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Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization

1
Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere, P.O. Box 455 ENSAI, Ngaoundere, Cameroon
2
Department of Food Processing and Quality Control, University Institute of Technology (UIT), University of Ngaoundere, P.O. Box 455 UIT, Ngaoundere, Cameroon
*
Author to whom correspondence should be addressed.
Beverages 2019, 5(1), 20; https://doi.org/10.3390/beverages5010020
Received: 23 June 2018 / Revised: 29 January 2019 / Accepted: 2 February 2019 / Published: 1 March 2019
(This article belongs to the Special Issue Brewing and Craft Beer)
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Abstract

Sorghum (Safrari) was valorized into sorghum coffee-lactose stouts using Vernonia amygdalina as a bittering ingredient. These sorghum grains and subsequent sorghum pale malt were tested for their acceptability in the brewing field. Results obtained were the germinative capacity of 99.29 ± 0.58%, a germinative energy of 98.56 ± 1.79%, a thousand corns weight 48.08 ± 0.02 g for the grains, and a diastatic power of 187.44 ± 7.89 WK for sorghum malt. The worts and beers produced were characterized and were found suitable. Moreover, alcohol content in stout beers obtained was between 8.8% and 9.4% ABV. Sensory evaluation was implemented on beers using 30 panellists and the best combination was the one using 50% lactose (250 g) and 50% coffee (250 g) in 5 L of wort during wort boiling. View Full-Text
Keywords: Safrari; coffee; lactose; stout beer; sensory evaluation Safrari; coffee; lactose; stout beer; sensory evaluation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Mbeh. Harry, F.; Zangué Steve Carly, D.; Emmanuel Jong, N. Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization. Beverages 2019, 5, 20.

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