Sajjadi Alhashem Seyed Hasan, Ehsani Mohammad Reza, Akhondzadeh Basti Afshin, Sharifan Anoosheh
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran.
Food Sci Nutr. 2024 Aug 22;12(10):8129-8136. doi: 10.1002/fsn3.4299. eCollection 2024 Oct.
Nowadays, the consumption of functional foods, such as plant-based beverages, is increasing due to their health-promoting properties. The low extraction yield of nutritional and functional components is considered a major challenge during the production of sorghum-based beverages (SBB), as well as their sensorial properties. This investigation studied the effects of various treatments (acidic using phosphoric acid, enzymatic using α-amylase, germination, germination-acidic, germination-enzymatic, and acidic-enzymatic) on the functional, nutritional, and sensorial properties of SBB. The two-stage acidic-enzymatic treatment demonstrated the highest extraction yield, dry matter, ash, carbohydrates, and reducing sugar contents, as well as the lowest starch content ( < .05). Furthermore, the highest protein content (0.98%) was achieved by the germination treatments of sorghum grains. While the highest fat content was achieved by the acidic treatment (1.38%), the germination-acidic treatment exhibited the highest energy value (26.02 kcal/100 mL). Moreover, the total phenolic content of the acidic-enzymatic treatment (44.56 mg GAE/L) was significantly higher than that of other treatments. However, all treatments demonstrated lower antioxidant properties compared to the control treatment (142.85 mg BHT eq./L). Furthermore, the sensory evaluation of the germination and germination-enzymatic treatments showed acceptable scores (≥7) for consumers. In conclusion, the results indicated that the two-stage treatments of sorghum, especially the acidic-enzymatic treatment, were more effective than single treatments for the extraction of functional and nutritional components during the production of SBB.
如今，由于其促进健康的特性，功能性食品（如植物基饮料）的消费量正在增加。在高粱基饮料（SBB）的生产过程中，营养和功能成分的低提取率以及它们的感官特性被认为是主要挑战。本研究考察了各种处理方法（用磷酸进行酸性处理、用α-淀粉酶进行酶处理、发芽处理、发芽-酸性处理、发芽-酶处理以及酸性-酶处理）对SBB的功能、营养和感官特性的影响。两阶段酸性-酶处理显示出最高的提取率、干物质、灰分、碳水化合物和还原糖含量，以及最低的淀粉含量（<0.05）。此外，高粱籽粒的发芽处理获得了最高的蛋白质含量（0.98%）。虽然酸性处理获得了最高的脂肪含量（1.38%），但发芽-酸性处理表现出最高的能量值（26.02千卡/100毫升）。此外，酸性-酶处理的总酚含量（44.56毫克没食子酸当量/升）显著高于其他处理。然而，与对照处理（142.85毫克丁基羟基甲苯当量/升）相比，所有处理的抗氧化性能都较低。此外，发芽和发芽-酶处理的感官评价对消费者来说显示出可接受的分数（≥7）。总之，结果表明，在SBB的生产过程中，高粱的两阶段处理，特别是酸性-酶处理，在提取功能和营养成分方面比单一处理更有效。
