Optimization of Released Glucose Equivalent in Red Sorghum Malt Mashing using Response Surface Methodology

Abstract

Released Glucose Equivalent in red sorghum malt mashing optimization study using the Response Surface Methodology (RSM) will be discussed here. The work concentrates on three crucial factors: β-amylase temperature, α-amylase temperature, and duration of mashing, so as to obtain maximal glucose extraction at the time of mashing. This study adopts a quantitative approach, with experiments conducted in the controlled laboratory between 2020 and 2023. Research observations indicate a relationship between α-amylase temperature and mashing duration; however, their effects on glucose release are both significant, with a quadratic nature associated with duration. The interaction effect between α-amylase temperature and mashing duration was also significant. In contrast to other malts, unique patterns of enzyme activity were found in sorghum malt. These results point out the need for optimization of multiple parameters to enhance brewing efficiency and provide new insights into enzymatic activity in sorghum malt. The study concludes by pointing out gaps in previous literature and suggesting future research directions for broader applications and conditions.