Browsing by Author "Abeysinghe, A.M.N.L."

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    Development of Buttermilk Pudding Incorporating Skim Milk Powder, Condensed Coconut (Cocos nucifera) Milk and Kitul (Caryota urens) Treacle
    (Uva Wellassa University of Sri Lanka, 2010) Illankoon, I.M.V.E.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Jayarathne, M.P.K.; Silva, K.F.S.T.
    Buttermilk is the major byproduct of butter industry. Lack of utilization as a food, shorter shelf life and low total solids content are the three major limitations associated with buttermilk. Few studies have been conducted on improving the utilization of buttermilk as dessert. Aim of this study is to add value to buttermilk by developing buttermilk pudding incorporating skim milk powder, condensed coconut (Cocos nucifera) milk and kitul -(Caryota urens) treacle. Sensory evaluations were conducted to select the best percentages of skim milk powder, condensed coconut milk, kitul treacle and gelatin for buttermilk pudding. Skim milk powder, condensed coconut milk and kitul treacle levels were changed as 10% (wlw), 20% (w/w), 30% (w/w) and gelatin levels were changed as 1% (w/w), 2% (w/w) and 3% (wlw). The selected samples were analyzed for shelf life during day 1, 3, 7, 8, 10 and 12. Shelf life determination was done by analyzing coliform, yeast and mould, total colony count, pH and organoleptic qualities. Sensory evaluations were done by 30 untrained panelists to select the best percentage of skim milk powder, condensed coconut milk, kitul treacle and gelatin. Sensory data were analyzed by Freedman non parametric statistical method and pH, coliform, yeast and mould, total colony count were analyzed by correlation test. Overall acceptability was highest (P<0.05) in 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin added buttermilk pudding. Yeast, moulds and total colony count were increased (P<0.05) and pH decreased (P<0.05) after 10 days at 4 °C. According to the results buttermilk pudding incorporated with 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin (Percentages were calculated by weight of buttermilk) has been selected as the best formula with highest sensory attributes. Buttermilk pudding can be kept under refrigeration condition (4 °C) for 10 days without any quality deterioration. Key words: Buttermilk, Pudding
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    Development of Value Added Stirred Yoghurt Rippled with Cooking Chocolate Syrup
    (Uva Wellassa University of Sri Lanka, 2010) Ranasinghe, M.K.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Rupasinghe, L.; Vidanarachchi, J.K.
    Developing a yoghurt incorporating cooking chocolate syrup is attempted with an aim of adding value to conventional yoghurt by increasing the organoleptic profile of the product. The composition of the conventional stirred yoghurts were modified slightly by varying gelatin percentages as 0.5%(w/w), 1.0%(w/w) and 1.5% (w/w). Best gelatin percentage was selected by sensory evaluation using 07 trained panelists. Stirred yoghurts prepared with selected gelatin percentage were rippled with 6.5 ml of chocolate syrup of three concentrations, 40%, 50% and 60% (percentage by weight). Chocolate incorporated stirred yoghurts were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, colour, appearance, chocolate flavour, sweetness and overall acceptability. Sensory data were analyzed by friedman non-parametric statistical method while titratable acidity and pH were analyzed by one-sample t-test in MINITAB 14. Shelf life determination was done by analyzing titratable acidity, pH, yeasts and moulds, total colony count (TCC), coliforms and Escherichia coil at two days intervals for 15 days comparing with the plain stirred yoghurt which was chosen as the control. Stirred yoghurt prepared with 50% chocolate syrup concentration showed higher (P<0.05) preference with all sensory attributes except appearance. The pH and titratable acidity of the above concentration was significantly higher (P<0.05) compared to the control at day 3. Coliforms, Escherichia coil and Yeast and mould counts were in compliance with specifications in Sri Lankan Standards for the set yoghurt during 10 days of refrigerated storage. Based on the results it can be concluded that stirred yoghurt rippled with chocolate syrup prepared with 0.5% gelatin and 50% chocolate syrup concentration has the highest sensory attributes with 09 days of shelf life at 4 °C temperature. Key Words; Stirred yoghurt, Gelatin, Chocolate Syrup
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    The Effect of Overrun and Storage Temperature on Melting Resistance of Ice Cream
    (Uva Wellassa University of Sri Lanka, 2010) Basnayaka, B.M.U.; Mudunnayake, D.C.; Abeysinghe, A.M.N.L.; Samarasekara, C.P.; Silva, K.F.S.T.
    Meltdown behaviour of ice cream is most important factor when considering the product quality. The aim of the study is to find the effect of overrun and storage temperature on melting resistance of ice cream. Nine samples of vanilla ice cream were prepared with the combination of three overrun percentages (90%, 100%, 110%) and three storage temperatures (-28 °C, -20 °C, -15 °C). The meltdown test was carried out to check the meltdown behaviour of nine treatments. Complete Randomized Design with two factor factorial was used to check the interaction of both storage temperature and the overrun. The treatments were organoleptically evaluated for taste, appearance, body/texture, mouth feel, overall acceptability and melting resistance using 25 inhouse panelists with 5 point hedonic scale. Statistical analysis of sensory data was done with Friedman non-parametric test. Physicochemical (fat, pH, total solid, specific gravity) and microbiological analyses (coliform, total plate count) were done for ice cream mixture. Overrun and the storage temperature have a significant impact (P<0.05) on the meltdown of ice cream. There was a significant interaction (P<0.05) between the overrun and the storage temperature on meltdown behaviour of ice cream. The lowering storage temperature and increasing the overrun both positively affected to melting resistance of ice cream. The 110% overrun percentage with -28 'C storage temperature gave the best combine effect contributed towards melting resistance. Except taste other sensory attributes were significantly different (P<0.05) in nine treatments. Highest scores for melting resistance and appearance were obtained in 110% overrun with -28 °C storage temperature whereas highest scores for mouthfeel, body/texture and overall acceptability were obtained in 100% overrun with -20 °C storage temperature. Too high overrun and lowest storage temperature adversely affect on sensory attributes. Physicochemical and microbiological results revealed that ice cream mixture was in accordance with the Sri Lanka standards specification for ice cream. Key Words; Ice cream, Overrun, Storage temperature, Melting resistance
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    Microbiological Quality Assessment of Raw Milk to Identify Sources of Contamination
    (Uva Wellassa University of Srilanka, 2011) Uduwerella, H.M.G.K.C.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Jayasinghe, C.V.
    NOTE: see the PDF version Bogahawatta area is one of the major milk supplying area to Kotmale Dairy Products (Pvt) Ltd, Bogahawatta factory. One of the major challenges faced by Kotmale Products (Pvt) Ltd is the poor microbiological quality of the milk received at the factory. This research was carried out to find out the contribution of contamination sources for milk contamination in Bogahawatta area. Methodology Thirty small holder cattle farmers participated in this study. Farmers were selected using a simple random sampling method. Six samples (two milk samples and four swab samples) were collected from each farmer. Two milk samples (one sample received at the factory under chilling condition & other one received under room temperature) were received. Swab samples were collected from udders of cow, skin of cow, hands of farmer and milking bucket & lid. The time period for receiving milk from farm to the factory and temperature differences occurred during transportation period were recorded. The Total Plate Count (TPC) method was used to enumerate the total aerobic microorganisms present in the samples. Eosin Methylene Blue (EMS) Agar method and Violet Red Bile (VRB) agar method was used for enumeration of E. coli and Coliforms present in the samples, respectively. Karl Pearson Correlation Coefficient method and paired t-test was used to identify the relationship between the contamination sources and contamination of milk.