UWU Conference Proceedings - UWUCP
Permanent URI for this community
Browse
Browsing UWU Conference Proceedings - UWUCP by Author "Abesinghe, A.M.N.L."
Now showing 1 - 20 of 27
Results Per Page
Sort Options
Item Analysis of Consumption Patterns of Probiotic Incorporated Fermented Dairy Products in Sri Lanka(Uva Wellassa University of Sri Lanka, 2021) Hanouf, M.H.M.; Rathnayaka, S.D.; Abesinghe, A.M.N.L.Probiotic dairy foods are considered as one of the major functional food substances in the world. Consumers have been more health conscious in recent years, and as a result, they are seeking more information on how to live a healthy life consuming good food. Probiotic and probiotic products are having the possibility to attract those health-conscious consumers because of their health promoting effects and lower cost. To our knowledge there are no studies that analyze the consumer demand for probiotic fermented dairy products in Sri Lanka. This study focused on analyzing the consumer knowledge, attitudes, socio-demographic and economic factors that affect the consumption pattern of probiotic fermented dairy products in Sri Lanka. A total of 405 households from all nine provinces in Sri Lanka were surveyed with an online questionnaire. According to the results, 46% of the respondents have awareness of probiotics. Probiotic consumption was categorized into 4 levels as not at all, low, medium, and high based on the probiotic consumption per week. The study showed that 53% of the respondents belongs to low-level consumption category, 27% have medium level consumption, 9% are in high-level consumption category and 11% of the responders never consumed probiotic incorporated dairy products. An ordered logistic regression model was employed to analyze the relationships between probiotic consumption level and the number of demographics, socio- economic characteristics of consumers such as gender, age, marital status, household size, presence of children, household income, locality, education level, attitudes on health and nutrition aspects, attitude on sensory aspects, advertisement aspects and poor availability of probiotic dairy products. The results reveal that probiotic consumption level is significantly and positively influenced by gender, marital status, household income, advertisements, and consumer‟s attitude on health and negatively influenced by household size and poor availability. Findings of this study give useful information to producers for their production and marketing strategies which are most suitable to fit with the demand characteristics and consumer expectations. Keywords: Probiotic; Dairy Products; Consumption Patterns; Ordered Logistic Regression; Sri LankaItem Application of Green Supply Chain Management Approach for a Community Based Dairy Factory(Uva Wellassa University of Srilanka, 2011) Samaranayake, S.V.G.A.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Alwis, W.U.S.This paper provides an overview of Green Supply Chain Management (GSCM) approaches for a community based dairy factory. GSCM is an emerging field that out of the traditional supply chain perspective. Greening the supply chain is one such innovative idea that is fast gaining attention in the industry. Today green supply chain is at the heart of the concept of sustainable development. This concept highly concerns about the environment. Eco-efficiency and remanufacturing processes are now important assets to achieve best practice (Srivastava, 2007). This concept is simply to produce more quality (environment friendly) output from less input. Reducing waste and pollution, and using less energy and material resources, are obviously good for the environment and evidently, are the best for supply chain because they cut the operational cost. Waste minimization is being considered as an important strategy towards attaining a green supply chain. Milk supply chain is more concerned with controlling the milk quality and supply fluctuations which are unique to this sector. Here, traditional supply chain is upgraded to highly effective value system that creates more value to all the partners in the supply chain. The Sri Lankan supply chain for milk and milk products is affected by wastage and poor handling. Wastage occurs due to presence of multiple points of handling. Contamination of milk can lead to huge economical losses. Contamination occurs at different levels: at farm level, during collection and storage, and at processing centers. Shortage of cold storage facilities and refrigerated transport equipments lead to inefficiencies in handling milk and milk products. Thus there is a compelling requirement for appropriate infrastructure facilities for temperature controlled warehouses, bowsers, wholesale and retail shops, etc. where storage and transportation activities are taking place. By practicing improved supply chain management practices, there will be a significant reduction in the wastages of milk and milk products which in turn will benefit both the farmers as well as the consumers by means of increased returns and decrease in prices respectively.Item Assessing the Effect of Incorporating Kithul(Caryotaurens) Flour on Stabilizing Ability and Sensory Properties of Set-type Yoghurt(Uva Wellassa University of Sri Lanka, 2012) Wijayasekara, K.N.; Abesinghe, A.M.N.L.; Samarasekara, S. C.Kithul flour is the water soluble carbohydrates extracted from the pith of Kithul tree (Caryota urens). It has high level of polysaccharides which may possess stabilizing ability and may be useful to replace the existing stabilizers (gelatin) in set-yoghurt manufacturing. Presently, adding stabilizers as a blend is more widely used in the dairy industry and it leads to overcome limiting properties associated with a specific compound. Therefore, this study was carried out to assess the effect of incorporating water-soluble carbohydrates of Kithul on stabilizing ability and sensory properties of yoghurt. Fresh cow milk, Sugar, Kithul flour, gelatin, skim milk powder, starter culture (VC 350 CHR Hansen) and Kithul flavor were used to prepare the yoghurt. Kithul flour levels changed as 0.9%, 1.2%, 1.5% and 1.8%. Each treatment was replicated three times and evaluated for sensory properties such as mouth feel, taste, texture, colour, odor and overall acceptability using trained sensory panel. Then, the selected level was used to find the best ratio of kithul flour: gelatin. The gelatin level was changed as 0.1%, 0.2%, 0.3% and 0.4% with the selected level of kithul flour. Tests were carried out to find out the fat content, total solid content, titratable acidity and pH, yeast &mould and coliform count and compared with existing yoghurt. Data were analyzed using one way ANOVA (CAD) and Friedman non-parametric test in MINITAB 14. Results of this study support that the use of 1.5% (w/v) kithul flour was able to replace 0.7% (w/v) gelatin without affecting the texture, colour, taste and odour of yoghurt having 27.7% of total solids. By that, the recommended percentage of gelatin was reduced from 1% to 0.3% .In addition to that, incorporation of kithul flour in to yoghurt reduced post fermentation acidification compared to the control during refrigerated storage. As the specifications of final product (titratable acidity and microbial population) were within the prescribed SLS standards, the product had storage life of thirty days at 4 *1 °C without any quality deterioration.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 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.Item 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,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 Avocado (Persea americana) Incorporated Set Yoghurt(Uva Wellassa University of Sri Lanka, 2015) Kulasinghe, W.M.A.A.; Abesinghe, A.M.N.L.; Gunawardhane, L.K.A.Yoghurt is one of the best known of all cultured-milk products in the world. According to SLS standards (1989) Streptococcus thermophillus and Lactobacillus bulgaricus are used to convert lactose in milk in to lactic acid during yoghurt production. Fruit yoghurt is produce by adding fruits and their nectars, jams, marmalade, fruit jellies, fruit drinks, fruit syrups and concentrated fruit drinks to yoghurt or cultured pasteurized milk and fruit yoghurts enhances versatility of taste, color and texture for the consumer (Chandan and Shahani, 1993). Avocado (Persea americana) is a fruit which is having a very good nutrient profile and thus incorporation endorses the healthy image of yoghurts. However, incorporation of avocado in to set yoghurt is limited by enzymatic browning or formation of brown color melaniodins from polyphenol oxidase enzyme in avocado (Bindesh, 2010). Pauker et al. (1992) have found incorporation of avocado in to yogurt in the form of fresh avocado pulp is impossible due to enzymatic browning. Therefore, control of enzymatic browning is essential in producing avocado incorporated set yoghurt. Current study was carried out to develop avocado incorporated set yoghurt that is having an adjusted solid content based on sensory properties and controlling enzymatic browning of avocado pulp. Methodology Market available fresh ripened avocados (Fuerte variety) were manually peeled and crushed in to a smooth pulp. It was divided in to seven samples with same weight and preserved using several preserving and enzymatic browning control methods such as 1% citric acid, 1% (w/w) ascorbic acid (Patricia et al., 1993), 1% (w/w) citric acid and 1% (w/w) ascorbic acid together (Lopez, 2001), 0.1% (w/w) sodium benzoate (Patricia et al., 1993), 0.1% (w/w) potassium sorbate (Singha, 2011), heat treatment at 40 ºC temperature for 30 minutes (Cantwell, 1992) and preparation of avocado pulp as a jam (Connelly, 2013). The best avocado pulp preserving method (least color changing treatment) was selected by conducting a sensory evaluation using 30 untrained panelists. The selected method of preserving avocado pulp (avocado jam) was used in preparation of avocado incorporated set yoghurt. Yoghurt mix preparation was done according to Pande (2010). Preliminary trials were used to select the appropriate level of ingredients (avocado jam, sugar and gelatin). Sugar and gelatin levels were finalized after having several sensory trials using 30 untrained panelists. Potassium sorbate 0.03% (w/w) was added to the final mixture as preservative (SLS Standards, 1989) and homogenized using a beater (National™, MK-H100N). Inoculation of lactic acid bacteria culture of YC 350 freeze dried (DVS) was done at 45 °C temperature. Then mixture was poured in to 80 mL plastic yoghurt cups and incubated at 42 ±2 ˚C for 4 hours. Each treatment consisted with three replicates. Total plate count, coliform bacteria count, yeast and mold count, pH, titratable acidity and peroxide value of selected avocado incorporated set yoghurt and avocado jam was tested at day under refrigerated storage. A proximate analysis was done to determine the composition of the avocado incorporated set yoghurt. Results and Discussion Addition of 50% (w/w) sugar in to avocado pulp showed lowest brown color development (P<0.05). Added sugar may have reduced the water activity of the avocado pulp. Enzymes require certain level of water in their structures to maintain their natural conformation, allowing them to deliver their full functionality. Therefore, presence of 50% sugar inhibits the activity of polyphenol oxidase enzyme. Adding more than 50% of sugar, crystalize sugar in the avocado pulp which gives undesirable consistency. Twenty percent of avocado jam incorporation level shows the best results according to the sensory evaluation (P<0.05). Total plate count, yeast and mold and coliform counts of the avocado incorporated set yoghurt were not exceeding SLS standards for set yoghurt during 11 days of refrigerated storage. Titratable acid percentage of avocado jam has increased from 1.22±0.07 to 1.4±0.07 during day 1 to day 11 (P<0.05). It may be due to conversion of fermentable sugars in to acids by microorganisms available in avocado jam. Further, titratable acid percentage of avocado incorporated set yoghurt increased from 0.86±0.03 to 0.94±0.03 during 11 days storage period (P<0.05). This is due to the presence of live lactic acid bacteria in culture which ferment lactose in milk to lactic acid with the time (Chandan and Kilara, 2013). pH of avocado jam and pH of avocado incorporated set yoghurt was reduced from 3.52±0.06 to 3.35±0.06 and from 4±0.03 to 3.91±0.03, respectively during day 1 to day11. Increasing acidity results in decreasing pH level in the product. No fatty acid oxidation was detected in the avocado jam during storage period of 11 days. Avocado incorporated set yoghurt started free radicle formation and rancidity development day of storage onwards. Moreover, it shows increasing browning effect. Since, avocado is a fruit with high fat and it contains considerable level of fatty acids, there is a potential to observe oxidation in this product. Statistical analysis showed that enzymatic browning has an influence on the increment of changing rapidity of titratable acidity, pH and peroxide value. Further, it showed fatty acid oxidation and pH are not related. In the view of avocado incorporated set yoghurt and avocado jam, avocado jam is having very low water activity due to saturated sugar solution. Avocado incorporated set yoghurt is having an environment with increasing acidity and decreasing pH with lactic acid fermentation. Water activity of avocado incorporated set yoghurt also very high compared to avocado jam. These factors may have influenced on the observed color change in avocado incorporated set yoghurt. Proximate analysis of avocado incorporated set yoghurt showed that there is a significant difference with plain yoghurt (P<0.05). Fat (3.6±0.42%), fiber (0.3±0.21%), ash (0.9±0.14%), protein (3.5±0.07%) and total solids (16.10±1.31%) in avocado incorporated set yoghurt is comparatively higher than available fat (3.0±0.42%), fiber (00±0.21%), ash (0.7±0.14%), protein (3.4±0.07%) and solids (14.24±1.31%) in plain yoghurt. Conclusion Avocado incorporated set yoghurt is more nutritious compared to set yoghurt as it has included with more protein, minerals and fiber. There is a relationship between enzymatic browning and fatty acid oxidation. Further studies are required to identify how enzymatic browning and fatty acid oxidation relates with each other and to extend the shelf life of avocado incorporated set yoghurt.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 Development of drinking yoghurt by incorporating corn (Zea mays) milk and corn seeds(Uva Wellassa University of Sri Lanka, 2015) Mendis, R.I.W.; Abesinghe, A.M.N.L.; Samaraweera, A.M.; Gunawardhane, L.K.A.Cereal grains are considered as important sources of dietary proteins, carbohydrates, vitamins, minerals and fiber for people all over the world (Chavan and Kadam, 1989). Corn (Zea mays) is locally grown cereal that can be purchased at low price from several areas in Sri Lanka. Corn milk is considered as a new innovation, especially in making yoghurt based products. Vegetable based corn milk yoghurt is an alternative to substitute the cow milk based yoghurt. Drinking yogurt is the fastest growing food and beverage category in worldwide (Yasni and Maulidya, 2013). However, still value added drinking yoghurts are rare in Sri Lankan market. Adding cereal grains is a perfect way to upgrade a drink to a nutritious breakfast. Therefore, this study was conducted to develop yoghurt by incorporating corn (Zea mays) milk and corn seed to cow milk. Methodology The study was carried out at Lucky Lanka Milk Processing Com. Ltd (LLMP), Matara and Uva Wellassa University. Six experimental trials with different treatments were conducted. In trial I, mature fresh corn seeds, mature boiled corn seeds and germinated corn seeds were separately used to extract corn milk and the best extract of corn milk was evaluated by sensory properties (odor, taste, color and mouth feel) using untrained panelist. In trial II the most compatible sugar (8%, 9% and 10% w/v) and gelatin (0%, 0.2% and 0.4% w/v) levels for different corn milk percentages (5%, 10%, 15% and 20% w/v) were identified. After selection of appropriate combinations of sugar and gelatin levels, trial III was done to select the best corn milk incorporation level by narrow downing the corn milk percentages (6%, 8%, 10%, 12% and 14%). Preserved in sugar syrup and boiled corn seeds were crushed into two sizes (> 3.15 mm and 2 mm –3. 15 mm) to prepare different types of corn seeds. Trial IV was carried out to select best corn seeds particles on the textural basis and trial V was done to assess the consumer acceptability for the presence of corn seeds in the corn milk incorporated drinking yoghurt. Finally three treatments (trial VI) were prepared and evaluated on sensory, chemical and microbiological properties. The sensory evaluation was done using 35 untrained panelists. In chemical analysis, proximate analysis (moisture content, crude fat, total solid, crude protein, ash and crude fiber content) was conducted. pH value and titratable acidity were evaluated and microbiological analysis was done for Yeast and Moulds, and Escherichia coli for three weeks in one day interval. The sensory data were analyzed using Friedman nonparametric test. Complete Randomized Design was conducted and data obtained from chemical and microbiological tests were analyzed by Analysis of Variance using the General Linear Model procedure of SAS. Significant means of treatments were separated using the Least Significant Difference test (P< 0.05). Result and Discussion In trial I, boiled corn seeds (mature) based method was selected to extract corn milk. Other two methods were rejected due to the unpleasant odour and taste which may be due to the activation of various food enzymes and breaking down the higher molecular components to simple molecules during germination. Eight per cent sugar (w/v) for 5% corn milk (w/v) and 10% sugar (w/v) for other 10%, 15% and 20% corn milk (w/v) incorporation levels were selected due to desirable sweetness. The gelatin level (w/v) was selected as 0% due to the presence of appropriate drinking yoghurt properties including texture, mouth feel, appearance and viscosity. The whey separation has been prevented by stabilizing effect of corn starch in corn milk. In sensory evaluation, 8% corn milk incorporation level was significantly highly preferred by panelist with respect to mouth feel, taste and overall acceptability (P<0.05). However, there is no significant difference in color and aroma of the three treatments (P>0.05) (Figure 01). Addition of corn milk had no influence to change colour and aroma of the product. Overall acceptabilty 6 4 2 0 Aroma 7% corn milk incorporation level 8% corn milk incorporation level Taste Mouth feel 9% corn milk incorporation level Figure 01. Web diagram for level of corn milk incorporation in sensory evaluation In trial IV, sugar syrup based method was rejected due to hardness of the seeds and crushed boiled corn seeds were selected. Further, the sensory results revealed that the preference (taste, aroma, mouth feel, color and overall acceptability) for corn seeds >3.15 mm or 2 mm to 3.15 mm particles incorporated drinking yoghurt is less whereas preference for corn milk incorporated drinking yoghurt without corn seeds was high. The observed difference is due to the disturbance for the drinkable property of product by presence of corn seed particles. The composition of the selected corn milk incorporated drinking yogurt is given in Table 01. There was a significant difference between treatments for change in pH with the storage period (P<0.05). pH values of the T8 (with preservative) and control were not changed dramatically. Control of pH by potassium sorbate could be due to inhibition of the activity of starter culture by inhibiting various enzymes in microbial cell (Rajapaksha et al., 2013). There was a significant difference between treatments with respect to acidity (P<0.05) and titratable acidity increased significantly with storage period and in treatments without preservatives. According to Rajapaksha et al. (2013), titratable acidity of yogurts increased over the time and acidity of yoghurt without potassium sorbate increases drastically than other treatments reflecting the inhibitory activity of potassium sorbate on post fermentation. Table 01. Composition of select corn milk incorporated drinking yoghurt Raw material Percentage Quantity (g) Milk 79.54% 867.03 Dairy cream 1.03% 11.33 SMP 1.42% 15.49 Corn milk 8.00% 87.20 Sugar 10.00% 109.00 Total 100.00% 1090.00 There were no contaminations with Coliform and Escherichia coli and thus safe for human consumption. There were no yeast colonies in T8 and control sample. At day 11, yeast colonies were exceed the SLS standards of <1000 only in T7 (without preservative). Proximate analysis revealed all the physiochemical characteristics of corn incorporated drinking yogurt (protein, fat, ash, fiber and total solid), except moisture significantly higher compared to plain drinking yoghurt (P<0.05). Usually drinking yoghurt does not contain fiber. However, due to addition of corn, milk fiber was increased up to 0.5%. Conclusion Eight per cent corn milk incorporation level with selected sugar (10%) and gelatin (0%) level has best consumer preference with respect to the taste, mouth feel and overall acceptability (P<0.05). Moreover, drinking yoghurt without corn seed particles is preferred by the panelists. Shelf life of product without potassium sorbate is around 11 days at 4 ºC with respect to microbiological analysis and physiochemical analysis.Item Development of Egg Less Cake Incorporating Yoghurt(Uva Wellassa University of Srilanka, 2011) Karunarathna, T.B.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Danasekara, D.M.J.N.NOTE: see the PDF version Cake is a product obtained from a batter containing wheat flour, sugar and eggs or wheat flour, shortening, sugar, eggs and other ingredients of requisite mass, put into trays and baked in an oven at suitable temperature for a suitable time (Sri Lankan Standards, 1995). The most primitive people in the world began making cakes shortly after they discovered wheat flour. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening. Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. Cakes are five types according to the Sri Lankan Standard specifications; cakes, butter cakes which contains wheat flour, butter, sugar and eggs without filling or any coating, fruit cakes that contain wheat flour, shortening, sugar, eggs, fruits (dry or preserved) and other ingredients, sponge cakes that contain wheat flour, sugar and eggs and cake with icing which are sandwiched and/or coated either with dairy or nondairy cream, jam, jelly, marshmallow, caramel, dried fruits or any other suitable mixture. The term yoghurt can be defined as "A fermented milk product obtained from coagulation of milk specified as, cow or buffalo milk, standardized milk, skim milk or partially skimmed milk and reconstituted milk and concentrated milk by the agency of organisms of types Streptococcus thermophillus, Lactobacillus bulgaricus, Lactobacillus acidophilus may be present" (Sri Lankan Standards, 1989). Yoghurt can be broadly categorized in to two types based on method of production, set yoghurt and stirred yoghurt. There are three types of set yoghurt in the local market; normal yoghurt, low- fat yoghurt and non-fat yoghurt. Stirred yoghurt can be found as plain, fruit or flavored yoghurts (Tamime and Robinson, 2007). This study was carried out to develop an eggless cake for vegetarians by replacing eggs with yoghurt which is rejected just before the expiry date and thereby add value to yoghurts and cakes through product diversification.Item Development of Finger millet (Eleusinecoracana) incorporated symbiotic drinking yoghurt(Uva Wellassa University of Sri Lanka, 2015) Awanthika, H.K.T.; Abesinghe, A.M.N.L.; De Silva, U.Sri Lankan yogurt market is characterized by intense competition prompting leading players to differentiate themselves by focusing on health benefits, branding, and incorporation of different ingredients. Yoghurt is a popular fermented dairy product due to its health benefits as a functional food in addition to its nutritional benefits (Robinson and Tamime, 1999). High calorie yogurt drink that contains any kind of a cereal powder is completely a new product concept to the Sri Lankan market. Therefore, the objective of the current study was to develop a health beneficial probiotic drinking yoghurt by incorporating finger millet as a cereal which can be used as a breakfast food, sport supplement and also as a weaned food for toddlers. Nutritionally, finger millet is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. Accroding to previous studies, finger millet is also known for several health benefits such as anti-diabetic, antitumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties which are mainly attributed due to its polyphenol and dietary fiber contents (Dykes and Rooney, 2007; Chethan, 2008). Therefore this study was conducted to develop a cereal based probiotic yoghurt drink which can be promoted as a natural source of high calorie that can be consumed as an alternative for the imported, artificial and expensive sport nutrition’s and weaned foods. Methodology The study was conducted at the research and development and quality assurance laboratories in Ceylon cold stores PLC, Ranala, Kaduwela. In the preliminary trial 1 most compatible sugar percentages for different incorporation levels of finger millet flour from the three experimental forms (roasted flour, germinated flour and raw slurry) were selected. Then preliminary trial 2 was carried out using ranking method to select the best finger millet incorporation levels (4 %, 5 %, 6%, 7% and 8 % (w/w)) for each incorporation form. The best sugar percentages and incorporation levels of finger millet from preliminary trials were used in next steps of experiments. Sensory evaluation 1 was carried out to select the best form/type of finger millet flour to incorporate out of three forms. In second sensory evaluation, the most suitable stage for finger millet incorporation was determined by using two treatments. Each sensory evaluation was conducted with 30 untrained panellists and color, taste, aroma, mouth feel and overall acceptability were considered as sensory properties. Finally proximate analysis, physico- chemical and microbial analysis were conducted for the selected final probiotic drinking yoghurt by comparing with a control sample. Probiotc lactic acid bacteria enumeration was carried out using the selected final product by pour plating on MRS media to find out the effect of finger millet incorporation on the viability of probiotic lactobacilli. Selected final product was compared with a control sample and enumeration was done at 1, 7 and 14 days interval. The sensory data were analyzed using Friedman non-parametric test with 95% significance by using Minitab 16 software. Complete Randomized Design (CRD) was conducted and data obtained from chemical and microbiological tests were analyzed using analysis of variance (ANOVA) using the SAS 9.0 software. Significant means of treatments were separated using the Least Significant Difference test (LSD) (P< 0.05). Results and Discussion According to the results of the series of preliminary trials 5% (w/w) was selected as the best incorporation level from each three finger millet forms and 8 % (w/w) sugar as the compatible sugar percentage. In the first sensory evaluation for selecting best form/type of incorporation out of three experimental forms, germinated /malted flour incorporated yoghurt was selected as the best due to higher preference than other two. There was a significant difference (P<0.05) between treatments regarding and overall acceptability. Second sensory evaluation revealed, 5 % (w/w) germinated (malted) finger millet flour incorporated (Addition before fermentation) drinking yoghurt have the higher preference compared to the other treatmentItem Development of fruit (Musa spp.) puree incorporated synbiotic stirred yoghurt(Uva Wellassa University of Sri Lanka, 2015) Nanayakkara, G.H.; Abesinghe, A.M.N.L.; De Silva, U.Yoghurt is one of the most nutritious fermented milk products that can be used to enhance the nutrition condition of people. It is obtained by introducing specific strains of Lactic acid bacteria. The Lactic acid micro flora reduce risk of colon cancer (Foissy, 1983 cited in Huma, 2003), reduce the serum cholesterol level (Anderson and Gilliland, 1999 cited in Huma, 2003) and also maintain the intestinal ecosystem (Saarela et al., 2002 cited in Huma, 2003). Prebiotics are non-digestible food ingredients that improve the host health by selectively stimulating the growth of certain beneficial microorganisms. Fructo-oligosaccharide is prebiotic source that can be found in ripe banana around 2 mg/g. By incorporating banana with yoghurt is best way to improve the health benefits and taste of the yoghurt. Stirred type fruit yoghurt is one of the best products that can be used to gain consumer preference. Therefore, this study was conducted to develop a Banana puree incorporated symbiotic stirred yogurt. Methodology The current study was carried out at Ceylon Cold Stores PLC (CCS), Ranala, Kaduwela. Laboratory analysis was done at CCS and laboratories in University of Kelaniya. First, yoghurt base and the banana puree were prepared according to the predetermined recipe after various preliminary trials. For final sensory evaluation, three treatments were used with three replicates.Item Development of Ginger Flavoured Pasteurized Milk with Incorporation of Ginger (Zingiber officinale) Extract and Sugar(Uva Wellassa University of Srilanka, 2011) Upananda, N.M.P.K.; Abesinghe, A.M.N.L.; Mudannayake, D.C.NOTE: see the PDF version The Sri Lankan dairy industry is important and has tremendous potential in developing the economy in the country. Since centuries, milk is used for direct consumption as well as for making various products. With the advent of new processing techniques, many products especially such as pasteurized milk were added. Within this milk types, flavored milk remained highly demanded. However, there was no ginger flavored milk type among the flavored pasteurized milk, which has antioxidant, antimicrobial and anti-tumor effect with many other medicinal values. Therefore, this research has focused to add value to flavored milk by incorporating ginger extract .Item Development of soursop pulp (Annonamuricata) incorporated fermented sweet cream buttermilk beverage(Uva Wellassa University of Sri Lanka, 2015) Buddhadasa, K.; Abesinghe, A.M.N.L.; Luxman, R.A.J.N.In Sri Lankan context buttermilk removed from the dairy processing plants considered as a dairy waste and utilization of dairy by product is considerably low compared to other countries. Sri Lankan market is still having a market gap for locally produce fermented flavored milk base beverages. Buttermilk could be used to produce fermented milk beverages replacing milk which would result in differentiated products. Buttermilk is also considered a nutritious dairy ingredient that is saturated in milk fat globule membrane (MFGM) components (Sodini et al., 2006). Addition of fruit juices or pulps is an attractive avenue for the utilization of buttermilk. Soursop is one of the fruit spp. which can be incorporated to manufacture beverages with good consumer demand. The fruit is rich in vitamin B, potassium, fructose and vitamin C (Pamplona-Roger, 2005 cited in Ekaluo et al., 2013). Soursop fruit is a proven cancer remedy for cancers of all types and broad spectrum antimicrobial agent for both bacterial and fungal infections, antiparasitic activity, lower high blood pressure and is used for depression and stress (Camiel et al., 2008). Methodology The current study was carried out at Pelwatte Dairy Industries Limited, Pelwette and laboratory analysis was done at Pelwatte Dairy Indusries Limited and Uva Wellassa University laboratories. Soursop pulp was prepared by flowing method. Fresh fully ripped Soursop fruit was washed by chlorinated water and disinfected by using 70% of ethanol. Then fruit was cut it to halves by using a sharp knife and seeds and blemishes were removed. After that, flesh was scooped out using a clean stainless steel spoon and blended it using an electric blender. Initially incubation time was standardized for the buttermilk base by incorporating different levels of Skim Milk Powder. Several preliminary studies were done to select the best Soursop pulp and Sugar incorporation level for the final product. Sensory evaluation was done using 30 untrained panelists for the final three treatments (12%, 13% and 14% of Soursop). The pH value and acidity were evaluated in one day intervals for thirteen days in both Potassium Sorbate added sample and without preservative sample and microbiological analysis was done for Escherichia coli, Coliform and Yeast and Molds. The sensory data was analyzed using non- parametric procedure, according to the Friedman test with 0.05 levels of significance in Minitab 16 software package. Complete Randomized Design (CRD) was conducted and data obtained from chemical and microbiological testes were analyzed using analysis of variance (ANOVA) using the General Linear Model (GLM) procedure of SAS software. Results and Discussion Skim Milk Powder was added to buttermilk to increase the total solid content. The increase of total solid content has reduced the incubation time by influencing the growth and activity of starter culture (Figure 01). Incubation time was reduced to 4 hours by adjusting Skim Milk Powder level to 6 grams/100 mL. Eight grams of Skim Milk Powder addition level was not selected as it can increase the cost of production.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 aerobic and anoxic time periods on the effluent water quality of a sequence batch reactor in a meat processing plant(Uva Wellassa University of Sri Lanka, 2015) Kahandawa, K.P.W.; Abesinghe, A.M.N.L.; Samaraweera, A.M.; Dissanayake, J.K.product manufacturing. It contains high concentrations of organic matter, oil and grease and nitrogenous compounds. Hence, releasing waste water to the environment causes many environmental problems such as contamination of groundwater and eutrophication of surface waters (Rodriguez et al., 2010). The treatment of waste water is especially important in this view. Treatment of wastewater by means of biological process has been widely implemented from urban to industrial wastewater. Sequencing batch reactor (SBR) is a modification of activated sludge process and operates by a cycle of periods consisting of fill, react (alternatively aerobic and anoxic periods), settle, decant, and idle (Mahvi, 2008). In the SBR process there is no standard time combination for aerobic and anoxic period. It will depend on the effluent waste water components and vary plant to plant. Currently aerobic and anoxic period is operated as 2 hr aerobic and 1 hour anoxic period in the waste water treatment plant of CIC meat processing company. The present investigation was undertaken to study best time combination of aerobic and anoxic time period for simultaneous carbon oxidation, nitrification and denitrification performance of sequencing batch reactor to treat slaughterhouse wastewater. Methodology The current study was carried out at CIC Poultry Farms Pvt Ltd (Processing Plant), Badalgama. Laboratory analysis was done at CIC Processing Plant Laboratory and Uva Wellassa University laboratories. Model structure of aeration tank which has the capacity of 600 L was used to conduct the research experiments. 180 mL of sludge from SBR unit in CIC meat processing plant and 420 mL volume of wastewater was fed to tank each day of the treatment. Air was supplied to the reactor during aerobic phase of react period with the help of diffused aeration system and Anoxic conditions were maintained by switching off the aerators. Eight different combinations of aerobic and anoxic periods were used. Every sequence was operated totally for 20 hrs of react period by alternating the aerobic and anoxic period according to selected different time combinations (Table 01). Table 01: Selected time Combinations for Aerobic and Anoxic time periods Control T1 T2 T3 T4 T5 T6 T7 T8 Aerobic (Hours) 2 2 3 3 4 4 4 4 Anoxic (Hours) 1 2 1 2 1 2 3 4 The best combination of aerobic and anoxic time period was determined by analyzing water quality parameters as, COD, BOD, ammonium nitrogen, total nitrogen, TSS, TDS and pH. Complete Randomized Design (CRD) was conducted and data obtained from chemical and physical tests were analyzed using analysis of variance (ANOVA) using the General Linear Model (GLM) procedure of SAS (SAS Institute Inc., 2000). Significant means of treatments were separated using the Least Significant Difference (P< 0.05) test. Results and Discussion There was a significant difference (P<0.05) between aerobic and anoxic time combinations regarding COD removal, BOD removal, TN removal and ammonium nitrogen removal. 4 hour aerobic and 2 hour anoxic period showed higher COD removal (95%), BOD removal (90%), TN removal (89%), and ammonium nitrogen removal (92%). There was no significant difference (P>0.05) regarding phosphorus removal, TSS removal and TDS removal among different aerobic and anoxic time combinations. Highest COD and BOD removal occurred in 4 hour aerobic and 2 hour anoxic cycle. Second highest COD removal (92%) was achieved during 4-1 react period. This might be due to during 4-2 hr and 4-1 sequence total aerobic react time is higher than other react cycles. Therefore, longer aeration was achieved. Longer aeration period has been found to be effective in achieving higher degree of nitrification and COD, BOD removal according to the findings of Debsarkar et al. (2006). Due to less total aeration time in 4-3 and 4-4 hr cycles, less COD and BOD removal was achieved. That means one cycle was alternatively operated for 20 hrs totally and in the 4-3 and 4-4 cycles has high anoxic time periods. Therefore, less COD and BOD removal occurred (Kundu et al., 2013). Treatment 6 (4-2) is significantly different from other treatments and also treatment 5 has high BOD removal. This may be due to long aeration time and effective denitrification. According to Kishida et al. (2003), BOD concentration of the effluent was relatively high because the oxygen demand by nitrifying bacteria increased the total BOD, when the NH,-N concentration of the effluent was too high (average = 187.1 mg/L). NH,-N concentration of the effluent was high due to partial denitrification. According to this experiment ammonium nitrogen concentration also affect to the BOD removal. And treatment 6 had low level of ammonium nitrogen concentration in effluent water (1.048 mg/L 1.07 mg/L). Longer aeration period (5 hour) has been found to be effective in achieving higher degree of nitrification from Debsarkar et al. (2006). But according to preliminary study at the middle of hour pH is reached to 6.9, but optimum pH for nitrification is 8.2. Therefore, in this experiment longest aeration time per one cycle was selected as 4 hr. According to the statistical analysis, there is no significant difference (P> 0.05) between different aerobic, anoxic time combinations and total dissolved solid and total suspended solids removal. This might be due to activated sludge treatment is not intended to remove dissolved or suspended solids (Sustarsic, 2009). Conclusions The combination of 4 hours aerobic react period and 2 hours anoxic react period has been found to be optimum from the view point of both nitrification and denitrification, and COD, BOD removal. When total aeration time period is low, removal of COD, BOD is not efficient in 4 hr aerobic – 4 hr anoxic and 4 hr aerobic – 3 hr anoxic time combinations.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 Effect of Feeding Silage Incorporated Ration on Production Performances of Temperate Crossbred Dairy Cows in Dry Zone of Sri Lanka(Uva Wellassa University of Sri Lanka, 2021) Priyankara, D.M.; Silva, K.F.S.T.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Rajapaksha, R.M.C.L.; Epa, A.; Ranaweera, K.K.T.N.Forage scarcity during the drought seasons has a negative impact on productivity of dairy cows reared in the Dry Zone of Sri Lanka. Therefore, utilization of conserved forages (i.e., silage) was identified as a reliable solution for this. Current study was conducted to assess the effect of commercially available silage on production performances and profitability of temperate crossbred dairy cows reared in Dry Zone, Sri Lanka. Fourteen multiparous, temperate crossbred (Jersey Friesian) dairy cows with 430.1 ± 4.01 kg average body weight were used for the experiment. Cows were divided in to two groups considering the provision of a forage-based ration (Control) and a forage & silage (30% fresh matter) mixed ration (Treatment). Silage utilized in the study was a commercially available corn-based silage product. Cows were fed for 5 weeks during the months of February and March. The experiment was on a randomized complete block design with two treatments (i.e., forage-based diet alone and forage & silage mixed diet) and the lactation stage was considered in blocking the animals (early lactation and mid lactation). Body weight, fresh matter intake, individual milk yields were recorded. Ration samples were collected and analyzed for dry matter, ash, crude protein, crude fat, acid detergent fiber content and neutral detergent fiber content. Benefit Cost ration (B:C Ratio) was calculated to assess the profitability of the feeding regimens. Cows fed with corn silage had recorded significantly higher (P<0.05) per day milk production compared to cows did not receive a corn silage-based ration. As such, silage feeding resulted 23.57 L/cow higher (P<0.05) cumulative milk production at five weeks compared to their counterparts (104.96 vs. 81.39 L/cow). Silage feeding did not indicate any significant (P>0.05) effect on fresh matter intake and body weight gain of the experimental cows. Further, both control and treatment rations indicated B:C ratios higher than one (01) throughout the experimental period. It indicted that both rations were profitable to be utilized in proper circumstances. Considering the increment of milk production and the profitability, silage feeding could be recommended as a promising solution for forage scarcity faced by dairy farmers during the drought seasons. Keywords: Corn silage; Dairy cows; Drought season; Milk productionItem Effect of Gamma-Irradiation on Microbiological and Physiochemical Properties of Ceylon Cinnamon (Cinnamomum zeylanicum) Powder(Uva Wellassa University of Sri Lanka, 2021) Chandrasekara, T.K.V.V.; Abesinghe, A.M.N.L.Ceylon cinnamon (Cinnamomum zeylanicum), commonly known as the “True cinnamon” has dominated the international spice market due to its high cinnamaldehyde content, strong aroma and rich flavor. Sri Lanka is the leading producer and exporter of Ceylon cinnamon. The initial microbial load in spices and herbs, in particular spore-forming bacteria, could be a serious threat for the hygienic safety of final processed products. Gamma-irradiation is a novel technique and it is more effective than ethylene oxide fumigation for sanitation of spices in controlling microbial contamination without adverse effect. Therefore, the present study was carried out to evaluate the effects of different doses of gamma-irradiation on microbiological and physiochemical properties as total plate count (TPC), yeast and mold count (YMC), total flavonoid content, total phenolic content, reducing sugar content, antioxidant activity, pH, color and water activity of Ceylon cinnamon. Cinnamon samples were collected from the local market and subjected to five doses of irradiation as 1, 3, 5, 7 and 10 KGy using an industrial Co60 gamma irradiation source. Non-irradiated cinnamon sample was used as the control. There was a significant reduction (100%) in TPC and YMC with increasing the irradiation dose up to 10 kGy. Results of physiochemical properties, antioxidant activity and color values did not showed significant difference in treatments and control samples. However, significantly lower levels of total flavonoid content, total phenolic content and reducing sugar content were observed in treatment with 10 kGy irradiation dose compared to control. The proximate composition of cinnamon treated with 10 kGy did not showed any significant differences in crude protein, crude fat, crude fiber and ash content compared to control while moisture content was significantly lower than the control. In conclusion, the 10 kGy gamma-irradiation dose was not adversely affected on quality of Ceylon cinnamon. Keywords: Spices; Ceylon cinnamon; Gamma-irradiation; Dose