ORIGINAL ARTICLE
Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties
Cheryl G. Fernandes,
Sachin K. Sonawane,
Shalini Subhash Arya,
Cheryl G. Fernandes
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Search for more papers by this authorSachin K. Sonawane
Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil University, Navi Mumbai, India
Search for more papers by this authorCorresponding Author
Shalini Subhash Arya
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Correspondence
Shalini Subhash Arya, Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.
Email: [email protected], [email protected]
Search for more papers by this authorCheryl G. Fernandes,
Sachin K. Sonawane,
Shalini Subhash Arya,
Cheryl G. Fernandes
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Search for more papers by this authorSachin K. Sonawane
Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil University, Navi Mumbai, India
Search for more papers by this authorCorresponding Author
Shalini Subhash Arya
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Correspondence
Shalini Subhash Arya, Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.
Email: [email protected], [email protected]
Search for more papers by this authorAbstract
This research aims to develop model for multigrain beverage with improving the stability and functionality of beverage using food additives. The mixture design model suggests the optimized ratio for multigrain formulation was 3.34:3.98:2.48:0.26 for barley, oats, buckwheat, and red rice, respectively. The multigrain beverages with enzyme concentration 4 μl were optimized to treat the multigrain beverages. Fructooligosaccharides 7.5%, psyllium husk 0.10%, xanthan gum 0.04%, and guar gum 0.06% were optimum to enhance multigrain beverages. The viscosity of the beverages incorporated with 0.1% of psyllium husk, 0.2% of gellan gum, 0.04% of xanthan gum, and 0.06% of guar gum, respectively were found to be comparable and were between 50 and 60 cP. This formulation of grains and additives helps in the development of low glycemic index multigrain beverage.
Practical applications
The aim of the study to provide balance nutrition through beverages using multigrain beverages. The present study challenges with ingredient selection as well as settling issue which resolve with sensory testing and with application of hydrocolloids which helps in development of low GI multigrain beverages.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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