Fermented buttermilk drinks fortified by plant raw materials

The article describes the synthesis of selenium nanoparticles by chemical reduction in an aqueous medium using selenious acid as a precursor, nonionic surfactant Kolliphor HS15 as a stabilizer, and ascorbic acid as a reducing agent. The new acidophilic fermented dairy drink contained a starter based on a pure culture of Lactobacillus acidophilus. It was fortified with selenium nanoparticles at the rate of 30 % of recommended daily intake for adult consumers. The experimental drink had a slightly viscous consistency but tasted and smelled like pure fermented milk. Nanoselenium had no effect on the quality, physicochemical parameters, storage capacity, and sensory profile of the experimental fermented dairy drink. The changes in titratable and active acidity were studied during storage by potentiometric and titrimetric methods, respectively. The active acidity of the medium and the titratable acidity at the end of shelf-life corresponded to State Standard GOST 32923-2014 for fermented milk products fortified with probiotic microorganisms. The method of microscopy made it possible to study the effect of selenium nanoparticles stabilized by Kolliphor HS15 on the growth of Lactobacillus acidophilus. Nanoselenium stimulated the growth of Lactobacillus acidophilus: the experimental fermented dairy drink demonstrated a significant increase in lactic acid bacterial count compared to the control sample.

Monotonous and deficient nutrition in essential nutrients leads to the development of alimentary-dependent diseases. It is possible to replenish the deficiency of protein and biologically active substances by including combined dairy products of increased nutritional value in the diet. The combination of animal and plant raw materials allows balancing the amino acid composition and enriching the dairy product with dietary fiber and vitamins. The study developed the composition of a fermented milk product with the addition of dry whey and sea buckthorn flour. The authors presented data on the correlation between syneresis and the content of dry milk whey in the studied samples, the effect of the dosage of dry milk whey on titratable acidity and the content of dry substances in the resulting yogurt was determined. The optimal dosage of dry milk whey was established – 20%, sea buckthorn flour – 10%. The effect of dry milk whey and sea buckthorn flour on the organoleptic and physicochemical indicators of the fermented milk product was studied. The inclusion of dry whey and sea buckthorn flour in the fermented milk product increases the dry matter content in the product by 44.4%. The developed fermented milk product has an increased nutritional value: it contains 31.5% more protein and has a balanced amino acid composition. The product has high organoleptic properties, a pleasant taste and smell, and a thick, uniform consistency.

The article theoretically substantiates and proves the method of obtaining a fermented drink made from a mixture of nut and cow's milk. Psyllium was used as a consistency stabilizer and a component that enriches the product with dietary fiber. The optimal ratio of nut and cow's milk was determined as 60:40 volume percent, respectively, and the concentration of psyllium was 1.5%. A product with improved organoleptic properties and increased biological value was obtained. The physicochemical and microbiological indicators were analyzed and the nutritional value of the recommended drink was calculated. The developed fermented drink with the addition of plant raw materials (nut milk and psyllium) will contribute to expanding the range of products with a reduced lactose content.

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

The article presents the technology of semi-finished products from yeast dough for pizza with high content of dietary fiber. The expediency of using biologically active raw materials in the developed technology is substantiated. It is established that the use of apple pomace powder in the composition of semi-finished products for pizza more than 15% by weight of flour is impractical, as it significantly reduces the sensory quality of products. The use of apple pomace powder allows to increase the content of dietary fiber in the composition of semi-finished products from yeast dough for pizza by 9.7% compared to the control, which allows to meet the daily requirement for them at 22.9%. The chemical composition of pizza semi-finished products using apple pomace powder in some respects improved compared to control: the content of B vitamins increased by 58.33%, the amount of vitamin PP increased by 63.64%, the amount of manganese increased by 26.32%. The chemical composition of pizza with tomatoes and cheese using apple pomace powder in some respects improved compared to control: the content of B1 vitamins increased by 160%, the amount of vitamin PP increased by 60%, the amount of manganese increased by 4.53%. Satisfaction of daily requirement in dietary fiber at consumption of 100 g of the developed pizza increases from 4.0 to 23,7%, in potassium – from 3,71 to 9,63%, vitamin B1 – from 2,94 to 7,65%, vitamin B2 – from 4.0 to 8.0% compared to control. A comprehensive indicator of the quality of semi-finished pizza products using apple pomace powder, which is 2.6 units, which is 22.9%, exceeds the control value (0.5 units). The social effect of the introduction of the developed semi-finished product from yeast dough for pizza with high dietary fiber content is to expand the range of meals for adults and children with high content of essential nutrients, improved consumer properties, which will help protect the health of the population. environment. Developed culinary products can be recommended for nutrition in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population.

Основная задача работы – исследование растительного сырья для получения квасов с полезными свойствами. Известно, что традиционным сырьем для производства кваса являются зерновые продукты. В настоящее время популярными стало натуральное растительное сырье и добавки из него, что помогает расширить линейку квасов с новым органолептическим профилем, улучшенной пищевой и биологической ценностью. Малоосвоенным, но перспективным является овощное сырье, а именно свекла: одна из наиболее распространенных овощных, кормовых и технических культур, обладающая пищевой и биологической ценностью. Актуальность: расширение ассортимента квасов за счет использования новых видов растительного сырья, в том числе обладающего функциональными свойствами. Цель исследования состояла в изучении качественных характеристик свекольного сока для дальнейшего его использования при производстве напитков брожения. Свежий сок свеклы характеризуется типичным вкусом и запахом сырья, который описывается как мягкий и «землистый». Объектом исследования были 7 образцов клубней свеклы столовой. Предметом исследования были выбраны сухие вещества, pH, титруемая кислотность, содержание фенольных соединений, содержание органических кислот, содержание бетанина. Результаты исследований показывают, что свекла является источником фенольных соединений, органических кислот и бетанина для потребителей. Кислотность корнеплодов свеклы невысокая. По результатам проведенных исследований было установлено, что органические кислоты представлены преимущественно щавелевой (0,9–1,5 г/дм3), яблочной (0,5–1,2 г/дм3) и лимонной кислотами (0,7–1,0 г/дм3). Содержание фенольных соединений в образцах варьировалось от 9,2 до 18,1 мг/дм3, кислотность составила 1,2–2,0 мл 0,1 NaOH/100 мл сока, pH – от 5,9 до 6,6, а сухие вещества 9,0–12,1 %. Одни из самых значимых соединений красной свеклы – бетанин в количестве 0,3–0,9 мг/г. Это природный водорастворимый азотсодержащий пигмент, входящий в группу красно-фиолетовых пигментов – бетацианинов. Бетанины применяются в качестве добавок в пищевой промышленности, для окраски мороженого, безалкогольных напитков, колбас и кондитерских изделий, обладая при этом биологической активностью. Это позволяет предположить, что внесение в квас свекольного сока позволит расширить его функциональные свойства. The main objective of the work is to study plant raw materials to obtain kvass with beneficial properties. It is known that the traditional raw materials for the production of kvass are grain products. Currently, natural plant raw materials and additives from them have become popular, which helps expand the line of kvass with a new organoleptic profile, improved nutritional and biological value. Little developed, but promising, is vegetable raw material, namely beets. One of the most common vegetable, fodder and industrial crops, which has nutritional and biological value. Relevance: expanding the range of kvass through the use of new types of plant raw materials, including those with functional properties. The purpose of the study was to study the qualitative characteristics of beet juice for its further use in the production of fermented drinks. Fresh beet juice is characterized by the typical taste and smell of the raw material, which is described as soft and «earthy». The object of the study were seven samples of red beet tubers. The subjects of the study were: dry matter, pH, titratable acidity, content of phenolic compounds, content of organic acids, betanin content. Research results show that beets are a source of phenolic compounds, organic acids and betanins for consumers. The acidity of beet roots is low. Based on the results of the studies, it was found that organic acids are represented mainly by oxalic (0.9–1.5 g/dm3), malic (0.5–1.2 g/dm3) and citric acids (0.7–1.0 g/dm3). The content of phenolic compounds in the samples varied from 9.2 to 18.1 mg/dm3, acidity was 1.2–2.0 ml of 0.1 NaOH/100 ml of juice, pH – from 5.9 to 6.6, and dry substances 9.0–12.1 %. One of the most significant compounds in red beets is betanin in quantities of 0.3–0.9 mg/g. This is a natural water-soluble nitrogen-containing pigment, part of the group of red-violet pigments – betacyanins. Betanins are used as additives in the food industry, for coloring ice cream, soft drinks, sausages and confectionery products, while possessing biological activity. This suggests that adding beet juice to kvass will enhance its functional properties.

Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial wastes with good biological properties. The viability of introducing rice bran (RB) into fermented milk drinks to improve the structural stability and sensory was studied. Fermented milk drink supplemented with 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % amount of RB were studied. Samples were stored for 28 days at 4 ± 1 °C. Samples composition was studied, Physicochemical properties (total titratable acidity, apparent viscosity, and pH) and consumer’s acceptability of fermented milk drinks were determined at 0, 7th, 14th, 21th and 28th days of storage. Studies showed that rice bran wan rich in dietary fiber (28.57 %), fat (21.56 %), and protein (11.18 %). The introduction of RB showed a significant influence on these parameters (P < 0.05). The introduction of RB would significantly improve the value of titratable acidity and apparent viscosity and decrease pH value. The more rice bran was added, the higher the values of titratable acidity and apparent viscosity were. The lower the pH value was, which could shorten the fermentation time, improve the texture stability, save production cost. The storage period could significantly influence the value of titratable acidity, pH, and apparent viscosity. The longer the storage period was, the higher the titratable acidity values were, the lower the pH value was caused by the post-fermentation of fermented milk drink. The apparent viscosity showed a trend of rising first and falling then during the storage period. The introduction of RB could significantly influence the sensory characteristic (color, consistency, sour, and texture). The introduction of RB would lead to whey separation and rough structure. Fermented milk drink supplemented with 0.1 % RB showed higher sensory acceptance. The best shelf life of the sample is 14 days，during which time fermented milk drink was of the best quality. RB is a kind of raw material with bright application prospects in a fermented milk drink.

George H. Kyser of Barrow-Agee Laboratories, Inc., Cairo, Illinois, suggested the possibility of using Isopropyl Alcohol as a substitute for Specially Denatured Alcohol, Formula No. 30, in the titration of free fatty acids in crude oil and in the oil of cottonseed samples. This substitution would eliminate the necessity of special permits and bonds for the use of alcohol. Isopropyl Alcohol and cotonseed oil are miscible in all proportions, thus simplifying the titration without the use of violent shaking. Isopropyl Alcohol, with the indicator, is added direct to the oil in the titrating flask and the titration made simply by a twirling motion of the flask. A series of comparative results indicate a very close agreement between titrations, using both Specially Denatured Alcohol and Isopropyl Alcohol as solvents. The author suggests that a committee make further study and recommendations on the use of Isopropyl Alcohol as a solvent.

Sour milk products, especially yogurts, are very popular not only in Ukraine but also around the world, so improving the composition of this category of products is quite important. Using plant raw materials in yogurt will not only broaden the range of this product, but will also allow using it in various diets, including those to prevent certain diseases, to improve the function of the digestive tract and physiological processes in the body, and to prevent premature ageing. The purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory. According to the results of organoleptic studies, using the point rating method, the optimal amount of plant raw materials added is 5%. According to the results of structural and mechanical studies, the dependence of the effective viscosity of yogurts on the concentration of the introduced plant powder is not linear. This is explained by the interaction among the particles in yogurt and the formation of a structured food system. The change of the acidity of the yogurt samples (which is an important quality parameter) has been studied, according to the results of titrimetric and potentiometric analyses. It has been determined that powders from plant raw materials increase the titrated and decrease the active acidity of yogurt. To study the probiotic properties of the yogurt samples, the viability of probiotic microorganisms has been calculated in vitro, under conditions simulating the process of human digestion. The results show that the probiotic capacity of the product increases by 1–2 orders of magnitude. It has been experimentally confirmed that using plant raw materials to produce yogurts is practical

Topicality. The relevance of this research grounds on the fact that fermented drinks are gaining huge popularity nowadays due to their competitive advantages, including improving the immune system and gut health. Expanding the assortment of plant raw materials in the composition of fermented drinks will allow to create a whole range of new health products that will interest the consumer. The aim of the article. The aim of this study is a selection of promising raw materials for the production of fermented beverages and getting the methods of their processing. Research methods. Standard organoleptic, physico-chemical and chromatographic research methods were used in this article. Results. The conducted studies established that the highest content of volatile substances among the researched plants is lemon verbena (1074.5 mg per 100 g of dry matter), varieties and hybrids of mint with a “dessert” aroma (chocolate – 987.0, orange – 982.7 and strawberry – 975.2 mg per 100 g of dry matter), as well as Tibetan Lofant (834.8 mg per 100 g of dry weight). This provides them with a high potential for use in the production of fermented beverages. Other studied plants also have the prospect of being used in the production of drinks with a specific taste or aroma due to their pleasant scent and high content of volatile substances (782.8 – 934.4 mg per 100 g of dry matter). A decrease in the oxidative and restorative potential indicator of selected plants extracts, compared to water, indicates the presence of substances with antioxidant activity. The high potential of such an activity was found in spicy-aromatic plants: wild strawberry leaves, Chinese lemongrass, hazel, Bacopa Monier, chokeberry and common horsetail. Conclusions and discussion. It was proven that the most promising method of obtaining the basis for fermented drinks is an extraction, while hydrolats and distillates should be used as natural flavoring agents and disinfectants. The results of this study can serve as a ground for the production technologies development of new fermented beverages.

Dietary fiber deficiency as a component of malnutrition associated with psychological alterations in alcohol use disorder

Expanding the range of healthy food products is one of the most promising areas in the field of food science. In recent years, there has been an active development of the global trend of functional nutrition aimed at strengthening general health, as well as preventing common non-communicable diseases and metabolic disorders. Chocolate, occupying a leading position among confectionery products, continues to demonstrate a steady growth in consumption on a global scale, which is due to its unique taste and sensory and functional properties. Modern trends in the food industry are aimed at further improving the composition and properties of chocolate, which makes it a promising object for scientific research and innovative developments. This review is devoted to the systematization and study of modern research aimed at developing functional types of chocolate that meet the principles of healthy nutrition. The paper considers the potential of bioactive components, such as polyphenols, probiotics, prebiotic components, dietary fiber, polyunsaturated fatty acids, and plant extracts, for use in the functionalization of chocolate. These compounds have pronounced antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. Particular attention is paid to the role of bioactive components of cocoa and chocolate in the prevention of chronic non-communicable diseases, strengthening the cardiovascular system, improving cognitive functions, and normalizing the composition of intestinal microbiota. In addition, promising areas in the field of production technologies and innovative solutions aimed at creating functional types of chocolate with improved consumer properties are considered. The relevance of these developments is due to the growing demand for food products that combine high taste qualities and functionality, which opens up new opportunities for health-oriented nutrition.

Background: Mental disorders influence diet and food consumption, but there is a lack of consistent findings. Aims: To investigate food consumption, nutrient intakes and serum metabolic biomarkers in depressive, anxiety and alcohol use disorders in comparison with the remaining from a population-based nationwide sample. Methods: The study was based on the Health 2000 Survey data of which 5504 subjects aged 30 and over (3009 women and 2495 men) were used for the analysis. Depressive disorder, anxiety disorders and alcohol use disorders were diagnosed using the Composite International Diagnostic Interview (M-CIDI). The consumption of food and beverage items, and nutrient intakes were measured with a validated food frequency questionnaire, and the concentrations of biomarkers were determined in blood samples. Results: Overall, no similar differences with both genders were found in the intakes of energy, dietary fibre or macronutrients or in biomarkers in depressive or anxiety disorders. Women suffering from depressed disorder consumed more soft drinks (P = 0.034) and women suffering from anxiety disorders consumed more oils (P = 0.001), polyunsaturated fatty acids (P = 0.001) and less potatoes (P = 0.002) than the remaining participants. Men suffering from depressive disorder consumed less sweets and chocolate (P = 0.001) and men with anxiety disorder consumed more tea (P = 0.033) compared with the remaining participants. In alcohol use disorders, the intake of carbohydrate was lower in both genders (P = 0.001 for women, P = 0.001 for men). Conclusions: A difference in the usual diet exists between individuals with alcohol use disorders and the remaining participants on a population level. No consistent difference in both genders between those with depressive or anxiety disorders and the remaining was found.

Cardiovascular diseases (CVDs) are the primary cause of premature morbidity and mortality among non-communicable diseases (NCDs) worldwide. A major cause of medical care costs, CVDs are a serious public health concern. According to WHO, 17.9 million people died of CVDs, representing leading cause of death globally.(1) Punjab statistics showed that 17.5% of the population had CVDs (2) CVDs refer to a class of diseases that involves the heart and blood vessels, including heart failure, hypertensive heart disease, ischemic heart disease (IHD), and several other vascular and cardiac problems. Numerous variables, such as a sedentary lifestyle, obesity, hypertension, diabetes, excessive alcohol use, poor dietary choices (characterized by inadequate vegetable and fruit consumption), or psychological stress, could be responsible for the significant burden of CVDs.(4) One of the significant risk factors for CVD is poor diet, which is also associated with other CVD risk factors such as hypertension, diabetes mellitus (DM), metabolic syndrome and obesity. Therefore, promoting a healthy diet is important to reduce the risk of heart disease and death.(5) Although most people agree that a healthy diet should include mostly of plant-based foods such fruits, vegetables, and whole grains, with only modest amounts of dairy products, moderate amounts of protein, and small proportion of foods and beverages high in fats and sugars, very few cultures actually follow this recommendation. (6) Dietary fiber is one of the major nutrients that reduce the risk of CVDs. These carbohydrate polymers are primarily found naturally in food demonstrated to have positive health effects. There are various categories into which dietary fiber can be divided, and each category has unique characteristics. These consist of prebiotics, resistant starches, and soluble and insoluble fibers. These can be found in different foods in different levels. Approximately half of all dietary fiber comes from cereals and about a third from fruit and vegetables. Fruits and vegetables provide cellulose, hemi-cellulose and pectin, legumes give hemi cellulose, pectin and resistant starches and grains provide mainly cellulose and hemi cellulose. Daily recommended intakes for healthy men and women are 21g and 17 g, respectively, with only 13 % of men and 4 % of women consuming 30g or more dietary fiber daily. In order to meet the recommended intake, it is necessary to eat several portions of legumes, cereals, fruit and vegetables daily.(7) The American Heart Association (AHA) endorses a total dietary fiber intake of 25 to 30 g/d from foods, not supplements, to guarantee nutrient adequacy and maximize the cholesterol-lowering impact of a fat-modified diet. Fiber has an effect on health through a variety of ways like improvements in colonic function, including shorter transit times, increased volume in stool, and colonic fermentation (producing SCFA; short chain fatty acids), Lower blood cholesterol and lower blood glucose. (6) There is ample evidence to support the positive effects of fiber on cholesterol. The primary source of generally reported lipid and glucose-lowering characteristics is soluble fibre ?-glucans. A dose of at least 3g is suggested to have a positive health effect. The ?-glucans in the small intestine decrease the amount of circulating cholesterol by increasing viscosity and reducing bile acid reabsorption. Smaller reductions in cholesterol have also been found for pectin, psyllium, and guar gum in relation to LDL-cholesterol. Naturally occurring in the grain husk, also known as "bran," of grass family plants, ?-glucan is found in high amounts in barley and oats. The majority of the dietary fiber component in grains like oats and wheat is insoluble. Legumes like beans, peas, and lentils, fruits including apples, pears, nectarines, apricots, and various berries, and dietary supplements like psyllium and inulin fibers are other plant-based ingredients that are likewise high in viscous soluble fiber and thus helps in lowering cholesterol levels in body. (8, 9) The correlation between dietary fiber intake and heart health is unquestionable. From a functional point of view, dietary fiber is described as assisting in lowering cholesterol, attenuating blood glucose responses and supporting laxation. Consuming a diet high in fiber-rich foods has been repeatedly proved to lower the risk factors related to cardiovascular illnesses. Because soluble fiber binds to cholesterol particles and encourages their elimination from the body, it helps lower LDL (bad) cholesterol levels. It is especially prevalent in fruits, vegetables, oats, and legumes. Furthermore, fiber promotes a healthier cardiovascular system by lowering inflammation, enhancing insulin sensitivity, and controlling blood pressure. As a result, emphasizing a diet high in fiber is crucial for maintaining digestive health as well as protecting the heart from a variety of cardiovascular diseases. To develop a customized nutrition plan that is suited to your unique requirements and medical conditions, it is advised that you speak with a certified dietitian.

At the present time, the interest of consumers to healthy nutrition products, which contain functional components and have a favourable effect on physiological functions of the organism, is increasing. When manufacturing food products according to particular consumer appeals, the use of plant raw material has a wide range of perspectives. Plant raw material is of great value due to its specific combination of biologically and physically active components. There are categories of consumers with various health deviations, such as lactose intolerance or allergy to casein, contained in milk. An alternative to drinking milk of animal origin is using milk of plant origin, as well as food products on its basis. Non-alcoholic beverages, based on plant raw material with the use of grain, oily and bean raw material, are considered to be functional beverages. The raw material used for their production contains a unique collection of essential components, which have favourable effect on structures and functions of the organism. In order to produce plant-based beverages, the following agricultural crops are used: wheat, rye, oat, barley, buckwheat, soy, amaranth, and hemp. Biochemical composition, as well as correlation of macro- and micronutrients in the mentioned types of plants differ significantly. Therefore, physical-and-chemical properties, organoleptic properties and nutrition value of the produced beverages will be different. Grain, oily and bean crops contain nutritive substances necessary for functioning of various systems of the organism; they are the source of protein, vitamins, carbons, minerals and dietary fibre. Moreover, mentioned raw material is characterised by the presence of the following biologically valuable components: polyunsaturated fatty acids, phospholipids, vitamins, and antioxidants. Plant-based beverages can be produced following various process charts. Technology of these beverages can be divided into the following stages: reception, storage and preparation of grains; steeping and germinating of grains, fermentation, extraction, filtration, homogenization, and component mixing.