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 |