenue for expanding the range of nutritious and health-promoting beverages.

Published on: October 27, 2023
doi: 10.17756/jfcn.2023-s1-015
Citation: Habib H, Singh J, Kumar A, Amin T, Bhat TA, et al. 2023. Optimization of Functional Beverage Using Germinated Pseudocereals. J Food Chem Nanotechnol 9(S1): S108-S116.