JETIREXPLORE- Search Thousands of research papers



Published in:

Volume 5 Issue 4
April-2018
eISSN: 2349-5162

Unique Identifier

JETIR1804162

Page Number

797-799

Share This Article


Title

Production, Optimization and Characterization of Ethiopian Taraditional Fermented Beverage ‘Tella’ From Barley

ISSN

2349-5162

Cite This Article

"Production, Optimization and Characterization of Ethiopian Taraditional Fermented Beverage ‘Tella’ From Barley", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 4, page no.797-799, April-2018, Available :http://www.jetir.org/papers/JETIR1804162.pdf

Abstract

ABSTRACT — This study sought to elucidate the scientific and technological approaches of Ethiopian traditional fermented beverage tella, through optimization and characterization. The aim of this study was to evaluate three different mix ratios for the processing of traditional Ethiopian beverage ‘tella’, namely small proportion of bikil(malt) to gesho(hope) (1:3), equal ratio of gesho(hope) and bikil(malt) (1:1), and tella with maximum bikil(malt) to gesho(hope) ratio (3:1). Sensory, PH, alcohol content and fermentation time were major criterion for comparison. Optimization conditions were carried by optimizing the mix ratio of raw materials, fermentation time, PH and temperatures. The sensory evaluation was compared the color, aroma, taste, and general acceptability. It was found that the tella production were similar to beer in terms of sugar and acidity. The optimum fermentation temperature ranges from 20-25°C, the average alcohol concentration was 8.24%v/v, the PH value was 4.78, fermentation time 5 to 7 days and malt to hop ratio of 1:3 was optimal for tella production. The sensory evaluation also showed that production of tella with malt to hope ratio of (1:3) had more acceptances, 90% panelists select this ratio.

Key Words

Cite This Article

"Production, Optimization and Characterization of Ethiopian Taraditional Fermented Beverage ‘Tella’ From Barley", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 4, page no. pp797-799, April-2018, Available at : http://www.jetir.org/papers/JETIR1804162.pdf

Publication Details

Published Paper ID: JETIR1804162
Registration ID: 181177
Published In: Volume 5 | Issue 4 | Year April-2018
DOI (Digital Object Identifier):
Page No: 797-799
ISSN Number: 2349-5162

Download Paper

Preview Article

Download Paper




Cite This Article

"Production, Optimization and Characterization of Ethiopian Taraditional Fermented Beverage ‘Tella’ From Barley", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 4, page no. pp797-799, April-2018, Available at : http://www.jetir.org/papers/JETIR1804162.pdf




Preview This Article


Downlaod

Click here for Article Preview