Browsing by Author "Hadas, Kidey"

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    Characterization and Optimization of Gesho for Substituting as an Alternative Source to Beer Hops
    (Addis Ababa University, 2021-01) Hadas, Kidey; Belay, Weldegiorgis (Prof.)
    Beer is made of from malt, hop, distilled water and yeast. The study was conducted with the aim of Characterization and Optimization of Gesho for Substituting as an Alternative Source to Beer Hops. In this study substitute of hops by effective use of Gesho were investigated using optimizing the process variable gesho (Rhamnus prinoides ) to hop mixing ratio (25 up to 100 %), wort boiling temperature (75 up to 95 oC), wort boiling time (45 up to 90 min) and wort gravity ( 15 up to 20 oP). However, it is not always economically feasible to brew with 100% imported hops, and at present time breweries are forced to minimize their costs without changing the quality of their beer. All the experiments were conducted at Raya beer production S.c. 25 series of experiments involving (25%, 62.7% and 100% hops substitute by Ethiopian gesho (Rhamnus prinoides ) with full barley malt serving as a control was conducted. Based on ANOVA analysis, process parameters have significant positive effect (P<0.05) on standard beer bitterness. The best levels of hoped wort boiling parameters for higher bitterness value 24.3 BU were gesho to hop mixing ratio of 25% having wort gravity 15.12oP for 79.86 min at 94.16℃. The major characteristics of the beer (bitterness, flavor and alcohol content) were evaluated for optimized one with compared to the control beer. The results showed that 25% substitution of hops b Rhamnus prinoides (gesho) is promising in the beer production. The results of the study showed that the average bitterness finished beer determined was 17.20 BU.