Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value

Zenkova, Mariya; Мельникова, Л. А.; Timofeeva, Valentina

doi:10.21603/2074-9414-2023-2-2435

Cited by 3 publications

(1 citation statement)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sprouted buckwheat (Fagopyrum esculentum Moench.) can be used as a raw material for functional drinks, it has good potential for expanding the range of this category [35]. However, such raw materials contribute to an increase in the level of microbial contamination.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Kovalova,

Vasylieva,

Haliasnyi

et al. 2024

EEJET

View full text Add to dashboard Cite

The result of the conducted research is the development of buckwheat malt production technology using plasma-chemically activated aqueous solutions. Buckwheat grain with high starch content became the object of research. The main technological problem is obtaining high-quality brewing malt suitable for the production of gluten-free beer. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of germination of buckwheat grains and an effective disinfectant of buckwheat malt has been experimentally proven. It is shown that the use of plasma chemical activation of technological solutions allows to speed up the process of moistening of buckwheat grain by more than 2 times. The energy and germination capacity of buckwheat grains, when using plasma-chemically activated aqueous solutions, underwent positive changes. The effect of increasing the energy of germination was from 8 to 14 %, and the ability to germinate was 2–9 %. The amylolytic activity of buckwheat malt was analyzed, an increase in amylolytic activity in the range of 30–77 units/g was noted. The extractability of buckwheat malt was investigated separately. This indicator increased by 2–9 % depending on the concentration of peroxides in the solution. The Kolbach index also increased by 2–10 %, which indicates an intensive course of proteolysis. The total amount of amino acids in the experimental samples increased by 619 mg/100 g. There was a significant decrease in the viscosity of the wort, which indicates the high solubility of the obtained buckwheat malt. The technology can be applied in the industrial production of brewing malt and sprouted buckwheat grain of functional purpose. The developed buckwheat malting technology will receive priority in the production of environmentally friendly buckwheat malts of universal purpose that are not contaminated with pathogenic microflora

show abstract

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Kovalova,

Vasylieva,

Haliasnyi

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

Infrared treatment influence on the buckwheat groats structural and mechanical properties

Kandrokov,

Konko,

Andreeva

2024

Food Industry

View full text Add to dashboard Cite

One of the most popular grain crops is buckwheat. Buckwheat and its processed products have high digestibility, high nutritional value and low glycemic index, which is beneficial for people with diabetes mellitus types I and II. Buckwheat groats – a processed buckwheat product – are the second most popular on the market after rice. Based on the results of the studies, a technology for infrared processing of buckwheat has been developed. The presence of two areas of infrared radiation impact on buckwheat has been confirmed: the area of thermal destruction (steam formation) and the area of drying, when the water inside the product diffuses to the surface in the form of liquid and evaporates from the surface. The optimal parameters for intensive infrared processing of buckwheat have been established: radiant flux power of 32–34 kW/m², humidity of 14%, temperature of 135–140 °C; processing time of 35–40 s. It was found that the radiant flux density during IR treatment should not exceed 35 kW/m² to avoid burning of the cereal surface and deterioration of consumer qualities. It was found that the bulk density of buckwheat during IR treatment decreases by 1.6 times compared to untreated cereals. It was found that during infrared heat treatment of buckwheat, moisture evaporates, and its humidity decreases to 7.5–8.0%, which allows classifying it as a long-term storage product. It was found that during infrared treatment according to the developed method, the amount of extractive substances in buckwheat groats increases by 4 times.

show abstract

Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models

Moldakarimov,

Iztayev,

Muslimov

et al. 2024

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Beverages based on sprouted cereals are an excellent basis for creating new types of functional foods, as they are rich in nutrients. Beverages made from sprouted grains aim to improve daily nutrition, prioritising food safety. The proper storage of these drinks depends on the processing techniques used, including chemical preservatives and the conditions under which they are stored. Thus, using a mathematical model, this study aimed to determine the optimal storage zone of functional beverages from sprouted raw materials with preservatives. The results of our study showed that the optimum storage temperature and citric acid content of wheat extract were 2.9% and +11°C; barley 2.4% and 18°C; triticale 2.2% and +11°C; sunflower 2.8% and +14°C; rapeseed 2.7% and +16°C; safflower 2.3% and +17°C; flax 2.6% and +17°C; soya 2.4% and +18°C; pea 2.3% and +18°C; chickpea 2.3% and +18°C, respectively. Overall, these outcomes theoretically support the processing of beverages from sprouted grains. Thus, for practical application, it is recommended to implement controlled storage environments with the recommended temperatures and ensure that citric acid is correctly dosed at the identified optimal levels to enhance the shelf life of beverages.

show abstract

Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value

Cited by 3 publications

References 14 publications

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Infrared treatment influence on the buckwheat groats structural and mechanical properties

Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models

Contact Info

Product

Resources

About