Browsing by Author "De Silva, K.I.U."

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    Development of a Sugar Free Two Bar Ice Palam by Incorporating ‘Kothala Himbutu’ (Salacia reticulata) Stem Extract
    (Uva Wellassa University of Sri Lanka, 2013) Surige, D.N.; Abesinghe, A.M.N.L.; De Silva, K.I.U.
    Salacia reticulata (Kothala Himbutu) is a woody climber native to Sri Lanka and it is a well known traditional medicinal plant used in Ayurvedic treatments (Anurakumara et al., 2010). Researchers found that the aqueous extract of the roots and stems of S. reticulata has sugar reduction ability and used for treating type II diabetic. Moreover the decoction of S. reticulata is used in the treatment of gonorrhea, rheumatism, skin diseases, hemorrhoids, itching, swelling, asthma, thirst, amenorrhea and dysmenorrheal (Anurakumara et al., 2010). Therefore, it is used in functional food industry and there are several Salacia based preparations available in the market (Ryanghyok et al., 2008). Current study aimed to develop a two bar ice palam which consists with two parts as shell and core. Shell of the product consisting with water ice incorporated with S. reticulata extract and the core comprises sugar free ice cream (lite ice cream).The objectives of this study was to find out the best method to prepare S. reticulata stem extract and to develop a sugar free two bar palam by incorporating S. reticulata extract. The current study was carried out at the Ceylon Cold Stores PLC, Kaduwela. First, the basic composition of the water ice was determined using preliminary trials. Then, water ice was prepared by incorporating S. reticulata stem extract. Several extraction methods were followed to find out the best method to prepare S. reticulata stem extract. The appropriate dosage of the extract was decided according to the Ayurvedic recommendations (Singh and Duggal, 2010) and recommendations of Industrial Technology Institute, Colombo, Sri Lanka. Total soluble solid content for the ice palam incorporated with S.reticulata were adjusted by adding ) in different combinations. Most compatible artificial sweetener combination was determined. Another trial was conducted to select the most compatible flavor of the final product. The best treatments were selected by evaluating the sensory attributes of the product using 7 trained panelists with five point hedonic scale. Then, ) consisting with 6% fat, 30.7% total solid and with a density of 1.09 kg/L. Finally, product was formulated with the developed S. reticulata incorporated water ice as the outer shell and lite ice cream as the inner core. Final product was assembled by GSL machine (GSL wrapper/GSL 12) at -32 °C. pH and the microbiological analysis were done to determine the Aerobic Plate Count (APC), E. coli, Coliform, Yeast and Mould counts of S. reticulata extract for 10 weeks of period under different storage temperatures. Physiochemical parameters and the microbiological analysis were done for the final product. Melting rate of the developed product was determined and compared with a commercially available water ice. A result of sensory evaluation was analyzed by Friedman non-parametric test using MINITAB 15 statistical software program and Microsoft Excel 2010.
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    Development of Dates (Phoenix dactylifera) Incorporated Probiotic Ice Cream
    (Uva Wellassa University of Sri Lanka, 2013) Gunawardena, S.N.P.; Abesinghe, A.M.N.L.; De Silva, K.I.U.
    Ice creams are considered as sweetened frozen confectionaries. Today ice creams are modified as functional foods such as probiotic ice cream, low fat ice cream and ice creams with low sugar which deliver the nutritional and medicinal value to the consumer. However, ice cream that is enriched with nutritional and medicinal properties is rarely found in Sri Lankan food industry. Therefore, this study was conducted to fill the gap in Sri Lankan food industry by replacing the cane sugar in ice cream with Dates (Phoenix dactylifera) and by incorporating Lactobacillus acidophilus (LA-5 , CHR Hanson, Denmark) as the probiotic bacteria. Date fruits (Phoenix dactylifera) were incorporated in premium quality dairy ice cream as Cane sugar substitute with the aim of enriching the product with nutritional and medicinal values of Dates. Dates are having total sugar content of 60 -70 g/ 100 g with higher amount of fructose (Anne et al., 2005). Fructose is known as high intensity sweetener (1.7 sweetening power compared to sucrose) with lower glycemic index (Batia et al., 2008). Dates are rich with dietary fiber, vitamin A, B 1, B2, C, iron, potassium, calcium and polyphenols (FAO, 1993). Furthermore, Lactobacillus acidophilus is considered as a probiotic starter culture which confers many health benefits to the consumers by enhancing the microbial balance of the gastro-intestinal tract. Therefore, this study was carried out to develop a Dates incorporated probiotic ice cream. Methodology Research was carried out at Ceylon Cold Stores PLC (CCS), Ranala, Kaduwela. Laboratory analyses were done at CCS and Uva Wellassa University laboratories. Initially, the basic composition of the ice cream was determined. Three preliminary studies were performed to develop the structure of the ice cream as; selecting the best form and level of Dates incorporated in to ice cream and selecting the best level of fat and stabilizer/emulsifier. Three types of Dates were tested as Date pulp, powdered Dates and commercial Date syrup. Best combination of Dates and sugar for ice cream was determined by combining those in different combinations within the range of 13.3% and 28.52%. The best combination was selected by a sensory evaluation using seven trained panelists. After the preparation of ice cream with appropriate texture, two types of flavours; Date flavour (Akras AU 16668) and Rum flavour (Aromco NN15020)were incorporated in to Dates ice cream. Sensory evaluation was conducted to select the most preferred type of flavour in Dates incorporated ice cream. Selected ice cream was used to develop probiotic Dates ice cream by incorporating Lactobacillus acidophilus culture according to the method described by Hekmat and McMahon, 1992. Probiotic culture was incorporated in to ice cream after ageing and heat treatment. Ice cream was aged at 4 C for overnight. Then aged mix was subjected to heat treatment at 82 ºC for 30 seconds and allowed for cooling to 40 ºC. Then it was inoculated with 5-6 granules of freeze C for five hours in incubator. Incubated mix was then subjected for cooling process. When the temperature of the mix decreased to 4 C, it was beaten until desired overrun was achieved. Finally, ice cream was filled into containers and hardened at -18 ºC. Total viable cell count of Lactobacillus acidophilus was determined to find out the survival rate under -18 C using MRS agar (CM 0361, Oxoid Ltd, Hampshire, UK). Then, probiotic incorporated Dates ice cream and Date ice creams without probiotics were subjected to a sensory evaluation using seven trained panelists. Selected type of Dates ice cream was further analyzed for its physicochemical properties and microbiological quality. Proximate composition of the final product was analyzed for fat, total solids, moisture content, crude protein, and ash. Furthermore, Milk Solid Non Fat (MSNF), Brix and pH were measured. Microbiological analysis was done for Escherichia coli, Aerobic Plate Count (APC), Yeast and Mold. Date pulp was analyzed for physiochemical properties and microbiological quality. Melting rate for Dates ice creams were determined and the effect of percentage of Dates and percentage of stabilizer/emulsifier on melting rate were analyzed. Sensory data were analyzed according to the Friedman test using MINITAB 14 software package. Data obtained from melting tests were analyzed by analysis of variance (ANOVA) using SAS 9.1 software package. Complete Randomized Design was conducted for analysis at p˂ 0.005 level of significance.