Browsing by Author "Arachchi, M.P.M."

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    Development and Quality Evaluation of Avocado (Persea americana) Based Nutritious Supplement Food
    (Uva Wellassa University of Sri Lanka, 2021) Lionel, U.P.L.M.; Wijewardana, R.M.N.A.; Arachchi, M.P.M.; Wedamulla, N.E.
    Postharvest loss of avocado (Persea americana) is very high due to lack of proper indices for maturity detection, seasonality, uneven ripening, and less attention for using product development. This study was aimed to develop avocado-based nutrient-rich supplementary food using dehydrated avocado powder. The avocado fruits in proper maturity were selected and dehydrated using an air dryer(55°C), heat pump dryer(40°C), and freeze dryer(-55°C) followed by blanching and without blanching. The pretreatments (1.5g/L) were used such as citric, ascorbic, combination of citric and ascorbic, and control. The best treatment was selected based on Browning Index (BI). Supplement food was prepared using a different combination of avocado (40%, 50%, and 60% w/w). Proximate composition, physicochemical properties, and sensory properties of the avocado powders and initial physicochemical properties (as; pH, total soluble solids (TSS), lightness (L*), red/green coordinate (a*), yellow/blue coordinate (b*) for the final product was determined. Sensory data were analyzed by Friedman's non-parametric test using 7 points hedonic scale by 20 untrained panelists. Physicochemical properties data analyzed using ANOVA test by MINITAB 17. The lowest moisture (7.57±0.01%) and highest ash (3.86±0.00%) content were recorded by heat pump-dried samples, while the highest crude protein (14.84±0.00%) was recorded by freeze-dried samples, and the highest crude fat (20.31±0.00%) was given by the sample dried using air dryer. A significant difference (P≤0.05) was observed in all physicochemical properties. The TSS content was significantly increased while pH, ascorbic acid content, and colorimetric measures were reduced during the two months of storage period. Heat pump dried without blanching ascorbic acid-treated (BI=56.03±3.28) avocado powder was selected as a qualitatively and economically best treatment for product development based on its properties. Initial physicochemical properties of the product as pH, TSS, L*, a*, b* were 5.67±0.03, 1.53±0.05%, 63.86±0.26, -4.40±0.40, 27.32±0.13 respectively. Based on sensory evaluation the 50:50 avocado powder can be used for product preparation with oats, soybean, Centella asiatica, and vanilla in 25:15:5:5 ratio. The dehydrated avocado powder can be successfully used to develop avocado-based nutrient-rich supplementary food. Further studies are needed to evaluate its shelf life and select a suitable packaging. Keywords: Supplement food; Avocado powder; Blanching; Citric; Ascorbic
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    Development of a biscuit enriched with Tea polyphenols
    (Uva Wellassa University of Sri Lanka, 2015) Parththipan, K.; Wijesinghe, W. A. T. P.; Arachchi, M.P.M.
    Tea is receiving increased interest from food scientists due to its purported antioxidant properties and health benefits.Polyphenols in tea are believed as excellent chemical compounds. Several clinical studies have proved polyphenols to be active in disease prevention in several ways. Polyphenols have also been recently recognized as functionally active molecules, possessing antioxidant, anticancer, anti-mutagenic properties, as well as exerting protective effects against cardiovascular and other diseases. Methodology The current study was carried out at Eswaran Brothers Export (Pvt) Ltd, 104/11 GrandpassRoad, Colombo 14. Laboratory analysis was done at UvaWellassa University laboratories. Indore to find better extraction method for tea polyphenol, preliminary study was conducted by using ethanol and water. Extraction efficiencies of water and ethanol were tested in different time and temperature combination. The total polyphenol content in the tea extract was determined by measuring the color development with Folin-Ciocalteu phenol reagent in alkaline medium (ISO 14502-1), at absorbance of 765 nm using UV-VIS spectrophotometer. Gallic acid was used as a standard and the total polyphenol were expressed as mg / g Gallic acid equivalents (GAE). For this purpose, the calibration curve of Gallic acid was drawn. Through preliminary study of the polyphenol extraction, as a polyphenol source 40 g BOPF black tea concentered extracts were used for final product development. Three kind of final products were developed such as without extract, with water extract and ethanol extract. Organoleptic properties of the biscuits were evaluated using sensory analysis. Total polyphenol content of the final consumer accepted product also test with Folin-Ciocalteu phenol reagent in alkaline medium method. Results and Discussion Through preliminary study high polyphenol content was obtained water at 80 C with 30 min extraction and 40 % ethanol solution at 40 C with 2 hr. extraction.
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    Development of a Herbal Tea Bag from Sweet Potato Leaves (Ipomoea batatas (L.) Lam) and Evaluation of its Physicochemical and Sensory Parameters
    (Uva Wellassa University of Sri Lanka, 2021) Ganegoda, G.W.P.M.; Arachchi, M.P.M.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.; Kahandage, K.P.M.
    Sweet potato (Ipomoea batatas (L.) Lam) is an economically important nutritious root crop that was considered the 7th most important food crop in the world. Though sweet potato plants are typically grown for their sweet tubers, leaves also a rich source of nutrients. However due to lack of awareness of its nutritional composition and health benefits, still sweet potato leaves remain underutilized. Therefore, this study was conducted to develop a herbal tea from sweet potato leaves and to evaluate its quality parameters. Two varieties of sweet potato leaves (Red variety „Ama‟ and yellow variety „CARI 426‟) were selected and proximate composition, antioxidant activity and total polyphenolic content were analyzed by AOAC 2000, 2,2- diphenyl-1-picrylhydrazyl radical scavenging assay and Folin-Ciocalteau methods respectively. Moisture, total fat, crude fiber, ash, protein and carbohydrate content of fresh leaves of „Ama‟ variety was 86.78±0.72%,11.73±0.12%,19.35±0.59%,19.44±0.73%, 22.5±1.36%, 26.98% respectively while for CARI 426 values were 85.79±0.24%, 9.94±0.23%, 13.56±0.58% ,17.9±0.64%, 14.72±0.39%,43.88% respectively. For fresh leaves, antioxidant values were obtained as 59.33±1.24%,41.05±2.18% for Ama and CARI 426 respectively at 500μg/mL while total polyphenolic content was obtained as 5.56g/100g and 3.17g/100g at dry weight respectively. The results obtained for antioxidant values, for freeze dried Ama and CARI 426 leaves were 69.66±1.24% and 41.66±2.05% respectively at 500 μg/mL while total phenolic content was 6.94g/100g and 4.55g/100g at dry weight. Ama variety was chosen to prepare the herbal tea considering its highest antioxidant and total phenolic content. Four different herbal teas were prepared by adding strawberry, vanilla, orange flavor and control was used without adding any flavor. Sensory analysis was carried out with 30 untrained panelists using a 9-point hedonic scale to determine the best herbal tea product. Among those flavors, orange flavored herbal tea shows the best sensory acceptability. It can be concluded that sweet potato leaves can be used to develop a value- added herbal drink. However further studies should be needed to evaluate its functional properties. Keywords: Sweet potato leaves; Freeze drying; Antioxidant activity, Sensory properties
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    Development of Green Tea incorporated Ayurvedic toothpaste
    (Uva Wellassa University of Sri Lanka, 2015) Ranasinghe, D. N. C.; Alakolanga, A.G.A.W.; Arachchi, M.P.M.
    The tea plant Camellia sinensis is native to South East Asia and consumed worldwide, although in greatly different amounts. It is generally accepted that, next to water, tea is the most consumed . Green tea contains polyphenolic compounds, which include flavanols, flavandiols, flavonoids, and phenolic acids and account for 30% of the dry weight of green tea leaves. Green tea contains compounds that appear to control inflammation and fight bacterial infection. This drink is also rich in antioxidants, which have many oral health properties as Cavity prevention, Gum health, Less tooth loss, Cancer control, Better breath (Lisa, 2011). But the oral health benefit of the green tea is less aware by the people (Narotzki et al, 2012). This study is aimed to develop green tea incorporated ayurvedic toothpaste by addition of five different herbs to enhance the natural flavor of the tooth paste while increasing the oral health benefits. The main objective is to develop ayurvedic toothpaste incorporating green tea and evaluate it for selected quality parameters. Other objectives are to determine the appropriate green tea and herbal oil incorporation quantity, to evaluate taste of the toothpaste (strength, bitterness), liquor color, smell, freshness after washing and the overall acceptability as quality indicators. Materials and Methods The green tea ayurvedic toothpaste consists with chemical mixture, green tea extract and herbal oil. To prepare the toothpaste chemical mixture 325g of powdered Calcium Carbonate (CaCO3), 5g of Carboxy Methyl Cellulose (CMC), 10g of Sodium Lauryl Sulfate (SLS) and 2g of Methyl Paraben were mixed well during 15 minutes. And 110 mL of distilled water, 70 mL of glycerol and 70 mL of sorbitol were mixed in a separate dish and poured in to the solid chemical mixture and mixed together until 30 minutes. It was stored in a sealed container. To extract the herbal oil 110g of each powdered Clove, Welmee, Munamal and Aralu were ground by adding 100 mL of distilled water until herbal pulp was formed. And the pulp was boiled during 10 minutes at constant temperature while mixing with 500 mL Sesame oil until evaporated the total water amount. Green tea – water extraction was done using reflux extractor (ISO 1574:1980). To prepare the green tea ayurvedic toothpaste all the three ingredients (chemical mixture, green tea and herbal oil) were mixed together at 1% , 2% of green tea extract and herbal oil levels. Sensory evaluation with 30 untrained panelists was carried out to select the best green tea, and herbal oil incorporation quantity for the formulated toothpaste. Five point hedonic scale was used to evaluate samples for taste (strength, bitterness), color of the paste, smell, freshness after wa shing and the overall acceptability. Data were statistically analyzed using Freidman test at 5% level of significance using MINITAB statistical software. The pH value of the developed toothpaste was measured with electronic pH meter. Determination of Moisture and Volatile Matter, Foaming Volume and Stability of the toothpaste were done based on SLS 275:2006 specifications. Determination of polyphenol content of the toothpaste was done according to the ISO 14502-1 specifications. Prepared green tea ayurvedic toothpaste and control were tested for well diffusion assay using experimental microorganism included Strephylococcs aureus and the mean zone inhibition was measured (Awadalla et al, 2011). A total plate count test was done to determine the microbial evaluation of the toothpaste. 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. Results and Discussion Analyzed statistical data of the sensory evaluation of first experiment revealed that, there was a significant difference (p<0.05) among five treatments in respect to the all the sensory attributes tested. According to the Figure 1, Second treatment combination (475) which consisted of 1% of green tea extract and 2% of herbal oil amounts were selected as the best treatment to develop the new product since each of the significantly different attribute bears the highest rank mean and median values except colour of the product
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    Quality Evaluation of Caryota urens (Kitul) Palm Treacle
    (Uva Wellassa University of Sri Lanka, 2021) Kokuhennadi, H.O.; Wedamulla, N.E.; Arachchi, M.P.M.; Wijesinghe, W.A.J.P.
    Though Kitul based production is an important venture in Sri Lankan society, it is crucial to get quality products with inherit health benefits. The study was aimed to evaluate the physicochemical and spectroscopic characteristics of Kitul treacle obtained from six suppliers in Badulla district. Measurements were taken from six original samples (1-6) and a 7th sample which was processed by mixing original samples. A Friedman sensory test was performed for 1-6 samples and Sample 1 was identified as the highest ranked sample. When considering the physicochemical parameters, all treacle samples were acidic with pH values ranging from 5.38 to 6.52. The analytically obtained total acidity values of the samples were ranging between 13.66 mEq/kg and 33.66 mEq/kg. The highest brix value (74.93 ⁰Brix) was obtained for the sample 7, which is the composite product of 1- 6 samples. Potential alcohol as volume percentages were ranged between 50.66 %V/V to 56.90 %V/V (Potential alcohol %V/V = g/L of Sugar / 16.83). Water activities were ranging between 0.76 and 0.82 and moisture percentages of the samples were ranging from 14.36% to 21.86%. The Chroma meter values were within the yellowness range (+b). The values were significant for these parameters except for the brix value where regression p value was 0.245. Fourier Transform Spectrophotometer (FTIR) data were obtained within a 500-4000 cm-1 range. Spectrum of sample 6 was significantly differed from the spectra of other samples. The greatest intensity of the bands was at a level of 3265 cm-1. In conclusion, physicochemical and spectroscopic characteristics of selected samples were changed depending on the supplier. Thus, physicochemical and spectral measurements were effective in differentiating and evaluating the quality of the Kitul treacle samples Keywords: Caryota urens; Kitul; FTIR Spectroscopy; Physicochemical characteristics; Quality evaluation
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    Study on Effectiveness of Ascorbic Acid, DRC+3 and Sodium Nitroprusside (SNP) on Recovery of Tapping Panel Dryness (TPD) of Rubber Trees
    (Uva Wellassa University of Sri Lanka, 2016) Watawala, W.K.S.W.; Senevirathna, A.M.W.K.; Arachchi, M.P.M.; Gunadasa, H.K.S.G.; Nayanakantha, N.M.C.; Samarasekara, R.K.
    Tapping panel dryness (TPD) of rubber is known as a physiological disorder (oxidative stress), which occurs in all rubber clones growing everywhere in the world resulting in severe loss of yield. At present, TPD affected trees are rested for about six months period to reduce stress to the trees in order to minimize TPD. There is no any effective treatment has been found to prevent or cure TPD. Therefore, rubber growers face serious problems due to high economic losses caused by TPD. This experiment was conducted to find the effectiveness of some chemical treatments for trees affected with TPD. Ninety TPD affected trees and 30 healthy trees of clone RRIC 121 that were planted in 1996 were selected. All the trees were being tapped at half spiral, every other day (S/2 d2), downward (J.) tapping system in the first renewed panel (C=BI- 1 panel). A commercial chemical named, DRC+3, Ascorbic acid (AA) and Sodium Nitroprusside (SNP) as a NO (nitric oxide) donor were used for the experiment, which are said to having antioxidant properties. DRC+3 (1g per tree with 6 days intervals), Ascorbic acid (1mM & 0.5mM with 6 days intervals) and Sodium Nitroprusside (100pM & 50 p..M with 2 weeks intervals) were applied on affected TPD trees with an untreated control. In another experiment, DRC+3(ig per tree with 10 days intervals) was applied for healthy trees with untreated control. Although data were not statically significant, there is a trend in increasing the yield per tree per tapping (g/t/t/) in TPD affected trees treated with DRC+3 and, Ascorbic acid, more prominently with 1 mM AA. Higher concentrations of Sodium Nitroprusside might be preferred as there was a positive effect on increasing yield of TPD affected trees with 100 11M SNP compared to 501.IM concentration, though the yield increase was not statistically significant. When compared to the pretreatment data and yield increase during the short period of the experiment, further continuation of this experiment is needed to arrive at firm conclusions. Key words: Ascorbic acid, DRC+3, Physiological disorder, Sodium Nitroprusside, Tapping panel dryness