Browsing by Author "Dias, P.G.I."

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    Influence of Milk Fat and Added Sugar Content on Texture Profile of Set Yoghurts
    (Uva Wellassa University of Sri Lanka, 2018) Dias, P.G.I.; Rathnayaka, R.M.U.S.K.; Sajiwanie, J.W.A.
    Developing food products without fat and sugar is an emerging trend as one of the solutions for the increased risk of non-communicable diseases. However, the changes in fat and sugar content may lead to altering the product attributes and directly effect to the consumer preference. Therefore, studying those effects is essential to establish consumer preference for the particular product category. The study is focused on the effect of alteration of milk fat (3.3%, 1.5%, and 0%) and added sugar (7%, 3.5%, and 0%) levels on texture profile of set yoghurts. Tests were performed using a texture analyzer (CT3; Brookfield) with cylindrical probe (38.1 mm diameter) at 20 °C. Each response was tested in triplicates. Results revealed that hardness, adhesiveness, fracturability, gumminess, and chewiness were gradually increased with the fat content. Lowest hardness (107.4±5.97 g), adhesiveness (2.21±0.16mJ),fracturability (13.7±1.30 g), gumminess (50.93±2.57 g), and chewiness (9.59±0.46 mJ) were observed in set yoghurt made with 0% milk fat and 7% added sugar combination. Cohesiveness and springiness values were not significantly affected by the level of milk fat or added sugar. Whey separation is a predominant defect which is inversely proportional to the milk fat content of yoghurt. Syneresis index of fat and added sugar free yoghurt was high as 43.30±0.46 %. Reduction of fat and added sugar leads to decrease the total solid content of yoghurt may contribute to the syneresis. Texture profile of set yoghurts was largely influenced by the milk fat levels.
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    Investigation of Functional Properties and Phytochemical Screening of Selected Fruit Peel Powders
    (Uva Wellassa University of Sri Lanka, 2019) Dias, P.G.I.; Sajiwanie, J.W.A.; Rathnayake, R.M.U.S.K.
    Main solid waste in fruit processing industry is fruit peels. Manufacturing industries have to spend excess money, labor, and space to dispose them. Therefore, reducing, recycling or reusing such peels is a timely requirement. The aim of this study was to ascertain the total phenolic content (TPC; Folin–Ciocalteu method), and antibacterial activities (agar well diffusion method) and to screen the phytogenic chemical compounds (chemical methods to evaluate the presence of tannin, steroids and cardiac glycosides) of selected fruit peel powders to determine their suitability for use as natural food additives. In the present study, four varieties of fruit peels; pineapple, orange, yellow passion fruit and avocado were collected from fruit waste of Sri Lankan food industries. Water extracts and methanol extracts of dried samples (at 50C until constant weight) were tested for TPC and antibacterial activity for six different pathogenic bacteria; Staphylococcus aureus, Shigella dysenteriae, Escherichia coli, Listeria monocytogenes, Streptococcus pneumonia and Salmonella typhi. According to the results, highest TPC was observed in the methanol extract of orange peel (15.83±0.40 GAE mg/g) while water extract of avocado peel (1.72±0.01 GAE mg/g) showed the least TPC. No antibacterial activity was observed for water extract except pineapple peel for Salmonella typhi. Antibacterial activity of methanol extract was higher than that of water extract. All samples contained cardiac glycosides while steroids are present only in orange peel. Pineapple peel and avocado peel were free of tannins. All the functional properties were less than the previous studies for raw peels. That may be due to prolonging drying time of fruit peel powders. Therefore, optimization of processing conditions for powder preparation is needed.
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    An Overview on Behaviors of Fishing, Fish Consumption and Preservation Techniques of Indigenous Community in Sri Lanka. With Special Reference to ‘Dambana’ Indigenous Community
    (Uva Wellassa University of Sri Lanka, 2021) Wijerathne, L.H.P.S.; Dias, P.C.B.; Thilakarathne, E.P.D.N.; Dias, P.G.I.; Deyshappriya, N.P.R.
    Indigenous communities can be identified as culturally distinct ethnic groups who are native to a particular place. The Veddas, the indigenous community of Sri Lanka are numerically small people verging on extinction (0.20%). Dambana, the most renowned original settlement of the Veddas in Sri Lanka has been arguably considered as the hub of Veddas over the past half a century. Food consumption patterns of the Veddas had been greatly altered during the recent past with the dynamic process of modernization and also with changing nature of lifestyle. An adequate and updated attention has not been paid by the existing literature on the consumption of fish along with the processing techniques of the indigenous community of Sri Lanka. Hence, this study examines the level of fish consumption and preservation methods practiced by the indigenous community in Dambana region in Sri Lanka. A structured questionnaire based interviews with the indigenous people were conducted along with Key Informant Interviews (KIIs) and a desk review to collect the required data while a descriptive analysis employed to accomplish the objectives of the study. The study observed that a higher preference on fishing (85%) compared to hunting. Previously, the indigenous community used the pots made by crushing the wild herbs, spikes made of iron and wood for fishing. Currently, several fishing gears (net gear and spears) are being adopted to increase the quantity of catching which is required for their growing consumption. Moreover, the results indicate that their fish consumption has increased approximately by 95%. Furthermore 65% of them consume fish mostly at once/twice a week. Moreover, the study examined that traditional techniques used for cooking, processing and preservation of fish (specific woods such as Cassia fistula and Manilkara hexamer) have been gradually altered and being used modern technology such as refrigerators. Additionally, preference on different fish species in the market has been enhanced (20%). Under this scenario, the study emphasizes the need of protecting traditional fishing and preservation method while facilitating in order to increase the level of fish consumption of the indigenous community through appropriate strategies. Keywords: Fishing; Fish Consumption; Indigenous community; Preservation Methods; Veddas