Effect of Enzymes on the Quality of Beer/Wort Developed from Proportions of Sorghum Adjuncts
- 1 College of Food Sciences, Bells University of Technology, Ota, Nigeria
- 2 College of Food Sciences, Bells University of Technology, Ota, Nigeria
- 3 College of Food Sciences, Bells University of Technology, Ota, Nigeria
- 4 College of Food Sciences, Bells University of Technology, Ota, Nigeria
Abstract
The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was investigated for pH, colour, filteration rate, extract asin, dry extract, viscosity, total soluble nitrogen and free amino nitrogen. The wort pH (5.6 - 6.0) is relatively stable with no significant changes at all levels of replacements. The colour is lighter with increment in proportion of the sorghum as it appears as colour diluents. Wort filteration rate is reduced with the sorghum replacement and the wort produced tends to be turbid which affects the utilization of the wort. The total soluble nitrogen and free amino nitrogen value increased with the use of commercial enzymes while the viscosity decreases with enzymes. The use of ceremix and cereflo have been found to be relatively more effective in the preparation of beer wort as observed for the result obtained in proportions of sorghum and malt barley. The use of high percentage sorghum as adjunct with commercial enzymes are found to be useful in production of high quality wort with low cost and profitability.
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