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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 651-658
DOI: https://doi.org/10.20546/ijcmas.2018.707.079


Optimization of Malting and Mashing Conditions of Sweet Sorghum Grains as a Brewing Source
Seema Mesta, G.S. Geeta and M. Ashwini
AICRP on EAAI (Bioconversion Technology) University of Agricultural Sciences, Dharwad – 580 005, India
*Corresponding author
Abstract:

Sweet sorghum grains have high starch content which can be converted to sugars by malting and mashing processes. Three sweet sorghum cultivars ‘SSV-74’, ‘SSV-84’ and ‘SSV-108’ and a sorghum cultivar ‘SSV-2’ were screened for their amylase activity and reducing sugars. Grains were soaked at three different time intervals of 8h, 12h and 16h and germinated subsequently for 2 and 3 days. The highest amylase activity (1266.10 g of protein/15 min/g of sample) was recorded in sweet sorghum cultivar ‘SSV-84’ soaked for a time interval of 16h and germinated for 3 days. Similarly, ‘SSV-84’ recorded the highest reducing sugars (33.85 mg/g) at a soaking time of 16h and a germination period of 3 days. Commercial -amylase (Palkozyme) was used at different concentrations of 0.1, 0.5 and 1 per cent at different incubation temperature and incubation period for release of maximum reducing sugars. The highest reducing sugars (78.83 mg/g) was recorded in variety ‘SSV-84)’ at an enzyme concentration of 1 per cent at 70°C for an incubation period of 24h.


Keywords: Malting, Amylase activity, Reducing sugars, Commercial enzymes, Hydrolysis, Wort
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How to cite this article:

Seema Mesta, G.S. Geeta and Ashwini, M. 2018. Optimization of Malting and Mashing Conditions of Sweet Sorghum Grains as a Brewing Source.Int.J.Curr.Microbiol.App.Sci. 7(7): 651-658. doi: https://doi.org/10.20546/ijcmas.2018.707.079