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.
