Research Symposium-2013
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Browsing Research Symposium-2013 by Author "Alakolanga, A.G.A.W."
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Item Development of a Flavored Jelly Incorporated with Green Tea Extract(Uva Wellassa University of Sri Lanka, 2013) Sirisena, A.M.N.T.; Alakolanga, A.G.A.W.; Herath, H.M.S.K.; Wickramage, C.P.Tea (Camelia sinensis) is considered as one of the most popular non-alcoholic, non-carbonated beverage all over the world. It is rich with phenolic compounds, which have more health benefits. Green tea showed a higher polyphenol content than black tea (Anesini et al., 2008). A cup of green tea (2.5 g of green tea leaves/200 ml water) may contain 90 mg of Epigallocatechin Gallate (Cabrera et al., 2006). At present, only 21% of the world tea market belongs to Sri Lanka however Sri Lankan tea industry produces 40 – 45 % of value added tea products from the total tea exports (Herath and Silva, 2011). Development of ready-to-use product by incorporating tea creates an additional value to the primary product of tea and it will attract more consumers towards. The objectives of this study were to develop a ready to serve jelly by incorporating green tea extract, and to determine total amount of polyphenol in the product, appropriate proportion of the ingredients, and the shelf life of the product. Methodology The research was conducted as three experiments. In experiment 1, the suitable jelling time and temperature combination were identified. The formulated sample was subjected for three levels of time and temperature combinations. To obtain proper texture for setting of green tea jelly, the mixture was heated up to the range of 100 – 110 C for about 5 to 10 minutes. In experiment 2, by changing the green tea extract level (0, 1, 2 and 3%), suitable amount that should be incorporated to the product was identified by seven trained evaluators. Their responses were obtained under taste, aroma, texture, color and overall acceptability parameters. Pectin, sugar, water, permitted chemicals (citric acid, ascorbic acid, sodium benzoate) and green tea extract were used as the main ingredients. In the third experiment, Apple flavor was used and by changing the flavor strength, the suitable flavor level for the product was identified. The developed flavored jelly was evaluated for taste, aroma, mouth feel and overall acceptability, using thirty non-trained evaluators. The data of the both sensory evaluations were collected through sensory ballots and their responses were obtained in five point hedonic scale. Identification of yeast and moulds, E’coli / Coliform and aerobic plate count were done in order to evaluate quality of the product and determine the shelf life of the final product samples during ten weeks of storage period under both ambient and refrigerator conditions. The media solutions were prepared according to the Sri Lankan Standards 516 in 1991. Changes in pH value and dissolved solid content of final product were determined to identify the stability of the product. As the chemical requirements of the jelly, determination of moisture, acid insoluble ash and pectin content were carried out according to the Sri Lankan Standards 585: part 5 in 1994. The polyphenol content was determined by following ISO 14502-1:2005. The cost analysis of the product was calculated by considering the expenses made for the ingredients and packing materials. The data were analyzed by Kruskal-Wallis test (non parametric) with 95 % confidence level. To select the best treatment combination, mean separation was done by Conover-Inman method (Conover, 1999). Results were analyzed through MINITAB 15 and graphical methods were used to interpret the results.Item Development of a Green Tea Incorporated Mouthwash(Uva Wellassa University of Sri Lanka, 2013) Chathurani, T.M.D.; Alakolanga, A.G.A.W.; Chandrasena, G.Green tea extracts with other sources of polyphenol constituents are increasingly recognized as being potentially important to medicinal benefits (Amarakoon, 2004). Extensive researches have verified that green tea contributes to the promotion of oral health but the oral health benefit of the green tea is less aware by the people (Narotzki et al, 2012). Since it has a higher potential to establish a new product line as an oral hygiene product, the aim of this study was to assess the possible protective properties of green tea on oral health while using it as main natural ingredient of an alcohol free fluoride mouthwash. A few studies have been conducted for the development of green tea base mouthwash in the world. This present study is aimed to developed green tea incorporated mouthwash by addition of clove oil and the peppermint to enhance the natural flavor of the mouthwash while increasing the oral health benefits. Methodology The main objective was to prepare a green tea incorporated mouthwash. Deionized water was boiled up to 80 ºC and poured in to the beakers with 1%, 2% and 3% (w/v) of green tea and the beakers were kept in a water bath of 80 ºC for 8 minutes. The green tea brew was allowed to cool at room temperature and 1 g of peppermint, 20 μl of clove oil were added and the sample was thoroughly mixed for 1 hour with a stirrer. These mixtures were filtered using 0.45 µm filter paper and prepared samples kept in transparent plastic bottles. Sensory evaluation with 30 untrained panelists was carried out to select the best green tea, peppermint and clove oil incorporation quantity for the formulated mouthwash. Five point hedonic scale was used to evaluate samples for liquor taste (strength, bitterness), liquor color, smell, freshness after washing and the overall acceptability. The pH value of the developed mouthwash was measured with electronic pH meter. Fluoride ion was determined by direct potentiometry with Thermo Orion 5 star ISC conductivity meter using fluoride ion selective electrode. Prepared green tea mouthwash, reference and control were tested for well diffusion assay using experimental microorganisms included Candida albicans and Strephylococcs aureus and the mean zone inhibition was measured (Awadalla et al, 2011). The prepared mouthwash was subjected to a storage study by observing color and the smell at two weeks intervals and the pH of the product also measured.Item Development of a Herbal Iced Tea from Broken Mixed Fannings (BMF) incorporated with Butterfly Pea Flowers (Clitoria ternatea)(Uva Wellassa University of Sri Lanka, 2013) Bandara, K.M.H.G.A.S.; Alakolanga, A.G.A.W.; Gunathilaka, R.P.D.; Thalagoda, U.A.Tea has been used across the world for decades without any documentation about foodborn illnesses attributable to the good sanitation practices.Tea is proven to be a healthy beverage because of the chemical compounds that contain in tea.Therefore adding a natural herb to tea can amplify the quality and the value of the beverage.Consumption of herbal tea is a one of the methods that can be put into practice to have a healty life.Clitoria ternatea is a thai herb and capable for lessen the risk of having different illnesess.The study was conducted to development of a herbal iced tea by using Clitoria ternatea flowers, Broken Mixed Fannings tea grade and mint flavor.Clitoria ternatea single petal blue flowers were collected and cleaned under running tap water.Then the flowers were air dried under room temperature and ground to obtain the desired partical size.By blending Clitoria ternatea flowers and Broken Mixed Fannings tea, five treatments were prepared. Sensory analysis was conducted by ten experienced tea tasters to acquire best dosage of Clitoria ternatea flowers and Broken Mixed Fannings tea for herbal iced tea development. Combinations of these functional ingredients extract were prepared and evaluated. Sensory Analysis was completed by using Kruskal-Wallis Test in Minitab software. Kruskal-Wallis macros were used to obtain the pairwise differences in the parameters.Conover- Inman Method was used for selection of best treatments. Sensory evaluation results exposed that there were significant differences between treatments with respects to color, taste, aroma, mouth feel and overall acceptability for beverage preference. The findings of microbial study was proved that total plate counts in the formulated beverages were secured to use even after kept for one and half months at room temperature.Results of physico-chemical analysis was revealed that eventhough the pH was decreased with the time the beverage was assured for the consumption compared with values of other beverages available in the market.Item Effect of Relative Humidity and Temperature on Melting of Flavor Granules Used in Tea(Uva Wellassa University of Sri Lanka, 2013) Ariyasena, K.A.R.L.; Alakolanga, A.G.A.W.; Chandrasena, G.; Amarasena, C.S.The story of Ceylon tea can be traced back over 200 years ago, when the country was a British colony. Ceylon tea as a beverage has been enjoyed by people all over the world for generations. It still has the value and interest as a beverage with many health benefits. Over a significant period of time, Sri Lankan tea industry has made a progress in expanding the value added tea products. At present, Sri Lanka’s value added tea exports include instant tea, tea bags, iced tea, flavored tea, green tea, herbal tea, ready to drink tea and organic tea. However, according to the statistics of the Sri Lanka Tea Board (2010) more than 50% of the tea exports are still in the form of traditional bulk tea. The quantity exported as value added form amounted to 106.5Mkg, or 35.7% of the total exports resulted the corresponding revenue to SL Rs.57.8 billion, and that is a share of more than one third of total exports income in 2010(Sri Lanka Tea Board, 2011). There are several methods of value addition to tea. Flavor incorporation, herbal incorporation, fruit pieces incorporation are some of examples. Most of the time flavor addition is used as their main value adding method by the companies. Most of consumers are willing to consume different types of flavored teas rather than drinking pure black teas or green teas. As a value addition to teas, more than hundred flavors are added to teas by tea exporting companies .There are two types of flavors which are flavor liquids and flavor granules. Flavor granules which added to teas melt during packing, storage, transportation and this causes quality problems. Some tea bags cause difficulties when trying to take out from pouches because melted granules stick to pouch. And also the tea bags with melted granules look like fungus attacked tea bags. This causes rejection of shipments which means a huge loss to exporters. This research was focused to identify the behaviors of flavor granules at different environmental conditions.Item Evaluation of the Mordent Property of Coconut Husk Retted Water at Different Ages(Uva Wellassa University of Sri Lanka, 2013) Sandakelum, R.H.P.; Alakolanga, A.G.A.W.; Gunadasa, H.K.S.G.Today, the Brown Coir has become the leading agent in coconut husk fiber industry. It is used fiber for mattresses. The main step of Coconut brown coir fiber production industry is coconut husk retting process for the extraction of coir fiber in coir industry (Bhat & Nambudiri, 1971). For that the husk is steeped in water for 4-5 months in Sri Lanka (Menon & Pandalai, 1958). As a result of retting, large quantities of organic substances including pectin, pentosan, fat, tannins, and also toxic phenols are liberated into water. This coconut retted water is a waste product and a huge environmental problem. This research was focused in utilizing coconut retted water as a mordent in fabric dyeing industry. A mordent is a substance used to set dyes on fabrics or tissue sections by forming a coordination complex with the dye which then attaches to the fabric or tissue. The function of the mordant is to fix the dye on to the material or fiber. The dyeing industry these days pose severe environmental problems due to accumulation of the synthetic dyes and mordents. Majority of these synthetic dyes and mordents are not bio-degradable and consequently most of them are being banned. At this juncture, the use of natural coloring material as mordents and dyes play a very important role and now-a-days the industry is trying out on natural forms to avoid, environmental hazards. Methodology Uniform pieces of cotton fabric weighing 0.25 g were boiled in hot water bath at 100 ˚C to remove unnecessary particles in cotton fabric. Each piece was then boiled with coconut retted water at different ages (1 month, 2 months, 3 months and 4 months) separately in a water bath for another 20 minutes. A 0.25 mg/ml concentrated FeSO 4 was used as the control. Then, all cotton fabric pieces were allowed to dry. The dye preparations were made as 30 ppm solutions. The cotton fabric pieces which were treated with coconut retted water at different ages were impregnated with dye preparations in a boiling tube and heated in a water bath at 60°C for 10 to 20 minutes. Then, they were boiled over a Bunsen flame for 5 minutes for complete adhesion of the dye on to the fabric. These pieces were then allowed to dry to complete the process. Nine trials were carried out with each sample of coconut retted water with sky blue color. The process was repeated with FeSO4 impregnated cotton fabric pieces and with cotton fabric pieces without any mordent as positive controls and negative controls respectively. Nine trials were conducted for both positive and negative controls. After completing the dyeing process, all cotton fabric pieces were subjected to visual comparison with a standard color chart by 30 individuals. To evaluate the effect of coconut retted water as a mordent, colored cotton fabrics were washed a mild acid solution, a mild base solution and a detergent solution. Amount of washed out dye was measured by measuring the absorbance of solutions at 340 nm.Item Formulation and Development of Skin Care Cream by Using Tea Fluff(Uva Wellassa University of Sri Lanka, 2013) Maduwanthi, B.L.G.; Alakolanga, A.G.A.W.; Alwis, L.M.H.R.; Samaranayake, H.G.H.Medicinal and aromatic plants are used in pharmaceutical and cosmetic industries all around the world as natural sources. There have been many research conducted to prove the skin care properties perform by Polyphenols and anti oxidants present in tea. During the course of fermentation, the Polyphenols of green tea are rapidly converted to the Polyphenols of black tea. Depending on the degree of fermentation, some green tea Polyphenols remain unconverted. (Coggon, Moss and Sanderson, 1973). Tea fluff is a waste product generated in secondary manufacturing and it is rich with Polyphenols as same as the black tea. There are many cosmetic products that made by both black tea and green tea as the term of value added product, but it was noted that skin care products that are made by using tea fluff are not present in the Sri Lankan market. Therefore this study was conducted to show the potential to make a tea based cosmetics by using tea fluff as the theme of value addition. Methodology DPPH (2,2-diphenylpicrylhydrazyl radicals) Assay and Folin –ciocalteu method were used to find the anti oxidant activity and total polyphenol content of tea fluff. Complete Randomize with 1%,2%,3%,4%,5% and 6% of tea fluff from the total weight. Then they were subjected to sensory evaluation using 30 panelists to evaluate visual smoothness, spreadability, greasiness and overall acceptability. Another sensory evaluation was conducted to evaluate visual appearance of the formulation in the jar, feel of the cream in the jar, skin feel during absorption and skin feel after absorption as advanced sensory session. Results were analyzed using the MINITAB statistical analysis package according to the Freedman test at 5 % level of significance and the best treatment level was selected. Four replicates from the selected best treatment were evaluated for aerobic plate count test and visually observed the physical determinants to study the shelf life. pH value, non volatile matters at 105 C, thermal stability and total non-aqueous content of final selected product were determined according to the SLSI standards as Quality Analysis.Item Formulation of Energy Bar with Desiccated Coconut Chips and Fruit Leathers(Uva Wellassa University of Sri Lanka, 2013) Rodrigo, A.S.S.; Chandrasena, G.; Alakolanga, A.G.A.W.; Fonseka, H.S.S.Food bars have been making noise in the market place recently, posting double digit growth rates. An energy bar is a convenient, fortified snack-food containing a blend of simple and complex carbohydrates, protein, fat, fiber, vitamins and minerals. Desiccated coconut with cereals, fruits and nuts stand out as energy bar is high in nutritional value. The study was aimed to develop of multi ingredient energy bar focusing international market with broken desiccated coconut at the retail packing and consumable fruit leather wastages of CBL Natural Foods (Pvt) Ltd. The objectives of this study were to determine ratios of ingredients to obtain required calorific value, sensory characters of each treatments, shelf life analysis, proximate analysis, packaging material, package design and cost of the final product. Methodology Desiccated coconut chips and cashew were used as main sources of fat. Required level of protein obtained from green gram with soybean while fruit leather and sugar were used mainly as sources of carbohydrates. Wasted desiccated coconut chips disposed during the retail packing were collected. Cashew splits and rejected fruit leather were cut in to small pieces. Cleaned, washed green gram and soybean were blanched 3 minutes at 95 C - 100 C temperature. They were dried at 60 C and roasted. Finally they were ground separately. Sugar syrup (water 1: sugar 2) was used as a binding agent of the bar. When the sugar syrup was boiling, its thickness was increased. Then ingredient mixture was added and mixed well. After it was poured to stainless steel tray for levelled one centimetre height and cut into pieces with nearest 62g. Those were allowed to cool and packed separately in three ply aluminum coated laminated pouches. In experiment 1, ratios of ingredients were determined as their nutritional value. Desiccated coconut, cashew and fruit leather were used at two different levels. Accordingly there were eight treatment combinations in a three factor factorial design. Those eight treatments were subjected to five point hedonic scale test and the acceptability of samples was judged by 11 trained tasters through sensory evaluation. The data were analyzed by MINITAB - 15 and the final treatment combination was selected through Friedman test at 95 % confidence level. In experiment 2, shelf-life was monitored for one month period. Changes of free fatty acid, pH level, moisture, total plate count, yeast and mould count were determined. Moisture, protein, fat, carbohydrates, ash and fiber were analyzed. Level of Ca, Mg, Fe, Cu, Zn and packaging material were determined. Package was designed considering the requirement of food act, No. 26 of 1980 regulation of Sri Lanka and finally, cost of the final product was calculated.Item Impact of Leaching Tank Water on Final Quality of the Glove(Uva Wellassa University of Sri Lanka, 2013) Karunarathna, P.B.D.; Alakolanga, A.G.A.W.; Herath, H.M.S.K.; Ranasinghe, T.The purpose of this research was to analyze the impact of leaching tank water on final quality of the glove at Workwear Lanka (Pvt.) Ltd. The leaching process is the main step in the glove manufacturing process. Excess chemicals were removed using leaching tank. This study has been completed with an empirical primary data which was conducted thoroughly using a data collecting method. 25 leaching water sample were selected. Also for presenting and analyzing the data, both descriptive and regression analysis were used. Based on the results of discussion certain vital findings were made. According to the analyzed data, optimum glove calcium level is 0.044 gl in plant 01 and plant 03 optimum glove calcium level is 0.028 gl .Optimum pH level is 4.068 in plant 01 leaching tank water and optimum pH level is 5.10 in plant 03 leaching tank water. Optimum TDS level is 467.56 ppm in plant 01 leaching tank water and optimum TDS level is 444.04 ppm in plant 03 leaching tank water. Optimum calcium level is 0.1626 gl in plant 01 leaching tank water and optimum in plant 03 leaching tank water. Above this optimum level, quality of the gloves was affected. Therefore, above this level leaching water should be removed and refilled the leaching tank.