Abstract
In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant ( P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly ( P ≤ 0.05) with increased the malting time (days), while there was a significant ( P ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences ( P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).
Highlights
Carbonated beverages are very popular and are consumed by people of all ages for different reasons such as taste, refreshment, relaxation, pleasure, sociability and commonly to quench thirst (El-Faki & Eisa, 2008)
Results showed that Feterita cultivar had 10.03% protein, 3.48% fat, 1.73% ash, and 2.35% fiber
The reduction of starch and oil could be due to the hydrolysis of these components, respectively, to monosaccharide and fatty acids by hydrolytic enzymes, which were used as an energy source during grain germination and embryo growth (Elbaloula et al, 2014)
Summary
Carbonated beverages are very popular and are consumed by people of all ages for different reasons such as taste, refreshment, relaxation, pleasure, sociability and commonly to quench thirst (El-Faki & Eisa, 2008). Carbonated drinks are appropriate at any time of day, with or without any claim of nutritional value. These beverages are generally made with water plus 1-3% liquid carbon dioxide, 3-5 % liquid sugars, acidified to a pH of about 3.5, emulsifiers, colors, flavors and /or spices, herbs and extracts of roots leaves seeds, flowers or bark may be added (El-Faki & Eisa, 2010). Mass production of carbonated beverages is huge and according to the Coca-cola Company fact sheet, they alone have sales that exceed 1.7 billion servings per day. Considering the fact that it is not the only bottler worldwide, clearly the volume of carbonated beverages produced each day is massive (Dwidar, Lee, & Mitchell, 2012).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
