Development of fruit (Musa spp.) puree incorporated synbiotic stirred yoghurt
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
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.
Description
Keywords
Fruit Cultivation, Dairy Industries, Animal Sciences, Milk, Food Science, Food Technology, Milk Production