Evaluation of the possibility of using sprouted green buckwheat in the technology of probiotic drinks

Buckwheat (Fagopýrum esculéntum) is one of the most widely grown and consumed crops in many parts of the world. The production of plant-based beverages based on sprouted grains of common buckwheat is a promising way to obtain a new line of probiotic foods that can be recommended for people with lactose and gluten intolerance. Drinks made from germinated buckwheat have health benefits due to the high content of macro- and micronutrients in the feedstock. Herbal drinks are now forming a sustainable segment in the food product range and are becoming available in retail for consumers due to their attractiveness in terms of taste, environmental, and ethnic principles, as well as for people interested in healthy eating. The aim of the study was to develop a technology for fermented vegetable drinks with probiotic action based on the germinated grain Fagopýrum esculéntum. During the research, it was found that: an increase in the content of flavonoids in buckwheat during germination was 189.4-191.1 %, polyphenolic substances were up 57.5-62.5 %, and antioxidant activity increased by an average of 49.4 %. The activation of the sprouting process at the stage of preparing raw materials for the production of fermented drinks led to a change in the antioxidant properties of the final product. The use of a complex starter for fermentation, consisting of Lactobacillus bulgaricus, Leuconostoc mesenteroides, Lactococcus lactis, Lactococcus lactis diacetylactis, and Bifidobacterium, showed its active development, as a result of which a change in titratable and active acidity was observed and the formation of specific flavor and aroma characteristics of the product was observed. The research results showed that the development of a probiotic vegetable drink based on sprouted green buckwheat is a promising direction in the production of alternative plant products.