Affiliation:
1. QUITEX – Facultad Regional Resistencia-UTN
2. IQUIBA-NEA, UNNE, CONICET
Abstract
Abstract
In the production of beer suitable for celiac people from red sorghum, a very common problem is the deficient gelatinization performance of the sorghum starch. This characteristic may be mainly attributed to the high proportion of resistant starch and the natural inhibitors of starch digestibility that are present in sorghum grain in particular. In this work, the addition of an extrusion process was proposed in order to improve gelatinization. For this purpose, two experimental designs were carried out, with and without extrusion, and as a variable, the utilization of two exogenous enzymes during mashing: papain and α-amylase. Through the extrusion process and the utilization of 3% α-amylase and 1.5% papain, a better-quality wort was obtained with the concentration of fermentable sugars required by the yeasts. Thus, an improvement in the red sorghum starch gelatinization was achieved. This development was also verified by Scanning Electron Microscopy (SEM) images and Energy Dispersive X-Ray Spectroscopy (EDS).
Publisher
Research Square Platform LLC
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