Research and development of smoothie technology using sprouted wheat and rye grain juice

Introduction. The results of research and development of functional beverages using sprouted wheat and rye grains have been presented. Sprouted grains are not subjected to mechanical or heat treatment and therefore contain a rich set of macroand microelements, mainly due to the preservation of the shell. The fiber of sprouted grain provides a low glycemic index (GI) of the sprouts (15 for comparison, against the GI of apples 35). The combined use of wheat and rye sprout juice, apples, lemon, ginger root, and whey has been determined. Skim whey is an effective tonic and sedative, helps improve blood circulation and stabilize the nervous system. The combination of such ingredients has made it possible to create soft drinks containing a complex of vitamins and minerals.

goal of the research is to develop a recipe and technology for the production of functional beverages using sprouted wheat and rye grains. Sprouted grain is widely used in various countries to fortify food products. Including sprouted wheat and rye grains in the diet replenishes the body with enzymes, antioxidants, and polysaccharides (fiber and pectin).

The objects and methods of the research. Existing methods for organoleptic and physicochemical assessment were used for a comprehensive evaluation of the developed beverages. Fat-soluble vitamins were determined using liquid chromatography, one of the most effective methods for vitamin determination, as it allows for the simultaneous determination of several compounds. Water-soluble vitamins were determined using fructimetric determination of water-soluble vitamins based on the principle of change in rfructiescence after a chemical reaction.

The results and discussion. A survey of consumers of public catering establishments in Krasnodar has revealed that beverages containing sprouted wheat and rye grains are virtually absent from public catering establishments. The composition of the beverages using sprouted wheat and rye grains has been theoretically substantiated and experimentally confirmed, and recipes and technology for beverages containing sprouted wheat and rye grains have been developed.

Conclusion. It has been theoretically proven that drinking 200 ml of the beverage provides the body with important minerals – potassium and iron. Experiments have shown that drinking one serving (200 ml) of the functional beverage provides the daily requirement for vitamin B1, and two servings provide 26.6% of the daily requirement for vitamin E.

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