Browsing by Author "Nanayakkara, G.H."

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    Development of Banana Puree(Musa spp) Incorporated Synbiotic Stirred Yoghurt
    (Uva Wellassa University of Sri Lanka, 2014) Nanayakkara, G.H.
    Yoghurt is one of the popular fermented milk products that obtained by introducing specific bacterial strains such as Streptococcus thermophyllus, Lactobacillus bulgaricus and Lactobacillus acidophilus. Now a days most of the people are health conscious. So they move to buy food with therapeutic value. The yoghurt with fruit additives may confer more health benefits than plain yoghurt. Therefore this study was carried out to develop value added banana puree incorporated synbiotic stirred yoghurt and to investigate the prebiotic effect of banana on survival of probiotic lactobacilli. Three treatments were used to develop banana puree incorporated stirred yoghurt. There were 14% 15% and 16% of fruit puree incorporation levels. The best incorporation level of fruit puree was determined using five point hedonic scale with 30 trained and untrained panelists. For the selected sample, physicochemical and microbiological properties were observed. In chemical analysis, proximate composition was determined for moisture content, crude protein, crude fat, crude fibre and ash content. Titratable acidity and pH were evaluated for 14 days period and microbiological analysis was done for E .coli/Coliform and Yeast & mould content. Probiotic lactobacilli count was determined by using Man Rogosa Sharp Media. The sensory data were analyzed using non-parametric procedure, according to the Friedman test using Minitab 15 software programme. The data obtained from physicochemical and microbiological tests were analyzed using analysis of variance (ANOVA) using SAS 9.0 software programme. Through the sensory evaluation with Friedman test, all sensory parameters were significantly different except color. 15% incorporation level of banana puree was selected as the best percentage for stirred yoghurt. Viable probiotic lactobacilli count was higher (p<0.05) in banana puree incorporated stirred yoghurt compared to plain stirred yoghurt. It can be concluded banana contain prebiotic source that enhance the survival of probiotic lactobacilli
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    Development of fruit (Musa spp.) puree incorporated synbiotic stirred yoghurt
    (Uva Wellassa University of Sri Lanka, 2015) Nanayakkara, G.H.; Abesinghe, A.M.N.L.; De Silva, U.
    Yoghurt is one of the most nutritious fermented milk products that can be used to enhance the nutrition condition of people. It is obtained by introducing specific strains of Lactic acid bacteria. The Lactic acid micro flora reduce risk of colon cancer (Foissy, 1983 cited in Huma, 2003), reduce the serum cholesterol level (Anderson and Gilliland, 1999 cited in Huma, 2003) and also maintain the intestinal ecosystem (Saarela et al., 2002 cited in Huma, 2003). Prebiotics are non-digestible food ingredients that improve the host health by selectively stimulating the growth of certain beneficial microorganisms. Fructo-oligosaccharide is prebiotic source that can be found in ripe banana around 2 mg/g. By incorporating banana with yoghurt is best way to improve the health benefits and taste of the yoghurt. Stirred type fruit yoghurt is one of the best products that can be used to gain consumer preference. Therefore, this study was conducted to develop a Banana puree incorporated symbiotic stirred yogurt. Methodology The current study was carried out at Ceylon Cold Stores PLC (CCS), Ranala, Kaduwela. Laboratory analysis was done at CCS and laboratories in University of Kelaniya. First, yoghurt base and the banana puree were prepared according to the predetermined recipe after various preliminary trials. For final sensory evaluation, three treatments were used with three replicates.