Browsing by Author "Priyadarshani, B.M.P."

Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    Assessment of Physio-Chemical and Sensory Properties of a Value Added Buttermilk Based Beverage Incorporated with Finger millet (Eleusine coracana)
    (Uva Wellassa University of Sri Lanka, 2018) Priyadarshani, B.M.P.; Ranasinghe, M.K.; Thilakarathne, W.M.M.H.; Madushanka, R.M.T.
    Butter milk is a by-product from butter manufacturing which is a good source of protein, mineral and lactose. During the butter manufacturing process, approximately 50% of total milk used in butter manufacturing is discarded as butter milk. Thus, there is a growing interest in utilization of butter milk as an ingredient in dairy product development. Hence, present study was conducted to develop a value added fermented beverage using butter milk with incorporation of finger millet slurry. Three treatments were used with changing of finger millet slurry as 4%, 6% and 8%. Treatments without incorporation of finger millet slurry served as the control. Treatments were evaluated for pH, Titratable acidity (TA) and sensory attributes using nine point hedonic scale with 30 untrained panelists for 21 days of storage at 4 °C. Data from pH and TA were analyzed using two-way ANOVA, while sensory evaluation data were analyzed using Friedman non-parametric test in Minitab 17®. Based on sensory results, there were no significant difference (P>0.05) among treatments in terms of all sensory attributes. However, 4% finger millet slurry incorporated fermented butter milk beverage was selected as the best treatment with respect to taste and overall acceptability which scored high estimated median values of 7.59, 7.50 respectively. TA, pH were showed significant difference (P<0.05) amongst treatments, storage and treatment-storage interaction, while the treatments—storage interaction was non significance for pH. Moreover, at day 15, treatments showed significant difference (P<0.05) in all attributes while amongst 4% finger millet incorporated butter milk beverage scored highest estimated median values for color, aroma and overall acceptability. Yoghurt beverage with 4% finger millet slurry can be kept for 15 days of storage period at 4 °C without deterioration of quality parameters.
  • No Thumbnail Available
    Item
    Assessment of Sensory Acceptability of Beetroot (Beta vulgaris) incorporated Buttermilk Wine during Storage
    (Uva Wellassa University of Sri Lanka, 2018) Thilakarathne, W.M.M.H.; Ranasinghe, M.K.; Priyadarshani, B.M.P.; Madushanka, R.M.T.
    Buttermilk is the by-product produced during butter manufacturing process which contains protein, lactose and minerals in high levels. It has been estimated that the 50% of buttermilk is discarded as a waste product. As an ingredient, buttermilk in product development helps in effective utilization of the by-product. Thus, present study was conducted to develop a wine using buttermilk with incorporation of beetroot (Beta vulgaris) and Saccharomyces cerevisiae. Preliminary trials were conducted to select best ratio between buttermilk: beetroot with 1:1, 2:1, 3:1 and 4:1. Based on total soluble solids, treatment having 3:1 buttermilk: beetroot ratio was used for further study. Four levels of Saccharomyces cerevisiae were used to determine the best level of yeast incorporation to produce the wine. Commercially available wine was used as control. All treatments were evaluated by 30 untrained panelists for color, aroma, mouthfeel, taste and overall acceptability for 42 days of storage. Data from sensory evaluation were analyzed using Friedman nonparametric test using Minitab 17e. Based on sensory evaluation at day 21, all treatments showed significant difference (P<0.05) with respect to the all sensory attributes while 0.1% Saccharomyces cerevisiae incorporated wine showed highest estimated median values for mouthfeel, taste, and overall acceptability; 8.00, 7.86 and 8.38 respectively. Moreover, at day 42, treatments showed significant difference (P<0.05) with all attributes while amongst all treatments 0.1% Saccharomyces cerevisiae incorporated wine scored highest estimated median values for mouthfeel, taste and overall acceptability; 8.00, 7.94 and 7.86 respectively. Hence, the study revealed that organoleptically acceptable buttermilk wine could be produced using 0.1% Saccharomyces cerevisiae incorporation level with 7.0% (vlv) alcohol content.
  • No Thumbnail Available
    Item
    Assessment of Sensory Acceptability of Diyamiththa (Cissampelos pareira) Leaves Extract Incorporated Lacto-vegetarian Set Yoghurt during Storage
    (Uva Wellassa University of Sri Lanka, 2018) Madushanka, R.M.T.; Ranasinghe, M.K.; Jayasinghe, H.A.S.L.; Thilakarathne, W.M.M.H.; Priyadarshani, B.M.P.
    The addition of stabilizers in dairy industry helps to improve viscosity and texture especially in set yoghurt production. The texture of yoghurt results from a complex interaction between milk proteins, acid and exopolysaccharide produced by starter culture. Gelatin is an animal originated stabilizer used in yoghurt production. Food habits in the world have started to change with an increasing demand for vegetarian food. Diyamiththa (Cissampelos pareira), a medicinal plant exhibit a unique gelling properties which could be an alternate for gelatin. Thus, the present study was conducted to assess the organoleptic acceptability of lacto-vegetarian set yoghurt with incorporation of a gel from diyamiththa leaves. Three levels of diyamiththa leaves extract (DLE) were used as treatments, 1%, 2% and 3% while 0.68% gelatin incorporated yoghurt served as the control. Treatments were evaluated by 30 untrained panelists for color, aroma, texture, mouthfeel, taste and overall acceptability (OA) attributes at 7 days interval for 21 days of storage at 4 °C. Data from sensory evaluation were analyzed using Friedman non-parametric test using Minitab 17®. Based on sensory evaluation at day 0 all treatments showed significant difference (P<0.05) with respect to all the attributes while 2% DLE incorporated yoghurt showed the highest estimated median values for both taste and 0A;7.50 and 7.78, respectively. Moreover, at day 21 treatments showed significant difference (P<0.05) with all attributes while amongst all treatments, 2% DLE incorporated yoghurt scored the highest estimated median values for texture, mouthfeel, taste and OA; 7.50, 7.06, 7.81 and 8.03, respectively. However, after 21 days of storage the organoleptic acceptability was declined particularly with taste and mouthfeel in all treatments. Results revealed that, 2% DLE incorporated set yoghurt can be stored for 21 days at 4 °C without deteriorating organoleptic properties.