Research Symposium-2016

Permanent URI for this collection

https://erepo.lib.uwu.ac.lk/handle/123456789/6578

Browse

Browsing Research Symposium-2016 by Author "Abesinghe, A.M.N.L."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Preparation of Set Yoghurt using Plant Originated Stabilizer as a Substitute for Gelatine
    (Uva Wellassa University of Sri Lanka, 2016) Thillainathan, N.; Madakurnbura, M.G.C.S.; Abesinghe, A.M.N.L.
    The purpose of this research is to select plant originated stabilizer for lacto-ova-vegetarian. Plant originated stabilizer was fully replaced for gelatine through that select best stabilizer from agar-agar, carrageenan and combination of agar and carrageenan. Rheological, microbiological, chemical and sensory properties of set yogurt were determined. For this study agar-agar, carrageenan and combination of agar and carrageenan were used in different concentration (0.225, 0.0725 and 80/20 with a 2% of total concentrations respectively). Agar-agar, carrageenan were extracted by using hot water extraction method. Complete randomized design was used for analysing purpose. The viscosity of samples containing agar-agar increased compared to the carrageenan and combination of carrageenan agar and carrageenan containing samples. However agar containing sample was contained low viscosity compare to the control sample (gelatine containing sample). There was a significant different between syneresis and different plant originated stabilizer contain yoghurt samples (P <0.05) at 4°C and 25°C. Control samples were contained lowest syneresis at 4°C and 25°C. Yogurt treated with agar- agar gained the highest sensory score compared to the other treatments.According to the rheological andsensory properties agar- agar containing sample was selected as best sample from plant originated stabilizer containing samples. pH, total solids and titratable acidity were not big influence on agar-agar containing yogurt samples and control sample. Viscosity of control sample was increased with storage time. However viscosity of agar containing sample was not showed significant changes. pH and total solid values were drastically decreased with storage period at 4°C. As well as titratable acidity values were slightly increased with storage period at 4°C. In addition, mould, yeasts and conform groups were not detected in samples at day 1. Coliform was not identified at the end of storage period. Yeast population was detected with storage period. Keywords: Agar-agar, Carrageenan, Gelatin
  • No Thumbnail Available
    Item
    Study on Milk Composition and Adulterants in Kandy District
    (Uva Wellassa University of Sri Lanka, 2016) Aruppala, A.L.Y.H.; Mangalika, U.L.P.; Abesinghe, A.M.N.L.; Ranasinghe, M.K.; Wijesundara, R.R.M.K.K.
    Dairy farmers appear to have found four ways to increase their profit margin; (i) dilution (ii) extraction of valuable components, (iii) addition of harmful preservatives (iv) a combination of (i) and (ii) with addition of bulk additives.The adulteration of milk affects the constituents in milk. Hence knowledge on these specific constituents of milk would indeed help to safeguard against adulteration of milk with various adulterants. There are few published literature regarding the milk composition and quality in Kandy district over past two decades, this survey study was carried out around Kandy district to understand milk composition, screen and determine extent of various milkadulterants. Ten chilling centres associated with collecting points were selected for the study. A total of 300 samples were collected from chilling centres. Composition and adulterants (sugar, salt, starch, formalin, neutralizers, urea, and hydrogen peroxide) were analysed following -AOAC procedures and laboratory manual at Dairy Technology Laboratory of Veterinary Research Institute, Gannoruwa. Accumulating evidence has shown that average composition of milk at significance (P<0.01), fat percentage (4.4710.057), protein (3.1910.012), lactose (4.1410.019), solid non-fat (8.1410.046) and total solid (12.6110.063). Minimum and maximum ranges were varied considerably in all constituents. Potassium was the highest mineral in milk with average value of 151.4±6.62mg/100m1 followed by calcium (130.9+4.31 mg/100m1), phosphorus (90.52+2.85mg/100m1), sodium (55.19+2.36mg/100m1) and magnesium (13.8711.44 mg/100m1). Among the other adulterants only water was found in majority of samples (91.60%) followed by sugar (13.7%) and salt (8.7%). Keywords: Milk, Adulteration, Composition