Finger Millet: A Potential source For production of gluten free beer

Bano, I. and Gupta, K. and Singh, A. and Shahi, N.C. and etl, . (2015) Finger Millet: A Potential source For production of gluten free beer. International. Journal of Engineering Research and Applications, 5 (7). pp. 74-77.

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Abstract

Studies related to value addition of underutilized crops using fermentation technology need a radical approach. Present study has been made to explore the underutilized crops utilization for production of beer. Designed experiments were conducted to find the effect of three independent variables having three levels of each i.e. (blend ratio-80:20:0,80:10:10, 80:0:20 , α-amylase enzyme concentration - 0%, 0.4%, and 0.8%) and slurry ratio -1:5, 1:7 and 1:9) on pH, colour and alcohol content of beer prepared from finger millet, barnyard millet and paddy. The data from all experiments were analyzed statistically using Design Expert 8.0.7.1 and the response functions were developed using the regression analysis. Result of fermented studies reveals that blend ratio had maximum effect on alcohol content,pH and colour but enzyme concentration had maximum effect on alcohol content while slurry ratio affected the colour of beer. Statistical analysis resulted in the optimum conditions of the independent variables as blend ratio (80):(9.6):(10.4), enzyme concentration 0.45% and slurry ratio 1:6.82 for maximum beer production. The second order model was found to be fitted to predict all the responses i.e., pH, colour and alcohol content. Key words: Underutilized crops, millets, Fermentation technology, beer, alcohol content, pH , colour.

Item Type: Article
Uncontrolled Keywords: Underutilized crops, millets, Fermentation technology, beer, alcohol content, pH , colour
Author Affiliation: Department of PHP&FE, College of Technology, G.B. Pant University of Agriculture & Technology, Pantnagar (Uttarakhand)-263145
Subjects: Plant Production
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 03 Aug 2018 05:54
Last Modified: 03 Aug 2018 05:54
URI: http://eprints.icrisat.ac.in/id/eprint/15529

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