Preliminary Study of Fat Oxidation in Sorghum and Maize Brewing |
| |
Authors: | EtokAkpan Okokon U |
| |
Institution: | (1) Department of Brewing Science & Technology, University of Uyo, P.M.B. 1017 Uyo, Akwa Ibom State, Nigeria; (E-mail: |
| |
Abstract: | Superoxide dismutase (SOD) activity in the white sorghum farafara and ICRISAT sorghum variety – ICSV 400 was at a high activity
in the embryo at about 8 SOD units/tissue. This activity was almost completely destroyed at 80 °C. Totox index of the brewing
grains were 366 for ICSV 400, 312 for farafara, 112 for maize grits and 90 for barley malt. Worts from sorghum/maize and sorghum/barley
malt brews all had hydroperoxy linoleic acid (15–19 μM) which remained undetected after wort boiling. Sorghum/maize brews formed very little trub (wort proteinous sediments) in
the whirlpool and trub increased in sorghum/barley brews with increased usage of barley malt. Sorghum/maize brews had free
fatty acids (FFA) at 22 mg/l in pitching wort but in sorghum/barley brew (50/50) only 9 mg/l.
This revised version was published online in July 2006 with corrections to the Cover Date. |
| |
Keywords: | Free fatty acids maize sorghum superoxide dismutase trub wort |
本文献已被 SpringerLink 等数据库收录! |
|