%0 Journal Article
	%A B. R. Madushan and  S. B. Navaratne and  I. Wickramasinghe
	%D 2015
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 102, 2015
	%T Preservation of Coconut Toddy Sediments as a Leavening Agent for Bakery Products
	%U https://publications.waset.org/pdf/10001637
	%V 102
	%X Toddy sediment (TS) was cultured in a PDA medium
to determine initial yeast load, and also it was undergone sun, shade,
solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and
60oC) drying with a view to preserve viability of yeast. Thereafter,
this study was conducted according to two factor factorial design in
order to determine best preservation method. Therein the dried TS
from the best drying method was taken and divided into two portions.
One portion was mixed with 3: 7 ratio of TS: rice flour and the
mixture was divided in to two again. While one portion was kept
under in house condition the other was in a refrigerator. Same
procedure was followed to the rest portion of TS too but it was at the
same ratio of corn flour. All treatments were vacuum packed in triple
laminate pouches and the best preservation method was determined
in terms of leavening index (LI). The TS obtained from the best
preservation method was used to make foods (bread and hopper) and
organoleptic properties of it were evaluated against same of ordinary
foods using sensory panel with a five point hedonic scale.
Results revealed that yeast load or fresh TS was 58×106 CFU/g.
The best drying method in preserving viability of yeast was DCA
because LI of this treatment (96%) is higher than that of other three
treatments. Organoleptic properties of foods prepared from best
preservation method are as same as ordinary foods according to Duo
trio test.
	%P 635 - 638