Abstract
- Background
Processed green beverages formulated from cereal and cereal-like grasses—such as distinct rice varieties alongside conventional wheat and barley grasses—serve as rich sources of functional phytochemicals, including chlorophylls and polyphenols. However, consumer adoption and market viability depend heavily on sensory attributes and overall product palatability. This study evaluated the chlorophyll concentrations, total phenolic contents, and in vitro antioxidant activities—assessed via ABTS radical cation decolorization and ferric reducing antioxidant power (FRAP) assays—across processed grass drinks derived from three rice varieties (Jasmine, Sukhothai 1, and Sukhothai 2) as well as wheat and barley grasses, alongside comprehensive consumer acceptance testing.
- Methods
Processed grass drinks prepared from the specified rice, wheat, and barley varieties were standardized for analysis. Spectrophotometric assays were employed to quantify total chlorophylls and total phenolic contents, expressed as Gallic acid equivalents. Antioxidant efficacy was measured using ABTS (reported as Vitamin C equivalents) and FRAP (reported as ferrous sulfate equivalents) assays based on a standard 200-milliliter serving size. Consumer sensory preference and overall acceptability were evaluated using structured hedonic scaling, with subgroup preference mapping utilized to analyze consumer response patterns regarding aroma intensity and flavor attributes.
- Results
Analytical evaluations of a 200-milliliter serving revealed substantial phytochemical variability, yielding 82 to 958 micrograms of chlorophyll, 5.60 to 26.14 milligrams of Gallic acid equivalent for total phenolic content, ABTS radical scavenging values ranging from 17.88 to 35.18 milligrams of Vitamin C equivalent, and FRAP values ranging from 5.66 to 23.70 milligrams of ferrous sulfate equivalent. Overall consumer acceptability was significantly correlated with aroma intensity and consumer preference for aroma and flavor profiles. Specifically, Jasmine and Sukhothai 1 rice grass drinks achieved the highest consumer preference; subgroup segmentation revealed that one consumer group favored Sukhothai 1 grass drinks, whereas a second subgroup preferred drinks formulated from Sukhothai 2 and Jasmine rice grasses. Conversely, traditional wheat and barley grass drinks received lower preference ratings across both consumer subgroups.
- Conclusions
Processed grass drinks derived from alternative cereal grasses, particularly specific rice varieties like Jasmine and Sukhothai 1, offer significant nutritional and antioxidant benefits coupled with superior consumer sensory acceptance compared to traditional wheat and barley grass beverages, highlighting their strong potential for functional food development.
https://pmc.ncbi.nlm.nih.gov/articles/PMC5223247/