Browsing by Author "Sabry, M.B.M."

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    Development of Cocoa and Coffee Based Set Yoghurt According to Sri Lankan Consumer Preference
    (Uva Wellassa University of Sri Lanka, 2011) Sabry, M.B.M.; Jayarathne, M.P.K.; Henagamage, A.P.
    Note: See the PDF Version Dairy products play a major role in human diet as milk is complete food. Yoghurt is one of the dairy products, popular as a desert which contains standardi7.ed full cream milk, sugar, gelatin, permitted stabilizer and colorings. Yoghurt market in Sri Lanka is still iii growing stage compared with other countries. Consumer preference is due to increasing desire to take a more proactive role iii optimizing personal health and wellbeing without relying on pharmaceuticals. The consumption of fermented yoghurt iii which lactose has been converting to Tactic acid has helped to reduce the risk of having pathogenic microorganism grow in the food (Baker and Miller, 1990). Consumer preference is considered as one of the major critical parameters iii food industry including dairy products. Vanilla, chocolate, banana, mango, strawberry are the different types of flavored yoghurts available in the market according to the consumer preference. Cocoa and coffee have lots of health benefits and can be used as flavors iii yoghurt industry. Cocoa is rich source of antioxidant flavonoids, which may have beneficial cardiovascular effects on health and coffee contains caffeine, which acts as a stimulant. (Tank ine and Robison, 1985). Therefore, the present study was carried out to produce cocoa and coffee based set yoghurt according to Sri Lankan consumer preference and as a new value added product for dairy industry.