Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages

Food Science and Technology International

Volumn 20, Issue 6, 2014, Pages 453-463

  Hassani, Ahmed ^a   Zarnkow, Martin ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

a amylase; FAN; germination; malting; RSM; Sorghum; amylase

Indexed keywords

BEVERAGES; CULTIVATION; FANS; LACTIC ACID;

GERMINATION; GLUTEN-CONTAINING CEREALS; MALTING; RESPONSE SURFACE METHODOLOGY; RSM; SORGHUM; SORGHUM BICOLOR (L.) MOENCH; WATER-EXTRACTABLE ARABINOXYLAN;

AMYLASES;

AMYLASE; ARABINOXYLAN; LACTIC ACID; NITROGEN; RIBOFLAVIN; XYLAN;

BEVERAGE; BIOREACTOR; CELIAC DISEASE; CHEMISTRY; DIET THERAPY; FOOD CONTROL; FOOD GRAIN; FOOD HANDLING; GERMINATION; GLUTEN FREE DIET; HUMAN; LACTOBACILLUS; METABOLISM; PROCEDURES; SORGHUM; TEMPERATURE;

AMYLASES; BEVERAGES; BIOREACTORS; CELIAC DISEASE; DIET, GLUTEN-FREE; EDIBLE GRAIN; FOOD HANDLING; FOOD MICROBIOLOGY; GERMINATION; HUMANS; LACTIC ACID; LACTOBACILLUS; NITROGEN; RIBOFLAVIN; SORGHUM; TEMPERATURE; XYLANS;

EID: 84906672174     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213490710     Document Type: Article

References (47)

1. Agu RC, Palmer GH. The effect of temperature on the modification of sorghum and barley during malting. Process Biochemistry. 1997 ; 32: 501-507
2. Agu RC, Palmer GH. A reassessment of sorghum for lager-beer brewing. Bioresource Technology. 1998 ; 66: 253-261
3. Anger HM Brautechnische Analysenmethoden Rohstoffe. Freising, Germany: Selbstverlag der Mitteleuropäische Analysenkommission ; 2006 :
4. Briggs DE, Boulton CA, Brookes PA, Stevens R Brewing: Science and Practice. New York: CRC Press ; 2004 :
5. Bwanganga J-C, Béra F, Thonart P. Modelling the I-amylase activity during red sorghum malting when Bacillus subtilis is used to control mould growth. Journal of Cereal Science. 2013 ; 57: 115-119
6. Capanzana MV, Buckle KA. Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. Lebensmittel-Wissenschaft und-Technologie. 1997 ; 30: 155-163
7. Charalampopoulos D, Pandiella SS. Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWT - Food Science and Technology. 2010 ; 43: 431-435
8. Charalampopoulos D, Pandiella SS, Webb C. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. Journal of Applied Microbiology. 2002 ; 92: 851-859
9. Claver IP, Zhang H, Li Q, Zhou H, Zhu K. Optimized conditions of steeping and germination and their effect on sorghum [Sorghum bicolor (L.) Moench] composition. Pakistan Journal of Nutrition. 2010 ; 9: 686-695
10. Correia I, Nunes A, Duarte IF, Barros A, Delgadillo I. Sorghum fermentation followed by spectroscopic techniques. Food Chemistry. 2005 ; 90: 853-859
11. Dendy DAV Sorghum and Millets: Chemistry and Technology. St. Paul, MN: American Association of Cereal Chemists ; 1995 :
12. Dewar J. (2003). Influence of malting on sorghum protein quality. In: Proceedings of AFRIPRO workshop on the proteins of sorghum and millets: enhancing nutritional and functional properties for Africa (eds PS Belton and JRN Taylor), Pretoria, South Africa. Available at: www.afripro.org.uk/papers/ Paper18Dewar.pdf.
13. Dewar J, Taylor JRN, Berjak P. Effect of germination conditions, with optimised steeping, on sorghum malt quality-with particular reference to free amino nitrogen. Journal of the Institute of Brewing. 1997 ; 103: 171-175
14. Dufour JP, Melotte L, Srebrnik S. Sorghum malts for the production of a lager beer. American Society of Brewing Chemists. 1992 ; 50: 110-119
15. Elkhalifa AEO, Schiffler B, Bernhardt R. Effect of fermentation on the functional properties of sorghum flour. Food Chemistry. 2005 ; 92: 1-5
16. Etokakpan OU, Palmer GH. Comparative studies of the development of endosperm-degrading enzymes in malting sorghum and barley. World Journal of Microbiology and Biotechnology. 1990 ; 6: 408-417
17. ICC. (2004). Standardmethoden der Internationalen Gesellschaft für Getreidewissenschaft und -technologie. Methodennummer 303: Einfacher und spezifischer Test zur Bestimmung der alpha-Amylase in Getreide, Wien.
18. Iwuoha CI, Aina JO. Effects of steeping condition and germination time on the alpha-amylase activity, phenolics content and malting loss of Nigerian local red and hybrid short Kaura sorghum malts. Food Chemistry. 1997 ; 58: 289-295
19. Joglekar AM, May AT. Product excellence through design of experiments. Cereal Foods World. 1987 ; 32: 857-868
20. Khuri AI, Cornell JA Response Surface Design and Analyses. New York: Marcel Dekker ; 1987 :
21. Krahl M, Hagel C, Zarnkow M, Back W, Kreisz S. Changes of the content of water-soluble bioactive compounds during the malting process of spelt wheat (Triticum aestivum var. spelta). BrewingScience. 2008 ; 61: 170-174
22. Krahl M, Zarnkow M, Back W, Becker T. Determination of the influence of malting parameters on the water-extractable arabinoxylan content of wheat (Triticum aestivum), rye (Secale cereale), and spelt wheat (Triticum aestivum spp. spelta). Journal of the American Society of Brewing Chemists. 2010 ; 68: 34-40
23. Lasekan OO, Idowu MA, Lasekan W. Effect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts. Food Chemistry. 1994 ; 53: 125-128
24. Malleshi NG, Desikachar HSR. Studies on comparative malting characteristics of some tropical cereals and millets. Journal of the Institute of Brewing. Institute of Brewing (Great Britain). 1986 ; 92: 174-176
25. McCleary BV, Codd R. Measurement of beta-amylase in cereal flours and commercial enzyme preparations. Journal of Cereal Science. 1989 ; 9: 17-33
26. Montgomery DC In: Design and Analysis of Experiments. New York: Wiley ; 2001: 457-461.
27. Muñoz-Insa A, Gastl M, Zarnkow M, Becker T. Optimization of the malting process of oat (Avena sativa L.) as a raw material for fermented beverages. Spanish Journal of Agricultural Research. 2011 ; 9: 510-523
28. Muoria J. (2002). Malt and wort properties of Kenyan sorghum varieties germinated for different time periods. Available at: http://ift.confex.com/ift/ 2002/techprogram/paper-12110.htm.
29. Muoria JK, Bechtel PJ. Diastatic power and alpha-amylase activity in millet, sorghum, and barley grains and malt. Journal of the American Society of Brewing Chemists. 1998 ; 56: 131-135
30. Narziß L Die Technologie der Malzbereitung, die Bierbrauerei. Stuttgart, Germany: Ferdinand Enke Verlag ; 1999 :
31. Ochanda SO, Onyango CA, Mwasaru AM, Ochieng JK, Mathooko FM. Effects of malting and fermentation treatments on group B-vitamins of red sorghum, white sorghum and pearl millets in Kenya. Journal of Applied Biosciences. 2010 ; 34: 2128-2134
32. Ogbonna AC, Obi SKC, Okolo BN. Optimization of proteolytic activities in malting sorghum. Process Biochemistry. 2004 ; 39: 713-718
33. Okoli EV, Okolo BN, Moneke AN, Ire FS. Effects of cultivar and germination time on amylolytic potential, extract yield and wort fermenting properties of malting sorghum. Asian Journal of Biotechnology. 2010 ; 2: 14-26
34. Palmer GH. Enzymic degradation of the endosperm cell walls of germinated sorghum. World Journal of Microbiology and Biotechnology. 1991 ; 7: 17-21
35. Palmer GH. Sorghum-food, beverage and brewing potentials. Process Biochemistry. 1992 ; 27: 145-153
36. Palmer GH, Etokakpan OU, Igyor MA. Sorghum as brewing material. World Journal of Microbiology and Biotechnology. 1989 ; 5: 265-275
37. Ratnavathi CV, Ravi SB. Effect of different durations of steeping and malting on the production of Alpha-amylase in sorghum. Journal of Cereal Science. 1991 ; 14: 287-296
38. Rooney LW, Saldivar SO Encyclopedia of Food Sciences and Nutrition. Benjamin C, ed. Oxford: Academic Press ; 2003: 5370-5375.
39. Rozada-Sanchez R, Sattur AP, Thomas K, Pandiella SS. Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochemistry. 2008 ; 43: 848-854
40. Taylor JRN, Robbins DJ. Factors influencing beta-amylase activity in sorghum malt. Journal of the Institute of Brewing. 1993 ; 99: 413-416
41. Taylor JRN, Schober TJ, Bean SR. Novel food and non-food uses for sorghum and millets. Journal of Cereal Science. 2006 ; 44: 252-271
42. Topping DL, Clifton PM. Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides. Physiological Reveiws. 2001 ; 81 (3). 1031-1064
43. Tsapatsaris S, Kotzekidou P. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. International Journal of Food Microbiology. 2004 ; 95: 157-168
44. Uriyo M, Eigel WE. Duration of kilning treatment on I-amylase, I-amylase and endo-(1,3)(1,4)-I-d-glucanase activity of malted sorghum (Sorghum bicolor). Process Biochemistry. 1999 ; 35: 433-436
45. Waniska RD, Rooney LW, McDonough CM Encyclopedia of Grain Science. Colin W, ed. Oxford: Elsevier ; 2004: 126-136.
46. Zarnkow M, Mauch A, Burberg F, Back W, Arendt EA, Kreisz S, et al. Proso Millet (Panicum miliaceum L.) a Sustainable Raw Material for the Malting and Brewing Process. BrewingScience Monatsschrift für Brauwissenschaft. 2009 ; 62: 119-140
47. Zarnkow M, Almaguer C, Burberg F, Back W, Arendt EK, Kreisz S. The use of response surface methodology to optimise malting conditions of Teff (Eragrostis tef (Zucc.) Trotter) as a raw material for gluten-free foods. BrewingScience Monatsschrift für Brauwissenschaft. 2008 ; 61 (5/6). 94-104