Browsing by Author "Buddhadasa, K."

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    Development of Sour Sop Pulp (Annona Muricata) Incorporated Fermented Sweet cream buttermilk Beverage
    (Uva Wellassa University of Sri Lanka, 2014) Buddhadasa, K.
    Sweet Cream Buttermilk is an important dairy by-product left behind after removal of butter during churning of unripen Cream. It consists with substances considered potentially beneficial for human health especially the MFGM proteins. Soursop fruit is an underutilized, nutritional and healthy fruit available in Sri Lanka. Hence this study was focused to develop Sweet Cream Buttermilk beverage by incorporating Soursop pulp. Initially, buttermilk base was prepared by standardizing incubation time and pH until desired incubation time, pH (4 hr/pH 4.62) and coagulum texture was achieved. Beverage was prepared by incorporating different combinations of Soursop pulp and sugar levels. Five point hedonic scale was used to determine the best Soursop pulp and sugar incorporation levels. Through the sensory evaluation with Freidman test, 13% Soursop pulp and 12% sugar incorporation level was selected as the best ingredient combination for the final product. Final product was evaluated for physicochemical, microbiological and organoleptic properties during a period of 13 days. Addition of preservatives (Pottasium sorbate) has no effect on E.coli and Coliform count during the storage period. Yeast and Mould count was significantly different between two samples (p<0.05). pH was decreased with the storage time and acidity was increased slightly with the storage time (TA-0.6±0.01 to 0.64±0.01 and pH-4.53±0.05 to 4.4±0.05). Gelatin was an effective stabilizer for the fermented beverage as syneresis was not observed during the storage period. From the result of the quality assessment, fermented soursop buttermilk beverage could be stored at 4°C for more than 13 days. Soursop pulp incorporated sweet cream buttermilk beverage was having a low cost and low fat content compared to market available fermented milk based fermented beverages.
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    Development of soursop pulp (Annonamuricata) incorporated fermented sweet cream buttermilk beverage
    (Uva Wellassa University of Sri Lanka, 2015) Buddhadasa, K.; Abesinghe, A.M.N.L.; Luxman, R.A.J.N.
    In Sri Lankan context buttermilk removed from the dairy processing plants considered as a dairy waste and utilization of dairy by product is considerably low compared to other countries. Sri Lankan market is still having a market gap for locally produce fermented flavored milk base beverages. Buttermilk could be used to produce fermented milk beverages replacing milk which would result in differentiated products. Buttermilk is also considered a nutritious dairy ingredient that is saturated in milk fat globule membrane (MFGM) components (Sodini et al., 2006). Addition of fruit juices or pulps is an attractive avenue for the utilization of buttermilk. Soursop is one of the fruit spp. which can be incorporated to manufacture beverages with good consumer demand. The fruit is rich in vitamin B, potassium, fructose and vitamin C (Pamplona-Roger, 2005 cited in Ekaluo et al., 2013). Soursop fruit is a proven cancer remedy for cancers of all types and broad spectrum antimicrobial agent for both bacterial and fungal infections, antiparasitic activity, lower high blood pressure and is used for depression and stress (Camiel et al., 2008). Methodology The current study was carried out at Pelwatte Dairy Industries Limited, Pelwette and laboratory analysis was done at Pelwatte Dairy Indusries Limited and Uva Wellassa University laboratories. Soursop pulp was prepared by flowing method. Fresh fully ripped Soursop fruit was washed by chlorinated water and disinfected by using 70% of ethanol. Then fruit was cut it to halves by using a sharp knife and seeds and blemishes were removed. After that, flesh was scooped out using a clean stainless steel spoon and blended it using an electric blender. Initially incubation time was standardized for the buttermilk base by incorporating different levels of Skim Milk Powder. Several preliminary studies were done to select the best Soursop pulp and Sugar incorporation level for the final product. Sensory evaluation was done using 30 untrained panelists for the final three treatments (12%, 13% and 14% of Soursop). The pH value and acidity were evaluated in one day intervals for thirteen days in both Potassium Sorbate added sample and without preservative sample and microbiological analysis was done for Escherichia coli, Coliform and Yeast and Molds. The sensory data was analyzed using non- parametric procedure, according to the Friedman test with 0.05 levels of significance in Minitab 16 software package. Complete Randomized Design (CRD) was conducted and data obtained from chemical and microbiological testes were analyzed using analysis of variance (ANOVA) using the General Linear Model (GLM) procedure of SAS software. Results and Discussion Skim Milk Powder was added to buttermilk to increase the total solid content. The increase of total solid content has reduced the incubation time by influencing the growth and activity of starter culture (Figure 01). Incubation time was reduced to 4 hours by adjusting Skim Milk Powder level to 6 grams/100 mL. Eight grams of Skim Milk Powder addition level was not selected as it can increase the cost of production.