Suitability of cassava starch as adjunct substitute for barley in the brewing of beer (stout beer)
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Date
March 2008
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Abstract
Cassava starch has featured in many foods recipes and industrial applications. However its use as an adjunct in brewing has not received much attention. This work therefore sought to establish the suitability of cassava starch as an adjunct substitute for barley in brewing. The gelatinization temperature of cassava starch samples were determined and results ranged between 62 and 65°C. Other key parameters evaluated were wort perfect primaries, gravities and pH, attenuation limits, colour, and bitterness. Head retention (HR) and carbondioxide (CO2) content of finished product were also determined. Results showed that the present gravities (PG), pH, bitterness (BITT) and colour (COL) obtained for the cassava starch substituted wort samples ranged from, 90.64-94.36°S, 5.3 – 5.5, 54 – 63EBU and 27 – 33 respectively. In addition to the above parameters, two additional parameters, original gravities (OG) and alcohol by volume (abv) were measured for the cassava starch substituted green beer with the following results, (OG) 87.21 – 91.43°S, (pH) 4.2 – 4.4, (BITT) 45 – 56EBU, (abv) 8.6 – 94. Results for head retention and carbondioxide for finished products were, (HR) 76 – 83sec, (CO2) 3.08 – 3.43g/l. Sensory evaluation showed that the 25% cassava starch substituted adjunct sample was the most preferred based on estery flavour, tingly mouth feel, colour and bitterness.
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Thesis Submitted in Partial Fulfillment of the
Requirement for the Degree of
Master of Science