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Vol. 12, Special Issue 7 (2023)

Cereal-based unfermented beverages: Processing techniques and nutritional attributes

Author(s):
Navya Siby
Abstract:
In recent times, there has been a notable surge in interest towards cereal-based unfermented beverages, which are increasingly recognized as a wholesome and viable substitute for conventional dairy milk. This review explores the processing methods and nutritional qualities of these beverages. The production process involves the extraction of nutrients from cereal grains to create a bioavailable product. Various techniques, such as homogenization and the use of hydrocolloids and emulsifiers, are employed to enhance suspension stability and maintain a smooth texture. Fortification with essential vitamins and minerals ensures that these milk substitutes meet dietary requirements. The challenges related to heat-induced changes in protein properties and Flavors are addressed through careful temperature control during pasteurization and ultra-high temperature treatment. As consumer demand for healthier and sustainable options grows, the future prospects for cereal-based unfermented beverages appear promising. Capitalizing on health and wellness trends, targeting the vegan and plant-based market, exploring innovative flavours, and emphasizing sustainable branding can all contribute to the success of these beverages in the evolving food and beverage industry.
Pages: 2153-2159  |  275 Views  196 Downloads
How to cite this article:
Navya Siby. Cereal-based unfermented beverages: Processing techniques and nutritional attributes. The Pharma Innovation Journal. 2023; 12(7S): 2153-2159.
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