Rs 60

The composition was designed based on the previously developed recipes for functional beverages. The output drinks contained 30% carrot, 30% pumpkin, and 40% lentil sprouts (C), 30% carrot, 30% pumpkin, 30% lentil sprouts, and 10% broccoli sprouts and parsley leaves (C1), and 30% carrot, 30% pumpkin, 30% lentil sprouts and 10% raspberry, strawberry (C2) [6 (link),7 (link)]. The detailed composition of the studied beverages is presented in Table 1.
In the current study, the sprout lentil flour was replaced by the AGF. Additionally, functional flaxseeds gum (FSG) was added to the recipes (from 0 up to 15% (w/w)). Powdered beverages (0.5 g) were rehydrated in 10 mL Milli-Q water, shaken (3 intervals, 30 s) at room temperature using a multi-rotator (RS-60, Biosan, Otwock, Poland) (300 rpm), and used for analysis.

For the free reducing sugar determination, the beverages were mixed with 50% methanol and extracted for 30 min. with 300 rpm (RS-60, Biosan). The samples were centrifuged at 12,000× g at 4 °C for 20 min, and the free reducing sugar content was determined by using the DNSA method [32 (link)]. Free reducing sugars were expressed in mg per 100 mL of beverages.

The beverage was mixed with 1 mol L⁻¹ NaOH and extracted for 30 min. with 300 rpm (RS-60, Biosan). The samples were centrifuged (15 min, 6000× g) and protein content was determined using the Bradford method [30 (link)]. Total protein was expressed as albumin equivalents in mg per 100 mL of beverages.