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

Temesgen Atnafu Yemata; Getasew Abebaw Wube

doi:doi:10.11648/j.ijsts.20150304.12

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

Temesgen Atnafu Yemata, Getasew Abebaw Wube

Published in International Journal of Science, Technology and Society (Volume 3, Issue 4)

Received: 31 January 2015 Accepted: 22 May 2015 Published: 4 June 2015

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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.

Published in	International Journal of Science, Technology and Society (Volume 3, Issue 4)
DOI	10.11648/j.ijsts.20150304.12
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), 2015. Published by Science Publishing Group

Keywords

Saccharomyces Cervisiae, Amylolytic Enzymes, Adjuncts, Starch, Beer

References

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[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.

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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

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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

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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

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@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://article.sciencepublishinggroup.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}
}

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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  -

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Author Information

Temesgen Atnafu Yemata

Department of Chemical Engineering, Bahirdar University, Bahirdar, Ethiopia
Getasew Abebaw Wube

Department of Chemical Engineering, Bahirdar University, Bahirdar, Ethiopia

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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

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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

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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://article.sciencepublishinggroup.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  -

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