Безалкогольные напитки из пророщенной гречихи: технологические аспекты и пищевая ценность

Abstract

Plant-based soft drinks are a relatively new product category. Germinated, or sprouted, buckwheat (Fagopyrum esculentum Moench.) can be used as a raw material in functional beverages. It has a good potential for expanding the range of this category. The research objective was to study the effect of formulation on the production technology and nutritional value of non-alcoholic beverages from germinated buckwheat.
 The study featured water-grain and water-fruit-grain mixes, as well as model samples of buckwheat drinks fortified with various fruit components, e.g., sea buckthorn, black currant, apple, etc. Standard research methods were supported by high performance liquid chromatography and atomic emission spectrometry.
 Buckwheat was soaked in water at 20 ± 2°C for 46 h. This germination method resulted in a high level of microbial contamination. To ensure food safety, the water-grain suspension was brought up to 65°C for 3 min. The fruit components increased the viscosity of the dispersion medium, as well as the settling time of solid particles. The mix had to be homogenized in order to reduce the particle size and destroy the colloidal system after heating (98 ± 2°C, 1 min). The final product had a harmonious taste and contained sugars (6.72–8.04 g/100 cm3), organic acids (338.91–446.93 mg/100 cm3), minerals (0.07–0.08%), and amino acids (leucine, lysine, cystine, and tyrosine).
 Buckwheat homogenization preserved the beneficial substances in the raw material. The samples fortified with sea buckthorn or blackcurrant puree had the best sensory profile and nutritional value.