The Effect of Malting Conditions on the Production of Non alcoholic Sorghum Malt Beverage

Elgorashi, A.G.M. and Elkhalifa, E.A. and Sulieman, A.M.E. (2016) The Effect of Malting Conditions on the Production of Non alcoholic Sorghum Malt Beverage. International Journal of Food Science and Nutrition Engineering, 6 (4). pp. 81-86.

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Abstract

The present study aimed to investigate the effect of malting conditions on malt quality to produce non-alcoholic sorghum malt beverage. Feterita sorghum cultivar was used to prepare the sorghum malt. Malting was carried out at two different temperatures of 25°C and 30°C for 4 and 5 days under air-rest and non-aerated conditions. Germination percentage was determined after germinating in an incubator at 30°C for 72 hours. The quality of sorghum malt in terms of malting losses, total loss, diastatic power and α and β amylase was examined. Malted grains germinated for 5 days at 30°C under non-aerated conditions had a greater effect on sorghum malt quality. For germination percentage, the results were 98% and 50% for maximum steep-out moisture. It is concluded that effective use of germination to process sorghum grain for beverage would require a control of the temperature and time. More research is needed in order to understand the adjustments made with different stages of processing of malted beverages.

Item Type: Article
Uncontrolled Keywords: Sorghum, Diastatic power, Beverage, Iodine reaction, Germination percentage
Author Affiliation: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
Subjects: Plant Protection
Divisions: Sorghum
Depositing User: Mr B Krishnamurthy
Date Deposited: 15 Jun 2017 03:17
Last Modified: 15 Jun 2017 03:17
Official URL: http://dx.doi.org/10.5923/j.food.20160604.02
URI: http://eprints.icrisat.ac.in/id/eprint/14801

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