Effect of mashing temperature on physicochemical and sensory quality of beer made from finger millet

Abstract

This study was conducted the effect of mashing temperature on quality of physicochemical and sensory quality of beer made from finger millet, literature review of the study was contained material and method of the study the experimental design of the study was CRD it means temperature vary. Production and quality analysis of malt and beer such as GC, GE and MC and Physico-chemical analysis and Sensory analysis . And also finally Data Analysis of the study all data was analyzed by using Analysis of variance (ANNOV) Statically Analysis of softer ware (SAS) for window version 9.0. finger millet malt analysis GE = 96.42, GC =89.68and barely GE= 95.58, GC= 87.33 and moisture of malt for finger millet 15.56 and for barely =9.7067 between two sample significance difference .finally we see the gelatinization temperature of finger millet starch samples was determined and results ranged between 650C, 75 0C and 85 0C, however best mashing temperature for finger millet 75 0 C. Other key parameters evaluated were wort perfect specific gravities and pH, Original gravity, colour, and content of wort starch were also determined result SG=1.01to 1.02 ,OG= 10.2to 14.66 and pH= 5.04 5.5 between the samples significant difference. Results showed that the specific gravities pH, and colour (EBC) obtained for the finger millet finished beer samples ranged PH 4.34, coluor 13.00EBC respectively. In addition to the above parameters, three additional parameters, original gravities (OG) specific gravity (SG) and alcohol by volume (abv) were measured for the finger millet starch orang beer with the following results (OG) 8.936, (SG) 1.004, alcohol by volume (abv) 5.36