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Nigerian Food Journal
Nigerian Institute of Food Science and Technology
ISSN: 0189-7241
Vol. 25, No. 2, 2007, pp. 112-121
Bioline Code: nf07032
Full paper language: English
Document type: Research Article
Document available free of charge

Nigerian Food Journal, Vol. 25, No. 2, 2007, pp. 112-121

 en Effect of storage on the brewing properties of tropical hop substitutes
Okoro, C.E. & Aina, J.O.


Tropical hop substitutes from Utazi (UTZ) Gongronema latifolium, Bitter Cola (BTC) Garcinia kolabitter check for this species in other resources leaf(BTL) Vernonia amygdalina check for this species in other resources and a blend (1:1.41:2.89) of the three (HSB) respectively, were produced. Stability studies were carried out to predict their suitability for brewing after one to six months storage at 5±1°C and 27±1°C respectively. These were determined using the level of reduction in their á-acid, iso-á-acid, soft resin, analytical bitterness and degree of utilization levels. Result showed that there was a general reduction of between 10% to 30% in these parameters. However, the (HSB) recorded lower losses than BTC, BLF, and UTZ. Also the samples were more stable at 5±1°C than at 27±1°C. Samples treated with Ca(0H)2 had lower rate of decrease in stability with percentage loses of between 5% to 15% recorded in all the samples. Pertinently, these levels of reduction were comparable to the level of losses reported in conventional temperate hops (Humulus lupulus) stored under similar conditions. Therefore, the tropical hop substitutes when stored at 5±1°C to 27±1°C still retained an acceptably high level of their hops properties that is adequate for beer brewing.

Hop substitutes, hops, á-acid, iso-á-acid analytical bitterness, brewing

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