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Production of fermented beverage from pearl millet [Pennisetum glaucum (L.)R.Br.]

KrishiKosh

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Title Production of fermented beverage from pearl millet [Pennisetum glaucum (L.)R.Br.]
 
Creator Pawar Pravin Dnyanu
 
Contributor Leela Wati
 
Subject Pearl millet, Beer, malt, Alpha-amylase, Beta-amylase, Diastatic power, Fermented beverage
 
Description Beer has attained the universal statehood among all alcoholic
beverages. Beer is produced by fermentation of wort containing
residual reducing sugars with additional flavours. In most of the
part of world, barley is universal substrate for beer production. With
the increase in demand for limited quantity of barley malt available,
the pearl millet grains were evaluated for brewing purpose.
Four pearl millet varieties were screened for amylolytic
enzyme activation during malting. The desirable acrospires ½ - ¾ of
the length of grain germination was attained at 60 h of germination
period. A steeping period of 10 h with 60 h of germination period
resulted into highest alpha-amylase (95.22 DUN units),
beta-amylase activity (177.78 μmole of glucose/g of green malt) and
diastatic power (48 PMDU/ h dry weight of malt) in contrary malting
loss was slight more than average. The standardized malting
conditions were used to produce green malt, which was kilned at 45
OC for 24 h and subsequently at 55 OC for 8 h. The dried malt was
rubbed to remove rootlets and shoot lets. Coarse-ground malt was
mashed at 15 % conc. for a final brew. Among the wort samples
prepared with differential grit combinations, the pearl wort had
lower extract and reducing sugar than control barley wort.
Fermentation of hopped wort with S. cerevisiae HAU-1 and S.
uvarum NCDC-48 at a pitching rate of 0.3 and 0.5% (w/v) generated
almost similar results of reducing sugar (% maltose w/v) and alcohol
(% v/v) content. However, S. cerevisiae HAU-1 showed high ethanol
tolerance during high gravity wort fermentation. Pearl millet (100%)
beer had 3.5 % (v/v) alcohol content compared with control barley
beer (3.6 %v/v). As intend the idea of bioacidification of wort and
beer, fermentation was carried out with Lactobacillus acidophilus
NCDC-15. For getting more alcohol content, the control pearl millet
wort was adjusted for its brix content. From the sensory evaluation,
it was observed that 8OBrix and L. acidophilus NCDC-15 cultured
fermented beer showed satisfactory result as compared with
commercial beer.
 
Date 2016-11-28T11:53:30Z
2016-11-28T11:53:30Z
2007
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/87810
 
Language en
 
Format application/pdf
 
Publisher CCSHAU