37
Views
6
CrossRef citations to date
0
Altmetric
Original Articles

Effect of Amyloglucosidase on Properties of Lager Beers Produced from Sorghum Malt and Waxy Grits

Efecto de Amiloglucosidasa en Propiedades de Cervezas Lager Producidas de Malta de Sorgo y Medios Cerosos

&
Pages 63-68 | Received 07 Sep 2004, Accepted 29 Oct 2004, Published online: 01 Feb 2018

Literature Cited

  • Aisien, A. E. Microscale malting and brewing studies of some sorghum varieties. J. Inst. Brew. 93:328–331, 1987.
  • American Association of Cereal Chemists. Approved Methods of the AACC. 10th ed. Diastatic activity method 22–16, The Association, St. Paul, MN. 2000.
  • Association Official Analytical Chemists. Official Methods of Analysis. 15th ed. Moisture method 925.10, Crude protein method 978.02, Crude fat method 920.85, Crude fiber method 962.09, Ash method 923.03, Beer color-spectrophotometric method 976.08, Free amino nitrogen method 945.30, Ethanol GC-FID method 984.14. The Society, Washington, DC, 1990.
  • Bajomo, M. F., and Young, T. W. The properties, composition and fermentabilities of worts from 100% raw sorghum and commercial enzymes. J. Inst. Brew. 99:153–158, 1993.
  • Barredo Moguel, L. H., Rojas de Gante, C., and Serna Saldivar, S. O. Alpha amino nitrogen and fusel alcohols of sorghum worts fermented into lager beer. J. Inst. Brew. 107:367–372, 2001.
  • Barredo Moguel, L. H., Rojas de Gante, C., and Serna Saldivar, S. O. Comparison between a commercial wort and a waxy sorghum wort fermented into lager beer, with emphasis on yeast growth and ethanol production. J. Am. Soc. Brew. Chem. 59:24–27, 2001.
  • Beta, T., Rooney, L. W., and Waniska, R. D. Malting characteristics of sorghum cultivars. Cereal Chem. 72:533–538, 1995.
  • Daiber, K. H., and Taylor, J. R. N. Opaque beers. In: Sorghum and Millets: Chemistry and Technology. D. Dendy, Ed. Am. Assoc. Cereal Chem., St. Paul, MN. Pp. 299–324, 1995.
  • Ernandes, J. R., Williams, J. W., Rusell, I. and Stewart, G. G. Effect of yeast adaptation to maltose utilization on sugar uptake during the fermentation of brewer's wort. J. Inst. Brew. 99:67–71, 1993.
  • Etokakpan, O. U., and Palmer, G. H. A simple diamylase procedure for the estimation of alpha amylase and diastatic activity. J. Inst. Brew. 96:89–91, 1990.
  • Food Agriculture Organization. FAO Statistical Database. On-line publication: http://apps.fao.org/, 2004.
  • Hallgren, L. Lager beers from sorghum. In: Sorghum and Millets, Chemistry and Technology. D. Dendy, Ed. Am. Assoc. Cereal Chem., St. Paul, MN. Pp. 283–298, 1995.
  • Hough, J. S., Briggs, D. E., Stevens, R., and Young, T. W. Malting and Brewing Science. Vol. 1 and 2. Chapman and Hall, London, 1994.
  • Howard, L. R., Braswell, P. D., and Aselage, J. Chemical composition and color of strained carrots as affected by processing. J. Food Sci. 61:327–330, 1996.
  • Kendall, N. T. Barley and malt. In: Handbook of Brewing. W. Hardwick, Ed. Marcel Dekker, Inc., New York, 1995.
  • Meilgaard, M. Wort composition: With special reference to the use of adjuncts. Tech. Q. Master Brew. Assoc. Am. 13:78–90, 1976.
  • Moore, C. O., Tuschhoff, J. V., Hastings, C. W., and Schanefelt, R. V. Applications of starches in food. In: Starch, Chemistry and Technology. R. L. Whistler, J. N. BeMiller, and E. F. Paschall, Eds. Academic Press, Inc., San Diego. 2nd ed., pp. 575–592, 1984.
  • Munroe, J. H. Fermentation. In: Handbook of Brewing. W. Hardwick, Ed. Marcel Dekker, Inc., New York, 1995.
  • Okolo, B. N., and Ezeogu, L. Duration of final warm water steep as a factor influencing some carbohydrate related properties of sorghum malts. J. Inst. Brew. 101:267–274, 1995.
  • Osorio-Morales, S., Serna Saldivar, S. O., Chavez Contreras, J., Almeida-Domínguez, H. D., and Rooney, L. W. Production of brewing adjuncts and sweet worts from different types of sorghum. J. Am. Soc. Brew. Chem. 58:21–25, 2000.
  • Rooney, L. W., and Pflugfelder, R. L. Factors affecting starch digestibility with special emphasis on sorghum and corn. J. Anim. Sci. 63:1607, 1986.
  • Rooney, L. W., and Serna-Saldivar, S. O. Sorghum. In: Handbook of Cereal Science and Technology. K. Kulp and J. G. Ponte, Eds. Marcel Dekker Inc., New York. 2nd ed., pp. 149–176, 2000.
  • Ryder, D. S., and Power, J. Miscellaneous ingredients in aid of the process. In: Handbook of Brewing. W. Hardwick, Ed. Marcel Dekker, Inc., New York, 1995.
  • Serna-Saldivar, S. O., and Mezo-Villanueva, M. Effect of cell wall degrading enzymes on starch recovery and steeping requirements of sorghum and maize. Cereal Chem. 80:148–153, 2003.
  • Serna Saldivar, S., and Rooney, L. W. Structure and chemistry of sorghum and millets. In: Sorghum and Millets, Chemistry and Technology, D. Dendy, Ed. Am. Assoc. Cereal Chem., St. Paul, MN. Pp. 69–124, 1995.
  • Swantson, J. S., Rao, N. S., Subramanian, V., and Taylor, K. The influence of some aspects of grain quality on malting potential in sorghum. J. Cereal Sci. 19:91–97, 1994.
  • Taylor, J. R. N. Mashing with malted grain sorghum. J. Am. Soc. Brew. Chem. 50:13–18, 1992.
  • Taylor, J. R. N., and Boyd, H. K. Free α amino nitrogen production in beer mashing. J. Sci. Food Agri. 37:1109–1117, 1986.
  • Van Gheluwe, G., Chen, E., and Valyi, Z. Factors affecting the formation of fusel alcohols during fermentation. Tech. Q. Master Brew. Assoc. Am. 12:169–175, 1975.
  • Wall, J. S., and Paulis, J. W. Corn and sorghum proteins. In: Advances of Cereal Science and Technology. Y. Pomeranz, Ed. Am. Assoc. Cereal Chem., St. Paul, MN. Vol. 2, pp. 175–219, 1978.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.