Cereal based functional beverages

Cheryl G. Fernandesa, Sachin K. Sonawaneb, S.S. Arya

Cereal based functional beverages

Číslo: 3/2018/2019
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2018-

Klíčová slova: Cereals, hydrocolloids, bioactives, multigrain beverages, fermented beverages

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Anotace: Whole grains may be processed efficiently and innovatively to create products that would be considered as healthy. A multigrain functional beverage using whole grains like barley, oats, buckwheat and red rice can be prepared. Multigrains that contain whole grains are rich in vitamins B. complex carbohydrates (starch and fiber), and minerals. The complex carbohydrates, specifically soluble fiber, help in the slow and sustained release of energy whereas the B-vitamins and minerals facilitate metabolism. Whole grains are also plentiful in phenolic compounds which have antioxidant capacities. This review deals with the application of different cereals used in the preparation of beverages.