DEVELOPMENT OF A PROBİOTİC GLUTEN-FREE KVASS USİNG BUCKWHEAT MALT EXTRACT

QƏDİMOVA N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE, vol.20, no.1, pp.40-46, 2026 (ESCI)

Abstract

Non-alcoholic beverages constitute one of the key groups of functional food products. When developing a technology, the scientific justification and selection of primary raw materials and functional ingredients are of paramount importance. Buckwheat is a valuable cereal crop that occupies an important place among agricultural crops. Buckwheat grain is cahracterised by a unique chemical composition and is considered as essential for a nutritionally balanced diet. Buckwheat proteins have high biological and nutritional value, containing albumin, globulin, and balanced and complete amino acids. Buckwheat has a high level of amino acids due to the presence of essential amino acids and the high biological value of its proteins, including tryptophan (2.16) and the limiting one, threonine (0.80). It is close to unity in other amino acids, surpassing barley, rice, corn and wheat in isoleucine, lysine, methionine, cystine. At the same time, the presence of allergens in buckwheat should be taken into account, and sprouts should be kept under control when growing its seeds. The amylolytic activity of freshly germinated buckwheat malt is 1.7 times lower than that of barley and amounts to 264 (w-k) units. The proteolytic activity was slightly higher compared to freshly germinated barley malt. The proteolytic activity of barley and buckwheat malt enzymes was reached its maximum on the 6th day of germination and amounted to 28 units/g in both. The amylolytic activity also reached its maximum on the sixth day of germination, amounting to 440 W-K units in barley and 270 W-K units in buckwheat. A gluten-free probiotic kvass formulations have been developed on the basis of powdered buckwheat malt extract. The formulation incorporated lemon balm (Melissa officinalis) extract, bifidobacteria, and other components. The newly developed kvass is intended for consumers with gluten intolerance.