The present study investigated the effect of processing on the nutritional, functional, organoleptic and rheological properties of millet and sprouted legumes beverage flavored with jaggery (B1) and buttermilk (B2) for its processing suitability. The millets, sprouted legumes, flavoured with jaggery (B1); and buttermilk and salt (B2), used influenced the suspension stability, nutritional, sensory quality and rheology of beverages. Millets imparted minerals and starch while sprouted legumes improved solubility and extractability of nutrients and also increased the levels of anti-oxidants and flavonoids. Buttermilk improved the stability, increased contents of proteins and minerals and imparted a light colour to the beverage. Jaggery was responsible for caramelized colour and flavor, improved consistency, psuedoplasticity and better organoleptic acceptability. The nutritional quality of B2 was higher in terms of iron (1.8 mg/100 g) and calcium (75 mg/100 g) with 90% antioxidant activity. Highest L* values were obtained for B2 indicating lighter color, whereas B1 was darker with lower L* values. Organoleptic evaluation showed higher acceptability (7.6) of B1 as compared to B2. Results of flow behavior indicated pseudo-plastic nature of beverages. Significant increase in viscosity was also observed with the increase in temperature (10, 25 and 45 °C) of the beverages. The flow curves of B1 produced the best fit applying the Power law model and for B2, Casson model was the best fit. Results of this study could be used in improvement of the process for making millet-based beverage, design of packaging system and also to predict the flow behavior of beverages during storage.

中文翻译：

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小米和发芽豆类饮料的流变，营养，功能和感官特性。

本研究调查了加工对以粗糖（B1）和酪乳（B2）调味的小米和发芽豆类饮料的营养，功能，感官和流变学特性的加工适用性。小米，发芽的豆类，加粗糖调味（B1）；以及酪乳和盐（B2）的使用会影响饮料的悬浮液稳定性，营养，感官质量和流变性。小米赋予矿物质和淀粉，而豆科植物发芽则提高了养分的溶解度和提取能力，还提高了抗氧化剂和类黄酮的含量。酪乳改善了稳定性，增加了蛋白质和矿物质的含量，并使饮料具有浅色。贾格尔（Jaggery）负责焦糖色和风味，改善稠度，假塑性和更好的感官接受度。就铁（1.8 mg / 100 g）和钙（75 mg / 100 g）而言，B2的营养质量较高，具有90％的抗氧化活性。对于B2，获得最高的L *值，表示颜色较浅，而B1则较暗，而L *值较低。感官评估显示，与B2相比，B1的可接受性更高（7.6）。流动行为的结果表明饮料具有假塑性。随着饮料温度（10、25和45°C）的增加，粘度也显着增加。应用幂定律模型，B1的流量曲线产生最佳拟合，对于B2，Casson模型是最佳拟合。这项研究的结果可用于改进小米基饮料的生产工艺，