A New and Functional Beverage: Fruity Wheatgrass Juice

Year 2021, Volume: 17 Issue: 2, 42 - 52, 31.12.2021

Betül Alıç , Nezahat Olcay , Mustafa Kürşat Demir

Abstract

In this study; it is aimed to produce a functional new product, fruity wheatgrass juice, which is formed with the substitution of different fruit nectars. For this purpose, Kunduru bread wheat was germinated in a suitable environment firstly, then wheatgrass juice (WGJ) was obtained from these grasses. Afterward; WGJ samples were substituted with nectars produced from four different fruits (strawberry, mulberry, peach and persimmon) by 50% rate and fruity wheatgrass juice was created. In all samples, color (L*, a* and b*), pH, total acidity, mineral substance (Ca, Mg, P, K, Fe and Zn), antioxidant activity (%) and total phenolic content were examined and results were compared to the WGJ. According to the obtained results, it was detected that the total phenolic contents and antioxidant activities were increased and the pH values were decreased in the WGJ samples with fruit substitution. Also, variabilities were detected in the color values of end products due to fruits. Total acidity values of all WGJ samples were increased except for the persimmon substituted WGJ. Besides, It was determined that WGJ has an important mineral substance content, its Fe and Zn contents were higher than fruit substituted WGJ samples and Ca, Mg and P contents were higher than strawberry, peach and persimmon substituted WGJ samples. Mulberry substitution was increased Mg, P and K contents, peach and persimmon substitutions were increased K content. In terms of sensory characteristics, WGJ was liked more without fruit substitution, strawberry substitution didn't have a negative effect and could be an alternative, and other fruit substitutes decreased sensory scoring values.

Keywords

Wheat, Wheatgrass juice, Fruit, Functional beverage

Project Number

1139B411801858

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