Cereal-based gluten-free functional drinks

Cereal-based beverages have a huge potential as functional food. They can serve as carriers for a range of functional compounds, for example antioxidants, dietary fiber, minerals, probiotics, and vitamins. However, more research is needed to fully understand the impact of some of the functional components (e.g. antioxidants) present in cereal-based beverages. The health effects of dietary fibers are well known, but technological issues such as increased viscosities must be considered. The addition of fibers from external sources is possible, but in many cases too expensive. Cereals and pseudocereals are a considerable source of vitamins. To fully use this potential, measures should be taken to protect these vitamins during the processing or to increase their content by means of germination or fermentation, where possible. To fully use the minerals present in cereals, it is necessary to break down metal-complexing agents such as phytate. Special attention should be given to the application of probiotics in cereal-based beverages, as cereal malt extracts represent excellent media for the growth of microorganisms. In conclusion, it will not be possible to produce a beverage containing all potentially beneficial compounds found in cereals and having acceptable organoleptic properties. Consequently, when the production of a functional beverage is planned, raw materials and processing steps need to be carefully assessed to fulfill the demands of the consumer with regard to taste, aroma, and appearance as well as ensuring that the desired functional properties are available and active.