Browsing by Author "Bandara, S.M.I.P.G."
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Item Comparative Study of Proximate Composition of Palmyrah Pinattu and Flour (odiyal, Boiled odiyal)(Uva Wellassa University of Sri Lanka, 2016) Srikantharasa, S.; Mahilrajan, S.; Wijesinghe, W.A.J.P.; Bandara, S.M.I.P.G.Palmyrah (Borassus flabellifer) palms can be considered as a gift of nature as they contribute wide range of vital products for human diet and existence. Among palmyrah products fruit and flour are highly utilized by local population. Fruits are mostly used as fresh, because of its perishable nature it is traditionally preserved as dried fruit pulp leather called as pinattu. Palm produces two types of flour such as odiyal (Dried tuber) and plukodiyal (boiled and dried tuber) flour. In this study the proximate composition of palmyrah pinattu and flour were evaluated. Samples were collected from the three different branches of Palmyrah Development Board and used for the analysis.There were no significant different between moisture content of the boiled odiyalflour [11.66± (0.001)] and odiyal flour [10.66± (0.001)] while pinattu showed [16.6± (0.008)] %. Protein content of boiled odiyal flour [6.51±0.062] and odiyal flour [6.7813± (0.06)] were significantly higher when compared with pinattu [2.23± (0.062)] %. As well fat content of odiyal flour was 0.43±0.013 g/100g and that was significantly higher than boiled odiyal flour and pinattu. Significantly higher amount of ash was observed in pinattu [0.04±(0.001)]when compared with flour. Boiled odiyal flour [7.13±(0.18)] contained significantly higher crude fiber content than odiyal flour [4.49±(0.15)] and pinattu [5.06±(0.01)] g/100g. Carbohydrate content was significantly higher for odiyal flour [77.59±(0.5)] when compared with pinattu [75.91±(0.61)] and boiled odiyal flour [74.37±(0.65)] g/100g. This study was suggested that proximate composition of pinattu and flour were varies and which were good source of fiber and protein. Keywords: Boiled odiyal flour, Palmyrah, PinattuItem Determination of Selective Chemical Quality Parameters of Commercial Tea Blends(Uva Wellassa University of Sri Lanka, 2013) Wijebandara, L.R.S.P.; Bandara, S.M.I.P.G.; Herath, H.M.S.K.; Liyanage, A.Tea (Camellia sinensis L.) is the second most widely consumed popular non-alcoholic beverage in the world for centuries due to its sensory attributes and health promoting effects. About 3x10 kg of various teas is consumed every year as a whole (Lu et al., 2004). Commercially, tea is used in blends combining several grades originated from different elevations and agro-climatic conditions. Those are distributed around the country through the auction and other meansunder different estate marks. This study was an effort to add more information on chemical quality of commercial tea blends by evaluating selected chemical quality parameters and comparing those with selected parallel products available in Australian market under different brands. Methodology The current study was carried out at Ceylon Tea Services PLC (CTS), Paliyagoda. Laboratory analysis was done at SLAB accredited chemical laboratory of Food Technology Department at CTS. Thirteen types of company standard green tea and black tea blends were evaluated.Total polyphenol content, caffeine content, moisture content of tea blends and pH, total soluble solid content, colour intensity of the brew were measured for 8 black tea blends 2 local green tea blends and 3 imported green tea blends. Chemical quality parameters were compared with 5 different tea brands under 5 different product categories. Five competitor samples (Twinings, Woolworth, Lipton, Abeya and Madura) which represent the leading brands in international tea market were compared with selective tea standards using chemical quality parameters. Those different tea blends which were used to produce different teas were considered as treatments. Total polyphenol content was determined according to the International Organization for Standardization method (ISO) 14502-1. Caffeine determination was based on Jenway Bibby Scientific (Application note: A09-010A). Moisture content (loss in mass at 103 °C) was determined on a portion of test sample in accordance with ISO 1572:1980 for leaf tea. The value for total soluble solids (TSS) of brew was measured using a refractometer(Atago, Japan) at 20°C (Borse et al., 2012).The color intensity of the tea brew was measured using a spectrophotometer at 450 nm (Halligudi et al., 2012). pH value of tea brew was measured using a pH meter (Cyberscan, Japan) at 25 C (Halligudi et al., 2012).Data were analyzed using the statistical procedure of one way analysis of variance (ANOVA) at 5 % level of significance and mean comparison was done using Tukey test at 95 % confidence interval using Minitab 16 statistical software.Item Development of a Cassava (Manihot esculenta) Starch Flour based Noodle(Uva Wellassa University of Sri Lanka, 2013) Missriya, M.N.F.; Mahindarathne, M.G.P.P.; Bandara, S.M.I.P.G.; Rathnayaka, N.S.Wheat flour is used as the major gluten source for manufacturing of noodles. But, it is quite expensive and contains less nutritional value. It is important to reduce the dependency on imported wheat flour as a food raw material. Therefore, Sri Lankan food industry must focus on substitution of wheat flour with locally available food raw materials for commercial food manufacturing. Cassava (Manihotesculenta) is locally available root crop which gives higher yield during the period of harvesting. Cassava flour can be proposed as a substitute for wheat flour due to closely similar nutritional composition of cassava flour and wheat flour, relatively easy cultivation and high productivity of cassava which results lower price for cassava. This research is an attempt to develop a cassava starch flour based noodles while addressing the specific objectives of determination of the best ration of cassava flour to wheat flour to obtain preferred organoleptic characteristics of the final product, to determine the most suitable time period to steam the selected sample and to determine the chemical composition and to determine the shelf life of the products. Methodology The research was designed in three experiments in each according to complete randomized design. In the first experiment, the cassava flour based noodles product was developed after determination of the best ration of cassava and wheat flour from the five different treatments tested. Treatments were prepared incorporating cassava flour in levels 60% (A), 50% (B), 40% (C), 30% (D) and 20% (E) with wheat flour. The best ratio was determined by a sensory evaluation. The organoleptic properties of flavor, odor, texture, color and overall acceptability were evaluated in each treatment based on a five point hedonic scale. In the second experiment, the selected sample was dipped in 100 C boiling water for 1, 2, 3, 4 and 5min to determine the best time period to steam the selected noodles product using a sensory evaluation by thirty semi-trained panelists based on a five point hedonic scale. Same sensory properties were evaluated as in the first experiment. Then, the sensory properties of the selected noodle were compared with control sample prepared only using wheat flour. In the third experiment, nutrient composition, microbial quality and shelf life analysis were done in the cassava flour based noodles developed according to the findings of the above experiments. Moisture, crude protein, crude fat, crude fiber, total carbohydrate and total ash contents were determined in proximate analysis and gruel content was measured to analyze the chemical composition of the final product. Total plate count was calculated and shelf life analysis was done. Results and Discussion Analyzed statistical data of the first experiment revealed that Treatment D (incorporated with 30% cassava flour (D) occupies the outermost boundary for all the sensory attributes tested other than odor (Figure 1). There were significant differences (P<0.05) in the sensory attributes. Best selected noodle (30% cassava flour) has the higher preference than control in all the attributes other than textureItem Development of a Flavored Herbal Tea using Broken Mixed Fannings and Moringa (Moringa oleifera) Leaves(Uva Wellassa University of Sri Lanka, 2013) Athapattu, A.M.D.T.; Alwis, L.M.H.R.; Bandara, S.M.I.P.G.; Thalagoda, U.Tea (Camellia sinensis L.) is the second most widely consumed popular non-alcoholic beverage in the world for centuries due to its sensory attributes and health promoting effects. Herbal drinks gain more popularity in recent years due to its associated health benefits. The study was carried out to add value to the tea grade of Broken Mixed Fannings (BMF) by developing a flavored herbal tea by incorporating Moringa oleifera leaves which contains various health benefits. Moringa oleifera leaf powder was prepared. Five treatments were tested incorporating various quantities of Moringa leaf powder and BMF to make final quantity of 2.0 g of herbal tea blend for a tea bag. A sensory evaluation was conducted using ten experienced tea tasters to find out the best combination of Moringa oleifera leaf powder and Broken Mixed Fannings ratio for herbal tea development. Color, aroma, taste, mouth feel and overall acceptability were evaluated as sensory characteristics based on a five-point hedonic scale. Tea is flavored by using lemon flavor. The data was statistically analyzed by Kruskal-Wallis test and Conover-Inman method. 0.8 g of Moringa leaf powder and 1.2 g of BMF incorporated combination was selected as the best treatment for the herbal tea development among the five different treatments tested. Total polyphenol content and total antioxidant content of the newly developed product were 0.05 % (g/ml) and 0.19 % (g/ml) respectively as a percentage of the extract. The findings of the microbial studies showed that the newly developed herbal tea blend is safe for the consumption and the physico-chemical analysis revealed that pH and the moisture content of the new product were fulfilled the required standards.Item Effect of Dehydration Temperature on Quality of Virgin Coconut Oil(Uva Wellassa University of Sri Lanka, 2018) Nipunika, R.A.; Hewapathirana, H.P.D.T.; Wijesinghe, W.A.J.P.; Bandara, S.M.I.P.G.Virgin coconut oil/ (VCO) is a product obtained from fresh, mature kernel of the coconut by mechanical or natural means, with or without the use of heat and without undergoing chemical refining, bleaching or deodorizing. Dry processing of VCO is mainly practiced in Sri Lanka. But there is no documented standard temperature for VCO production. Therefore, this study was conducted to determine the effect of dehydration temperature on quality of VCO. Matured fresh coconuts were dehusked and split manually. The seed coat was peeled off, kernels were washed and cut into medium size particles. Those particles were dehydrated at 60 °C, 70 °C and 100 °C separately and drying time, moisture, fat content and free fatty acid content was tested for desiccated coconut (DC). Then DC expelled using the cold press expeller. The extracted VCO was filtered and tested for oil yield, oil recovery, moisture, FFA, color, relative density, fatty acid profile and total phenolic content. The experimental design was complete randomized design (CRD) while the data were analyzed using one way ANOVA with mean comparison through Duncan's multiple range tests at 5% significant level. Drying time, moisture and FFA of DC obtained from different drying temperatures were significantly different (p<0.05). Dehydration temperature had no impact on fat content of DC. There were no significant difference (p>0.05) among FFA, relative density and oil yield in VCO obtained from all three temperatures. The fatty acid profile had no variation among three different temperatures and lauric acid content ranged from 52.93% to 53.83% in all temperatures. The moisture, color, oil recovery, total phenolic content of VCO samples obtained from different drying temperatures were significantly different(p<0.05) and overall results indicated that these parameters were changed with the studied dehydration temperatures. Color of oil and oil recovery exhibited better results at 60 °C and 70 °C dehydration temperatures.Item Effect of Maturity Level on Quality and Yield of Virgin Coconut Oil (VCO) and White Coconut Oil (WCO)(Uva Wellassa University of Sri Lanka, 2018) Dasanayaka, D.P.N.L.; Samaranayaka, E.; Wijesinghe, W.A.J.P.; Bandara, S.M.I.P.G.The raw material for the production of coconut oil is the kernel obtained from the fruit of Cocos nucifera L. Level of fruit maturity impacts on extraction yield and physicochemical characteristics of the derived oils. The correct maturity level to be used for VCO and WCO extraction is not adequately studied. Therefore, study was conducted to evaluate the effect of 3 maturity levels (fresh 11 months old, fresh 12 months old, fully matured & 3 weeks seasoned coconuts) on extraction yield and physicochemical properties of VCO and WCO. Copra and desiccated coconut obtained from three maturity levels were tested for moisture content, fat content and free fatty acid content. The VCO and WCO obtained were analyzed for moisture content, free fatty acid content, color, relative density, fatty acid profile, total phenolic content, oil yield and oil recovery percentage. Experimental design used was complete randomized design (CRD). The lowest oil extraction yield was observed in fresh eleven month old coconuts. Fresh twelve month old coconuts and fully matured seasoned coconuts produced similar oil yield percentage. There was no significance difference of moisture, color, free fatty acid, relative density, total phenolic content of coconut oil samples from three maturity levels. Maturity levels showed no effect on physicochemical properties of VCO and WCO. Extracted VCO from the three maturity levels showed significance difference among lauric acid percentage. Fully matured seasoned coconuts had the highest lauric acid content (52.32 %). In white coconut oil showed no significant difference in fatty acids composition among three maturity levels. Fresh twelve months old coconut and fully matured seasoned coconut can be used for VCO and WCO production.Item Evaluation of Different Postharvest Treatments on the Shelf Life of Guava (Psidium guajava L.)(Uva Wellassa University of Sri Lanka, 2010) Bandara, S.M.I.P.G.Guava (Psidium guajava L.) is a climacteric fruit with limited shelf life. Considerable postharvest loss can be occurred in guava due to its high perishability. The present study was conducted at the Fruit Crops Research and Development Center, Kananwila, Horana (February — July, 2010) with the aim of identifying the correct harvesting stage and proper postharvest treatment to extend the shelf life of guava while maintaining its quality. For this purpose, do sets of experiments were carried out. In the first experiment (RCBD), four recommended varieties of guava namely Horana white, Horana red, Kanthi and Pubudu at four different maturity stages were harvested and analyzed for their quality. Color turning stage was selected for the second experiment (CRD). Fruits were harvested and treated with four different postharvest treatments namely keeping at ambient conditions, packaging in 200 gauge LDPE bags, wax coating with 4 % gelatin based edible wax and keeping at cold storage conditions (4-8 °C) until decaying. Seven days of shelf life was recorded in Horana white, Horana red and Kanthi fruits kept at ambient conditions. Pubudu fruits showed nine days of shelf life under ambient conditions. Equal shelf life of nine days was observed in Horana white and Horana red varieties treated with LDPE packaging and wax application. Kanthi fruits treated with wax coating and LDPE packaging maintained seven days of shelf life which was similar to the fruits kept at ambient conditions. Maximum shelf life with high quality was recorded in fruits kept at cold storage conditions. The shelf life of fruits stored at cold storage conditions of Horana white was fifteen days and it was thirteen days for both Horana red and Kanthi fruits. The wax coating and LDPE packaging delayed the fruit ripening only for two days in Horana white and Horana red varieties. No shelf life extension was observed in Kanthi either by LDPE packaging or wax coating. Shelf life was extended for additional six days in Pubudu by LDPE packaging. Considering the above facts, keeping fruits at cold storage conditions (4-8 °C) can be considered as the best postharvest treatment among these postharvest treatments to extend the shelf life of guava harvested at the color turning stage. Further investigations are required for the recommendations.Item Evaluation of Different Postharvest Treatments on the Shelf life of Guava (Psidium guajava L.)(Uva Wellassa University of Sri Lanka, 2010) Bandara, S.M.I.P.G.; Wellala, C.K.D.; Ranawana, S.R.W.M.C.J.K.Guava (Psidium guajava L.) is a climacteric fruit with limited shelf life. Considerable postharvest loss can be occurred in guava due to its high perishability. The present study was conducted at the Fruit Crops Research and Development Center, Kananwila, Horana with the aim of identifying the correct harvesting stage and proper postharvest treatment to extend the shelf life of guava while maintaining its quality. For this purpose, experiments were carried out. Using four recommended varieties of guava namely Horana white, Horana red, Kanthi and Pubudu, the fruits were harvested at four different maturity stages and analyzed for their quality, color turning stage. Harvested fruits were treated with four different postharvest treatments; keeping at ambient conditions, packaging in 200 gauge LDPE bags, wax coating with 4 % gelatin based edible wax and keeping at cold storage conditions (4 - 8 °C) until decaying. Seven days of shelf life was recorded, Horana white, Horana red and Kanthi fruits kept at ambient conditions. Pubudu fruits showed nine days of shelf life under ambient conditions. Equal shelf life of nine days was observed in Horana white and Horana red varieties treated with LDPE packaging and wax application. Kanthi fruits treated with wax coating and LDPE packaging maintained seven days of shelf life similar to the fruits kept at ambient conditions. Maximum shelf life with high quality was recorded in fruits kept at cold storage conditions. The shelf life of fruits stored at cold storage conditions of Horana white was fifteen days and it was thirteen days for both Horana red and Kanthi fruits. Wax coating and LDPE packaging delayed the fruit ripening only for two days in Horana white and Horana red varieties. No extension in shelf life was observed in Kanthi either by LDPE packaging or wax coating. Shelf life was extended for additional six days in Pubudu by LDPE packaging. Considering the above facts, keeping fruits at cold storage conditions (4 - 8 °C) can be considered as a treatment to extend the shelf life of guava harvested at the color turning stage. Further investigations are required for recommendations. Key words: Guava (Psidium guajava L.), Quality, Maturity, Postharvest treatments, shelf lifeItem Formulation, Preparation and Preservation of Palmyrah Fruit (Borassus Flabellifer L.) Jelly(Uva Wellassa University of Sri Lanka, 2016) Jeyarajasingam', M.; Wijesinghe, W.A.J.P.; Bandara, S.M.I.P.G.; Nilushiny, A.M.; Endred, S.S.Palmyrah fruit has high nutritive value but it has received less attention from palmyrah industry. It could be utilized to prepare jelly from fruit pulp. The study was carried out at Palmyrah Research Institute to develop a fruit jelly from the Palmyrah fruit pulp. Several preliminary experiments were carried out to find out the optimum amount of each ingredient which could be added in Palmyrah Fruit Jelly (PFJ) production. In each experiment one ingredient was changed in different amounts keeping the others constant in weigh basis. Then, all ingredients were interpreted in percentage. A sensory evaluation was performed and results were analysed using Minitab 17.0 software. Freidman's test and Turkey's pairwise comparison were used to find the optimum level of each ingredient for PFJ. Nutritional composition of developed PFJ and Preserved Palmyrah Fruit Pulp (PPFP) were determined. Yeast and mould count of PFJ packed in three different packing materials such as transparent polypropylene cup, high impact polystyrene white cup and low density polythene cup were determined in 15 days interval to find out shelf life of PFJ under normal atmospheric condition. According to sensory evaluation results 40g of PPFP, 50g of sugar, 0.5g of citric acid and 0.5g of seaweed extract were selected as most acceptable formula to develop the PFJ. Developed PFJ contained 29.40% moisture, 1.67% protein, 6.48% reducing sugar, 56.05% total sugar and 0.89% ash contents, 0.65% titrtable acidity, 3.50 pH, 65.51% TSS, Ca (25.6 mg/100g), P (5.06 mW100g) , Fe (20.67 mg/100g) and vitamin C (0.86 mg/100g). Used PPFP for jelly preparation contained 0.41% protein, 0.89% ash, and 5.92% reducing sugar, 8.72% total sugar, 0.34% titrtable acidity, Ca (30.67 mg/100g), P (11.11 mg/100g), Fe (13.85 mg/100g) and vitamin C (1.47 mg/100g). The acidity, pH and TSS were in recommended range and microbial colony was not observed up to two months. One cup ofjelly in polypropylene cup can be sold for Rs. 30.00 while one cup ofjelly in HIPS and LDPE at Rs. 25.00 Keywords: Palmyrah fruit pulp, Fruit jelly, Value addition, Preservation, PackagingItem Value Addition to Black Tea by Supplying the Collected Volatile Compounds from Fermented Tea(Uva Wellassa University of Sri Lanka, 2012) Bandara, E.M.E.H.; Bandara, S.M.I.P.G.; Wijayaratne, L.K.W.; Amarasena, S.The tea plant, Camellia sinensis, is native to Southeast Asia. It is currently cultivated in more than thirty countries around the world, and is a popular beverage (Chaturvedula and Pi akash, 2011). A cup of infusion of made tea is completely different from that of fresh tea fl ushes in color, taste and aroma. These characteristics are developed during the manufacturing process once the tea flushes are harvested (Chaturvedula and Prakash, 2011). The volatile compounds present in fermented tea are lost during tea drying with exposure to direct heat (Zoysa et al., 2008). Resupply of those evaporated volatile compounds to black tea may increase the fresh and natural smell coming out of made tea, and thereby improve the smell of brewed tea liquor. Thus, it may enhance the consumer preference as well. The objectives of this research were: To collect the volatile compounds evaporated from fermented tea. To incorporate the collected volatile compounds again into black tea. To determine the smell, taste and colour of volatile-compound-incorporated black tea. To determine the shelf life of the developed black tea blend.