Grain Extract‐Milk Beverage: Processing and Physicochemical Characteristics

Extracts from germinated barley, wheat, triticale, and corn showed compatibility when blended with milk in proportions of 30%, 40%, and 50%, respectively. The pH of grain extract‐milk blends initially adjusted to 7.2 decreased to pH 6.2‐6.4 when processed in bottles at 121°C for 15 min. The wheat and barley extract beverages scored highest preference followed by triticale and corn beverages. The beverage has excellent malty taste and smooth mouth feel.