Production of a pasteurized functional drink containing wheatgrass and apple juice

Arbenita Hasani, Renata Kongoli, Artiona Laze, Olga Popovska and Edmond Rexhepi

Abstract: The novelty in this investigation is the development of a new product, production of a pasteurized functional drink containing wheatgrass. The aim of this research was to develop a pasteurized functional drink containing wheatgrass and apple juice and to give some concrete data on the changes of nutritional values of the fruit juice as well as after adding wheatgrass in its recipes. It also aims to determine the most appropriate pasteurization scheme that ensures the food safety of the product and that minimally denaturizes the valuable health promoting phytochemicals. The raw materials and the produced juices have undergone quantitative chemical analyses for Chlorophyll, Vitamin C, total polyphenols, antioxidant activity, and minerals (P, Ca, Mg, Fe, Na, and Zn). Microbiological analyses for the presence of pathogens: E. coli, Salmonella and L. monocytogenes were conducted as well. Also, through this research, the identification of functional ingredients of wheatgrass is done; which is added to fruit juice thereby producing a stable functional beverage, which is safe in terms of food safety and that enriches the nutritional value of fruit juice.

Keywords: functional beverage; novel food; nutritional; wheatgrass

Date published: 2021-06-09