Research Symposium-2012

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Browsing Research Symposium-2012 by Author "Abesinghe, A.M.N.L"

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    Development of Calcium Fortified Flavoured Pasteurized Milk for Pregnant and Breast Feeding Women
    (Uva Wellassa University of Sri Lanka, 2012) Rangika, J.L.K.P; Abesinghe, A.M.N.L; Samarasekara, C.P
    Calcium is the most abundant mineral in little body which is essentially required for building and maintaining strong skeletal system and to maintain metabolic processes. Body calcium requirement increase dramatically with age and especially during the pregnancy and lactation. The clinical implications of calcium deficiency include rickets, poor bone mass accrual, abnormal formal programming during pregnancy, postmenopausal osteoporosis and osteoporosis in elderly. Women are more susceptible to calcium deficiency than male as the body calcium deposits readily deplete during pregnancy and lactating period. Most of the governments and health organizations in the world initiate different approaches to increase the calcium intake during pregnancy and lactation. In Sri Lanka, government provides calcium supplements to pregnant women in the born of drug for daily administration. Though the supplements are provided continuously, the problem is still remaining. Recent in medical researches indicate that mere than 3 5% Sri Lankan people are suffering from osteoporosis. This is mainly due to poor dietary intake and low bioavailability of supplemented calcium then the natural soulces of calcium. Milk is an excellent source of vitamins, minerals and panicularly calcium. It was long been recognized for its important role in the bone health. Milk contains about 1 17 mg of calcium in 100 g of milk Walstra ct at., 2006).Calcium in milk is more easily absorbed by the intestine ll1an the calciui i Iron› the vegetables and cereals, thus dairy products are considered as excellence sources of dietary calcium which can be further fortified with calcium source to achieve higher calcium intake per saving (Singh c/ n'/, 2006). Though flue Lortificat ion is possible, development o£ calcium› fortified products with› good sensory and appealing properties is one of the chat lenges faced by the Jaii y ii1d‹islry. Hei1ce, this research was conducted to select the best source of calcium for fortification o£ i+ i Ik nit I higher sensory attl ibutes, good solubility and low cost of production.
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    Development of Novelty Water Ice Using Locally Available Spices
    (Uva Wellassa University of Sri Lanka, 2012) Wickramasuriya, S.S; Abesinghe, A.M.N.L; Pathirana, N; Weerakoon, A
    Frozen con festooneries such as molded ice cream novelties and water ices are becoming popular due to wide variation in their shapes and flavors. According to Clark (2004), the most important quality parameters that influence the consumer preference for ice cream are body and texture, flavor, melting quality and appearance of the product. There are many studies conducted to modify the flavor of ice cream by incorporating natural and artificial favors and fruit pulps. Fruit flavored water ices are one of the popular variety of ice creator among teenagers due to its refreshing nature and lower price compared to dairy ice Cream. Combining the pungency of spices with fruit flavored water ice may be a successful way to develop a novel product with higher consumer preference. The flavor arid pungency of spicP5 make them indispensable in II ie preparation of palatable dishes in cuisine. Spices impart aroma, color and taste to food preparations and sometimes mask ui1desirable odours. The volatile oils from spices give the aroma and the oleoresins impart the taste (Parthasarathly et al, 2008).Hence, this study attempted to develop a novel water ice with higher consumer preference by incorporating locally available spices.
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    Formulation and Development of Whey Beverage Incorporating Ginger (Ziiigiberofficinole) Powder and Lemoii Flavor
    (Uva Wellassa University of Sri Lanka, 2012) Muthuarachchi, M.H.D; Abesinghe, A.M.N.L; Samarasekara, C
    Whey is the major by-product of cheese industry. lt Is enervated due to the acid coagulation or rennet coagulation of milk. Whey comprises 80—90% of the total vulture of iri i lk entering the process and contains about 50% of the in i I k so I ids in the origin a I in ilk such as serum prote in, lactose, vitain ins and niinerals. Hence, it can be consiflered as a potential I y Valuable by—product (Naik e/ ml., 2009). Presently, disclaiming of whey is a huge problem in cheese industry. Biological oxygen de ma iid (BOD') values for cheese whey range from 30,000 to 45,000 mg/k. There for, effective and ecouomica I methods of bit i I izing ivliey are essential if cheese plants are to remain competitive with other sediments of the food processing industry. Productioii of whey beverage is one of the cost effective iiiethod of utilizing whey. Whey beverages are nutritious due to high serum protein content which is readily digestib ie and bio-available. However, relatively high content of in inerals in whey are responsible for undesired salty-sour flavor in whey and results undesired taste final Product. Many studies have swown that , addition of natural oiartiticial flavors such as fruit flavors, chocolate flavor, mint flavor c/c. can be used to overcome this problem. Ginger ( Zingiber officinale) is most widely used condiirient for various foods and beverages (Parthasarathy e/ o/., 2008) and poses as unique flavor which is preferred by people and may be used to develop whey beverage This study attieipled to develop a whet beverage with good organoleptic properties by incorporating ginger extract and lemon flavor.
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    Selecting Best Extraction Method of Betanin from Beetroot (Beta vulgnyiy) and Evaluating Suitability as a Colorant for- Flavored Yoghurt
    (Uva Wellassa University of Sri Lanka, 2012) Chathurika, R.W.D; Abesinghe, A.M.N.L; Danasekara, D.M.J.N
    Betanin are the pigments responsibie for red colour of Beetroot (Dela vulgnris). I i is derived from 3,4-diliydroxypIienyla1anine through metabol ic reactions such as respiration. Betanin (Beetroot red) is used as a food coloring and, as a natural dye for fabrics (Nottingham, 2004), Therefore, betanin may be useful to replace synthetic colors used in yoghurt manufacturing. A variety of different coloring ingredients such as Tartrazine, Cochineal, Carminic acid, Erythrosine, Red 2G etc. are current I y added to flavored yoghurt for making the products more attractive and to encourage wider popularity. The permitted colors and the concentrations used for flavored yoghurt differs from one country to another (FAO/WHO, 1990). According to recent studies, there are some evidence of carcinogenic effect in artificial food colouraits. Similarly, many studies have shown that, treating and fermentation of the in ilk caused color bleaching and increasing the fat content in the in ilk base leads to decrease the intensity of color (Tarn ime and Robinson, 2007). Therefore, this study was carried out to select the best extraction meets od of betanin with low cost of production and to assess the suitability of extracted be tan in as a colourarit for strawberry flavored yoghurt.