A STUDY TO DEVELOP A MALTED BEVERAGE FOR YOUNG ADULTS (AGED 18-35 YEARS)

Abstract

Malted beverages are non-alcoholic in nature and are ideal sources of energy for mental and physical activity as they are rich in carbohydrate. They can also alleviate stress due to the high-quality proteins. As compared to sweet and high-calorie energy drinks, they are healthier alternatives. Objective: This study aimed to conduct a Market survey along with KAP (Knowledge Attitude and Practice) survey among the young adults to understand the needsof malted beverage. Depending on the survey result the study also aimed to develop a gluten-free, nutri-dense malt based beverage and to evaluate the nutritional and sensory parameters of the developed product. Methodology: The study was designed to create malted beverage. Malted barley flour was substituted with malted quinoa and ragi flours, the product underwent sensory evaluation in multiple variations and the most preferred variation was further subjected to nutritional analysis to enumerate its nutritional enhancement. Result: Theresults showedthattherewasanincreaseinthenutritionalcontentofthebeverageafterincorporation of malted quinoa and ragi as compared to the basic variation which contained only malted barley. Conclusion: The study concluded that malted beverage is packed with nutrients and also convenient to consume. The protein, calcium and iron rich properties of quinoa and ragi make the developed product ideal for the young adultpopulation.