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An insight into the Ethiopian traditional alcoholic beverage: Tella processing, fermentation kinetics, microbial profiling and nutrient analysis

Author:
Tekle, Berhe, Anuradha Jabasingh, S., Fantaw, Demeke, Gebreslassie, Tsegazeab, Ram Mohan Rao, S., Baraki, Haftom, Gebregziabher, Kibrom
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 9-15
ISSN:
0023-6438
Subject:
alcoholic beverages, alcohols, barley, bitterness, carbohydrates, fermentation, fermented beverages, fermenters, filtration, food spoilage, modernization, odors, pH, pasteurization, shelf life, sourness, sweetness, taste, Ethiopia
Abstract:
Tella is one of the several, native fermented beverages, traditionally prepared and consumed in Ethiopia. Its taste, aroma, concentration, and composition are expected to be fresh, until its consumption. Nevertheless, these are hindered by its sour taste and spoilage in a short period of time, after its preparation. The objective of this study is to optimize the shelf life of the tella produced in a laboratory fermenter, and to evaluate its microbial profile and fermentation kinetics. Pasteurization and vacuum filtration were carried out on the tella after its preparation, as an attempt to adopt aseptic procedures and hence to modernize its production. The methodology improved their shelf life (14 days) and stabilized the pH from 4.5 ± 0.03 to 4.7 ± 0.03, compared to the control, whose pH drifted towards a more acidic environment, from 2.21 ± 0.01 to 1.54 ± 0.01. The maximum alcohol concentration in the tella was 18 ± 0.81 g/L and the maximum tella yield based on the substrate (barley) (YP/S), was 0.822 ± 0.001 g alcohol per g carbohydrate. The pasteurized and vacuum filtered tella expressed a unique combination of sweetness, bitterness, and sourness.
Agid:
6328245