Browsing by Author "Dharmarathna, T.T.D."

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    Development of Creamed Coconut Sauce (Cocos nucifera)
    (Uva Wellassa University of Sri Lanka, 2019-02) Premarathna, R.I.U.; Wijenayake, A.D.; Perera, G.A.A.R.; Dharmarathna, T.T.D.
    Coconut kernel is a rich source of carbohydrate, protein, lipid, dietary fibre, minerals and it imparts numerous health benefits. The present study was conducted to develop a creamed coconut based sauce. Seven sauce samples were prepared using different proportions of creamed coconut and chili powder in weight basis as the main ingredients (50:50, 60:40, 70:30, 80:20, 85:15, 90:10, 95:05). Other ingredients used were sugar, xanthan gum, cinnamon powder, water, salt, vinegar, pepper powder, onion and garlic. Based on the standard pH (4.9-6.2) and Brix value (higher than 22%) stipulated by the SLSI for coconut cream based products, samples containing creamed coconut and chili powder in proportions of 85:15, 90:10 and 95:05 were selected for sensory evaluation. These samples were evaluated for appearance, texture, taste, odor and overall acceptability by 30 untrained panelists. Sensory data were analyzed by Friedman non- parametric test (p<0.05). Brix and pH values of the selected sample were measured and its proximate composition was analyzed using standard AOAC procedures. Its rancidity was measured as peroxide value over a period of 48 days. The sample containing 90% creamed coconut and 10% chili powder and received the highest overall acceptability. Therefore, it was selected as the best product. Brix and pH values of the selected sample were 35.7±0.1 and 4.93 ±0.01 respectively and its carbohydrate, protein, sugar, total fat and moisture contents (percent by mass) were 20.8 ±0.1, 5.0 ±0.2, 9.7 ±0.15, 34.9 ±0.3, and 26.29 ±0.02 respectively. Further it contained 417.3 kcal/100 g of energy. Peroxide value of the selected sample after 48 days remained low (14.8 meq Kg-1) indicating its storage stability. Shelf stable coconut cream based sauce with high consume acceptance can be prepared by using 90% of coconut cream and 10% of chili powder as the main ingredients.
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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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    Evaluation of Defatted Coconut Testa Flour Formulation for Selected Sri Lankan Traditional Foods
    (Uva Wellassa University of Sri Lanka, 2020) Chathurangi, P.A.D.P.; Hewa pathirana, D.T.; Wijesinghe, W.A.J.P.; Yalegama, C.; Dharmarathna, T.T.D.
    Coconut testa is the major by-product of Virgin coconut oil and DC processing. The dried brown testa was gone through the cold press extraction process to collect the defatted residue and it ground into fine flour. This research aimed to evaluate the best testa flour formulation for two Sri Lankan traditional food items, roti and pittu and to determine their nutritional properties. Food items were made incorporating 10%, 20%, and 30% of testa flour (TF), and their sensory properties were evaluated using 25 untrained panelists through a five-point hedonic scale. Proximate qualities of selected roti samples, functional properties of selected flour blend were compared with control treatment (100% wheat flour). The moisture content (4.04 ± 0.12 %) and free fatty acid content (1.33±0.018) of testa flour were the initial quality TF. All sensory attributes (taste, texture, appearance, smell, overall acceptance) were affected significantly (p<0.05) for testa flour incorporation into the wheat flour-based roti. There was no significant difference (P>0.05) between 10% and 20% TF incorporation for all sensory attributes. Testa flour incorporation (10% and 20%) were affected significantly (p<0.05) for the taste and texture of pittu. The testa flour can be successfully incorporated into refined wheat flour to make roti and pittu up to a level of 20% to enhance nutritional qualities with acceptable sensory attributes. Proximate composition of selected (20%) testa flour incorporated roti and control roti (wheat flour 100%) not showed significant difference (p>0.05) in moisture (Oven dry method), fat (Soxhlet), carbohydrate and ash content between testa flour roti and wheat flour roti. Incorporation of 20% of testa flour affected significantly (p<0.05) for the fiber (Weende) and protein content (kjeldhl), of two treatments. The 20% TF incorporation has increased the fiber level of roti 1.81±% to 7.04±% with the quality of proteins from 12.43±% to 16.06±% compared to the control. Keywords: Testa flour, Wheat flour, Sri Lankan traditional foods, Dietary fiber, Gluten