Production of fermented beverage from pearl millet [Pennisetum glaucum (L.)R.Br.]

Simple item page
dc.contributor.advisorLeela Wati
dc.contributor.authorPawar Pravin Dnyanu
dc.date.accessioned2016-11-28T11:53:30Z
dc.date.available2016-11-28T11:53:30Z
dc.date.issued2007
dc.description.abstractBeer has attained the universal statehood among all alcoholic beverages. Beer is produced by fermentation of wort containing residual reducing sugars with additional flavours. In most of the part of world, barley is universal substrate for beer production. With the increase in demand for limited quantity of barley malt available, the pearl millet grains were evaluated for brewing purpose. Four pearl millet varieties were screened for amylolytic enzyme activation during malting. The desirable acrospires ½ - ¾ of the length of grain germination was attained at 60 h of germination period. A steeping period of 10 h with 60 h of germination period resulted into highest alpha-amylase (95.22 DUN units), beta-amylase activity (177.78 μmole of glucose/g of green malt) and diastatic power (48 PMDU/ h dry weight of malt) in contrary malting loss was slight more than average. The standardized malting conditions were used to produce green malt, which was kilned at 45 OC for 24 h and subsequently at 55 OC for 8 h. The dried malt was rubbed to remove rootlets and shoot lets. Coarse-ground malt was mashed at 15 % conc. for a final brew. Among the wort samples prepared with differential grit combinations, the pearl wort had lower extract and reducing sugar than control barley wort. Fermentation of hopped wort with S. cerevisiae HAU-1 and S. uvarum NCDC-48 at a pitching rate of 0.3 and 0.5% (w/v) generated almost similar results of reducing sugar (% maltose w/v) and alcohol (% v/v) content. However, S. cerevisiae HAU-1 showed high ethanol tolerance during high gravity wort fermentation. Pearl millet (100%) beer had 3.5 % (v/v) alcohol content compared with control barley beer (3.6 %v/v). As intend the idea of bioacidification of wort and beer, fermentation was carried out with Lactobacillus acidophilus NCDC-15. For getting more alcohol content, the control pearl millet wort was adjusted for its brix content. From the sensory evaluation, it was observed that 8OBrix and L. acidophilus NCDC-15 cultured fermented beer showed satisfactory result as compared with commercial beer.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/87810
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subMicrobiologyen_US
dc.these.typeM.Sc
dc.titleProduction of fermented beverage from pearl millet [Pennisetum glaucum (L.)R.Br.]en_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
CCSHAU-290979-Pawar Pravin Dnyanu.pdf
Size:
2.81 MB
Format:
Adobe Portable Document Format
Description:
Production of fermented beverage from pearl millet [Pennisetum glaucum (L.)R.Br.]
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.28 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses