Emerging trends in processing for cereal and legume-based beverages: A review

Abstract

Fast-paced lifestyles and unhealthy eating habits have lifelong effects on well-being, frequently aggravating several health issues. Consequently, there is a need for innovation in the diet source that provides functional benefits along with nutrition. Most plant-based milk substitutes are nutritionally rich, with high phenolic content and dietary fiber, making them appealing for those looking for milk alternatives. Several beverages derived from cereal and legumes are being used as dairy substitutes, although application of these beverages are limited due to technological problems associated with its processing and storage stability. Various novel processing technologies have been explored in recent years to address the final product's storage stability, emulsion stability, nutritional content, and sensory acceptability. The current review focuses on improving plant-based beverages' nutritional and techno-functional attributes through strategically implementing processing techniques. In addition, this review also brings light on the nutritional properties of cereal and legume-based beverages, elucidating their importance in human health and well-being. By comparing and concluding the different findings from the technological and nutritional point of view, this review attempts to contribute towards a holistic development of healthier and more sustainable plant-based beverages.

Keywords

• Beverage
• Functional foods
• Novel processing
• Probiotics
• Prebiotics