Ethanol content of a traditional Saudi beverage Sobia
Sobia is a traditional locally made fermented beverage consumed in Saudi Arabia and made by the fermentation of wheat. We aimed to measure ethanol concentration in Sobia beverage stored under different conditions. Forty-eight freshly made Sobia samples were purchased from different vendors. Twenty-f...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.2005089 |
| _version_ | 1798022581746401280 |
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| author | Anwar Borai Shahad Sebaih Albandari Alshargi Fatma Albarzan Ali Al-Ghamdi Sami Al-Ghamdi Sultanah Boraie Suhad Bahijri Ali S. Al-Shareef Abdulfattah Al-Amri Gordon Ferns |
| author_facet | Anwar Borai Shahad Sebaih Albandari Alshargi Fatma Albarzan Ali Al-Ghamdi Sami Al-Ghamdi Sultanah Boraie Suhad Bahijri Ali S. Al-Shareef Abdulfattah Al-Amri Gordon Ferns |
| author_sort | Anwar Borai |
| collection | DOAJ |
| description | Sobia is a traditional locally made fermented beverage consumed in Saudi Arabia and made by the fermentation of wheat. We aimed to measure ethanol concentration in Sobia beverage stored under different conditions. Forty-eight freshly made Sobia samples were purchased from different vendors. Twenty-four samples were stored at room temperature (RT: 21–25°C), and another 24 samples at a cold temperature (CT: 2–8°C). Ethanol was measured in RT samples on 0, 1, 2, 3, 4 and 7 days, and on 0, 4, 7, and 14 days in CT samples. The mean ± SE ethanol at zero-time for all 48 samples was 27.2 ± 7.2 mg/dL. Ethanol concentration increased to 121.8 ± 33.5 mg/dL on day 14 at CT, compared to 514.0 ± 91.9 mg/dL after one week at RT. Sobia can be categorized as Halal beverage, and can be consumed within two weeks when stored at a CT. |
| first_indexed | 2024-04-11T17:33:25Z |
| format | Article |
| id | doaj.art-6a4c7d0c9e414535b34aaa4dcdbe9772 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-11T17:33:25Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-6a4c7d0c9e414535b34aaa4dcdbe97722022-12-22T04:11:57ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862021-01-012411790179810.1080/10942912.2021.20050892005089Ethanol content of a traditional Saudi beverage SobiaAnwar Borai0Shahad Sebaih1Albandari Alshargi2Fatma Albarzan3Ali Al-Ghamdi4Sami Al-Ghamdi5Sultanah Boraie6Suhad Bahijri7Ali S. Al-Shareef8Abdulfattah Al-Amri9Gordon Ferns10King Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityKing Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityKing Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityKing Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityKing Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityToxicology Regional LaboratoryKing Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityFaculty of Medicine, and Food, Nutrition and Lifestyle Research Unit, King Fahad Medical Research Centre, King Abdulaziz UniversityKing Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityKing Saud bin Abdulaziz University for Health Sciences, Faculty of Medicine & Applied Medical Sciences, King Abdulaziz Medical CityBrighton and Sussex Medical School, Mayfield House, FalmerSobia is a traditional locally made fermented beverage consumed in Saudi Arabia and made by the fermentation of wheat. We aimed to measure ethanol concentration in Sobia beverage stored under different conditions. Forty-eight freshly made Sobia samples were purchased from different vendors. Twenty-four samples were stored at room temperature (RT: 21–25°C), and another 24 samples at a cold temperature (CT: 2–8°C). Ethanol was measured in RT samples on 0, 1, 2, 3, 4 and 7 days, and on 0, 4, 7, and 14 days in CT samples. The mean ± SE ethanol at zero-time for all 48 samples was 27.2 ± 7.2 mg/dL. Ethanol concentration increased to 121.8 ± 33.5 mg/dL on day 14 at CT, compared to 514.0 ± 91.9 mg/dL after one week at RT. Sobia can be categorized as Halal beverage, and can be consumed within two weeks when stored at a CT.http://dx.doi.org/10.1080/10942912.2021.2005089sobiasaudi arabiaalcoholethanol |
| spellingShingle | Anwar Borai Shahad Sebaih Albandari Alshargi Fatma Albarzan Ali Al-Ghamdi Sami Al-Ghamdi Sultanah Boraie Suhad Bahijri Ali S. Al-Shareef Abdulfattah Al-Amri Gordon Ferns Ethanol content of a traditional Saudi beverage Sobia International Journal of Food Properties sobia saudi arabia alcohol ethanol |
| title | Ethanol content of a traditional Saudi beverage Sobia |
| title_full | Ethanol content of a traditional Saudi beverage Sobia |
| title_fullStr | Ethanol content of a traditional Saudi beverage Sobia |
| title_full_unstemmed | Ethanol content of a traditional Saudi beverage Sobia |
| title_short | Ethanol content of a traditional Saudi beverage Sobia |
| title_sort | ethanol content of a traditional saudi beverage sobia |
| topic | sobia saudi arabia alcohol ethanol |
| url | http://dx.doi.org/10.1080/10942912.2021.2005089 |
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