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Investigating Authenticity, Nutritional and Chemical Characteristics of Malt Beverages
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M Jalili    , Z Alaei Roozbahani * |
| Standard Research Institute , zahra.alaei@ut.ac.ir |
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Abstract: (102 Views) |
Background and Objectives: Food authenticity is one of the important concerns of the regulatory organizations. Malt-based beverages have become popular within the centuries due to their nutritional values; however, their production has been subjected to various food frauds. The aim of the current study was to investigate nutritional, physicochemical and authenticity characteristics of classic and flavored malt drinks.
Materials & Methods: A total of 32 samples of malt drinks (classic and flavored) and three samples of malt extract were prepared. Samples were analyzed for sugars, group B vitamins and other chemical characteristics.
Results: Results showed that the highest quantity of sugar in the two types of malt drinks was linked to sucrose, including 0.58% ±0.56 in classic malt drink samples and 3.77% ±1.47 in flavored samples, while sucrose was not detected in malt extract. Quantity of maltose in flavored samples (1.44% ±0.66) was lower than that in classic samples (2.33% ±1.26). The highest quantity of vitamin was linked to B3 (0.60 mg/100 ml). No significant differences were seen between the samples for the quantity of vitamins (p > 0.05). For other characteristics, all the samples included standard limits of the relevant national standards.
Conclusion: Characteristics such as sugar profile, protein, ash and brix can be used as indicators to assess authenticity of the classic malt drinks. For the investigated characteristics, all samples included the standard limits set by the national standards. |
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| Keywords: Malt drink, Nutritional characteristics, Authenticity, Physical and chemical characteristics |
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Full-Text [PDF 874 kb]
(46 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2023/11/8 | Accepted: 2024/04/27 | Published: 2024/06/30
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