Optimization of substrate ratio for beer production from finger millet and barley

Authors

  • Sanjay Kumar Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India
  • Anupama Singh Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India
  • Navin Chandra Shahi Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India
  • Khan Chand Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India
  • Kopal Gupta Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India

Keywords:

beer production, fermentation technology, blend ratio, alcohol content, bitterness, finger millet, barley

Abstract

Seventeen designed experiments were conducted in three steps (malting, brewing and fermentation) to produce beer from barley, finger millet and the combination of both. Effects of independent variables with three levels for each i.e. blend ratios of grains (100:0, 50:50, 0:100), kilning temperature (50°C, 70°C, 90°C) and malted grain to water ratios (1:3, 1:5, 1:7) were investigated on product quality. The results of the study indicated that all the independent parameters i.e. blend ratio, kilning temperature and slurry ratio affected the responses (pH, colour, bitterness and alcohol content) significantly. Optimum values of parameters, from the simultaneous optimization done using Design Expert 8.0.6.1 software, for beer production, were found to be 68:32 blend ratio, 50°C kilning temperature and 1:7 slurry ratio. The model F-value was found to be highly significant at 1% level of significance for all the responses. All the responses could be predicted by fitting the second order mathematical model and adequacy checked by R2. Keywords: beer production, fermentation technology, blend ratio, alcohol content, bitterness, finger millet, barley DOI: 10.3965/j.ijabe.20150802.1476

Author Biographies

Sanjay Kumar, Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India

MTech

Anupama Singh, Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India

PhD, National Fellow

Navin Chandra Shahi, Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India

Associate Professor

Khan Chand, Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India

MTech, Assistant Professor, Mailing address: Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India. Mobile: +91-07500734737.

Kopal Gupta, Department of Post-harvest Process & Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Udham Singh Nagar, Uttarakhand, India

MSc, SRF

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Published

2015-04-30

How to Cite

Kumar, S., Singh, A., Shahi, N. C., Chand, K., & Gupta, K. (2015). Optimization of substrate ratio for beer production from finger millet and barley. International Journal of Agricultural and Biological Engineering, 8(2), 110–120. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1476

Issue

Vol. 8 No. 2 (2015): IJABE

Section

Agro-product and Food Processing Systems

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