Browsing by Author "Danasekara, D.M.J.N."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Development of a Cereal Incorporated Yoghurt
    (Uva Wellassa University of Sri Lanka, 2012) Ramawickrama, P.; Danasekara, D.M.J.N.; Singhalage, I.D.
    Yoghurt, thought to have been part of Balkans and the Mediterranean countries for a longer time in the history (Early, 1998), is a popular nutritional healthy food serves as a snack and a dessert. Yoghurt is a fermented milk product which is partially digested by microorganisms. Under the standard of identity established by the U.S. Food and Drug Administration (FDA), in order for a refrigerated product to be called "yogurt," it must be produced by culturing permitted dairy ingredients with a bacterial culture, which contains Lactobacillus bulgaricus and Streptococcus thermophilus. In addition to the use of bacterial cultures required by the FDA standard of identity, live and active culture yogurt may contain other safe and suitable food grade bacterial cultures. Yoghurt has a higher nutritional profile and known to have many health benefits. Yoghurt is a good solution for lactose intolerance, due to several factors including the activity of live bacteria in the yogurt or the digestive action of other enzymes on lactose such as bacterial p-galactosidase. The increased viscosity of yogurt compared with milk has also been suggested as a potential explanation, as this may result in slower emptying from the stomach and thus a longer transit through the gastrointestinal tract, which in turn may improve the absorption and reduce the amount of lactose present in the colon. Studies have also shown that consumption of milk and dairy foods as part of a calorie controlled diet is associated with increased weight loss, particularly form the abdomen, amount of lactose present in the colon. Yoghurt is healthy option for obesity. The action of probiotics is another health benefit of yoghurt. Probiotics can exert a positive effect on health by redressing the balance of health-promoting and pathogenic bacteria in the gastrointestinal tract. Cereals are grasses cultivated for edible components of their fruit seeds. Cereals play an important role in meals. Rice varieties are staple food of Asians. Many cereals have a very good role in the breakfast and snacks in other corners of the world. Focusing on the nutritional factors, cereals are known to possess dense nutritional properties with less calories and sugar. They manage the blood sugar levels and body weight. Cereal plays major roles in health by reducing the risk of coronary heart diseases and cancers of stomach and colon. A cereal with milk is a leading source of nutrients in children's diet. Incorporating both nutritional sources, this study was aimed to develop a ready — to — serve cereal incorporated yoghurt as a new yoghurt product, while adding value to local cereal varieties such as Rice (Oryza saliva) and Finger millet (Eleusinecoracana). The law fat content and medicinal value of cereals opens a broad market segment for this yoghurt. Considering its health impacts, this yogurt can be marketed for elders among whom the yogurt is not much popular.
  • No Thumbnail Available
    Item
    Development of Egg Less Cake Incorporating Yoghurt
    (Uva Wellassa University of Srilanka, 2011) Karunarathna, T.B.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Danasekara, D.M.J.N.
    NOTE: see the PDF version Cake is a product obtained from a batter containing wheat flour, sugar and eggs or wheat flour, shortening, sugar, eggs and other ingredients of requisite mass, put into trays and baked in an oven at suitable temperature for a suitable time (Sri Lankan Standards, 1995). The most primitive people in the world began making cakes shortly after they discovered wheat flour. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening. Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. Cakes are five types according to the Sri Lankan Standard specifications; cakes, butter cakes which contains wheat flour, butter, sugar and eggs without filling or any coating, fruit cakes that contain wheat flour, shortening, sugar, eggs, fruits (dry or preserved) and other ingredients, sponge cakes that contain wheat flour, sugar and eggs and cake with icing which are sandwiched and/or coated either with dairy or nondairy cream, jam, jelly, marshmallow, caramel, dried fruits or any other suitable mixture. The term yoghurt can be defined as "A fermented milk product obtained from coagulation of milk specified as, cow or buffalo milk, standardized milk, skim milk or partially skimmed milk and reconstituted milk and concentrated milk by the agency of organisms of types Streptococcus thermophillus, Lactobacillus bulgaricus, Lactobacillus acidophilus may be present" (Sri Lankan Standards, 1989). Yoghurt can be broadly categorized in to two types based on method of production, set yoghurt and stirred yoghurt. There are three types of set yoghurt in the local market; normal yoghurt, low- fat yoghurt and non-fat yoghurt. Stirred yoghurt can be found as plain, fruit or flavored yoghurts (Tamime and Robinson, 2007). This study was carried out to develop an eggless cake for vegetarians by replacing eggs with yoghurt which is rejected just before the expiry date and thereby add value to yoghurts and cakes through product diversification.