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A new rye‐based beverage with high polyphenols and amino acids: Production and study of physicochemical and sensory properties
Author(s) -
RokhsartalabAzar Shadi,
Jafari Parvaneh,
Tukmechi Amir,
Malekinejad Hassan
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14349
Subject(s) - food science , polyphenol , chemistry , alcohol content , flavor , alcohol , antioxidant , biochemistry , fermentation
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.