Research Symposium-2010

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Browsing Research Symposium-2010 by Author "Abesinghe, A.M.N.L."

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    Development of a Hazard Analysis and Critical Control Point (HACCP) Plan for the Yoghurt Production Line at Milco Company (Pvt) Ltd, Digana
    (Uva Wellassa University of Sri Lanka, 2010) Samarasinghe, S.M.A.B.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Silva, K.F.S.T.; Udayathilake, K.E.
    Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach that addresses biological, physical and chemical hazards throughout the food chain from the primary producer to consumer. The present study was aimed at developing a Hazard Analysis and Critical Control Point (HACCP) plan for the yoghurt production line at Milco Company (pvt) Ltd., Digana. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed. All potential hazards associated with each processing step beginning from raw material reception to transportation of end products and their control measures were identified. A risk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. The CCP's of yoghurt processing line were identified as raw milk reception, chilled storage, milk pasteurization, and mix pasteurization. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures. During raw milk reception, hazard of toxin and pathogens present in raw milk was successfully controlled through the microbiological analysis of Escherichia coil and Salmonella spp. Biological hazards related to yoghurt were controlled by maintaining chiller and chilled milk storage at 0 - 4 °C temperatures. Chemical hazards associated with the yoghurt were controlled by supervision during product formulation and weighing. Critical limits estimated for milk pasteurization is maintenance at 72 °C temperature for 15 seconds and for mix pasteurization is maintenance at 80 °C temperature for 30 minutes. Finally a HACCP plan was developed based on the collected information. Key words: Hazard, HACCP, GMP, SSOP, SOP, CCP.
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    Development of a Ready to Serve Layerd Jelly Custard Packed in Polystyrene Cup
    (Uva Wellassa University of Sri Lanka, 2010) Sanjeewa, T.G.A.S.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Danasekara, J.N.; Vidanarachchi, J.K.
    The aim of this study was to develop a ready to serve layered jelly custard packed in polystyrene cup. In this research, best gelatin percentage for jelly layer, suitable type and suitable percentage for custard layer were determined separately. Jelly was prepared by changing the gelatin percentages as 1%; 2%, 3%, 4% and 5 % (w/v). Best gelatin percentage was determined by analyzing setting behavior and melting time. There were 3 treatments with respect to type of stabilizer of modified starch, corn flour and custard powder. The best stabilizer type was selected by sensory evaluation and suitable level of 'selected stabilizer was determined as 3 levels (10%, 20% and 30%) by sensory evaluation. Selected gelatin % and selected stabilizer were used in jelly custard layers respectively to develop layered jelly custard product. Microbiological properties (E coil, Coliform and TPC) and pH were analyzed in fresh sample compared with 30th day sample stored at 4 °C temperature. The data were analyzed using one-way ANOVA and Friedman rank test. Cost analysis was conducted to find the cost of the final product. The jelly sample prepared using 4% (w/v) gelatin showed higher (P<0.05) preference with respect to texture, mouth feel and taste. Incorporation of 20% of modified starch in custard showed higher (P<0.05) overall acceptability, texture, mouth feel, taste and appearance. 4% (wlv) of gelatin was selected to prepare the jelly layer and 20% (wlv) of modified starch sample was used for custard layer. Shelf life analysis showed that the final product can be stored at 4 °C for 30 days without alteration of organoleptic properties. According to cost analysis cost of production was Rs.12.75/cup of 80 ml. Key words: Modified starch, Gelatin, Jelly custard,