Effect of Sorghum Endosperm Type on the Quality of Adjuncts for the Brewing Industry

Figueroa, Juan David; Martínez, Benjamín Fuente; Ríos, Edgar Pérez

doi:10.1094/asbcj-53-0005

Cited by 18 publications

(11 citation statements)

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“…Among the food-grade hybrids, Asgrow Orbit had the hardest grain with the highest bulk density, one of the highest true densities, and one of the lowest TADD removals, so it would be a good hybrid for food use (Johnson, 2005). The food-grade hybrids Fontanelle W-1000, NC+7W92, and NK1486 had the softest kernels, and thus would be more appropriate for use in brewing (Figueroa et al, 1995) or wet milling (Johnson, 2005).…”

Section: Hardnessmentioning

confidence: 99%

Environment and Hybrid Influences on Food‐Grade Sorghum Grain Yield and Hardness

Griess¹,

Mason²,

Jackson³

et al. 2010

Crop Science

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Few studies have examined grain quality of food‐grade sorghum hybrids. The objective of this study was to determine the effects of environment and hybrid on grain quality of commercially available food‐grade sorghums. A randomized complete block experiment with three replications was planted in 12 environments, which included the 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central, and west central Nebraska and a dryland low‐N environment in eastern Nebraska. Environment accounted for 5 to 140 times greater variation in measured parameters than hybrid, and the hybrid × environment interaction accounted for less than 2% of the total variation. Grain yield and kernel mass varied, with low yields of 1.4 Mg ha−1 and kernels weighing 9.5 g 1000 kernels−1 in the low‐N 2004 environment, high grain yields of 10.5 Mg ha−1 under irrigated conditions in central Nebraska in 2005, and kernels weighing 27.8 g 1000 kernels−1 in the eastern Nebraska dryland 2005 environment. Harder grain was produced in 2005 than in 2004, with the west central and central 2005 environments having the lowest tangential abrasive dehulling device (TADD) removals of 14%. Non‐food‐grade hybrids produced higher grain yields and kernel mass than food‐grade hybrids. Grain hardness was greater for non‐food‐grade and medium maturity hybrids when environmental means were lower (i.e., softer) but showed little or no difference in hardness when environmental means were high. Nebraska production environments have the capability to produce high quality food‐grade sorghums for specific food uses to benefit both the producer and the food processor.

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Section: Hardnessmentioning

confidence: 99%

Environment and Hybrid Influences on Food‐Grade Sorghum Grain Yield and Hardness

Griess¹,

Mason²,

Jackson³

et al. 2010

Crop Science

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“…Since the number of sufferers of recognized celiac disease is increasing, the demand for gluten free products is increasing accordingly. In recent years, the interest in malting and brewing with gluten-free cereals has been increasing, and special attention has been given to sorghum [1][2][3]5,8,11 , buckwheat 24,25,[28][29][30] , proso millet 21,35 , teff 33 , quinoa 34 and rice 6 .…”

Section: Introductionmentioning

confidence: 99%

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

Usansa

Burberg

Geiger

et al. 2011

Journal of the Institute of Brewing

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Two black rice varieties, "black non-waxy" and "black waxy", were investigated as possible raw materials for the production of malt. The malting conditions were optimised using response surface methodology. The three process parameters were steeping, germination time and temperature. Each parameter was tested at three levels: adjustment degrees of steeping were 38, 41, and 44%, germination times were 6, 7, and 8 days, and the temperatures were 20, 25 and 30°C. At the end of the germination process, all samples were kilned at 50°C for 24 h, and shoot/rootlets were removed before a detailed quality assessment was performed. Data analysis was performed using the Design Expert Statistic Program. The optimal conditions found for both rice varieties were as follows: germination time of 8 days at 30°C and 44% grain moisture. Although the extract yield, and α-amylase and β-amylase activities of both rice malts were lower than barley malt, the higher activity of limit-dextrinase enzyme and apparent attenuation limit (AAL), which was higher than 80%, suggests that rice malt has potential for use in brewing.

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“…The effects of brewing with unmalted waxy type sorghum, where the starch is essentially only amylopectin, as an adjunct on brewing efficiency and beer quality have been studied quite extensively. Figueroa et al (1995) found that there was more rapid starch hydrolysis with waxy sorghum adjunct than with normal sorghum resulting in higher Kent and Evers (1994). b Emmambux and Taylor (2013).…”

Section: Sorghum Grain Typementioning

confidence: 97%

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

Alavi

Mazumdar

Taylor

2019

Sorghum and Millets

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The use of "alternative grains," also known as ancient grains, climate-smart grains, nutrigrains, or traditional grains, like sorghum and millets in modern food products, is becoming common across the world. This is taking place in order to address several socioeconomic trends, especially changing lifestyles (e.g., urbanization, working mothers, and single-parent families) and also consumer nutrition, health, and ethical concerns about obesity and type 2 diabetes, allergies, and environmental sustainability (Taylor and Awika, 2017). For example, sorghum and millets are increasingly being explored in gluten-free applications targeting consumers who suffer from celiac disease and intolerances to wheat and related cereals. Another perceived advantage of sorghum and millets is their completely genetically modified organism (GMO)-free nature that can allow them to be used in specialty products such as organic foods and humanitarian aid for countries with GMO restrictions. This chapter is structured with the purpose of providing innovative ideas to enable mainstreaming of sorghum and millets in modern foods, against this background of prevailing socioeconomic trends, all of which provide opportunities for creating a sustained "demand pull" for these crops. Opportunities for creation of sustainable business enterprises to address the consumer demand for nutritious value-added products from these climate-smart, hardy crops (see Chapter 1) are discussed, with a focus on technology as well as the "ecosystem" required to nurture and sustain these business enterprises. The chapter specifically focuses on applications of sorghum and millets in readyto-eat (RTE) foods and other modern convenience-type foods and beverages, plus some feed products and the various technologies used for their manufacture, for example, extrusion cooking. To highlight the global nature of sorghum and millet food, beverage, and feed product development, the chapter brings perspectives and provides product examples from the United States, India, and Africa. Products covered include breakfast cereals and snacks, precooked pasta, unleavened flatbreads, health-promoting products, fortified blended foods (FBFs) used in government-sponsored aid programs, beers and nonalcoholic malt drinks, other nonalcoholic fermented or powder-based beverages, plus pet food and aquatic feed. These innovative applications point toward a gradual mainstreaming of sorghum and millets against the background of increasing demand for alternative grains as discussed previously.

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Effect of Sorghum Endosperm Type on the Quality of Adjuncts for the Brewing Industry

Cited by 18 publications

References 1 publication

Environment and Hybrid Influences on Food‐Grade Sorghum Grain Yield and Hardness

Environment and Hybrid Influences on Food‐Grade Sorghum Grain Yield and Hardness

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

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