Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features

Xiong, Yun; Zhang, Pangzhen; Warner, R. D.; Shen, Shuibao; Fang, Zhongxiang

doi:10.1080/10408398.2020.1853037

Cited by 47 publications

(43 citation statements)

References 171 publications

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“…The grain beverage manufacturing process requires roasting to create its unique flavor profile [10,11]. In addition, roasting can improve the consumer acceptability of beverage formulations by eliminating ethanoic and acetic acids and removing undesirable volatiles formed during germination [8].…”

Section: Introductionmentioning

confidence: 99%

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

Aung

Kim

2022

Foods

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The objective of this study was to investigate the possibility of using germinated wheat as a nutritionally improved novel cereal beverage. To enhance the health-related functionality of a germinated wheat beverage (GWB), the roasting time and temperature of germinated wheat were optimized using a central composite design and response surface methodology. The optimum roasting conditions were determined as roasting temperature of 180 °C and roasting time of 44.56 min, resulting in maximum total flavonoid content (0.74 mg CE/g), total phenolic content (1.95 mg GE/g), 2,2-diphnyl-1-picrylhydrazyl (DPPH) radical scavenging activity (5.10 μM TE/g), Trolox equivalent antioxidant capacity (9.45 mM TE/g), and γ-aminobutyric acid content (2.25 mg/g). The germinated wheat roasted with optimum conditions was prepared in two types of GWB (hot and cold), and the sensory characteristics were tested by consumers (n = 102). The cold GWB showed relatively high preferences compared to hot GWB in appearance, odor, taste, and overall acceptabilities. In the intensity results of the sensory properties of GWB, the cold GWB tended to have stronger browning, grain odor, and nutty taste than the hot GWB. Conclusively, this study showed that optimizing the roasting conditions of germinated wheat could achieve desirable sensory properties and consumer acceptance while improving the health-related functionality of GWB.

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Section: Introductionmentioning

confidence: 99%

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

Aung

Kim

2022

Foods

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“…In this way, the water-soluble rice extract (WSRE) could be an alternative to substitute milk in nondairy products, as rice is present in the population's diet, has a low cost of acquisition, and has mild flavor (Prasad et al, 2018). In addition, it has been recognized as the most hypoallergenic of the plant water-soluble extracts and recommended as the best alternative to cow milk for people with milk, soy, or nut allergies and lactose intolerance (Xiong et al, 2022). Finally, the production of rice-based beverages is associated with only 22-38% of the greenhouse gas emissions compared to dairy products' production (Craig & Fresán, 2021).…”

Section: Introductionmentioning

confidence: 99%

Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

et al. 2022

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The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 10 8 CFU mL -1 and 10 6 CFU mL -1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

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“…Furthermore, a growing body of evidence shows that eating yogurt has a variety of health benefits, including improving lactose digestion, stimulating the immune system, controlling body weight, relieving constipation, and lowering the risk of intestinal diseases such as inflammatory bowel disease and colon cancer [ 4 ]. Rising consumer awareness and the pursuit of healthy lifestyles have resulted in a remarkable increase in demand for innovative milk-based fermented products containing bioactive molecules and promising intrinsic health benefits in recent years, which has been accelerated by lifestyle changes and growing economic development [ 5 , 6 ]. Many studies have shown that adding different ingredients to yogurt (e.g., rice bran, hazelnut slurry, organic green banana flour, passion fruit peel powder, and fruit fibers) can boost lactic culture viability and improve physicochemical and organoleptic features [ 2 , 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

Zhou

et al. 2022

Foods

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The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a yogurt with enhanced product characteristics and consumer acceptability. The impact of TB addition on physicochemical properties (pH, acidity, apparent viscosity, etc.) and the viability of lactic acid bacteria in yogurt was investigated. It is found that the TB introduction can reduce the pH, increase the acidity and apparent viscosity, and also greatly boost the bioactivities of yogurt. Response surface analysis demonstrated that yogurt with 8 g of TB, 10 g of sugar, and a fermentation duration of 5 h had the highest overall acceptability, and these cultural conditions were chosen as the best. Furthermore, the TB-added yogurt had not only a better sensory and aroma profile, but also good prospective health advantages when compared to regular yogurt. Our research shows that adding TB to yogurt has a significant positive impact on both overall quality and sensory characteristics, making a compelling case for using TB yogurt and developing new fermented dairy products.

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Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features

Cited by 47 publications

References 171 publications

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

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