Abstract

BOFFILL RODRIGUEZ, Yanet; GALLARDO AGUILAR, Irenia  and  DE ALMEIDA E SILVA, João. Study of the development of free amino nitrogen during sorghum malting. cen. az. [online]. 2017, vol.44, n.2, pp.39-47. ISSN 0253-5777.

In the brewing process, barley malt is used as main raw material. Sorghum is one of the most suitable cereals to replace barley because of its high nutritional value. However, the sorghum beer supply is still insufficient in the global market due to the low quality of its malt. The aim of this research was to study the development of free amino nitrogen (FAN) during sorghum malting for brewing process by using Response Surface Methodology (RSM).  A Central Composite Rotatable Design (CCD) was used to develop a statistical model for the optimization of process variables such as NaOH concentration (0,2 - 0,5%(w/v)), steeping time (12 - 36 h), and germination time (48 - 72 h). Data obtained from RSM on FAN production were subjected to the analysis of variance (ANOVA) and were analyzed using a second order polynomial equation. Optimum malting conditions for the highest FAN value (350,00 mg L^-1) were: NaOH concentration 0,35%, steeping time 26 h and germination time  63 h.

Keywords : beverage; quality; FAN; sorghum malt..

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