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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.28 No.4
- 발행연도
- 2023.12
- 수록면
- 401 - 410 (10page)
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초록· 키워드
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At present there is heightened demand for beverages that functionally improve human well-being. Wheat and wheat derivatives are excellent sources of nutrients and bioactive phytochemicals including phenolic compounds, dietary fiber, gamma amino butyric acid, and amino acids. Generally, wheat flour has been used extensively in baking and confectionery production, and wheat germ, and bran are byproducts that can be used to fortify some foods. However, limited attention has been paid to the use of wheat and wheat derivatives for beverage production. Our study therefore aimed to fill this gap by comprehensively exploring various aspects of wheat beverages. This review scrutinizes the use of wheat and wheat derivatives in beverage preparation, including processing methods, sensory perception, and biological properties, and also sheds light on the challenges and future perspectives of the wheat beverage industry. Our study offers valuable insight into the use of wheat for the design of functional, nonalcoholic plant-based beverages.
목차
ABSTRACT
INTRODUCTION
STRUCTURE AND COMPOSITION OF WHEAT AND WHEAT DERIVATIVES
WHEAT AND WHEAT-BASED NONALCOHOLIC BEVERAGES
PROCESSING TECHNIQUES FOR WHEAT BEVERAGE PREPARATION
GERMINATION
ROASTING
FERMENTATION
SENSORY PROFILE AND ACCEPTABILITY OF WHEAT-DERIVED BEVERAGES
BIOLOGICAL ACTIVITIES OF WHEAT-DERIVED BEVERAGES
CHALLENGES AND FUTURE PERSPECTIVES
REFERENCES
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