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Open AccessArticle

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)
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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MDPI and ACS Style

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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