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The use of Ragi (Eleusine coracana) in brewing.

Venkatanarayana, S. and Sreenivasa Murthy, V. and Satyanarayana Rao, B. A. (1979) The use of Ragi (Eleusine coracana) in brewing. Journal of Food Science and Technology, India, 16 (5). 204-206, 10 ref..

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Abstract

Ragi flour was used at 30, 40 and 50% levels to replace barley malt and was fermented as such or by adding protease (at 100 mg%) and amylase (at 200 mg%). Ragi flour was cooked for 10 min at 75-80 degree C before mixing with barley malt. The wort was mashed at 40-78 degree C for 10-30 min. The combination of 50% ragi and 50% barley malt was found to be ideal and hence used in further studies. When mashed without enzymes the alpha-amino N level in wort was 120 mg/l and the degree of fermentation was lower than the control. With enzymes the alpha-amino N level was higher (175 mg/l) and the degree of fermentation was also improved. Colour and foaming characters of the ragi-barley malt beer was similar to an all barley malt beer but the flavour was not as malty.

Item Type: Article
Uncontrolled Keywords: MILLETS-; beer, ragi flour-barley malt & quality of; BARLEY-; MALT-; BEER-; ragi flour-barley malt & quality of beer
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 09:28
Last Modified: 06 Apr 2010 09:28
URI: http://ir.cftri.com/id/eprint/6910

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