Development of beer-like beverage from adlai (Coix lachryma-jobi L.)
Date
6-2016
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Lerjun M. Peñaflor
Abstract
Beer is the most popular alcoholic beverage in the world including the Philippines and in all of the drinkers in the Philippines. It is generally composed of five basic components: water, hops, yeasts, adjunct and malted grains. This study aimed to formulate a beer-like beverage and explore the potential of adlai grains as a substitute for barley. The traditional way of the production of beer was used in the experiment with the assistance of alpha-amylase and glucoamylase in mashing of the adlai grains. As a result, two of the different treatments has a potential as a beer-like beverage Treatment B using 45 U/g show a 5% alcohol content while Treatment C using 90 U/g establishes as the highest alcohol content of 9%. Sensory evaluation shown that Treatment C was more acceptable compared to Treatment B. Thus, the potential of the adlai grains was suitable substitute for barley grains in beer production. With 90 U/g of enzymes gave the best saccharification process.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2016 F61 /Y86
Recommended Citation
Yumul, Aregsh Syrille Z., "Development of beer-like beverage from adlai (Coix lachryma-jobi L.)" (2016). Undergraduate Theses. 5206.
https://www.ukdr.uplb.edu.ph/etd-undergrad/5206
Document Type
Thesis