Development of functional beverage from wheat grass juice
The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the d...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2016-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12279 |
| _version_ | 1818061429339586560 |
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| author | Liana Claudia SALANTA Maria TOFANA Boglarka DOMOKOS Sonia A. SOCACI Carmen R. POP Anca C. FARCAS |
| author_facet | Liana Claudia SALANTA Maria TOFANA Boglarka DOMOKOS Sonia A. SOCACI Carmen R. POP Anca C. FARCAS |
| author_sort | Liana Claudia SALANTA |
| collection | DOAJ |
| description | The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle. |
| first_indexed | 2024-12-10T13:48:10Z |
| format | Article |
| id | doaj.art-5f44543477f542108c5d44d0c8c13fc3 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-10T13:48:10Z |
| publishDate | 2016-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-5f44543477f542108c5d44d0c8c13fc32022-12-22T01:46:18ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002016-11-0173215515610.15835/buasvmcn-fst:122799961Development of functional beverage from wheat grass juiceLiana Claudia SALANTA0Maria TOFANA1Boglarka DOMOKOS2Sonia A. SOCACI3Carmen R. POP4Anca C. FARCAS5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 400372 Cluj-Napoca, RomaniaThe juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.http://journals.usamvcluj.ro/index.php/fst/article/view/12279 |
| spellingShingle | Liana Claudia SALANTA Maria TOFANA Boglarka DOMOKOS Sonia A. SOCACI Carmen R. POP Anca C. FARCAS Development of functional beverage from wheat grass juice Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| title | Development of functional beverage from wheat grass juice |
| title_full | Development of functional beverage from wheat grass juice |
| title_fullStr | Development of functional beverage from wheat grass juice |
| title_full_unstemmed | Development of functional beverage from wheat grass juice |
| title_short | Development of functional beverage from wheat grass juice |
| title_sort | development of functional beverage from wheat grass juice |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/12279 |
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