ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Sensory assessment of sorghum brew adjunct and barley brew lager beer
Olu Malomo*, Ogunmoyela O. A. B., Oluwajoba S. O., Adigun M. O. and Daniel ‘Toyosi
College of Food Science, Bells University of Technology, Ota, Ogun State, Nigeria.
Accepted 19 June, 2011
Abstract
The type and strain of yeast used in fermentation has a great influence on the taste and character of beer produced. Apart from brewing, sorghum has been used extensively in food industries. The essence of this study is to investigate the behavior of yeast in a sorghum/barley brew and also to investigate the sensory acceptability of such a combination. The study showed that the assessors were unable to detect if there were differences below a 40/60 blend, sorghum and barley mix respectively, beyond which all the organoleptic parameters presented became objectionable.
Key words: Organoleptic, fermentation, assessors, brewing, sorghum, barley.