The action of three technical mashing enzymes (Hitempase 2XL, Bioglucanase TX and Brewers Protease) on the turbidity of the worts of unmalted and malted Madjeru sorghum mashes was modeled and analyzed using response surface methodology. The analysis showed that both Hitempase 2XL and Bioglucanase TX had significant impact on unmalted Madjeru worts turbidity during mashing of unmalted Madjeru sorghum grist, with a contribution of 15% and 11% respectively. Bioglucanase TX and Brewers Protease had significant impact on malted Madjeru worts turbidity, they contributed respectively for 7% and 13%. The interaction X1X2 also had a significant impact on wort turbidity of unmalted Madjeru for which it contributed 23%. The interaction X1X3 had a significant impact on wort turbidity of malted Madjeru for which it contributed 24%. Optimization of the concerted actions of the three enzymes for turbidity of unmalted Madjeru gave a combination of (0 U; 298.25 BGU and 0 mg) for Hitempase 2XL, Bioglucanase TX and Brewers Protease respectively. This gave a minimal turbidity of 0.00 NTU. This combination was: 1387.50 U; 0 BGU and 32.23 mg for malted Madjeru, giving a minimal turbidity of 5.27 NTU.
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