Technological and functional aspects of the development of sports drinks based on fermented sprouted grain
Abstract
The aim of the work is to scientifically substantiate the selection and combination of types of sprouted fermented grain for the creation of dry instant sports drinks based on a comprehensive analysis of their physico-chemical, nutritional and functional properties. The relevance of the study is due to the growing global demand for specialized sports nutrition products that meet the trends of “Clean Label” and the need for import substitution in the EAEU market. A comparative analysis of scientific literature data (PubMed, Scopus, Web of Science, RSCI databases) for 2018–2024 and own experimental data on the key properties of sprouted whole-ground grain of buckwheat, naked oats, peas and corn was conducted. It was found that fermentation of sprouted grain is a critical technological stage that ensures a reduction in the content of antinutrients (phytic acid – by 50–70 %, protease inhibitors – by 40–60 %), an increase in protein digestibility (by 15–20 %) and biological value, improvement of functional and technological properties (solubility, suspension stability) and organoleptic characteristics. The greatest potential for sports nutrition was demonstrated by sprouted fermented buckwheat and naked oats. The feasibility of developing combined mixtures for sports drinks based on fermented flour from sprouted buckwheat, oats and peas is scientifically substantiated, providing a synergistic effect: slow carbohydrates and fiber, high-quality protein with a balanced amino acid profile (including BCAA 17–20% of protein), as well as prebiotic and immunomodulatory properties. The product corresponds to modern market trends and contributes to the solution of import substitution tasks.
About the Authors
E. N. Urbanchik
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Urbanchik Elena Nikolaevna, Ph.D. (Technical Sciences), Associate Professor, Director of the Institute for Advanced Training and Retraining
3, Schmidt Str., Mogilev, 212027
A. L. Zhaludkou
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Zhaludkou Alyaksandr Leonidovich, Ph. D. (Engineering), Associate Professor, Deputy Director for Scientific and Methodological Work at the Institute of Advanced Training and Retraining
3, Schmidt Str., Mogilev, 212027
A. I. Masaltseva
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Masaltseva Alesya Igorevna, Head of the Scientific Sectoral Laboratory of Grain Products
3, Schmidt Str., Mogilev, 212027
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Review
For citations:
Urbanchik E.N., Zhaludkou A.L., Masaltseva A.I. Technological and functional aspects of the development of sports drinks based on fermented sprouted grain. Food Industry: Science and Technology. 2025;18(4):33-39. (In Russ.)
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