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http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/1074| Title: | Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation |
| Authors: | Nkiko, Mojisola O. Taiwo, E. A. Uruebor, A. Ogunyemi, A. |
| Keywords: | Fermentable sugar, diacetyl decomposition, temperature. |
| Issue Date: | 2006 |
| Publisher: | Chem. Biochem. Eng. Q. |
| Abstract: | The rate of breakdown of fermentable sugar and the formation/decomposition of butan-2,3-dione (diacetyl) in wort made with unmalted sorghum, malted sorghum, malted barley and sorghum/barley malt adjunct during fermentation was studied as a function of temperature. The rate of fermentation of sugar, formation and decomposition of butan-2,3-dione increases with increasing temperature and is dependent on the nature of the substrate. The decomposition of butan-2,3-dione is faster in wort made with malted sorghum and barley when compared to wort made with unmalted sorghum or sorghum/ barley malt adjunct |
| Description: | Staff Publication |
| URI: | http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/1074 |
| Appears in Collections: | Research Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Cabeq_2006_4_12.pdf | 214.01 kB | Adobe PDF |  View/Open |
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