TECHNOLOGICAL APPROACHES TO THE PRODUCTION OF CEREAL-BASED FUNCTIONAL BEVERAGES

Abstract

The increasing demand for healthy and sustainable food products has stimulated significant interest in cereal-based functional beverages as alternatives to traditional dairy and sugar-rich drinks. Cereals represent an important source of dietary fiber, bioactive compounds, vitamins, and minerals, making them suitable raw materials for the development of nutritionally enhanced beverages. Technological approaches such as fermentation, enzymatic treatment, and controlled processing play a crucial role in improving the functional, sensory, and digestive properties of cereal-based drinks. This article analyzes modern technological approaches used in the production of cereal-based functional beverages, with particular emphasis on processing methods that enhance biological activity, nutrient bioavailability, and product stability. The interaction between cereal components and technological parameters is discussed in relation to beverage quality, digestibility, and functional potential. The study highlights the importance of selecting appropriate processing technologies to optimize the health-promoting properties of cereal-based beverages and support their application in functional nutrition.