Abstract

Beer is a popular beverage on over the world. In order to decrease the price of beer, finding a suistable adjunct replaced for malt is essential. Sweet potato seems to be satisfied for this need due to its high sugar and starch contents. In this paper, beer fermentation from 60% malt and 40% sweet potato was investigated. Our results showed that yeast growth and diacetyl formation during the primary fermentation in the malt - adjunct wort were slightly lower than those in the 100% malt wort. However, the fermentation time of the two worts was similar. In general, utilization of sweet potato in brewing did not influence negatively to beer fermentation kinetics and sweet potato can be considered as a perspective adjunct in brewing.