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

Document Type

Thesis

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