Malt Drinks Research Articles

Consumer demand analysis of sugar-sweetened beverages in Nigeria

Sugar-sweetened beverages (SSB) represent a leading public health concern worldwide and the World Health Organization recommends for fiscal approach, by raising prices through taxation to discourage the consumption of SSB. This study was conducted to explain the consumer demand for sugar-sweetened beverages in Nigeria. The key objective of the study is to estimate expenditure and price elasticity of demand as a first and necessary step to assess the impact of the sugar tax. Data from the 2018-2019 National Living Standard Survey (NLSS), which contains detailed information on household food and beverage consumption as well as socio-economic variables was used. The Quadratic Almost Ideal Demand System was employed for estimation. The expenditure elasticity results revealed all non-alcoholic beverages to be normal goods, sachet water is categorised as a necessity, while bottled water and all sugary drinks were revealed to be luxury beverages. Own-price elasticity for all beverages was revealed to be greater than a unit (in absolute terms), implying that the beverages are price elastic. For SSB, malt drinks and soft drinks had higher elasticity estimates of -3.21 and -2.10 respectively. Also, substitutability was observed between SSBs and sachet water. These results show that demand for SSB is price-sensitive and the effective implementation SSB- tax has the potential to discouraging consumption of SSB in Nigeria.

Effect of price and income on the demand for sugar-sweetened beverages in Nigeria: an analysis of household consumption data using an almost ideal demand system (AIDS)

ObjectivesTo estimate the own-price, cross-price and income elasticities for carbonated soft drinks (CSDs), malt drinks, chocolate powder, sachet water and sugar in Nigeria. These elasticities can be used to estimate...

Sugar-sweetened beverage consumption among pregnant women attending general and teaching hospitals in Ibadan, Nigeria

BackgroundSugar-sweetened beverages (SSBs) have become a global health concern because of their adverse health effects and their association with the obesity pandemic. It has not received much attention in sub-Saharan Africa, including Nigeria, especially among pregnant women. The pattern, frequency and factors associated with SSBs among pregnant women in Ibadan, Nigeria, were investigated.DesignData were from the Ibadan Pregnancy Cohort Study - a prospective cohort study investigating 1745 pregnant women from four comprehensive obstetric facilities in Ibadan. A qualitative food frequency questionnaire (FFQ) was used to assess the pregnant women’s intake of food and drinks over the previous months. Sugar-sweetened beverage variable and scores were also generated using the principal component analysis with varimax rotation. Factors associated with high SSB scores were examined using multivariate logistics regression analyses at a 5% significance level.ResultsThe most commonly consumed SSBs were cocoa-sweetened beverages, soft drinks, malt drinks, and fruit juice. A quarter of the women (75th percentile) consumed SSB more than once weekly. The factors associated with high SSB on multivariate analysis were; being employed (AOR: 1.52, 95% CI 1.02–2.26), maternal obesity (AOR: 0.065, 95% CI 0.47–0.89), high fruit intake (AOR:3.62, 95% CI 2.62–4.99), high green vegetable consumption (AOR:1.99, 95% CI 1.06–3.74), high milk intake (AOR: 2.13, 95% CI 1.65– 2.74), frequent fast food outlet visit (AOR: 2.19, 95% CI 1.53–1.70), all of these remained significant after adjusting for confounding variables.ConclusionSSBs were common among our study population. Factors associated with high SSBs intake are crucial for implementing locally relevant public health interventions.

Phytochemical Properties and Hypoglycemic Effect of Finger Millet Malt Drinks Supplemented with Cucumber and Carrot Juice on Alloxan-Induced Diabetic Rats

Aim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management.
 Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats.
 Study Design: Completely Randomized Design was used.
 Place and Duration of Study: Department of Food Science and Technology and Department of Animal Health and production, Faculty of veterinary Medicine, University of Nigeria, Nsukka (between January 2021 and June, 2021.
 Methodology: Finger millet grain was malted for 48 h, dried for 5 days, and subsequently divided into two portions. A portion was roasted while the other was not. Roasted and unroasted finger millet malt drinks were prepared and blended in different ratio with processed mixture of carrot and cucumber juice. The finger millet malt drink and the supplemented malt were evaluated for phytochemical and microbial properties using standard methods. Thirty albino rats separated into four test groups and one control group initially tested for fasting blood glucose were induced diabetes using Alloxan monohydrate (dose=150 mg/kg body weight). The test animals were fed malt drinks and measured amount of rat chow for 28 days, their blood samples were subjected to serum lipid profile, fasting blood sugar and weight measurement.
 Results: The results revealed that the total phenols and flavonoids increased with supplementation with cucumber and carrot juice. Total viable counts of the malt drinks ranged from 1.13 -2.93 x 102Cfu/100ml and no mould growth was detected. Rats fed sample prepared from 50% unroasted finger millet malt drink, 25% of cucumber and 25% carrot juice) had the highest reduction in fasting blood sugar level (87% and also most effective in weight regain(15.30%) while rats fed 100% roasted finger malt drink had the least decrease in fasting blood sugar (44.2%). High density lipoprotein increased and the values ranged from 26.00 -50.34 mg/dl while cholesterol, very low-density lipoprotein, low-density lipoprotein, and triglyceride levels reduced and the values ranged from 16.17 to 42.28, 8.17 -9.16, 13.35 – 21.44 and 40.84 – 46.64 mg/dl, respectively in the rats fed experimental malt drink.
 Conclusion: Rats fed samples containing 50% unroasted finger millet malt, 25% of cucumber and 25% carrot drink had more weight gain (15.30%) and fasting blood glucose reduction (87%). Malted drinks from unroasted finger millet enriched with cucumber and carrot juice can be used in diabetes management.

Consumption of Sugary Drinks among Urban Adults in Colombia: Association with Sociodemographic Factors and Body Adiposity.

Calories from sugar-sweetened beverages (SSBs) contribute to the development of noncommunicable diseases. There is limited knowledge of the intake of SSBs and their correlates in developing countries. Thus, this study aimed to estimate the consumption of multiple SSBs and their sociodemographic correlates in an urban adult population from Colombia, South America. This was a probabilistic, population-level study of adults aged 18 to 75 from five cities representing different regions of Colombia. Dietary intake was assessed employing a 157-item semiquantitative food frequency questionnaire that inquired about intake over the last year. The consumption of regular soda, low-calorie soda, homemade and industrialized fruit juices, energy drinks, sport drinks, malt drinks and traditional sugar cane infusion ("agua de panela") was analyzed for the total sample and subgroups defined by sociodemographic and clinical factors of interest. The study included 1491 individuals (female: 54.2%, mean age: 45.3, overweight: 38.0%, obese: 23.3%). Sugary beverages contributed, on average, 287 Cal/d among women and 334 Cal/d among men, representing 8.9% of total daily calories (TDC). Women in the lowest SEL consumed 10.6% of their TDC from sugary drinks, as opposed to 6.6% for those in a high SEL. For men, this difference was not present (p-value for interaction = 0.039). Interestingly, a higher educational level correlated with a lower consumption of calories from sugary drinks only among men. Fruit juices were by far the main source of sugary drinks, and their consumption did not change sizably by sex and socioeconomic or educational level. Among women, there was a negative association between socioeconomic level (SEL) and consumption of regular soda, a 50% difference between extreme levels. The intake of low-calorie soda was much higher among men than women, and it more than tripled in the highest vs. lowest SEL among men. The consumption of energy drinks was heavily concentrated in men of low SEL. Colombian urban adults obtain a considerable proportion of their calories from sugary drinks, especially vulnerable groups such as women with lower education. Given the recent acceleration of the obesity epidemic in Latin America, strategies to limit the intake of such liquid calories may provide important public health benefits.

Copolymerized Natural Deep Eutectic Solvent Encapsulated in Calcium Alginate Beads: Application as a Green Sorbent for Analysis of Multiclass Pesticides in Nonalcoholic Malt Beverages by GC–MS/SIM

A novel sorbent material consisting of a copolymeric deep eutectic solvent (DES) gel doped in calcium alginate (CA) hydrogel beads was synthesized and used in a green micro-solid phase extraction of 24 pesticides in 8 nonalcoholic malt beverages. The analyses were performed by gas chromatography–mass spectrometry/selective-ion monitoring. The DES was prepared by combining thymol (Thy, thyme oil) and methacrylic acid (MAA, can be obtained from Roman chamomile oil) in a 1:1 molar ratio via the heating-stirring method. Then, it was copolymerized using ammonium persulfate as a polymerization initiator and ethylene glycol dimethacrylate (EGDMA) as a crosslinking monomer through thermally induced free-radical reaction and finally was encapsulated in CA beads. The DES was characterized by Fourier transform infrared, Fourier transform nuclear magnetic resonance, and scanning electron microscopy techniques. A comparison study indicated that t extractionhe efficiency of the modified CA with polymeric DES (CA/[poly(MAA-co-EGDMA)]:[Thy]) was 1.5–3.4-fold higher than unmodified CA hydrogel beads. The influence of significant parameters affecting extraction efficiency was optimized. The method was validated by the matrix effect, specificity, precision, limits of quantifications (0.010–0.230 μg L–1), matrix-matched calibration linearity (0.010–300 μg L–1), and determination coefficients (r2 = 0.990–0.998). The method was successfully utilized for the detection of pesticide residues in nonalcoholic malt beverage samples, and the obtained relative recoveries were 68.2–115.6% (relative standard deviation < 10.2%). The procedure’s greenness was evaluated by the Complex Green Analytical Procedure Index and the Analytical Eco-Scale protocols. This paper is the first report on the preparation and utilization of this novel sorbent for the analysis of pesticides in nonalcoholic malt drinks.

Effect of storage temperature on the quality parameters of soft and non-alcoholic malt drinks sold locally in Nigeria

To study the effect of storage temperature on the quality requirements of soft and non-alcoholic malt drinks sold in a local market in Calabar, Nigeria, the effect of temperature changes on quality parameters was determined at a temperature range of 30-50°C. The mean values were compared with the Nigerian Industrial Standards 217:2008 &amp; 290:2013, National Science Education Standards 2005, and FAO/INFOODS Databases in Nigeria 2018, respectively. For the soft drink, they revealed that as the temperature increased from 30 to 50°C, bitterness increased from 1.27 to 1.33 EBU, pH decreased from 2.99 to 2.78, total acidity increased from 0.014 to 0.030 g/L, original gravity decreased from 1,041 to 1,032 °Saccharin, ascorbic acid content decreased from 116.52 to 6.74 mg/L and sugar content decreased from 10.9 to 9.9 mg/L, respectively. For the malt drink, the results revealed that bitterness increased from 6.6 to 9.7 EBU, pH decreased from 5.0 to 4.52, total acidity increased from 0.006 to 0.025 g/L, original gravity decreased from 1,055 to 1,045 °Saccharin, ascorbic acid decreased from 441.13 to 87.30 mg/L, sugar content decreased from 14.0 to 13.4 mg/L, respectively. Alcoholic content was not detected in both drinks. The results showed that increase in storage temperature affects the quality parameters and nutritional values of these drinks linearly with time.

Low-cost production and healthy preservation of malt drink using Melkassa-7 and Moringa oleifera leaf extract

Currently, there has been an increased interest in the beverage industry to produce gluten-free, low-alcohol drinks with increased shelf life. Maize is a widely grown and most versatile cereal to produce cost effective brewery products by replacing its conventional raw material, barley. In this present study a non-toxic and low-cost nutritious malt drink was prepared using Melkassa-7 (yellow maize) and is preserved using a novel, healthy, and eco-friendly preservative extracted from Moringa oleifera. The quality of the selected cereal was estimated in terms of proximate analysis and its malting properties was expressed as thousand kernel weight, malting loss, germination capacity and energy. The mashing process was optimized and a robust model was developed. The final malt drinks were formulated with 5%, 10%, and 15% of the preservative. The physio-chemical analysis of the three drinks was performed and verified with the standards. Anti-microbial effect and shelf life were estimated using three important spoilage microbes, yeast, coliforms, and Escherichia coli. Further, sensory characteristics were tested using a panel of six professional tasters from Dashen brewery. Finally, as prepared product was compared with Luse, a standard product of Dashen brewery.

Migration of bisphenol A from epoxy-can malt drink under various storage conditions and evaluation of its health risk

ABSTRACT Bisphenol-A (BPA) is a notable endocrine disrupting chemical and a core raw material utilised in the manufacture of some food contact materials such as epoxy resin and polycarbonate (PC) plastics. The human health risk (HRI) associated with the migration of BPA into malt drinks packaged in epoxy-cans and stored under various conditions was investigated. Solid-phase extraction (SPE) was used to extract BPA, while analysis was performed with a high performance liquid chromatography coupled to an ultraviolet detector (HPLC-UV). The health risk index was used to assess the likelihood of developing chronic non-carcinogenic health risk among consumers of epoxy-can malt drink. Results showed BPA concentrations at 3.98 ± 0.05°C, 25.34 ± 0.70°C and 30.98 ± 0.27°C range from 0.0166 to 0.0300 μg L−1, 0.0188 to 0.0788 μg L−1 and 0.0217 to 0.2131 μg L−1 respectively. BPA levels in the samples did not exceed the European Union limit (50 μg kg−1). Enrichment levels of BPA in samples stored at 30.98 ± 0.27°C were highest, while that at 3.98 ± 0.05°C samples were the least. Initial migration rate of BPA at 3.98 ± 0.05°C and 25.34 ± 0.70°C decreased with increasing exposure duration, and later maintained a mildly constant rate at longer exposure duration. However, at 30.98 ± 0.27°C, BPA migration rates decreased initially with increase in exposure duration, and increased later at prolonged exposure. Although BPA concentrations showed no significant difference (p > 0.05) at the study’s storage conditions, a significant difference (p < 0.05) was observed in BPA migration rates. The computed chronic non-carcinogenic health risk for daily ingestion of malt drink contaminated with BPA by both adults and children was less than one indicating no probable adverse health effect from consumption of the malt drink.

Assessing multisensory attributes of malt drinks and consumer purchase decisions in South-Eastern Nigeria

Competition has increased due to the proliferation of different brands of malt drinks in Nigeria. Thus, manufacturers and brand managers of malt drinks need to explore strategic approaches to acquiring and retaining their customers. However, this paper assessed the multisensory attributes of malt drinks and consumer purchase decisions in South-Eastern Nigeria. The study population comprises consumers of Maltina, Malta Guinness, Amstel Malta, Dubic Malt, and Grand Malt in South-Eastern Nigeria. A sample size of 384 consumers of malt brands was determined using Topman formula. A convenience sampling technique was adopted, and respondents were drawn from five states such as Abia, Anambra, Ebonyi, Enugu, and Imo. The study adopted a cross-sectional survey research method. Cronbach’s alpha and composite reliability were estimated to check the internal consistency of the study constructs. The structural equation modeling technique was used in data analysis. Findings revealed that the visual attribute of malt has a significant positive relationship with consumer purchase decisions. It was also revealed that malt brand gustatory attribute has a significant positive relationship with consumer purchase decisions. Similarly, it was revealed that the tactile attribute of malt brand has a significant positive relationship with consumer purchase decisions. Finally, it was revealed that the malt brand olfactory attribute has a significant positive relationship with consumer purchase decisions. Therefore, manufacturers and brand managers of malt should improve on packaging their malt brands by strategically adapting a multisensory synergy to guarantee wider consumer purchase and experience toward ensuring more customer satisfaction, patronage, and increased profits for the organizations. AcknowledgmentsIn the course of this study, a few researchers assisted and contributed immensely in developing the methodology for the study. They include: Prof. Donatus Chigbo Ngige, Dr. Ezeh Precious, Dr. Osegbue Francis Ifeanyi, Dr. Ofor Theresa Nkechi, Prof. Mary Margret N. Okeke, Mrs Vivian C. Anetoh and Dr. Egbeh Placid C. Thank you very much and God bless you all. Also, we thank our respondents who supplied us with the needed data that made this study a reality.

Sensory Attributes of Malt Drinks and Consumer Purchase Decisions

ABSTRACT This paper examined the influence of visual, gustatory, tactile, and olfactory attributes of malt brands on consumer purchase in Nigeria. The study adopted a quantitative research design. Structural Equation Modeling technique was employed to test the hypothesized relationships at 5% level of significance. The findings revealed that visual, gustatory, tactile, and olfactory attributes of malt brands had significant influences on consumer purchase intentions. The findings also show a significant association between consumers’ purchase intentions and actual purchase decisions. The results obtained are for exploratory purposes which have many implications for food and beverage companies.

Development and Validation of UV-Visible Spectrophotometric Method for the Determination of 5-Hydroxymethyl Furfural Content in Canned Malt Drinks and Fruit Juices in Ghana

A simple, rapid, accurate, and less expensive spectrophotometric method has been developed for the quantitation of 5-hydroxymethyl furfural (5-HMF) levels in canned malt drinks and fruit juice drinks sampled in the Kumasi Metropolis, Ghana. The quantitation is based on the selective maximum absorption of ultraviolet radiation by 5-HMF at the wavelength (λmax) of 284 nm using acetonitrile : water (50 : 50 v/v) as the solvent system. The method was established to be specific, precise, and accurate over a concentration range of 0.001 mg/ml–0.02 mg/ml. 5-HMF levels in fruit juice samples (A1–A10) were between 0.132 mg/ml and 0.438 mg/ml, and these levels were shown to be comparable (t = 2.200;p=0.0553) to the contents in the canned malt samples (M1–M10) which were between 0.3140 mg/ml and 0.7170 mg/ml. The study failed to show any dependence of 5-HMF levels on the composition of the product as well as the manufacturing process adopted. The length of storage did also not significantly affect the 5-HMF levels in the products.

Detection of Organochlorine Pesticide (OCPs) Residues and Trace Metals in Some Selected Malt Drinks in Nigeria

In this study we evaluated the trace metals and toxic residues of pesticides in commercial malta drinks sold in Nigeria markets. Residual concentrations of seventeen (17) chlorinated hydrocarbons and trace metals were determined in fifteen samples of three batches each of five selected brands of Malta drink sold in Nigeria markets. Gas Chromatograph-Electron Capture Detector (GC-ECD) and Atomic Absorption Spectrophotometry (AAS) were employed in quantitative analysis. The results revealed that all the malt drink analyzed have one or more OCPs detected. The presence of eleven (11) OCPs residue were detected at varying concentrations. The total burden of OCPs in the samples was in the following order: AMS &gt; DUB &gt; MAG &gt; HIM &gt; MLT. Trace metals results revealed that Cd was below detection limit in all the samples while Pb; Ni and Cr were above World Health Organization and United State Environmental Protection Agency (WHO/USEPA) limits for drinking water.

Determination of Folic Acid by Ultra-High Performance Liquid Chromatography in Certain Malt-based Beverages after Solid-Phase Extraction

The aim of the present work was to develop and validate an efficient Ultra-High Performance Liquid Chromatography (UHPLC) method for the determination of folic acid (FA) in malt-based beverages. Solid-phase extraction (SPE) procedure was used for cleanup and preconcentration of the malt-based beverages before the UHPLC analysis. The analysis was performed in a C18 column (2.1x50 mmx1.8 µm) using a solvent system of ACN: 0.1 % formic acid in water (10:90, v/v) by isocratic elution. Injection volume was 5 µL. The flow rates of the mobile phase were maintained at 0.2 mL min ‒1 for 0.00–4.00 min and 0.5 mL min ‒1 for 4.01–12.00 min. Methyl paraben was used as the internal standard (IS). The FA and IS signals were detected at 284 nm and 254 nm, respectively. Under these conditions, FA and IS were separated in 3.6 min and 11.4 min, respectively. The method was successfully validated in terms of precision, accuracy, linearity, limits of detection (LOD) and quantification (LOQ) parameters. The relative standard deviations for intra- and inter-day precision were less than 1.5%. Good linearity with a high correlation coefficient was achieved over the concentration range of 20.13 µg L −1 – 2004 µg mL −1 for FA. The LOD and LOQ values were 6.66 µg L −1 and 20.13 µg L −1 , respectively . Good recovery values were found ranged between 99.1% and 106% for boza and vitamin fortified malt drink. The proposed method was successfully applied for the determination of FA in malt beers, vitamin fortified malt drinks and boza samples.

Salivary cariogenic bacteria counts are associated with obesity in student women at a Malaysian university.

The counts of cariogenic bacteria lactobacilli and mutans streptococci have been studied and correlated with sugar intake. This study was to investigate the association between salivary lactobacilli and mutans streptococci counts with sweet food eating behavior and sweet sensitivity among 120 Malaysian women (101 ethnic Chinese, 19 ethnic Indians), while taking into account anthropometric and menstruation variables. Demographics, anthropometric measurements and menstrual history were taken. Hedonic preference, intake frequency of a list of sweet foods, intensity perception and pleasantness ratings of sweet stimuli were assessed. Saliva was collected for lactobacilli and mutans streptococci culture. We found that centrally obese subjects (high waist circumference and waist-hip ratio) had significantly higher salivary lactobacilli and mutans streptococci counts (all p<0.05), while overweight and high total body fat subjects had significantly higher salivary mutans streptococci counts (p<0.001). The sweetness intensity perception of chocolate malt drinks was significantly lower in women who were in their pre-menstrual (post-ovulation) phase. However, menstruation variables (menstrual phases, regularity and pre-menstrual syndromes) did not play a role in determining compulsive eating, sweets/chocolate craving and salivary lactobacilli and mutans streptococci counts. Taken together, salivary lactobacilli and mutans streptococci counts of the Malaysian women are associated with central obesity, but not sweet food eating behaviour, sweet sensitivity and menstruation variables. Salivary microbiome analysis could be useful as a potential diagnostic indicator of diseases such as obesity.

Evaluation of malting properties and activities of three enzymes from sorghum (Sorghum bicolor) during malting

Sorghum (Sorghum bicolor (L) Moench), is used as human food such as bread, malt drinks and beers; as livestock feed, renewable energy source such as bioethanol. The experimental monitoring of enzyme activity during malting permits the detection of germination-specific genes. The products of α- amylase (simple sugars), β-amylase (maltose), protease (free amino nitrogen) and polyphenol oxidase (quinone), combined during kilning and mashing, with the development of characteristics flavor and coloured malt. In this study, we investigate malting properties of white and yellow varieties of sorghum while the variation in the activity of the three enzymes namely polyphenol oxidases, amylases and proteases, were monitored as the malting progresses. The result obtained were 95% and 86% germinative energy, 1.49 g and 1.09 g water absorption, 0.751 mg/ml and 0.639 mg/ml crude protein for yellow and white sorghum respectively. The activity of the three enzymes was higher in dormant yellow sorghum than dormant white sorghum. For both varieties, polyphenol oxidase activities were lowest during steeping than in dormant grain, while the highest activities were obtained during germination. Amylases activity did not changed significantly from dormant to germination. The proteases activities were highest during steeping than in dormant while gradually decreased to zero level during germination.

Evaluation of some quality characteristics of some malt drinks products available in local markets in Brack , Libya

هناك العديد من الأصناف التجارية من مشروبات الشعير غير الكحولية في أسواق مدين براك بليبيا ، والمستوردة من بلدان مختلفة. وكان الهدف من هذا الدراسة هو التحقق فيما إذا كانت هذه الأصناف تتوافق مع المواصفات القياسية لمشروب ماء الشعير الغازي الخالي من الكحول ، ومدى تطبيق هذه المواصفة والتقيد بها. أجريت هذه الدراسة في مختبرات قسم الصناعات الغذائية، كلية العلوم الهندسية والتقنية، جامعة سبها، وقدتم اختبار 12 عينة بنكهات مختلفة لثلاثة أصناف تجارية رائجة من منتجات شراب الشعير (باربيكان، فيروز، موسي) حيث تم تقدير الأس الهيدروجيني (pH)، ومحتواها من السكريات والمواد الصلبة الكلية الذائبة والرماد والصابونين. وقد وجد أن جميع العينات لها أس هيدروجيني يتراوح بين 3.56 و 3.84. في حين أن المواصفات القياسية الليبية لم تشر إلى الأس الهيدروجيني (pH)، فقد تبين من النتائج أن جميع العينات لا تتماشى مع المواصفات القياسية المصرية (ESS 2005) والمواصفات القياسية الخليجية (GSS 2007) فيما يتعلق بالــ pH. لقد تم تسجيل أعلى مستوى للسكريات الكلية في الصنف باربيكان، ولقد تراوحت نسبة المواد الصلبة الكلية الذائبة لجميع الأصناف من 11.00 إلي 14.50، والتي اتفقت مع ما حددته المواصفات القياسية. و خلاصة القول أن منتجات شراب الشعير في مدينة براك لا تتوافق مع المعايير المصرية و الخليجية من ناحية الحموضة و نسبة المواد الصلبة و السكريات.

Tyramine in Malt Beverages Interfering with Monoamine Oxidase Inhibitor Drugs

The objective of this review is the determination of tyramine in 13 nonalcoholic beers (Maoshaieer) of Tehran market and survey of it’s probably interaction with monoamine oxidase inhibitor drugs (MAOIs) has been investigated. Tyramine was at the highest levels in Baltika (111.34 ± 8.19 μg/ml) and at the lowest level in Bitmalt (8.01 ± 2.09 μg/ml). Comparing different flavors of malt drinks, the highest tyramine content was shown for classic or normal flavor (average 72.99 ± 30.87 μg/ml), while the lowest value belonged to cantaloupe flavored drinks (average 10.55 ± 1.29 μg/ml). In our study, it is seen that there is a significant difference between import and Iranian non-alcoholic beers, the import ones has more tyramine than Iranians. A number of 10 kinds of 13 samples interact whit MAOIs in one serving (250 ml) usage 18.50 mg. The highest tyramine content of Iranian ones is 17.74 mg/250ml and for import ones is 27.83 mg/250ml.

Quantitative analysis of product categorization in soft drinks using bottle silhouettes

In our daily life, we use our senses to acquire information about the objects that surround us. However, the information processing that allows for the recognition and consecutive classification of those objects into categories remains unclear. Our purpose is to analyze the categorization mechanism taking into account: (a) package visual metrics and (b) consumer perceptions of this basic visual information. First of all, we quantitatively analyzed the physical characteristics of 52 bottle silhouettes of seven soft drink categories: sports drinks, water, flavored water, sodas, fruit juices, malt drinks and tea. We found that measures of the shape of the bottles can model the membership to a product category. Our first experiment tested how accurately consumers could recognize product category from real bottle silhouettes. We found that the visual characteristics that differentiate product category silhouettes are lid width and bottle shape (body kurtosis). Our second experiment tested the capacity of consumers to recognize artificially created bottle silhouettes. When basic information, such as the product shape is modified, consumers are not always capable of recognizing its corresponding category. We concluded that the physical attributes of bottles are related to the categorization process of the bottle content made by consumers. These findings may provide guidelines for new bottle designs that capitalize on existing categorization rules based on consumer perception.

Update of the vitamin D content of fortified foods and supplements in the UK National Diet and Nutrition Survey Nutrient Databank

Food composition tables require updating regularly to keep abreast of the periodic reformulation of fortified foods and dietary supplements. This paper describes a process undertaken to update the vitamin D content of fortified foods and supplements consumed in the UK, and the impact this may have on reported vitamin D intake. In 2011, the vitamin D content of the 289 vitamin D fortified foods and vitamin D containing supplements recorded in the National Diet and Nutrition Survey (NDNS) Nutrient Databank (last updated in 2008) was compared to data from industry websites, trade associations and manufacturers, and nutrition labelling on pack. Typical ‘overages’ (the additional amount added to account for any processing loss or degradation) applied during vitamin D fortification were also obtained. This information was used to update the NDNS Nutrient Databank, and applied to NDNS food consumption data (2008/2010) to determine the impact of the composition update on reported population vitamin D intakes. Up-to-date vitamin D values were obtained for 257 (89%) of the 289 items in the NDNS databank; the remainder were no longer available on the market. The vitamin D content of 31 (11%) of the items had changed, and these were most commonly breakfast cereals, fat spreads and powdered malt drinks. A further eight food items were identified as newly fortified with vitamin D. Calculation of mean vitamin D intakes using updated data identified that use of out-of-date food composition data may lead to an underestimation of UK vitamin D intakes of around 3% (0.1 μg/day). When a blanket 12.5% ‘overage’ was applied to all items, this underestimate increased to 6% (0.2 μg/day). Even though the absolute impact of updating the vitamin D content of fortified foods and supplements on population mean intakes is relatively small, our analysis suggests it is important that nutrient databases are regularly updated. The new estimates of the vitamin D content of foods and supplements should be used for future estimates of vitamin D intake in the UK until a further periodic update is conducted.