Browsing by Author "Awanthika, H.K.T."

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    Development of Finger Millet (Eleusine Coracana) Incorporated Synbiotic Drinking Yoghurt
    (Uva Wellassa University of Sri Lanka, 2014) Awanthika, H.K.T.
    Yoghurt is one of the nutritive, healthy and popular dairy products all around the world. At present, people are looking for health beneficial food products as most of them are suffering from non-communicable diseases. High calorie yogurt drink which contains any kind of cereal is completely a new product concept to the Sri Lankan market. Therefore this study was carried out to develop a value added finger millet incorporated synbiotic dairy beverage and to investigate the prebiotic effect of finger millet compounds on probiotic starter culture. Finger millet was incorporated as three different forms as geminated finger millet flour, roasted finger millet flour and raw finger millet slurry. In the preliminary trials the most compatible sugar percentages (out of 8% and 10%) for different incorporation levels (4%, 5%, 6%, 7% and 8% w/w) of each forms were determined and then 4%, 5%, 6%, 7% and 8% (w/w) finger millet incorporation levels of each form were evaluated by using ranking method. Out of that 5% (w/w) was selected as the best incorporation level from all three forms. Finally sensory evaluation was carried out to select the best form of incorporation and to select the most suitable stage for adding finger millet in the production of drinking yoghurt. According to the sensory evaluation results, as the best form germinated/ malted flour was selected and incorporation of finger millet before fermentation was selected as the most suitable stage to incorporate finger millet. Finally proximate analysis, physico- chemical and microbial parameters were analyzed in final synbiotic yoghurt product. Based on sensory evaluation, microbiological and physico-chemical results shelf life of the final product was around 21 days after that sensory properties had changed although no any microbial contamination occurred. Results obtained from chemical (pH and titratable acidity) and microbiological analysis (E.coli/coliform count) are not deviated from Sri Lanka Standards specifications for yoghurt. For the selected final product probiotc lactobacilli enumeration was carried out by pour plating on MRS media. The lactic acid bacteria count (CFU/ml) was high in finger millet incorporated yoghurt compared to control yoghurt sample , indicating that the prebiotic compounds in finger millet such as resistant starch, oligosaccharides, crude fibers enhance the growth of probitic bacteria. Therefore finger millet which have rich nutritional profile can be used as a prebiotic source for the production of probiotics incorporated yoghurt as a value added dairy product to the Sri Lankan market which have desirable sensory properties and considerable shelf life.
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    Development of Finger millet (Eleusinecoracana) incorporated symbiotic drinking yoghurt
    (Uva Wellassa University of Sri Lanka, 2015) Awanthika, H.K.T.; Abesinghe, A.M.N.L.; De Silva, U.
    Sri Lankan yogurt market is characterized by intense competition prompting leading players to differentiate themselves by focusing on health benefits, branding, and incorporation of different ingredients. Yoghurt is a popular fermented dairy product due to its health benefits as a functional food in addition to its nutritional benefits (Robinson and Tamime, 1999). High calorie yogurt drink that contains any kind of a cereal powder is completely a new product concept to the Sri Lankan market. Therefore, the objective of the current study was to develop a health beneficial probiotic drinking yoghurt by incorporating finger millet as a cereal which can be used as a breakfast food, sport supplement and also as a weaned food for toddlers. Nutritionally, finger millet is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. Accroding to previous studies, finger millet is also known for several health benefits such as anti-diabetic, antitumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties which are mainly attributed due to its polyphenol and dietary fiber contents (Dykes and Rooney, 2007; Chethan, 2008). Therefore this study was conducted to develop a cereal based probiotic yoghurt drink which can be promoted as a natural source of high calorie that can be consumed as an alternative for the imported, artificial and expensive sport nutrition’s and weaned foods. Methodology The study was conducted at the research and development and quality assurance laboratories in Ceylon cold stores PLC, Ranala, Kaduwela. In the preliminary trial 1 most compatible sugar percentages for different incorporation levels of finger millet flour from the three experimental forms (roasted flour, germinated flour and raw slurry) were selected. Then preliminary trial 2 was carried out using ranking method to select the best finger millet incorporation levels (4 %, 5 %, 6%, 7% and 8 % (w/w)) for each incorporation form. The best sugar percentages and incorporation levels of finger millet from preliminary trials were used in next steps of experiments. Sensory evaluation 1 was carried out to select the best form/type of finger millet flour to incorporate out of three forms. In second sensory evaluation, the most suitable stage for finger millet incorporation was determined by using two treatments. Each sensory evaluation was conducted with 30 untrained panellists and color, taste, aroma, mouth feel and overall acceptability were considered as sensory properties. Finally proximate analysis, physico- chemical and microbial analysis were conducted for the selected final probiotic drinking yoghurt by comparing with a control sample. Probiotc lactic acid bacteria enumeration was carried out using the selected final product by pour plating on MRS media to find out the effect of finger millet incorporation on the viability of probiotic lactobacilli. Selected final product was compared with a control sample and enumeration was done at 1, 7 and 14 days interval. The sensory data were analyzed using Friedman non-parametric test with 95% significance by using Minitab 16 software. Complete Randomized Design (CRD) was conducted and data obtained from chemical and microbiological tests were analyzed using analysis of variance (ANOVA) using the SAS 9.0 software. Significant means of treatments were separated using the Least Significant Difference test (LSD) (P< 0.05). Results and Discussion According to the results of the series of preliminary trials 5% (w/w) was selected as the best incorporation level from each three finger millet forms and 8 % (w/w) sugar as the compatible sugar percentage. In the first sensory evaluation for selecting best form/type of incorporation out of three experimental forms, germinated /malted flour incorporated yoghurt was selected as the best due to higher preference than other two. There was a significant difference (P<0.05) between treatments regarding and overall acceptability. Second sensory evaluation revealed, 5 % (w/w) germinated (malted) finger millet flour incorporated (Addition before fermentation) drinking yoghurt have the higher preference compared to the other treatment