Preservation of Coconut Toddy Sediments as a Leavening Agent for Bakery Products
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.
[1] Leong, P. (1953). The Nutritive Value of Coconut Toddy. BJN, 7(03),
p.253.
[2] McWilliams, Charles S, and Martin S Peterson. Yeast: Its
Characteristics, Growth, and Function in Baked Products. Washington:
Advisory Board on Quartermaster Research and Development,
Committee on Foods. Subcommittee on Cereal and Baked Products,
National Academy of Sciences-national Research Council, 1957. Print.
[3] Simpson, Benjamin K. Food Biochemistry and Food Processing. 2nd ed.
Ames, Iowa: Wiley-Blackwell, 2012. Print.
[4] Chandrasena, G., Keerthipala, A. and Walker, G. (2006). Isolation and
Characterisation of Sri Lankan Yeast Germplasm and Its Evaluation for
Alcohol Production. Journal of the Institute of Brewing, 112(4), pp.302-
307.
[5] Balakumar, S. and Arasaratnam, V. (2009). Comparison of Industrial
Scale Ethanol Production from a Palmyrah-Based Carbon Source by
Commercial Yeast and a Mixed Culture from Palmyrah Toddy. Journal
of the Institute of Brewing, 115(2), pp.105-110.
[6] Food Microbiological Examination: Enumeration of Yeasts and Molds.
Ministry of Health of P. R. China, 2012. Print. [7] AACC (2000), Approved Methods of the American Association of
Cereal Chemist, The American Association of Cereal Chemists, Inc., St
Paul, MN.
[1] Leong, P. (1953). The Nutritive Value of Coconut Toddy. BJN, 7(03),
p.253.
[2] McWilliams, Charles S, and Martin S Peterson. Yeast: Its
Characteristics, Growth, and Function in Baked Products. Washington:
Advisory Board on Quartermaster Research and Development,
Committee on Foods. Subcommittee on Cereal and Baked Products,
National Academy of Sciences-national Research Council, 1957. Print.
[3] Simpson, Benjamin K. Food Biochemistry and Food Processing. 2nd ed.
Ames, Iowa: Wiley-Blackwell, 2012. Print.
[4] Chandrasena, G., Keerthipala, A. and Walker, G. (2006). Isolation and
Characterisation of Sri Lankan Yeast Germplasm and Its Evaluation for
Alcohol Production. Journal of the Institute of Brewing, 112(4), pp.302-
307.
[5] Balakumar, S. and Arasaratnam, V. (2009). Comparison of Industrial
Scale Ethanol Production from a Palmyrah-Based Carbon Source by
Commercial Yeast and a Mixed Culture from Palmyrah Toddy. Journal
of the Institute of Brewing, 115(2), pp.105-110.
[6] Food Microbiological Examination: Enumeration of Yeasts and Molds.
Ministry of Health of P. R. China, 2012. Print. [7] AACC (2000), Approved Methods of the American Association of
Cereal Chemist, The American Association of Cereal Chemists, Inc., St
Paul, MN.
@article{"International Journal of Biological, Life and Agricultural Sciences:70153", author = "B. R. Madushan and S. B. Navaratne and I. Wickramasinghe", title = "Preservation of Coconut Toddy Sediments as a Leavening Agent for Bakery Products", abstract = "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.", keywords = "Biological leavening agent, coconut toddy,
fermentation, yeast.", volume = "9", number = "6", pages = "635-4", }