Effect of Processing Methods of Local and Foreign Hop on physico-chemical and Sensorial Quality of Tej

Abstract

Tej is a traditional fermented alcoholic beverage consumed in Ethiopia. Raw materials used for Tej preparation are honey, water and the leaves of the gesho plant. The study was conducted to determine effect of processing methods and type of hops on sensorial quality of tej. Beyond sensorial quality assessment pH, SG, TA, TSS and Alc were analyzed for within group (immersed and boiled) and between groups (foreign and local hops). The result revealed that pH, SG, TA ,and Alcoholic contents have no significance difference between local and foreign gesho and used immersed and boil method. This imply no effect immersed and boil method and local and foreign type gesho .Tej low pH, SG,TA the lower pH it imply that more acidic property it has high amount of TSS it has good solubility with water. Our Tej local immersed has gotten a good result of sensory evaluation when it was tasted based on 9-hedonic scale and it is formulated SPSS analysis as well as good judge perception.