Development of soursop pulp (Annonamuricata) incorporated fermented sweet cream buttermilk beverage
No Thumbnail Available
Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
In Sri Lankan context buttermilk removed from the dairy processing plants considered as a
dairy waste and utilization of dairy by product is considerably low compared to other
countries. Sri Lankan market is still having a market gap for locally produce fermented
flavored milk base beverages. Buttermilk could be used to produce fermented milk beverages
replacing milk which would result in differentiated products. Buttermilk is also considered a
nutritious dairy ingredient that is saturated in milk fat globule membrane (MFGM)
components (Sodini et al., 2006). Addition of fruit juices or pulps is an attractive avenue for
the utilization of buttermilk. Soursop is one of the fruit spp. which can be incorporated to
manufacture beverages with good consumer demand. The fruit is rich in vitamin B, potassium,
fructose and vitamin C (Pamplona-Roger, 2005 cited in Ekaluo et al., 2013). Soursop fruit
is a proven cancer remedy for cancers of all types and broad spectrum antimicrobial agent for
both bacterial and fungal infections, antiparasitic activity, lower high blood pressure and is
used for depression and stress (Camiel et al., 2008).
Methodology
The current study was carried out at Pelwatte Dairy Industries Limited, Pelwette and
laboratory analysis was done at Pelwatte Dairy Indusries Limited and Uva Wellassa
University laboratories. Soursop pulp was prepared by flowing method. Fresh fully ripped
Soursop fruit was washed by chlorinated water and disinfected by using 70% of ethanol. Then
fruit was cut it to halves by using a sharp knife and seeds and blemishes were removed. After
that, flesh was scooped out using a clean stainless steel spoon and blended it using an electric
blender. Initially incubation time was standardized for the buttermilk base by incorporating
different levels of Skim Milk Powder. Several preliminary studies were done to select the best
Soursop pulp and Sugar incorporation level for the final product. Sensory evaluation was done
using 30 untrained panelists for the final three treatments (12%, 13% and 14% of Soursop).
The pH value and acidity were evaluated in one day intervals for thirteen days in both
Potassium Sorbate added sample and without preservative sample and microbiological
analysis was done for Escherichia coli, Coliform and Yeast and Molds. The sensory data was
analyzed using non- parametric procedure, according to the Friedman test with 0.05 levels of
significance in Minitab 16 software package. Complete Randomized Design (CRD) was
conducted and data obtained from chemical and microbiological testes were analyzed using
analysis of variance (ANOVA) using the General Linear Model (GLM) procedure of SAS
software.
Results and Discussion
Skim Milk Powder was added to buttermilk to increase the total solid content. The increase
of total solid content has reduced the incubation time by influencing the growth and activity
of starter culture (Figure 01). Incubation time was reduced to 4 hours by adjusting Skim Milk
Powder level to 6 grams/100 mL. Eight grams of Skim Milk Powder addition level was not
selected as it can increase the cost of production.
Description
Keywords
Animal Sciences, Milk, Milk Production, Beverage, Dairy Industries