## 3 Results and Discussion
Jirasaki  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & **Sample** & \(\mathbf{L^{*}}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) & pH & **WAI** & **WSI** \\ \hline \multirow{4}{*}{\(\mathrm{\SIUnitSymbolFace{N}}\)} & MO1 & 32.73 \(\pm\) 0.65 \({}^{\mathrm{c}}\) & 6.59 \(\pm\) 0.13 \({}^{\mathrm{a}}\) & 14.41 \(\pm\) 0.27 \({}^{\mathrm{f}}\) & 6.22 \(\pm\) 0.1 \({}^{\mathrm{i}}\) & 122 \(\pm\) 2.2 \({}^{\mathrm{b}}\) & 50 \(\pm\) 0.9 \({}^{\mathrm{a}}\) \\  & MO2 & 32.69 \(\pm\) 0.62 \({}^{\mathrm{l}}\) & 8.58 \(\pm\) 0.16 \({}^{\mathrm{f}}\) & 14.01 \(\pm\) 0.27 \({}^{\mathrm{e}}\) & 5.16 \(\pm\) 0.1 \({}^{\mathrm{b}}\) & 83 \(\pm\) 1.49 \({}^{\mathrm{a}}\) & 51 \(\pm\) 0.92 \({}^{\mathrm{ab}}\) \\  & MO3 & 33.22 \(\pm\) 0.63 \({}^{\mathrm{e}}\) & 7.85 \(\pm\) 0.15 \({}^{\mathrm{d}}\) & 13.35 \(\pm\) 0.25 \({}^{\mathrm{d}}\) & 5.50 \(\pm\) 0.11 \({}^{\mathrm{f}}\) & 83 \(\pm\) 1.49 \({}^{\mathrm{a}}\) & 54 \(\pm\) 0.97 \({}^{\mathrm{ab}}\) \\  & MO4 & 31.50 \(\pm\) 0.60 \({}^{\mathrm{a}}\) & 9.61 \(\pm\) 0.18 \({}^{\mathrm{a}}\) & 14.68 \(\pm\) 0.28 \({}^{\mathrm{a}}\) & 5.96 \(\pm\) 0.12 \({}^{\mathrm{a}}\) & 84 \(\pm\) 1.53 \({}^{\mathrm{a}}\) & 56 \(\pm\) 0.99 \({}^{\mathrm{d}}\) \\  & MO5 & 32.76 \(\pm\) 0.62 \({}^{\mathrm{e}}\) & 8.05 \(\pm\) 0.15 \({}^{\mathrm{e}}\) & 12.95 \(\pm\) 0.25 \({}^{\mathrm{e}}\) & 5.27 \(\pm\) 0.11 \({}^{\mathrm{c}}\) & 84 \(\pm\) 1.51 \({}^{\mathrm{a}}\) & 50 \(\pm\) 0.90 \({}^{\mathrm{a}}\) \\  & MO6 & 32.74 \(\pm\) 0.62 \({}^{\mathrm{e}}\) & 8.04 \(\pm\) 0.15 \({}^{\mathrm{e}}\) & 13.21 \(\pm\) 0.25 \({}^{\mathrm{e}}\) & 5.31 \(\pm\) 0.11 \({}^{\mathrm{c}}\) & 84 \(\pm\) 1.51 \({}^{\mathrm{a}}\) & 52 \(\pm\) 0.92 \({}^{\mathrm{ab}}\) \\  & MO7 & 33.03 \(\pm\) 0.63 \({}^{\mathrm{d}}\) & 7.26 \(\pm\) 0.14 \({}^{\mathrm{b}}\) & 12.53 \(\pm\) 0.24 \({}^{\mathrm{a}}\) & 5.48 \(\pm\) 0.11 \({}^{\mathrm{ef}}\) & 82 \(\pm\) 1.48 \({}^{\mathrm{a}}\) & 54 \(\pm\) 0.97 \({}^{\mathrm{ab}}\) \\  & MO8 & 32.56 \(\pm\) 0.63 \({}^{\mathrm{b}}\) & 7.51 \(\pm\) 0.14 \({}^{\mathrm{c}}\) & 13.02 \(\pm\) 0.25 \({}^{\mathrm{b}}\) & 5.42 \(\pm\) 0.11 \({}^{\mathrm{de}}\) & 81 \(\pm\) 1.46 \({}^{\mathrm{a}}\) & 54 \(\pm\) 0.97 \({}^{\mathrm{ab}}\) \\ \hline \multirow{4}{*}{\(\mathrm{\SIUnitSymbolFace{N}}\)} & MO1 & 32.54 \(\pm\) 0.62 \({}^{\mathrm{a}}\) & 8.94 \(\pm\) 0.17 \({}^{\mathrm{a}}\) & 15.34 \(\pm\) 0.29 \({}^{\mathrm{a}}\) & 5.92 \(\pm\) 0.12 \({}^{\mathrm{h}}\) & 125 \(\pm\) 2.25 \({}^{\mathrm{b}}\) & 55 \(\pm\) 0.97 \({}^{\mathrm{b}}\) \\  & MO2 & 33.73 \(\pm\) 0.64 \({}^{\mathrm{d}}\) & 10.41 \(\pm\) 0.2 \({}^{\mathrm{e}}\) & 18.7  
that, after treatment at 80 \({}^{\circ}\)C, the content of carotenoids in banana-pumpkin puree decreased by ca. 20%. Additionally, enzymes present in tissue may be involved in degradation of pigments. The most visible losses of green color following chlorophyll degradation were related to non-enzymatic processes (changes in pH) and the action of specific enzymes such as chlorophyllase. Moreover, PPO and POD responsible for oxidation of phenolics may generate dark-pigmented quinones. The effect of these enzymes on color development was previously reported in shredded iceberg lettuce [54], broccoli [55], or apple and pear purees [56]. On the one hand, a higher temperature of rehydration may destroy native enzymes responsible for the undesirable changes; however, on the other hand, it accelerates thermal degradation of chlorophylls and carotenoids. The content of total starch, resistant starch, and free reducing sugars in the beverages, as well as the effect of the functional additives and temperature of reconstitution, are presented in Figure 2. The highest content of total starch was recorded for the basal powder (MO1), and the lowest value was found for the MO5 sample enriched with the raspberry and strawberry lyophilize. As a rich source of starch, lentil sprouts determined the high content of total starch in the beverages.