Development of Finger Millet (Eleusine Coracana) Incorporated Synbiotic Drinking Yoghurt

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dc.contributor.author Awanthika, H.K.T.
dc.date.accessioned 2021-03-23T08:17:34Z
dc.date.available 2021-03-23T08:17:34Z
dc.date.issued 2014
dc.identifier.other UWU/ANS/10/0006
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6193/UWULD%20ANS%201O%200006-09042019121251.pdf?sequence=1&isAllowed=y
dc.description.abstract Yoghurt is one of the nutritive, healthy and popular dairy products all around the world. At present, people are looking for health beneficial food products as most of them are suffering from non-communicable diseases. High calorie yogurt drink which contains any kind of cereal is completely a new product concept to the Sri Lankan market. Therefore this study was carried out to develop a value added finger millet incorporated synbiotic dairy beverage and to investigate the prebiotic effect of finger millet compounds on probiotic starter culture. Finger millet was incorporated as three different forms as geminated finger millet flour, roasted finger millet flour and raw finger millet slurry. In the preliminary trials the most compatible sugar percentages (out of 8% and 10%) for different incorporation levels (4%, 5%, 6%, 7% and 8% w/w) of each forms were determined and then 4%, 5%, 6%, 7% and 8% (w/w) finger millet incorporation levels of each form were evaluated by using ranking method. Out of that 5% (w/w) was selected as the best incorporation level from all three forms. Finally sensory evaluation was carried out to select the best form of incorporation and to select the most suitable stage for adding finger millet in the production of drinking yoghurt. According to the sensory evaluation results, as the best form germinated/ malted flour was selected and incorporation of finger millet before fermentation was selected as the most suitable stage to incorporate finger millet. Finally proximate analysis, physico- chemical and microbial parameters were analyzed in final synbiotic yoghurt product. Based on sensory evaluation, microbiological and physico-chemical results shelf life of the final product was around 21 days after that sensory properties had changed although no any microbial contamination occurred. Results obtained from chemical (pH and titratable acidity) and microbiological analysis (E.coli/coliform count) are not deviated from Sri Lanka Standards specifications for yoghurt. For the selected final product probiotc lactobacilli enumeration was carried out by pour plating on MRS media. The lactic acid bacteria count (CFU/ml) was high in finger millet incorporated yoghurt compared to control yoghurt sample , indicating that the prebiotic compounds in finger millet such as resistant starch, oligosaccharides, crude fibers enhance the growth of probitic bacteria. Therefore finger millet which have rich nutritional profile can be used as a prebiotic source for the production of probiotics incorporated yoghurt as a value added dairy product to the Sri Lankan market which have desirable sensory properties and considerable shelf life. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/ANS/10/0006
dc.subject Animal Science Degree Programme en_US
dc.title Development of Finger Millet (Eleusine Coracana) Incorporated Synbiotic Drinking Yoghurt en_US
dc.title.alternative Research Article – ANS 2014 en_US
dc.type Thesis en_US


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