OBTAINING OF DRINKS AND OTHER NUTRITIOUS PRODUCTS STARTING FROM TWO SORGHUM VARIETIES

Abstract

In this paper, a study of development of the stages of malting sorghum UDG-110 was performed, optimizing the process by studying the variables that influence it, such as NaOH concentration (%), soaking time and germination (h) at intervals from 0.1-0.5%, 24-36h and 48-72h respectively. The study of malted red sorghum was conducted, using the same variables. The results obtained in malting for white and red sorghum are similar, where the most influential variables in the response variables of quality malts are the concentration of sodium hydroxide but negatively, followed by germination time, the optimal values were 0.1% the concentration of sodium hydroxide, 12 hours and 72 hours soaking time and germination. It was combined sorghum malt and barley malt to make beer, showing that the addition of exogenous enzymes favors operating conditions. Finally, the starch extraction process was held on a laboratory scale, where the most influential and independent variables were analyzed, such as: type of sorghum, soaking time and concentration of SO2 solution, where it can be seen as white sorghum offered higher yields. Experimental design was used to conduct the experiences made in all studies, which were processed using Statgraphics Plus 4.1 software.