Multigrain Beverage Quality Evaluation: Effects of Stabilizer Type and Sieve Size on Physical, Physicochemical, Functional, Sensory, and Nutritional Properties

Abstract

The rising consumption of packaged sweetened beverages contributes to high sugar intake among Indonesians, increasing the risk of obesity and diabetes. As lifestyle awareness improves, consumers are shifting toward functional plant-based beverages, such as multigrain beverages. These drinks combine cereals and legumes, including sorghum, red beans, mung beans, black rice, and sweet corn, providing soluble fiber, phenolics, vegetable protein, and antioxidants that support metabolic health and help stabilize blood sugar. However, developing multigrain beverages remains challenging due to physical stability issues, particularly particle size, which affects product homogeneity and overall performance. Therefore, this study aims to highlight the effect of xanthan gum stabilizer concentration and sieve size on the physical, physicochemical, functional, sensory, and nutritional quality of multigrain beverages. The formula used consists of 19.75% sweet corn, 20% red beans, 25% mung beans, 10.25% black rice, and 25% sorghum. The results showed that adding 0.06% xanthan gum and using 115-mesh sieves produced the smallest, most homogeneous particle size, thereby increasing physical stability during storage. The product also achieved a sensory acceptance level of “quite favorable” due to its cereal and nut flavors. Nutritional analysis showed an air content of 90.46%, ash 0.18%, protein 2.23%, fat 0.65%, carbohydrate 6.48%, dietary fiber 1.30%, total phenolics 29.9 mg GAE/100 g, antioxidant activity 25% inhibition, and total sugar 0%. With a sugar content of 0 g/100 mL and a dietary fiber content of 10.40% RDA, this multigrain beverage has the potential to be a low-sugar RTD alternative with a “less sugar” claim and high functional value.

HIGHLIGHTS

• Optimized multigrain beverage formulation using 0.06% xanthan gum and 115-mesh sieve achieved superior particle uniformity and suspension stability.
• Fine particle size (≈8.88 µm; PDI < 0.3) significantly improved physical stability by minimizing sedimentation and enhancing homogeneity.
• Developed beverage exhibits zero sugar content (0 g/100 mL) with appreciable dietary fiber and antioxidant activity, supporting low-glycemic functional claims.
• Integrated evaluation of physical, physicochemical, functional, sensory, and nutritional properties provides a comprehensive quality assessment approach.
• Product demonstrates promising potential as a plant-based, low-sugar RTD alternative, with acceptable sensory properties and enhanced functional value.

GRAPHICAL ABSTRACT