Browsing by Author "Anuluxshy, B."

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    Comparative Study on Physicochemical Properties of Pot Still and Column Still Palmyrah Arrack
    (Uva Wellassa University of Sri Lanka, 2020) Prasana, S.; Perera, G.A.A.R.; Lochana, E.A.L.; Anuluxshy, B.
    Palmyrah arrack is produced either by pot still or column distillation of Palmyrah toddy. This study was conducted to fill the gaps in information on the physicochemical properties of these two types of Palmyrah arrack and to investigate whether they comply with the Sri Lankan Standard (DSLS 919: 2019) requirements. Both arrack samples were collected from two distilleries located in the Jaffna district. Ethanol, total solids, total acids as acetic acid, fixed acids as acetic acid, esters as ethyl acetate, higher alcohol, volatile acidity, reducing sugar, total sugar, total phenols, and vitamin C contents and color and pH of these samples were evaluated. Pot still arrack contained significantly (p<0.05) higher amount of ethanol (29.3 ± 0.6% ), total solids (791.9±17.6 g/100 L), total acids (34.5±3.2 g/100 L), fixed acids (7.7±0.3 g/100 L), volatile acids (26.8±2.9 g/100 L), esters (101.2±1.6 g/100 L), Vitamin C (3.6±0.0 mg/100 g), total phenols (0.63±0.0 g/100 g) and Color (8.1±0.2) than column still arrack (16.0±1.0%,297.6±12.8 g/100 L, 18.4±1.2 g/100 L, 1.8±0.1 g/100 L, 16.6±1.1 g/100 L, 55.3±0.4 g/100 L, 2.9±0.1 mg/100 g, 0.26±0.0 g/100 g & (7.6±0.1) respectively). Meanwhile, total sugar (9.4± 0.14 g/100 g), and reducing sugar (2.73±0.0 g/100 g) contents of pot still arrack were significantly lower than those of column still arrack (15.0±0.7 g/100 g &5.3±0.7 g/100 g respectively). It can be concluded that pot still and column still Palmyrah arracks are significantly different in terms of their physicochemical properties. Both arracks comply with Sri Lankan Standard requirements. Keywords: Palmyrah arrack, Pot still, Column still, Physicochemical properties, Sri Lanka standard requirement
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    Development of Palmyrah Tuber Flour Incorporated Noodles and Analysis of its Physicochemical and Sensory Properties
    (Uva Wellassa University of Sri Lanka, 2020) Mathurshana, A.; Anuluxshy, B.; Wijesinghe, W.A.J.P.; Kirushanthi, A.; Srivijenthiran, S.; Dharmarathna, T.T.D.
    Noodles is one of the popular fast food items having good market demand. Palmyrah tuber flour with numerous health benefits can thus be a better option than wheat flour to make healthy noodles. The objective of this study was to develop palmyrah tuber flour (PTF) incorporated noodles and compare with wheat flour noodles (control). Five different ratios of wheat flour: PTF (45: 55, 55: 45, 65: 35, 75: 25, 100:00) were tested. Other ingredients used were salt (1.75%), carboxymethyl cellulose (0.30%), sodium bicarbonate (0.60%), coconut oil (7%) and water (35%). The best formulation was selected via sensory evaluation by 30 untrained panelists using a 9-point Hedonic scale. Noodles containing wheat flour: PTF in 35:65 ratio was chosen as the best formulation according to the sensory analysis. The selected noodles were compared with the control in terms of cooking quality, pH, moisture, nutritional composition, calorific value, total phenolic content, and yeast and mold count. Total phenolic content was in 2-fold greater abundance in PTF noodles (1.35±0.07 mg/ g), indicating greater antioxidant capacity. Additionally, the PTF noodles contained calcium (0.01 mg/g) and magnesium (0.13mg/g) 3 times and 10 times greater abundance respectively as determined by titrimetric analysis. Yeast and mold count in both noodles complied with Sri Lanka Standard requirement for noodles. Fat (6.27%) and sugar (1.65%) contents of the PTF noodles satisfied the Food Act requirement, whereas the salt content (3.46%) exceeded the preferred limit The PTF noodles were found to be inferior to the control noodles, in terms of cooking quality. The incorporation of PTF had increased the health values of the noodles as PTF has higher mineral (calcium and magnesium) and total phenolic content Keywords: Food act, Noodles, Nutrients, Palmyrah tuber flour, Sri Lanka Standard
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    Formulation and Standardization of Face Wash using Palmyrah Pulp and Aloe Vera Gel
    (Uva Wellassa University of Sri Lanka, 2020) Vinoja, G.; Alakolanga, A.G.A.W.; Lochana, E.A.L.; Anuluxshy, B.; Kirushanthi, A.
    The facial skin is exposed to pollutants, microbes and old skin, necessitating the use of a face wash. Many, different face washes are available in the market, but most of them contain harmful synthetic chemicals which induce skin allergies as well as premature ageing of the skin. On the other hand, the Palmyrah fruit pulp has been reported to possess antioxidant properties and aloe vera gel has been being used for its moisturizing and soothing properties and both these plants are locally available. Hence this study was aimed at formulating a face wash containing Palmyrah pulp and Aloe vera gel. Six different types of face washes (F1, F2, F3, F4, F5, F6) were formulated by changing the ratio of Palmyrah pulp to Aloe vera while keeping the amount of the other ingredients constant. Here methylparaben and propylparaben were used as preservatives, sodium lauryl sulfate as a forming agent, propylene glycol as a humectant, and triethanolamine as a neutralizer, carbopol 940 as a gelling agent and water as a solvent. The total phenolic content of the different face washes was determined using UV spectroscopy and Gallic acid as the standard. The results showed the face washes containing pulp to aloe vera in 5:0 (F1) and 2:3 (F4) ratios contained the highest amount of total phenols. These two formulations were subjected to the physiochemical analysis. pH, viscosity, foamability, spreadability, thermal stability, washability, non-volatile matter, total surfactant, and density of the face washes were found to be within the limits expected for a facial cleanser. The anti-microbial activity of these two face washes was determined using Turbidometric method and the results demonstrate that these face washes possess the substantial anti-microbial activity and that F4 is more efficient than F1. Sensory evaluation to evaluate the appearance, colour, fragrance, texture, foamability, and washability of the face washes was conducted using thirty untrained panellists and 5-point Hedonic scale, and F4 was chosen as the best formulation based on the results. This study concludes that the formulated face wash (F4) has antioxidant and antimicrobial properties and is preferred in terms of texture, spreadability, foamability, washability, texture, colour and appearance. Keywords: Aloe vera gel, Antioxidant, Anti-microbial activity, Palmyrah fruit pulp, Total phenolic content