Development of Nutraceutical Yoghurt by Incorporating Amila (Indian Gooseberry) and Iramusu (Hemidesmus Indicus)

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dc.contributor.author Sooriyapperuma, S.M.C.P.
dc.date.accessioned 2021-03-18T06:54:05Z
dc.date.available 2021-03-18T06:54:05Z
dc.date.issued 2012
dc.identifier.other UWU/ANS/08/0029
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6135/UWULD%20ANS%2008%200029-09042019092649.pdf?sequence=1&isAllowed=y
dc.description.abstract Four types of herbal yoghurt prepared with Amla and Tramusu raw extracts and syrups concentration showed higher (P<0.05) preference with all sensory attributes except Overall acceptability were from Amla raw extract 3% herbal added sample were best, Amla syrup 9% herbal added sample were best,Iramusu root raw extract 3% added sample were best, Tramusu root syrup 12% added sample yorgurt is one of the most popular fermented milk product with high nutritive value. Incorporation of herbal in to conventional yoghurt increases the value of the product. However, adding some "pharmaceutical" value. So it define as a Nutraceutical product. profile of the product while conveying different experience to the consumer. The aim of the study was, to add some"pharmaceutical" value to conventional yogurt. Set yoghurts were prepared according to the standard procedure but not added any flavor or colour. Before adding the culture and flavor yogurt culture were separated. then herbal extracts and syrup were incorporated with various percentages(0%,3%,6%,9%,12%,15%).those were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, odour,appearance, taste, texture and overall acceptability. Sensory data were analyzed by Friedman nonparametric statistical method while titratable acidity and pH were analyzed by one-sample test in IVIINITAB 14. Shelf life determination was done by analyzing titratable acidity, pH, yeasts and moulds, total colony count (TCC). The PH of the Amla raw extract were 3.75 +0.2 of new product. The PH of the Anita syrup were 3.75 +0.1of new product. The PH of the Iramusu root raw extract were 4.9±0.1 of new product. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/ANS/08/0029
dc.subject Animal Science Degree Programme en_US
dc.title Development of Nutraceutical Yoghurt by Incorporating Amila (Indian Gooseberry) and Iramusu (Hemidesmus Indicus) en_US
dc.title.alternative Research Article – ANS 2012 en_US
dc.type Thesis en_US


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