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Title: A thesis submitted to the school of graduate studies of Addis Ababa University in partial fulfillment of the requirements for the degree of Masters of Science in Chemical Engineering (Food Engineering)
Authors: Habtamu, Admassu
Advisors: Ato Adamu Zegeye
Dr. Amare Gessesse
Keywords: Starch
Copyright: Jun-2010
Date Added: 2-May-2012
Publisher: AAU
Abstract: ABSTRACT Brewing process generally involves the steps of malting, mashing and fermentation. The main purpose of malting is the development of amylolytic enzymes in the grain with simultaneous degradation of high molecular substances in the cell walls enabling the achievement of a distinctive character. Barley malt is the principal ingredient in the manufacturing of beer and has traditionally been the grain of choice in the brewing industry. However, it is not always economically feasible to brew with 100% malted barley, and today's breweries are forced to minimize their costs without changing the quality or the character of their beer. Therefore, the present study was initiated to utilize Maize, Potato and Enset starch as a partial substitute for barley malt and to evaluate some physico-chemical quality attributes of the beer. All the experiments were conducted at Addis Ababa University’s laboratories(Science Faculty) and Meta Abo Brewery. The quality parameters of the starch (composition and degradability) were tested. The beer underwent four series of experiments in triplicate involving the starch from the three crops (10%, 20% and 30% starch substitute from each) with full barley malt serving as a control. The major attributes of the beer (alcohol content & flavor) were evaluated for each of the 10%, 20% and 30% substitutes from the three crops with reference to the control beer. Accordingly, the collected data were subjected to statistical analysis using SPSS software with emphasis on alcohol content and sensory attributes (flavor).The results showed that 30% substitution of barley malt with Maize and Enset starch is promising in the beer production. Beer produced using these two crops showed no statistically significant difference from the control barley malt beer (p≤0.05).The present study indicated that it is possible to partially substitute full barley malt up to 30% as it is feasible in many ways. Based on the findings, a production technology involving maize starch as a partial substitute for barley-malt has been suggested.
URI: http://hdl.handle.net/123456789/2067
Appears in:Thesis - Chemical Engineering

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