Browsing by Author "Arampath, P. C."

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    Determination of Calcium in Selected Eggshell Types and Selection of Best Calcium Level for Bread Enrichment
    (Uva Wellassa University of Sri Lanka, 2020) Lakmali, H.D.S.; Wijesinhe, D. G. N. G.; Arampath, P. C.
    Eggshell powder (ESP) is an underutilized waste in Sri Lanka, which can be identified as a natural source of calcium (Ca) with other elements. Enrichment of bread with ESP might be a more effective way to diminish the nutrient deficiencies as well as a new approach to waste management. The Recommended Daily Allowance (RDA) of Ca is 1000 mg for adults. The developed bread will be beneficial for people, who cannot access the required amount of Ca in a country like Sri Lanka. The objective of this work was to select the best Ca level for bread enrichment without affecting its physicochemical and sensory properties. The mineral composition was analysed in ten different types of eggs and Shaver white eggshell which has the highest amount of Ca (175.63 mg/g) was selected for the enrichment of bread. The microbiological safety of ESP was determined by Salmonella and Total Coliform tests. Three levels of ESP (0.5 %, 1.0 %, 1.5 %) were selected to compare the different parameters of ESP incorporated bread compared to that of the control (0 % ESP). Leavening index (LI), dough firmness, baking loss, bread color, moisture content, crude fiber, acid insoluble ash, ash content, the mineral content of prepared bread, pH value, crumb firmness, and crust firmness were compared between ESP incorporated bread samples and the control bread. The product was stable in terms of microbial quality (TPC, Yeast, and mold). Bread porous structure was compared by using total porous count and porosity (area fraction %) which were analysed using ImageJ software. The optimum level of ESP to be incorporated into the bread without affecting negatively its physicochemical and sensory properties compared to that of the control bread is 1.5 %. The bread made with 1.5 % ESP contains 205.33 mg Ca/100 g of bread and it contributes significantly to the RDA. Only 1/4 of bread (146.3 g) is enough to supply the amount of calcium that can be taken from one cup of milk (300 mg). Keywords: ESP, Bread, Calcium, Minerals, Recommended Daily Allowance
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    Development of Pasta using Jack Fruit (Artocarpus heterophyllus) Seed and Bulb Flours and Quality Evaluation
    (Uva Wellassa University of Sri Lanka, 2020) Lakmali, H. D. S.; Arampath, P. C.
    Jackfruit (Artocarpus heterophyllus) is a well-known perennial tree and one of the major suppliers of edible foodstuff in Sri Lanka. However, utilization of jack fruits has less attention due to seasonality, pre-preparatory activities, and availability in urban and semiurban areas. Hence, the development of value-added products is one of the potential alternatives to increase the shelf life, consumption, and utilization of jack fruits during the season and to reduce the postharvest losses. Development of jack fruit pasta was experimented by adding jack fruit seed (JFS), jack fruit bulb (JFB) (Madullu) flour and cassava flour (CF) yielded after drying, grinding, and sieving (particle size <200µm). Experiment were conducted with four composite flour formulations of JFS, JFB, CF, corn starch and semolina as treatments, T1:30:30:10:10:20, T2:35:35:7.5:7.5:15, T3:40:40:5:5:10, and T4:35:35:0:0:30 respectively. The best flour mixture was selected based on the sensory evaluation using the Hedonic scale (7-points, 1-extremely dislike, 7- extremely like) with 36 panelists and data analyzed by the Friedman test. Based on the mean scores (colour 6.1, flavour 6.9, texture 5.1, aroma 5.3, and overall acceptability 6.3), T3 was selected as the best formulation. T3 pasta possessed the highest contents of crude protein (13.26±0.18%), crude fiber (4.91±0.61%), ash content (3.35±0.04%) than the other treatments. However, there was no significant difference (p>0.05) among the treatments for hardness, moisture, and water activity. The cooking characteristics of pasta (T3), water absorption (1.2±2.4 g/g-1 ), cooking time (8.5±0.3 min), swelling index (2.5±4.2%) were higher than the other treatments while cooking loss (15.5± 1.3%) less than the T1, T2, and T4. The lightness value of pasta was decreasing by increasing JFS and JFB flour. Developed pasta using composite flour of T3 has significantly higher nutrient content and more than 3 months shelf life at ambient temperature (26±2 oC). The developed pasta has fulfilled the minimum product standards. In conclusion, the developed jack fruit flour pasta (T3) possessed a high potential for commercial-scale production as a convenient food for the consumers in urban areas with busy lifestyles. Keywords: Jack fruit seed, Flour, Pasta, Cassava, Convenient food