The nutritional and bioactive properties of probiotic-enriched barley buttermilk beverages

Reham Algheshairy¹Asmahan Ali¹Hend F. Alharbi¹Taqwa Bushnaq²Khalid A Alsaleem¹Woroud Alsanei³Isam A. Mohamed Ahmed⁴Hassan Barakat¹Sally Samir Sakr^1*

• ¹Qassim University, Buraidah, Saudi Arabia
• ²Taif University, Taif, Saudi Arabia
• ³King Abdulaziz University, Jeddah, Saudi Arabia
• ⁴King Saud University, Riyadh, Saudi Arabia

Objectives: Fermented cereal beverages are important for resource-poor populations, providing affordable, nutritious, and safe options integral to traditional food cultures, especially in Africa and Asia. Recent attention has focused on probiotic beverages due to their health benefits. This study aimed to assess the effects of traditional (TM) and improved (IM) production methods on the physicochemical, microbiological, and nutritional quality of barley-based Sobia beverage (BBSB). Methods: The traditional method was modified through pasteurization and the addition of buttermilk, date powder, and a probiotic starter culture (ABT-5). Concentrated BBSB samples were analyzed for microbiological quality, total phenolic content (TPC), antioxidant activity (AOA), γ-aminobutyric acid (GABA), β-glucan content, volatile compounds, and glycemic indices. Results: IM BBSB in buttermilk showed higher levels of lactic acid bacteria, TPC, antioxidant activity, GABA, and improved microbial quality compared to TM. The highest β-glucan levels were found in buttermilk fermented with the ABT-5 and baker's yeast. Analysis revealed 28 volatile compounds, primarily terpenes. In vitro glycemic index values increased for IM compared to TM BBSB. In conclusion, the improved method enhanced the microbiological and nutritional quality of concentrated BBSB, suggesting its potential for commercial scalability.