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Abstract
Gluten is an insoluble, elastic thin film like protein typically present in grains such as wheat, barley and oats. The gliadin and glutenin fractions collectively form gluten which is known to causes celiac disease in genetically predisposed individuals. Incidentally, whisky, the World’s most popular alcoholic drink, prepared from fermentation and distillation of aforesaid grains, bears a threat to contain gluten due to improper distillation process and pose a potential threat to individuals having Celiac disease. The present study is aimed to estimate the gluten content in the different brands of whisky samples by means of
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