Preparation of Hulu-mur Flavored Carbonated Beverage Based on Sorghum (Sorghum bicolor) Malt
2012
Baidab, S.F.
In this study, sorghum (Sorghum bicolor L.) malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. Four varieties of sorghum grains (Tabat, Feterita, Wad Ahmed and Hageen) were malted for 3 and 5 days at room temperature (25 ± 5 deg C), kilned at 100,150 and 200 deg C for 5 to 60 minutes, extracted and carbonated to make such beverages. Feterita variety yielded the highest level of sugars (e.g. total sugars of 5.87 % and reducing sugars of 3.27%) compared to Tabat, Hageen and Wad Ahmed in 5 days malting. The kilning temperature of 150 deg C of 20 minutes were found to produce most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. No significant difference (P 0.05) was observed in levels of constituents (e.g. total soluble solid, total sugars) between Hulu-mur carbonated beverage analogue and a commercial non-alcoholic beverage, and in levels of pH and acidity. The Hulu-mur carbonated beverage analogue developed based on sorghum malt extract was found to be rich in Na , K , Ca and Fe (26.45 ,21.84,24.00, and 0.57 mg 1100mL , respectively) compared to levels of minerals in non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 m~100rnL , respectively ).Hulu-mur analogue was also found higher in calorific value ( 35.85 K.Cal. /l00 mL) compared to the non-alcoholic beverage (32.96 K.Cal./100 mL)
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