Utilization of Starch from Selected Crops as a Partial Substitute for Barley Malt in Brewing Technology
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Date
2009-06
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Addis Ababa University
Abstract
Brewing process generally involves the steps of malting, mashing and fermentation. The
main purpose of malting is the development of amylolytic enzymes in the grain with
simultaneous degradation of high molecular substances in the cell walls enabling the
achievement of a distinctive character. 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 today's breweries are forced to minimize their costs without changing the
quality or the character of their beer. Therefore, the present study was initiated to utilize
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
at Addis Ababa University’s laboratories(Science Faculty) and Meta Abo Brewery. The
quality parameters of the starch (composition and degradability) were tested. The beer
underwent four series of experiments in triplicate involving the starch from the three crops
(10%, 20% and 30% 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 10%, 20% and 30% substitutes from the three crops with reference to the control
beer. Accordingly, the collected data were subjected to statistical analysis using SPSS
software with emphasis on alcohol content and sensory attributes (flavor).The results
showed that 30% substitution of barley malt with Maize and Enset starch is promising in
the beer production. Beer produced using these two crops showed no statistically
significant difference from the control barley malt beer (p≤0.05).The present study
indicated that it is possible to partially substitute full barley malt up to 30% as it is
feasible in many ways. Based on the findings, a production technology involving maize
starch as a partial substitute for barley-malt has been suggested.
Key words: Barley; Beer; Partial Substitution; Starch
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Keywords
Barley; Beer; Partial Substitution; Starch