A new rye‐based beverage with high polyphenols and amino acids: Production and study of physicochemical and sensory properties

Abstract

The healthy and nutritionally rich drinks are increasingly demanded in many countries. The rye extract‐based drink was produced and sweetened with either saccharose (B) or apple concentrate (C) and was compared with malt‐based (A), nonalcoholic drink. Based on sensorial evaluations, drink with 5% rye extract concentrate was selected with a pleasant acidic and a unique flavor. The higher phenolic content (A: 5.3 ± 0.11, B: 16.6 ± 1.09, and C: 14.1 ± 0.35 mg GAE/ml), remarkable amino acids concentration, the lower reducing and total sugars (A: 8.55, 8.81; B: 1.37, 5.28, and C: 3.46 g/100 ml, 4.84%, respectively), acceptable microbiological indices, and comparable alcohol concentration with malt‐based beverage were found in rye‐based drink. Practical applications The rye‐based drink does have acceptable physicochemical and microbiological properties, and could be medicinally useful based on higher phenolic content, richer amino acid profile, lower reducing and total sugars, and ignorable alcoholic content. Moreover, having acceptable microbiological characters along with higher medicinally useful contents could be convincing reasons for considering the rye‐based beverage production and worldwide consumption.

Carob kibbles as an alternative raw material for production of kvass with probiotic potential

“…24 However, the ability of yeast to accumulate phenolic compounds has been reported. 25,26 A decrease in phenolic compounds up to 50% in faba bean during 6-day tempe fermentation was also observed by Polanowska et al 27 Nevertheless, kvasses prepared in this study were characterized by a higher TPC value at least by 21% per 1 mL than fermented beverages based on rye extract prepared by Rokhsartalab-Azar et al 28 The results regarding chromatographic analysis of phenolic compounds confirmed the aforementioned observations (Table 2). It can be seen that during fermentation the stability of phenolic compounds introduced to the sample with RME was less 23 Also, quercetin and myricetin derivative contents were the highest in sample R1 and fermentation did not cause significant changes in their amounts.…”

Multiobjective optimization ofPhoenix dactyliferaL. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity

“…Thus, natural preservatives from sources like plants were reported to ensure food safety due to their antibacterial activity (Fourati et al., 2020; Ben Hlima et al., 2019; Smaoui et al., 2019). One of the readily available sources of such compounds is by‐products from the agro‐food industry which proposed a rich source of active compounds and had a potential in health benefits (Albertos, Rico, & Martin‐Diana, 2020; Khaled, Dahmoune, Madani, Urieta, & Mainar, 2020; Muangrat & Jirarattanarangsri, 2020; Rokhsartalab‐Azar, Jafari, Tukmechi, & Malekinejad, 2020).…”

“…One of the readily available sources of such compounds is by-products from the agro-food industry which proposed a rich source of active compounds and had a potential in health benefits (Albertos, Rico, & Martin-Diana, 2020;Khaled, Dahmoune, Madani, Urieta, & Mainar, 2020;Muangrat & Jirarattanarangsri, 2020;Rokhsartalab-Azar, Jafari, Tukmechi, & Malekinejad, 2020).…”