Research Article of International Journal of Food and Nutrition Research
Optimization of Local Wort and Fermented Beer from Barley as Substitute Raw Material for Ethanol Production Using Response Surface Methodology
Zinabu Hailu, Basha Mekonnen
Chemical Engineering Department, Adigrat University
The research work was aimed to find the exact optimized operating temperature, time, pH and substrate which is important for the production of wort and fermented beer in both mashing and fermentation processes. Here, the barley was used as a basic source of substrate and enzymes. To determine the optimum operating temperature, pH, time and substrate under mashing and fermentation processes, Central Composite Experimental Design (CCD) was used. The results showed that, the maximum % malt extracts (92.36 %), fermentable sugar (10.53 oBx) were observed at 70oC, 120 min., pH value of 4.5 and 30 gm substrate source addition. After optimizing the wort, the fermentation experiment was conducted accordingly the combination which was given by design expert software. The maximum degree of attenuation value (86 %) was observed at 20oC, 96 hr, and pH value of 4.4 and 75 gm substrate source added. Therefore, good barley type and optimum condition for mashing and fermentation process were found to be significant effect for high wort, and distillery beer.
Keywords: Mashing, Attenuation, Fermentable sugar, Optimization, Wort
How to cite this article:
Zinabu Hailu, Basha Mekonnen.Optimization of Local Wort and Fermented Beer from Barley as Substitute Raw Material for Ethanol Production Using Response Surface Methodology. International Journal of Food and Nutrition Research, 2019; 3:33.
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