Optimization of substrate ratio for beer production from finger millet and barley

作     者：Sanjay Kumar Anupama Singh Navin Chandra Shahi Khan Chand Kopal Gupta 

作者机构：Department of Post-harvest Process&Food EngineeringCollege of TechnologyG.B.Pant University of Agriculture and TechnologyPantnagar 263145Udham Singh NagarUttarakhandIndia 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2015年第8卷第2期

页      面：110-120页

核心收录：

学科分类：0710[理学-生物学] 0810[工学-信息与通信工程] 0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 0805[工学-材料科学与工程（可授工学、理学学位）] 0812[工学-计算机科学与技术（可授工学、理学学位）] 

基　　金：Indian Council of Agriculture Research 

主　　题：beer production fermentation technology blend ratio alcohol content bitterness finger millet barley 

摘      要：Seventeen designed experiments were conducted in three steps(malting,brewing and fermentation)to produce beer from barley,finger millet and the combination of *** of independent variables with three levels for each *** ratios of grains(100:0,50:50,0:100),kilning temperature(50℃,70℃,90℃)and malted grain to water ratios(1:3,1:5,1:7)were investigated on product *** results of the study indicated that all the independent parameters *** ratio,kilning temperature and slurry ratio affected the responses(pH,colour,bitterness and alcohol content)*** values of parameters,from the simultaneous optimization done using Design Expert 8.***.6.1 software,for beer production,were found to be 68:32 blend ratio,50℃ kilning temperature and 1:7 slurry *** model F-value was found to be highly significant at 1% level of significance for all the *** the responses could be predicted by fitting the second order mathematical model and adequacy checked by R^(2).