## 4 Conclusions  
The introduction of FSG allowed obtaining high-stable beverages which are confirmed by an increased initial density as well as sedimentation kinetics. The time required for a reduction of 20% of the initial optical density was increased by 16- and 28-times in the beverages without additives or those enriched with vegetables. It was also proved that the replacement of the sprouted lentil flour with its protein (AGF) did not deteriorate the stability and antioxidant potential. The digestion in vitro effectively released bioactive compounds with multidirectional pro-health properties. The results confirmed that dif \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **Initial Absorbance** & **Absorbance Change** & **T\({}_{0.8}\) [s]** & **Swelling** \\  & **OD [660]** & **[A660]** & **T\({}_{0.8}\) [s]** & **Potential [mL/g]** \\ \hline C & 1.68 \(\pm\) 0.05 \({}^{\text{h}}\) & 0.77 \(\pm\) 0.03 \({}^{\text{c}}\) & 69 \(\pm\) 3.3 \({}^{\text{f}}\) & 27.8 \(\pm\) 0.70 \({}^{\text{d}}\) \\ CV & 1.86 \(\pm\) 0.06 \({}^{\text{g}}\) & 0.93 \(\pm\) 0.05 \({}^{\text{b}}\) & 69 \(\pm\) 2.6 \({}^{\text{f}}\) & 30.3 \(\pm\) 0.76 \({}^{\text{b}}\) \\ CF & 1.94 \(\pm\) 0.06 \({}^{\text{g}}\) & 0.71 \(\pm\) 0.02 \({}^{\text{d}}\) & 120 \(\pm\) 3.4 \({}^{\text{d}}\) & 32.2 \(\pm\) 0.80 \({}^{\text{ab}}\) \\ P0 & 2.22 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.77 \(\pm\) 0.03 \({}^{\text{c}}\) & 84 \(\pm\) 1.5 \({}^{\text{e}}\) & 30.9 \(\pm\) 0.77 \({}^{\text{b}}\) \\ P5 & 2.02 \(\pm\) 0.06 \({}^{\text{d}}\) & 0.49 \(\pm\) 0.02 \({}^{\text{f}}\) & 78 \(\pm\) 1.7 \({}^{\text{e}}\) & 25.6 \(\pm\) 0.64 \({}^{\text{e}}\) \\ P10 & 2.24 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.53 \(\pm\) 0.02 \({}^{\text{f}}\) & 135 \(\pm\) 5.1 \({}^{\text{d}}\) & 25.6 \(\pm\) 0.64 \({}^{\text{e}}\) \\ P15 & 2.16 \(\pm\) 0.06 \({}^{\text{d}}\) & 0.34 \(\pm\) 0.01 \({}^{\text{h}}\) & 1384 \(\pm\) 52 \({}^{\text{a}}\) & 26.3 \(\pm\) 0.66 \({}^{\text{e}}\) \\ P0V & 2.25 \(\pm\) 0.07 \({}^{\text{b}}\) & 1.28 \(\pm\) 0.05 \({}^{\text{a}}\) & 47 \(\pm\) 0.9 \({}^{\text{g}}\) & 31.0 \(\pm\) 0.78 \({}^{\text{b}}\) \\ P5V & 2.19 \(\pm\) 0.07 \({}^{\text{a}}\) & 0.62 \(\pm\) 0.03 \({}^{\text{e}}\) & 48 \(\pm\) 2.3 \({}^{\text{g}}\) & 27.6 \(\pm\) 0.69 \({}^{\text{a}}\) \\ P10V & 2.41 \(\pm\) 0.07 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.02 \({}^{\text{f}}\) & 514 \(\pm\) 19.5 \({}^{\text{b}}\) & 27.5 \(\pm\) 0.69 \({}^{\text{d}}\) \\ P15V & 2.34 \(\pm\) 0.07 \({}^{\text{ab}}\) & 0.39 \(\pm\) 0.02 \({}^{\text{g}}\) & 1339 \(\pm\) 38 \({}^{\text{e}}\) & 29.8 \(\pm\) 0.75 \({}^{\text{e}}\) \\ P0F & 2.10 \(\pm\) 0.06 \({}^{\text{de}}\) & 0.84 \(\pm\) 0.04 \({}^{\text{c}}\) & 50 \(\pm\) 2.4 \({}^{\text{g}}\) & 29.3 \(\pm\) 0.73 \({}^{\text{c}}\) \\ P5F & 2.26 \(\pm\) 0.07 \({}^{\text{bc}}\) & 0.72 \(\pm\) 0.02 \({}^{\text{d}}\) & 71 \(\pm\) 2.7 \({}^{\text{f}}\) & 31.3 \(\pm\) 0.78 \({}^{\text{ab}}\) \\ P10F & 2.36 \(\pm\) 0.07 \({}^{\text{ab}}\) & 0.51 \(\pm\) 0.02 \({}^{\text{f}}\) & 98 \(\pm\) 2.7 \({}^{\text{e}}\) & 31.0 \(\pm\) 0.78 \({}^{\text{b}}\) \\ P15F & 2.38 \(\pm\) 0.07 \({}^{\text{ab}}\) & 0.49 \(\pm\) 0.02 \({}^{\text{f}}\) & 335 \(\pm\) 6.0 \({}^{\text{c}}\) & 32.7 \(\pm\) 0.82 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
\({}^{\text{C}}\)— beverages based on lentil sprouts; P—beverages based on lentil proteins; V—lyophilized parsley and broccoli sprouts; F—b lyophilized strawberry and raspberry; 0–15—amounts of flaxseeds gum (%). T\({}_{0.8}\)—time required for reducing 30% of initial absorbance. Means (\(\pm\)SD) followed by different letters are significantly different (\(n=9\); \(p\leq 0.05\)).  
\end{table} 
Table 2: Parameters of the stability of the beverage. ferent classes of antioxidants (phenolics, carotenoids, peptides) take a part in the creation of antioxidant properties. The highest contents of potentially bioavailable polyphenols were recorded for the AGF beverages containing FSG and green-leafy vegetables and those with lyophilized fruit.