International Journal of Science, Technology and Society

| Peer-Reviewed |

Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery)

Received: 31 January 2015    Accepted: 22 May 2015    Published: 04 June 2015
Views:       Downloads:

Share This Article

Abstract

In this study partial substitute of barley malt by effective use of maize, potato and enset were investigated using saccharomyces cervisiae. Barley malt is the principal ingredient in the manufacturing of beer and has traditionally been the grain of choice in the brewing industry. However, it is not always economically feasible to brew with 100% malted barley, and at present time breweries are forced to minimize their costs without changing the quality of their beer. Therefore, this study was utilized Maize, Potato and Enset starch as a partial substitute for barley malt and to evaluate some physico-chemical quality attributes of the beer. All the experiments were conducted Dashen Brewery S.C, Ethiopia. The beer underwent four series of experiments in triplicate involving the starch from the three crops (50%, 62.5% and 75% starch substitute from each) with full barley malt serving as a control. The major attributes of the beer (alcohol content & flavor) were evaluated for each of the 50%, 62.5% and 75% substitutes from the three crops with reference to the control beer. The results showed that 75% substitution of barley malt with Maize and Enset starch is promising in the beer production.

DOI 10.11648/j.ijsts.20150304.12
Published in International Journal of Science, Technology and Society (Volume 3, Issue 4, July 2015)
Page(s) 107-110
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Saccharomyces Cervisiae, Amylolytic Enzymes, Adjuncts, Starch, Beer

References
[1] ASBC, (1999). American society of brewing chemists Newsletter: Vol. 59, No 4. USA.
[2] Briggs, D. E. (2002) .J. Inst. Brewing, 108, (4), 395.
[3] De Clerck, J., (1994). A textbook of brewing. London.
[4] Encyclopaedia, 2009
[5] Esslinger, M. H., Aktiengesellschaft, B. F.and Freiberg. (2005). Beer. Ludwig Narziss, Freising, Germany
[6] Glatthar, J., Heinisch, J., and Senn, T., (2003). The Use of Unmalted Triticale in Brewing and its Effect on Wort and Beer Quality. J. Am. Soc.
[7] Kunze, W., (1996). Technology, Brewing and Malting (International edn, translated Wainwright, T.). Berlin, VLB.
[8] Lekkas1, C., Stewart, G. G., Hill1, A.E., Taidi B., and Hodgson, J., (2007). Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation. J. Inst. Brew. 113(1), 3–8,
[9] Lewis, J. M., Young. W.T., (1995). Brewing. Department of food science and technology, university of California, and School of biochemistry, university of Birmingham, Chapman Hall, London.
[10] Stefan, C., Bert, G., Ann, M., and Freddy, R. D., (2006).Development of maillard reaction related characteristics during malt roasting. J. Inst. Brew. 112(2), 148–156
[11] Strauss, K. M., (1983). Wort Cooling. In H. M. Broderick (Ed.), The Practical Brewer:A Manual for the Brewing Industry (pp 117-127).
[12] Miller, D. (1992). Brewing the World's Great Beers. A Step-by-Step Guide: Storey Publishing.
[13] Ogu, E. O., Odibo, F.J.C., Agu, R.C. and Palmer, G.H., (2006). Quality Assessment of Different Sorghum Varieties for Their Brewing Potential. J. Inst. Brew. 112(2), 117–121.
Author Information
  • Department of Chemical Engineering, Bahirdar University, Bahirdar, Ethiopia

  • Department of Chemical Engineering, Bahirdar University, Bahirdar, Ethiopia

Cite This Article
  • APA Style

    Temesgen Atnafu Yemata, Getasew Abebaw Wube. (2015). Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery). International Journal of Science, Technology and Society, 3(4), 107-110. https://doi.org/10.11648/j.ijsts.20150304.12

    Copy | Download

    ACS Style

    Temesgen Atnafu Yemata; Getasew Abebaw Wube. Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery). Int. J. Sci. Technol. Soc. 2015, 3(4), 107-110. doi: 10.11648/j.ijsts.20150304.12

    Copy | Download

    AMA Style

    Temesgen Atnafu Yemata, Getasew Abebaw Wube. Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery). Int J Sci Technol Soc. 2015;3(4):107-110. doi: 10.11648/j.ijsts.20150304.12

    Copy | Download

  • @article{10.11648/j.ijsts.20150304.12,
      author = {Temesgen Atnafu Yemata and Getasew Abebaw Wube},
      title = {Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery)},
      journal = {International Journal of Science, Technology and Society},
      volume = {3},
      number = {4},
      pages = {107-110},
      doi = {10.11648/j.ijsts.20150304.12},
      url = {https://doi.org/10.11648/j.ijsts.20150304.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijsts.20150304.12},
      abstract = {In this study partial substitute of barley malt by effective use of maize, potato and enset were investigated using saccharomyces cervisiae. Barley malt is the principal ingredient in the manufacturing of beer and has traditionally been the grain of choice in the brewing industry. However, it is not always economically feasible to brew with 100% malted barley, and at present time breweries are forced to minimize their costs without changing the quality of their beer. Therefore, this study was utilized Maize, Potato and Enset starch as a partial substitute for barley malt and to evaluate some physico-chemical quality attributes of the beer. All the experiments were conducted Dashen Brewery S.C, Ethiopia. The beer underwent four series of experiments in triplicate involving the starch from the three crops (50%, 62.5% and 75% starch substitute from each) with full barley malt serving as a control. The major attributes of the beer (alcohol content & flavor) were evaluated for each of the 50%, 62.5% and 75% substitutes from the three crops with reference to the control beer. The results showed that 75% substitution of barley malt with Maize and Enset starch is promising in the beer production.},
     year = {2015}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery)
    AU  - Temesgen Atnafu Yemata
    AU  - Getasew Abebaw Wube
    Y1  - 2015/06/04
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijsts.20150304.12
    DO  - 10.11648/j.ijsts.20150304.12
    T2  - International Journal of Science, Technology and Society
    JF  - International Journal of Science, Technology and Society
    JO  - International Journal of Science, Technology and Society
    SP  - 107
    EP  - 110
    PB  - Science Publishing Group
    SN  - 2330-7420
    UR  - https://doi.org/10.11648/j.ijsts.20150304.12
    AB  - In this study partial substitute of barley malt by effective use of maize, potato and enset were investigated using saccharomyces cervisiae. Barley malt is the principal ingredient in the manufacturing of beer and has traditionally been the grain of choice in the brewing industry. However, it is not always economically feasible to brew with 100% malted barley, and at present time breweries are forced to minimize their costs without changing the quality of their beer. Therefore, this study was utilized Maize, Potato and Enset starch as a partial substitute for barley malt and to evaluate some physico-chemical quality attributes of the beer. All the experiments were conducted Dashen Brewery S.C, Ethiopia. The beer underwent four series of experiments in triplicate involving the starch from the three crops (50%, 62.5% and 75% starch substitute from each) with full barley malt serving as a control. The major attributes of the beer (alcohol content & flavor) were evaluated for each of the 50%, 62.5% and 75% substitutes from the three crops with reference to the control beer. The results showed that 75% substitution of barley malt with Maize and Enset starch is promising in the beer production.
    VL  - 3
    IS  - 4
    ER  - 

    Copy | Download

  • Sections