Sprouted grain-based non-alcoholic beverages: a review
DOI:
https://doi.org/10.5219/scifood.25Keywords:
sprouted grains, beverages, germination, food processing, technologyAbstract
The sprouting process, or germination, activates hydrolytic enzymes that enhance the nutritional profile of grains, making them ideal for health-conscious consumers. Sprouted grain-based soft drinks are a new product category in the food industry, and their popularity is increasing. This review article focuses on the processes and benefits of sprouted grain beverages, highlighting their nutritional enhancements and functional properties. The germination process, which includes soaking, sprouting, and drying, improves the availability of vitamins, minerals, and bioactive compounds while reducing anti-nutritional factors. Optimal conditions for germination, such as temperature and soaking duration, significantly influence the nutritional quality of the final product, with various grains like wheat, barley, and brown rice exhibiting enhanced protein, fiber, and antioxidant levels. Innovative production techniques, including enzyme-assisted extraction and fermentation using beneficial bacteria, further enhance the nutritional profiles of these beverages. However, challenges such as shelf life, flavor stability, and consumer acceptance remain. Sustainable agricultural practices and advancements in food processing technologies are essential for addressing these challenges and meeting the growing consumer demand for healthy, environmentally friendly products. The review emphasizes the potential of sprouted grain beverages as functional foods, offering a rich source of nutrients and health benefits while also addressing the importance of sustainable practices in their production.
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