Nanayakkara, G.H.Abesinghe, A.M.N.L.De Silva, U.2022-01-072022-01-0720159789550481088http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8213/57-ANS-Development%20of%20fruit%20%28Musa%20spp.%29%20puree%20incorporated%20.pdf?sequence=1&isAllowed=yYoghurt 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.enFruit CultivationDairy IndustriesAnimal SciencesMilkFood ScienceFood TechnologyMilk ProductionOther