Introduction to Beverages Fortified

Colour stability was evaluated in yoghurt beverages fortified with anthocyanin extracted during the storage period at 4±1°C for three weeks.

Four different beverages were analyzed: wKef, wKef-cM, wKef-M, wKef-FeSO4, indicating wKef beverages fortified with cM, M or FeSO4, respectively.

The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.

Although these impacts are likely short-lived, results show that beverages fortified with excessive amounts of vitamins are not metabolically inert, but likely result in greater insulin secretion, differential gut hormone secretion and elevated one-carbon flux to process the excessive vitamin loads.

The nano-processing interventions rather involve developing beverages fortified with nanoscale nutrients (zinc, iron, calcium, and selenium); nutraceuticals (flavonoids and phenolics); biocolorants or dietary supplements including secondary metabolites like beta-carotene, lycopene; flavor concealment or multiple flavor augmentations; and creation of new textures of diverse structural components.

This chapter focuses on the production and application technologies of milk-based beverages and discusses the physicochemical properties and health benefits of some milk-based beverages such as whey beverages (with fruit and vegetable juices; fermented or unfermented), fermented milk products (probiotic dairy beverages, kefir, buttermilk, koumiss), and dairy beverages fortified with bioactive compounds.

In the organoleptic evaluation, beverages without additives and beverages fortified with microencapsulated extract were evaluated as better than a beverage with pure extract.

This chapter focuses on the functional and medicinal beverages fortified by the botanical substances and their potential health benefits.