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Table 2 Quality parameters, yields and carbohydrates profiles of worts (15° Plato) produced using malts form barley, and sorghum without or with A. oryzae

From: Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beers

  Wort from barley malt Wort from sorghum malt Wort from sorghum with A. oryzae malt
Yield (15° Plato) (L/kg) 4.02 ± 0.03B 3.33 ± 0.05C 4.25 ± 0.04A
Dry Brewer’s spent grains after lautering (g solids/kg grist) 151 ± 3.20B 175.92 ± 2.62A 181.3 ± 0.27A
Solids lost after wort centrifugation (g solids/kg grist) 148 ± 3.00B 225 ± 4.21A 81 ± 1.70C
Specific gravity @ 20 °C 1.061 ± 0.01 1.061 ± 0.01 1.061 ± 0.01
pH @ 20 °C 5.81 ± 0.08 5.50 ± 0.16 5.73 ± 0.13
Original extract (%) 15 15 15
Carbohydrates
 Fructose (%w/w) 0.039 ± 0.001 0.037 ± 0.001 0.036 ± 0.001
 Glucose (%w/w) 1.895 ± 0.005C 4.379 ± 0.011A 3.772 ± 0.009B
 Maltose (%w/w) 7.661 ± 0.039A 5.009 ± 0.022C 5.435 ± 0.028B
 Maltotriose (%w/w) 1.456 ± 0.012B 1.564 ± 0.013A 1.479 ± 0.009B
 Total fermentable sugars (%w/w) 11.051 10.989 10.724
 Free amino nitrogen (mg/L) 173.9 ± 4.35C 206.5 ± 6.64B 221.1 ± 5.27A
 Color (° EBC) 8.65 ± 0.012A 4.62 ± 0.012B 4.11 ± 0.012C
  1. Mean comparisons with different letter(s) within rows are statistically different (P < 0.05)