Browsing by Author "Gunawardhana, C.R."

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    Development and Assessment of Sensory, Physicochemical and Phytochemical Properties of a Soursop (Annona muricata L.) Jam
    (Uva Wellassa University of Sri Lanka, 2018) Rodrigo, K.M.D.N.; Gunawardhana, C.R.; Jeewanthi, P.W.; Wijesinghe, W.A.J.P.
    There is a great potential for soursop (Annona muricata L.) value-added products due to its proven influence on human health. Fruit jam is a preservation technique with a mixture of fruit pulp, sugar, pectin and citric acid. This study was focused to develop a soursop jam and assess its sensory, physicochemical and phytochemical properties. Soursop jam was prepared according to Sri Lankan standard specification for jams, jellies and marmalades by using a general recipe for fruit jam. Proximate composition of the final product was determined. Microbiological analysis including total plate count and yeast and mold count were done up to two months of storage at room temperature. Sensory evaluation was done using nine point hedonic scale. Physicochemical properties including total soluble solids, titratable acidity, pH and ascorbic acid content were determined during the storage period. Total polyphenol content was determined by Folin-Ciocalteu method and antioxidant activity of soursop jam was assessed using DPPH assay and ABTS assay. Sensory data were analyzed using MINITAB 17 statistical software by Kruskal-Wallis test and physicochemical and phytochemical data were analyzed by one way ANOVA test with 95% confidence level. Soursop jam contained 69.58% carbohydrate, 29.46% moisture, 0.4% ash, 0.29% crude protein and 0.27% fat. Microbial counts were less than the standard maximum limits. Total soluble solids, titratable acidity and pH were not significantly changed (P>0.05) during the storage period. Ascorbic acid content, total polyphenol content and antioxidant activity were significantly decreased (P <0.05) during the storage period. Sensory evaluation revealed that only texture of soursop jam was significantly changed (P<0.05) during the storage period. In conclusion, soursop jam is an ideal way of adding value to the underutilized soursop fruit with retained antioxidant properties.
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    Development of Ready to Serve Beverage by Using Ginger (Zingiber officinale) with Lime (Citrus aurantifolia)
    (Uva Wellassa University of Sri Lanka, 2016) Wijerathna, R.M.M.K.; Wijesinghe, W.A.J.P.; Gunawardhana, C.R.
    Beverage industries always search for fruits to produce juices, blends and cordials. Producing ready-to-serve beverages now move to new concepts such as using vegetables, herbal plants and spices. People expect the easiness in every aspects of their living style. Ready-to-serve beverage is the best solution for those people. There is no any preparation after buying the ready serve product and it can be consumed as such. Ginger (Zingiber officinale) is an important spice as well as an important herbal plant which have many medicinal properties. Lime (Citrus aurantifolia) is widely grown and serving as one of the most abundant source of vitamin C and antioxidants which are beneficial to human health. Objective of this investigation was to develop a lime added ginger ready-to-serve beverage. Three preliminary trials were carried out to find out preferable level of ginger, best level of lime and best combination of lime and ginger. Best ginger and lime combination was determined by sensory evaluation using 20 semi trained panellists and five point hedonic scale. Ginger 120 mL (6%), lime 43.75 mL (2.2%), sugar 250 g (12.5%), and water 1750 mL (87.5%) was the best recipe out of three recipes. Physico¬chemical properties and microbial properties were determined for the selected product. Shelf life studies of final product was carried out by analysing pH, total soluble solids, and titratable acidity at 7 days intervals for 1 and half months period and microbial analysis at 14 days interval for 1 and half month. PH, total soluble solids, titratable acidity shows significant different with the storage time. Microbial amount was less than the standard limits. All the data were analysed by using MINITAB 17 statistical software. Based on the results, it can be concluded that ginger 6%, lime 2.2%, sugar 12.5% recipe has the highest sensory attributes with 1 and half months of storage period. Key words: Ginger, Lime, Ready-to-serve, Sensory Evaluation