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University of Agricultural Sciences, Dharwad (2013)

Studies on beer production from different minor millets

Kamalakar R. Bolegaon

Titre : Studies on beer production from different minor millets

Auteur : Kamalakar R. Bolegaon

Université de soutenance : University of Agricultural Sciences, Dharwad

Grade : Master of Science in Agricultural Microbiology (2013)

The minor millet grains were screened for their suitability for beer production based on the amylase activity and reducing sugars of malted grains. Standardization of the parameters for malting and mashing were also carried out along with optimization of fermentation parameters for good quality beer production. The millet grains “Finger millet” showed the highest amylase activity (23.50 mg protein/15 min/g sample) and reducing sugars (25.30 mg/g) for a soaking period of 16h and germination period of two days which was followed by ‘Little millet’, ‘Foxtail millet’ and Bajra’. The ‘Finger millet’ was further used to standardize other parameters. The commercial a-amylase (MAPS India Ltd., Ahmedabad) was used during mashing process, at a concentration of 1 per cent at 70 °C for an incubation period of 24 h which released maximum reducing sugars (74.19 mg/g) than other treatments. Five strains of Yeast was screened for fermentation of the above hydrolysis and the optimization of the inoculum level and fermentation period were carried out. Among the inoculum levels used (1, 1.5 and 2%), the tannin content and residual reducing sugars of beer decreased significantly up to 2 per cent inoculum. The alcohol content increased as inoculum level increased. Among the yeast strains, Saccharomyces cerevisiae NCIM 3551 performed best when inoculated at 2 per cent inoculums level. The final beer produced was compared with the commercial beer and was favourable when evaluated organoleptically.

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