Development of Buttermilk Pudding Incorporating Skim Milk Powder, Condensed Coconut (Cocos nucifera) Milk and Kitul (Caryota urens) Treacle

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dc.contributor.author Illankoon, I.M.V.E.
dc.contributor.author Mudannayake, D.C.
dc.contributor.author Abeysinghe, A.M.N.L.
dc.contributor.author Jayarathne, M.P.K.
dc.contributor.author Silva, K.F.S.T.
dc.date.accessioned 2021-12-01T05:17:29Z
dc.date.available 2021-12-01T05:17:29Z
dc.date.issued 2010
dc.identifier.isbn 9789550481002
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7797/15-201~1.pdf?sequence=1&isAllowed=y
dc.description.abstract Buttermilk is the major byproduct of butter industry. Lack of utilization as a food, shorter shelf life and low total solids content are the three major limitations associated with buttermilk. Few studies have been conducted on improving the utilization of buttermilk as dessert. Aim of this study is to add value to buttermilk by developing buttermilk pudding incorporating skim milk powder, condensed coconut (Cocos nucifera) milk and kitul -(Caryota urens) treacle. Sensory evaluations were conducted to select the best percentages of skim milk powder, condensed coconut milk, kitul treacle and gelatin for buttermilk pudding. Skim milk powder, condensed coconut milk and kitul treacle levels were changed as 10% (wlw), 20% (w/w), 30% (w/w) and gelatin levels were changed as 1% (w/w), 2% (w/w) and 3% (wlw). The selected samples were analyzed for shelf life during day 1, 3, 7, 8, 10 and 12. Shelf life determination was done by analyzing coliform, yeast and mould, total colony count, pH and organoleptic qualities. Sensory evaluations were done by 30 untrained panelists to select the best percentage of skim milk powder, condensed coconut milk, kitul treacle and gelatin. Sensory data were analyzed by Freedman non parametric statistical method and pH, coliform, yeast and mould, total colony count were analyzed by correlation test. Overall acceptability was highest (P<0.05) in 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin added buttermilk pudding. Yeast, moulds and total colony count were increased (P<0.05) and pH decreased (P<0.05) after 10 days at 4 °C. According to the results buttermilk pudding incorporated with 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin (Percentages were calculated by weight of buttermilk) has been selected as the best formula with highest sensory attributes. Buttermilk pudding can be kept under refrigeration condition (4 °C) for 10 days without any quality deterioration. Key words: Buttermilk, Pudding en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Food Science en_US
dc.subject Food Technology en_US
dc.subject Agriculture en_US
dc.title Development of Buttermilk Pudding Incorporating Skim Milk Powder, Condensed Coconut (Cocos nucifera) Milk and Kitul (Caryota urens) Treacle en_US
dc.title.alternative Research Symposium 2010 en_US
dc.type Other en_US


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