Abstract:
The present study was conducted to study the effect of yeast types on ethanol production from sugarcane molasses at laboratory of Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam. Treatments included: T1: Baker’s yeast, T2: Instant yeast, T3: Red ethanol yeast. The results of present study showed that the sugarcane molasses with baker’s yeast showed significantly higher pH 5.4, 3.73% titratable acidity, 13.46% total soluble solids, 2.29% ash, 13.36% reducing sugar, 18.02% total sugar inversion, 9.60% total sugar, 1.89% fermentable sugar, 3.50% non-fermentable sugar, 9.22% ethanol yield, 8.82% ethanol purity, 8.69% ethanol density, 0.83(ppm) calcium, 1.46(ppm) magnesium, 2.76(ppm) potassium and 0.70(ppm) sodium as compared to two other treatments.
Page(s):
177-177
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022