Research Symposium-2013
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Browsing Research Symposium-2013 by Author "Abesinghe, A.M.N.L."
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Item Development of a Coconut Water and Coconut Milk Based Beverage Incorporated with Skim Milk Powder(Uva Wellassa University of Sri Lanka, 2013) Chathuranga, W.A.G.; Abesinghe, A.M.N.L.; Gunawardhana, L.K.A.Coconut water is a colorless, slightly acidic liquid with pleasing flavor and mostly consumed for its delicious taste and nutritional value. Coconut milk is an oil-in-water emulsion extracted from the endosperm of mature coconut (Cocos nucifera). There are different beverages based on coconut water and coconut milk and with a high demand as a sport drink. However, its keeping quality is less than 24 hours when it exposes to air. Generally, this kind of beverages can be preserved by pasteurization. Hence, this study was conducted to develop a nutritious beverage with coconut water, coconut milk and skimmed milk powder (SMP) and to find out the best heat treatment method to prolong the shelf life. The research was conducted at Lucky Lanka Milk Processing Co. Ltd. First, the ingredient composition of the beverage was determined. Coconut milk was prepared using scraped coconut meat which blended with 100 mL distilled water. Then, 10 mL of coconut milk, sugar and skim milk were mixed with 80 mL of coconut water. Series of preliminary trials were conducted to determine the composition of the ingredients. In the final trial, the level of SMP was changed in 3-12 g range. Beverage was bottled in 200 mL glass bottles and exposed to four different heat treatments, 95 °C, 100 °C, 105 °C and 110°C for 10 minutes. Each treatment was replicated three times. The best SMP level for for the beverage was selected by a sensory evaluation using 30 untrained panelists. Shelf-life analysis was done by using titratable acidity, pH and microbial evaluation for coliforms, E. coli and yeast and mould during storage. The total solid, moisture, protein and mineral content were analyzed in selected beverage sample. Data were analyzed using one way ANOVA (CRD) and Friedman non-parametric test in MINITAB 15. Finally, cost of production was calculated. According to the results of sensory evaluation, beverage prepared with 80 mL of coconut water, 10 mL of coconut milk and 6 g of SMP was recieved highest (P<0.05) estimated median for overall acceptability. Heating110 °C for 10 minutes was the best heat treatment method which extends the shelf life. Product showed pH of 5.8, TA of 0.018 lactic acid % (w/w) and 5 CFU/mL of day of storage (4 C). There was no growth of Coliform during the tested period. These parameters were complying with specifications for bottled coconut water given by FAO (2007). Cost of production for 210 mL of the beverage was Rs 39.32. According to the proximate analysis beverage contains 1.2% protein, 0.26 mg of potassium and 48 mg of Sodium. It can be concluded that SMP can be used to develop a beverage based on coconut water and coconut milk with good organoleptic properties and heating at 110 C for 10 minutes can used to extend the shelf life of the product up to 35 day under 4 C.Item Development of a Sugar Free Two Bar Ice Palam by Incorporating ‘Kothala Himbutu’ (Salacia reticulata) Stem Extract(Uva Wellassa University of Sri Lanka, 2013) Surige, D.N.; Abesinghe, A.M.N.L.; De Silva, K.I.U.Salacia reticulata (Kothala Himbutu) is a woody climber native to Sri Lanka and it is a well known traditional medicinal plant used in Ayurvedic treatments (Anurakumara et al., 2010). Researchers found that the aqueous extract of the roots and stems of S. reticulata has sugar reduction ability and used for treating type II diabetic. Moreover the decoction of S. reticulata is used in the treatment of gonorrhea, rheumatism, skin diseases, hemorrhoids, itching, swelling, asthma, thirst, amenorrhea and dysmenorrheal (Anurakumara et al., 2010). Therefore, it is used in functional food industry and there are several Salacia based preparations available in the market (Ryanghyok et al., 2008). Current study aimed to develop a two bar ice palam which consists with two parts as shell and core. Shell of the product consisting with water ice incorporated with S. reticulata extract and the core comprises sugar free ice cream (lite ice cream).The objectives of this study was to find out the best method to prepare S. reticulata stem extract and to develop a sugar free two bar palam by incorporating S. reticulata extract. The current study was carried out at the Ceylon Cold Stores PLC, Kaduwela. First, the basic composition of the water ice was determined using preliminary trials. Then, water ice was prepared by incorporating S. reticulata stem extract. Several extraction methods were followed to find out the best method to prepare S. reticulata stem extract. The appropriate dosage of the extract was decided according to the Ayurvedic recommendations (Singh and Duggal, 2010) and recommendations of Industrial Technology Institute, Colombo, Sri Lanka. Total soluble solid content for the ice palam incorporated with S.reticulata were adjusted by adding ) in different combinations. Most compatible artificial sweetener combination was determined. Another trial was conducted to select the most compatible flavor of the final product. The best treatments were selected by evaluating the sensory attributes of the product using 7 trained panelists with five point hedonic scale. Then, ) consisting with 6% fat, 30.7% total solid and with a density of 1.09 kg/L. Finally, product was formulated with the developed S. reticulata incorporated water ice as the outer shell and lite ice cream as the inner core. Final product was assembled by GSL machine (GSL wrapper/GSL 12) at -32 °C. pH and the microbiological analysis were done to determine the Aerobic Plate Count (APC), E. coli, Coliform, Yeast and Mould counts of S. reticulata extract for 10 weeks of period under different storage temperatures. Physiochemical parameters and the microbiological analysis were done for the final product. Melting rate of the developed product was determined and compared with a commercially available water ice. A result of sensory evaluation was analyzed by Friedman non-parametric test using MINITAB 15 statistical software program and Microsoft Excel 2010.Item Development of Dates (Phoenix dactylifera) Incorporated Probiotic Ice Cream(Uva Wellassa University of Sri Lanka, 2013) Gunawardena, S.N.P.; Abesinghe, A.M.N.L.; De Silva, K.I.U.Ice creams are considered as sweetened frozen confectionaries. Today ice creams are modified as functional foods such as probiotic ice cream, low fat ice cream and ice creams with low sugar which deliver the nutritional and medicinal value to the consumer. However, ice cream that is enriched with nutritional and medicinal properties is rarely found in Sri Lankan food industry. Therefore, this study was conducted to fill the gap in Sri Lankan food industry by replacing the cane sugar in ice cream with Dates (Phoenix dactylifera) and by incorporating Lactobacillus acidophilus (LA-5 , CHR Hanson, Denmark) as the probiotic bacteria. Date fruits (Phoenix dactylifera) were incorporated in premium quality dairy ice cream as Cane sugar substitute with the aim of enriching the product with nutritional and medicinal values of Dates. Dates are having total sugar content of 60 -70 g/ 100 g with higher amount of fructose (Anne et al., 2005). Fructose is known as high intensity sweetener (1.7 sweetening power compared to sucrose) with lower glycemic index (Batia et al., 2008). Dates are rich with dietary fiber, vitamin A, B 1, B2, C, iron, potassium, calcium and polyphenols (FAO, 1993). Furthermore, Lactobacillus acidophilus is considered as a probiotic starter culture which confers many health benefits to the consumers by enhancing the microbial balance of the gastro-intestinal tract. Therefore, this study was carried out to develop a Dates incorporated probiotic ice cream. Methodology Research was carried out at Ceylon Cold Stores PLC (CCS), Ranala, Kaduwela. Laboratory analyses were done at CCS and Uva Wellassa University laboratories. Initially, the basic composition of the ice cream was determined. Three preliminary studies were performed to develop the structure of the ice cream as; selecting the best form and level of Dates incorporated in to ice cream and selecting the best level of fat and stabilizer/emulsifier. Three types of Dates were tested as Date pulp, powdered Dates and commercial Date syrup. Best combination of Dates and sugar for ice cream was determined by combining those in different combinations within the range of 13.3% and 28.52%. The best combination was selected by a sensory evaluation using seven trained panelists. After the preparation of ice cream with appropriate texture, two types of flavours; Date flavour (Akras AU 16668) and Rum flavour (Aromco NN15020)were incorporated in to Dates ice cream. Sensory evaluation was conducted to select the most preferred type of flavour in Dates incorporated ice cream. Selected ice cream was used to develop probiotic Dates ice cream by incorporating Lactobacillus acidophilus culture according to the method described by Hekmat and McMahon, 1992. Probiotic culture was incorporated in to ice cream after ageing and heat treatment. Ice cream was aged at 4 C for overnight. Then aged mix was subjected to heat treatment at 82 ºC for 30 seconds and allowed for cooling to 40 ºC. Then it was inoculated with 5-6 granules of freeze C for five hours in incubator. Incubated mix was then subjected for cooling process. When the temperature of the mix decreased to 4 C, it was beaten until desired overrun was achieved. Finally, ice cream was filled into containers and hardened at -18 ºC. Total viable cell count of Lactobacillus acidophilus was determined to find out the survival rate under -18 C using MRS agar (CM 0361, Oxoid Ltd, Hampshire, UK). Then, probiotic incorporated Dates ice cream and Date ice creams without probiotics were subjected to a sensory evaluation using seven trained panelists. Selected type of Dates ice cream was further analyzed for its physicochemical properties and microbiological quality. Proximate composition of the final product was analyzed for fat, total solids, moisture content, crude protein, and ash. Furthermore, Milk Solid Non Fat (MSNF), Brix and pH were measured. Microbiological analysis was done for Escherichia coli, Aerobic Plate Count (APC), Yeast and Mold. Date pulp was analyzed for physiochemical properties and microbiological quality. Melting rate for Dates ice creams were determined and the effect of percentage of Dates and percentage of stabilizer/emulsifier on melting rate were analyzed. Sensory data were analyzed according to the Friedman test using MINITAB 14 software package. Data obtained from melting tests were analyzed by analysis of variance (ANOVA) using SAS 9.1 software package. Complete Randomized Design was conducted for analysis at p˂ 0.005 level of significance.Item Effect of Calcium Hydroxide and Poly Aluminum Ferric Chloride Concentration on Water Quality Parameters of Meat Processing Plant Effluent(Uva Wellassa University of Sri Lanka, 2013) Rodrigo, M.J.M.; Abesinghe, A.M.N.L.; Tharangani, R.M.H.; Liyanaarachchi, B.As long as the world population continues to grow and demand for food products increase, there are number of environmental and health issues arising. Treatment of both solid wastes and waste water from the meat processing industry has been one of the greatest concerns of the worldwide agro industrial sector, mainly due to the restrictions that international trade agreements have imposed regarding their use and their environmental issues. Many types of substances, when discharged into a receiving body of water, degrade the water quality to such an extent that beneficial uses of the stream are no longer attainable. Normally meat processing plant discharges waste water with high biochemical oxygen demand (BOD), chemical oxygen demand (COD), total suspended solids (TSS), total dissolved solids (TDS), fat and grease content, turbidity and electrical conductivity (EC). Therefore, waste water should be properly treated before discharging in to the natural water body. Sedimentation and flocculation is one of the waste treatment methods which can be used to maintain water quality parameters within acceptable limits. Poly Aluminum Ferric Chloride (PAFC) is an efficient and cheap flocculent used to treat industrial effluents. However, the efficiency of PAFC is affected by the pH of waste water. Calcium Hydroxide (Ca(OH)2) is one of the alkaline commonly used to maintain pH of waste water (Hammer, 2009). Hence, this research was carried out to determine the appropriate dose of Ca(OH)2 and PAFC for the effluent treatment plant of a meat processing factory. Methodology The current study was carried out at the effluent treatment plant (ETP) of the Gills Food Products Private Limited, Wattala. Laboratory analysis was completed at the chemistry laboratory of Uva Wellassa University. First, ETP was studied well to decide the parameters that need to be changed in order to meet water quality parameters of treated effluent with Environmental Protection Agency (EPA) standards. Selected parameters (dose of Ca(OH) 2 and PAFC) were changed in two separate stages of ETP. Amount of Ca(OH)2 (Ca = 54.092 % (w/w)) was changed at first retention tank and amount of PAFC (Al2O3 = 29 % (w/w), Fe = 4.5 % (w/w)) was changed at the clarifier of the ETP. Laboratory scale preliminary trials were conducted (jar test) to select the effective range of chemicals. Laboratory scale preliminary trials were used for selecting effective weight ranges of two chemicals. The amount of Ca(OH)2 were changed as; 5 kg and 7 kg. The selected amounts of PAFC were 1 kg, 3 kg and 4 kg. Accordingly, there were six treatments as; 5 kg of Ca(OH) 2 and 1 kg of PAFC (T1), 5 kg of Ca(OH)2 and 3 kg of PAFC (T2), 5 kg of Ca(OH)2 and 4 kg of PAFC (T3), 7 kg of Ca(OH)2 and 1 kg of PAFC (T4), 7 kg of Ca(OH)2 and 3 kg of PAFC (T5) and 7 kg of Ca(OH)2 and 4 kg of PAFC (T6). Existing amounts of chemicals were used as the control (4 kg of Ca(OH)2 and 2 kg of PAFC). These combinations were changed once a week. Selected weight of Ca(OH)2 and PAFC were measured using an analytical balance (IND 221, china) and it was dissolved in 20 L of distilled water at ambient temperature. Ca(OH) 2 and PAFC solutions day of the week. The rate of adding chemicals was 150 mL per hour. Water samples were collected at 4 locations of the ETP. Those are discharge point from the factory, first collection tank, clarifier and final discharge point. Collected water samples were used to analyze COD, BOD, Dissolved Oxygen (DO) level, TSS, TDS, Turbidity, EC, pH, temperature and color absorbance for determining the effluent quality for each treatment. A Complete Randomized Design (CRD) was used for the experiment. Analysis of variance was followed by a mean separation procedure using Duncan’s Multiple Range test. Analyses were performed using SAS (SAS institute Inc., Cary, NC, USA). The data obtained were analyzed at 0.05 level of significance.Item Effect of Different Preservatives on the Shelf-life of Flavored Lassi(Uva Wellassa University of Sri Lanka, 2013) Jeyarajah, K.; Abesinghe, A.M.N.L.; Palipana, R.W.P.; Mayurapaksha, A.C.Lassi is a low fat product that appeals the diet-conscious consumers. It contains probiotic bacteria and sweeteners or flavors. A shelf-life of lassi product is longer than that of milk but its availability is still limited. The purpose of this study is to find out how to extend the shelf-life of lassi. The study was carried out at Island Dairies Pvt (Ltd), Kegalle and Uva wellassa University, Badulla. At first, a series of preliminary trials were conducted to find the most preferable flavored lassi. There were five types of flavors (E 1520); mint salted, mint sweet, Rose, cardamom and pineapple. By using fifty untrained panelists the most preferable flavor was selected. Two preservatives; nisin (0.02%) and potassium sorbate (0.15%) were added. Lassi mixture was prepared by using buffalo curd, sugar, water, salt and permitted flavors following Tamime and Robinson (2007) with slight modification. The curd and water was mixed then sugar, salt flavor and preservatives were added. Then the lassi was blended, homogenized, pasteurized and cooled. The shelf-life was assessed on sensory, physiochemical and microbiological parameters. The selected product was used to measure fat, protein, titrable acidity, total plate count and E.coli. Non parametric data were analyzed using Friedman non- parametric test by MINITAB 15 software and parametric data were analyzed by one way ANOVA (CRD) using SAS 9.1 software. Significant means of treatments were separated using the Least Significant Difference (P< 0.05) test (LSD). According to the sensory evaluation, the pineapple flavored lassi having a significant difference (P<0.05) among five samples regarding appearance, color, texture, mouth feel and overall acceptability was selected as the best treatment. Lassi had a low fat content and the cost of product was Rs 30 per 180 mL. Potassium sorbate scored better than the nisin with comparing pH, Total acidity, Total plate count and cost up to 21 day of storage at 4 C.Item Enhancing the Survival of Lactobacillus acidophilus in Acidophilus Milk by Incorporating Maranta arundinacea (Arrowroot) Extract(Uva Wellassa University of Sri Lanka, 2013) Rizwan, M.R.M.; Abesinghe, A.M.N.L.Acidophilus milk is a traditional fermented beverage produced using Lactobacillus acidophilus as the starter culture. It has a mild sour taste (Amiri et al., 2010). Lactobacillus acidophilus is one of the probiotic bacteria used in the food industry. The potential health benefits associated with fermented products containing Lactobacillus acidophilus as dietary adjuncts are improved digestion of lactose, control of serum cholesterol, antagonistic action towards pathogens and control of certain intestinal cancers (Maria, 2007; Lampert, 1975). To produce desired benefits, there should be minimum of 10 -10 CFU of probiotic bacteria /gram or mL of product at the time of consumption (Lourens-Hattingh et al., 2001). However, many studies have shown that the number of viable Lactobacillus acidophilus colonies decline with the storage time. This is one of the major limitations faced in the functional food industry. Incorporation of prebiotics such as fructooligosaccharide (FOS) can be used to enhance the survival of probiotic bacteria (Gibson and Roberfroid, 1995). Arrowroot (Maranta arundinacea) is a locally available rhizomatous herbaceous plant which contains 29.1 mg/g of fructooligosaccharides Kaligayahan, 2009). Therefore, the extract of Arrowroot rhizomes may be used to enhance the survival of probiotic bacteria in dairy products. The objective of this study was to assess the effect of water soluble extract of Arrowroot on the survival of Lactobacillus acidophilus in acidophilus milk during refrigerated conditions. This study was conducted at Uva Wellassa University, Badulla, Sri Lanka. Matured arrowroot rhizomes were collected from home gardens of Badulla District. Within a day of harvest, yams were thoroughly washed with running water and cut into cubes (20-30 g). According to Maria et C. Arrowroot samples were grounded with water (1:2) at 27 C in to a pulp. One sample was continuously stirred (100 rpm) for 20 minutes under 40 C and the other sample was maintained under 70 C for another 20 minutes. Then, they were filtered through three layered cheese cloth to remove suspended particles to obtain a clear extract. Similar to Ogunlakin et al. (2012), arrowroot powder was prepared by oven dry method using cleaned and washed Arrowroot cubes at 70°C for 4 hours. Then, they were ground into a powder and sieved. The acidophilus milk was prepared using the method of Yildiz (2010) with some modifications. Standardized cow milk (fat 2.5 %, SNF 8.25%) was used to prepare acidophilus milk. Probiotic culture was prepared using a freeze dried lactic culture (La-5 , Chr. Hansen, Denmark) which contained Lactobacillus acidophilus strain LA-5. There were five treatments according to the type of prebiotics; acidophilus milk with 3% (w/v) powdered Arrowroot rhizomes (T1), acidophilus milk with 45% (v/v) Arrowroot extract (extracted at 70 C) (T2), acidophilus milk with 45% (v/v) of Arrowroot extract (extracted at 40 C) (T3), 2% (w/v) of inulin (Raftilose Sigma Aldrich, USA) (T4) and the control sample without any prebiotics. The best incorporation levels of prebiotics without affecting sensory properties of acidophilus milk were identified by preliminary trials. Arrowroot extract and inulin incorporated cow milk were heated to 95 C for 8 minutes separately. Then they were cooled to 43 C and inoculated with 10% (w/v) LA-5 probiotic culture which contains Lactobacillus acidophilus.Item Selecting Low Cost Freeze Dried Culture for Curd to Replace Existing Starter Culture(Uva Wellassa University of Sri Lanka, 2013) De Silva, J.H.I.G.; Abesinghe, A.M.N.L.; Perera, M.N.P.Curd is a thick, sour, well known fermented milk product having close resemblance to yoghurt. It has a distinct taste, richness and delicacy. It is not only refreshing and delicious but nutritious, healthy and easily digestible. Curd is an integral part of Indian diet and possesses therapeutic and dietetic properties (Gupta and Prasad, 2000). Curd is also known as probiotic or functional food as it possesses live lactic acid bacteria. Benefits of consuming curd are; enhanced immune response, balancing of fecal enzymes and intestinal micro flora, prevention of cancer, antibiotic therapy, reduction of serum cholesterol and risk of coronary heart diseases, antagonism against food borne pathogen, tooth decay organism and anti-tumor activity (Pattnaik and Mohapatra, 2000). Bacterial cultures, known as starters are used in manufacturing of curd, yoghurt, kefir and other cultured milk. The starter is added to the product and allowed to grow there under controlled conditions. During fermentation, bacteria produce substances which give the cultured product its characteristic properties such as acidity, flavour, aroma and consistency. Drop in pH, which takes place when the bacteria fermenting lactose to lactic acid, has a preservative effect on the product, while at the same time the nutritional value and digestibility are improved (Rubiga Sivapatham, 2001). Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs).The different starter used in the manufacture of curd includes Lactococcus. lactis, L. cremoris, Streptococcus thermophilus, Lactobacillus bulgaricus, L. plantarum and lactose fermenting yeasts. The main objective of this study was to select a most cost optimized starter culture to replace the existing composite starter cultures, without changing its organoleptic properties. Methodology Curds were prepared according to the standard procedure (SLS part 2:1989). Two starter cultures were used (A and B) which were lower in cost than the existing starter culture. Organoleptic characteristics of curds prepared with A and B were compared with the curd thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Bifidobacterium species and culture type “B” and Streptococus lactis subsp. lactis biova diacetylactis. Completely Randomized Design (CRD) comprising three treatments with four replicates was used as the experimental design. Parametric data analysis was done using ANOVA for significance under α = 0.05 level using MINITAB 15 statistical software package. Non parametric data analysis was done by Friedman non-parametric test using MINITAB 15 statistical software package. The sensory evaluation was carried out with seven trained panelists and 23 untrained panelists using nine point hedonic scale to assess sensory attributes of appearance, flavour, texture, mouth feel and overall acceptability. Shelf life of the curd prepared was determined by analyzing titratable acidity, pH, yeasts and moulds, coliforms at five days intervals for 35 days and compared with the control. Results and Discussion According to the figure 1 there was no significant difference between sensory attributes of appearance, flavour, texture, mouth feel and overall acceptability of “A”, “B” with the control (P>0.05). However, curd prepared with culture type “A” was rejected due to prolong setting time compared to control. Culture type “B” was selected as the most cost optimized starter culture which gives similar properties and used for further analysis.