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Utilization of pre-gelatinized lesser yam flour to formulate coconut milk yoghurt

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dc.contributor.author Umayangani, GDS
dc.contributor.author Silva, M
dc.contributor.author Sandaruwani, A
dc.contributor.editor Abeysooriya, R
dc.contributor.editor Adikariwattage, V
dc.contributor.editor Hemachandra, K
dc.date.accessioned 2024-03-22T06:04:22Z
dc.date.available 2024-03-22T06:04:22Z
dc.date.issued 2023-12-09
dc.identifier.citation G. D. S. Umayangani, M. Silva and A. Sandaruwani, "Utilization of Pre-Gelatinized Lesser Yam Flour to Formulate Coconut Milk Yoghurt," 2023 Moratuwa Engineering Research Conference (MERCon), Moratuwa, Sri Lanka, 2023, pp. 42-47, doi: 10.1109/MERCon60487.2023.10355421. en_US
dc.identifier.uri http://dl.lib.uom.lk/handle/123/22379
dc.description.abstract This study employs pre-gelatinized lesser yam (Dioscorea esculanta) flour to make coconut milk yoghurt. Coconut milk of 22% fat was supplemented with 2%, 4%, 6% of lesser yam flour and corn starch for control. pH, syneresis, LAB, TA, and sensory characteristics were analysed to determine the suitable flour concentration throughout 21 days at 4°C. Syneresis differed in samples with lesser yam flour. Commercial coconut milk yoghurt exhibited less syneresis than lesser yam flour added yoghurt. 2% reduced yam flour lowers sensory preference values, some of which are statistically significant. 4% and 6% lesser yam flour samples tasted identical to the control sample. 4% and 6% reduced yam flour had identical pH, syneresis, LAB count, and sensory results. Thus, 4% yam flour produces high-quality yoghurt sample with less flour amount. This study suggested that the yoghurt product made from coconut milk can be obtained utilizing lesser yam flour as a yogurt stabilizer. en_US
dc.language.iso en en_US
dc.publisher IEEE en_US
dc.relation.uri https://ieeexplore.ieee.org/document/10355421 en_US
dc.subject Coconut milk en_US
dc.subject Lesser yam flour en_US
dc.subject Yoghurt en_US
dc.subject Stabilizer en_US
dc.subject Vegan starter culture en_US
dc.title Utilization of pre-gelatinized lesser yam flour to formulate coconut milk yoghurt en_US
dc.type Conference-Full-text en_US
dc.identifier.faculty Engineering en_US
dc.identifier.department Engineering Research Unit, University of Moratuwa en_US
dc.identifier.year 2023 en_US
dc.identifier.conference Moratuwa Engineering Research Conference 2023 en_US
dc.identifier.place Katubedda en_US
dc.identifier.pgnos pp. 42-47 en_US
dc.identifier.proceeding Proceedings of Moratuwa Engineering Research Conference 2023 en_US
dc.identifier.email sanduniumayangani98@gmail.com en_US
dc.identifier.email mayumisilva@sjp.ac.lk en_US
dc.identifier.email sandaruwani@sjp.ac.lk en_US


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