Development of soursop pulp (Annonamuricata) incorporated fermented sweet cream buttermilk beverage

Simple item page
dc.contributor.authorBuddhadasa, K.
dc.contributor.authorAbesinghe, A.M.N.L.
dc.contributor.authorLuxman, R.A.J.N.
dc.date.accessioned2022-01-07T09:03:29Z
dc.date.available2022-01-07T09:03:29Z
dc.date.issued2015
dc.description.abstractIn 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.en_US
dc.identifier.isbn9789550481088
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8212/53-ANS-Development%20of%20soursop%20pulp%20%28Annonamuricata%29%20incorporated%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAnimal Sciencesen_US
dc.subjectMilken_US
dc.subjectMilk Productionen_US
dc.subjectBeverageen_US
dc.subjectDairy Industriesen_US
dc.titleDevelopment of soursop pulp (Annonamuricata) incorporated fermented sweet cream buttermilk beverageen_US
dc.title.alternativeResearch Symposium 2015en_US
dc.typeOtheren_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
53-ANS-Development of soursop pulp (Annonamuricata) incorporated .pdf
Size:
351.13 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Symposium-2015