Quality Improvement and Shelf Stability Of Beer by Controlled Malt Blending Ratios With Respect to Malt Protein Content
| dc.contributor.advisor | Shimelis, Admassu (Assoc. Prof.) | |
| dc.contributor.author | Yidnekachew, Hailu | |
| dc.date.accessioned | 2020-03-07T08:18:29Z | |
| dc.date.accessioned | 2023-11-10T14:58:17Z | |
| dc.date.available | 2020-03-07T08:18:29Z | |
| dc.date.available | 2023-11-10T14:58:17Z | |
| dc.date.issued | 2020-01 | |
| dc.description.abstract | he beer industry has begun its wider demand of raw materials to accomplish the vast production .Ethiopia has many breweries being opened, among the raw materials that are needed ,the Malt has been praised as the soul of the beer. Both imported and local malts are used in the beer production. Besides the maximum quality and quantity imported malt contributes for beer production, it also takes much of our foreign currency. Based on the proximate analysis of both malt variants the different parameters essential for the malt types have been analyzed. Taking the critical parameters in this research which are proteins which occur as polyphenol complexes, Free Amino Nitrogen (FAN) in The extract yield of each variety of malt apart from pure of the Malt types, several blending ratios of local to imported malts have been taken as factors in several runs of Experiments were designed by using Mixture Design, D-optimal after undertaking several runs and analyzing the results, the optimized malt ratio has been estimated to be 64 % imported and 36% local malt with critical values of polyphenol as 109.8 ppm, extract yield as 8.8 European Brewey Convention and FAN as 198.9 ppm with desirability of 57%. After the improved beer produced was analyzed both physico-chemical, microbial and accelerated shelf-life study were conducted beside other quality parameters. Thus the optimized beer has showed the following results :original gravity 11.99 oP Ea 2.24 Op Alc(v/v) 5.18 oP,apparent degree of fermetation 81.34 Foam Stability 170 ,Haziness 0.77/0.06,Biterness 14.9 Bu, Polyphenol 119 ppm ,Color 8.0 EBC,VDK 0.215 EBC, Smell 0(1),+1(3),Taste+1(4)Appearance +1(4) The colloidal Chill haze formed after forcing test and calculating the haze difference from initial and final showed a lower haze value than the standard 2 EBC according to Harp Method, i.e.1.77 EBC, as expected. This research initiates impacts on alleviating the malt scarcity problem for the several breweries including facilitation of the genetic manipulation of reducing the haze active protein, Herdoin, in the organic local malt (which has displayed a greater Herdoin amount (0.35 % ), more than double, than the imported Malt’s( 0.84%). Furthermore, describing good agricultural practice, good manufacturing practice, good storage and delivery system of the produced malt variant also may help. This shows several beer properties can be controlled for ensuring consistent sensory qualities of beer while it becomes compulsory to use different kinds of malt strains in homogeneous or heterogeneous mixes. A further research on the genetic manipulation to reduce herdoin protein of the local malt is expected in the near future in order to fill the gap between the herdoin amounts of that it has with imported malt that will affect shelf stability of beer to be produced. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/20979 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Beer | en_US |
| dc.subject | Malt | en_US |
| dc.subject | Protein quality | en_US |
| dc.subject | Shelf-Stability | en_US |
| dc.title | Quality Improvement and Shelf Stability Of Beer by Controlled Malt Blending Ratios With Respect to Malt Protein Content | en_US |
| dc.type | Thesis | en_US |