Preservation of Coconut Toddy Sediments as a Levening Agent for Bakery Products

Abstract

Attached

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 40°, 50° and 60”C) drying with a view to preserve viability o f 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 o f 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 o f TS loo but it was at the same ratio o f corn flour. All treatments were vacuum pocked in triple laminate pouches and the best preservation method was determined in terms o f leavening index (LI). The TS obtained from the best preservation method was used to make foods (bread and hopper) and organoleptic properties o f it were evaluated against same o f ordinary foods using sensory panel with a five point hedonic scale. Results revealed that yeast load or fresh TS was 5 8 * 106 CFU/g. The best drying method in preserving viability o f yeast was DCA because U o f this treatment (96%) is higher than that o f other three treatments. Organoleptic properties o f foods prepared from best preservation method are as same as ordinary foods according to Duo trio test.