Browsing by Author "Hettiarachchi, D.N."

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    Development of stirred type fruit yoghurt using wood apple (Limonia acidissima)
    (Uva Wellassa University of Sri Lanka, 2015) Nanayakkara, N.G.A.S.; Wijesinghe, W.A.J.P.; Hettiarachchi, D.N.
    Consumption of fruits and milk is important for human health as they are good sources of protein, vitamins and minerals (Alakali et al., 2008). Fruit yoghurts have been popular among milk products in the world. But, it is not very common in Sri Lankan market. In manufacturing fruit yoghurts, fruit is usually added to milk product in the form of fruit preparations or as fruit flavors. But, manufacturing fruit yoghurts, with natural fruit pulp or juice is very important to provide nutritional and natural balance diet. Yoghurt has nutritional benefits beyond those of milk. Lactose-intolerant individuals can sometimes tolerate yoghurt better than other dairy products, because the lactose in the milk is converted to glucose and galactose, and partially fermented to lactic acid, by the bacterial culture. When, underutilize fruits are concerned, wood apple is one of fruit which is cheap, highly nutritious, perishable and seasonally available fruit in Sri Lanka (Vidhyaasree, 2012). Therefore, this research was carried out to develop a stirred type wood apple yoghurt as a nutritional dessert as well as a balance diet. Materials and Methods Current study was carried out at Food Research Unit, Department of Agriculture, in Gannoruwa, Peradeniya. Laboratory analysis was conducted at Uva Wellassa University, Food Research Unit, Veterinary Research Institute and chemical laboratory in SGS Lanka (Pvt.) Ltd. A series of preliminary trials conducted to find out the best product for further evaluations and development. First preliminary trial was carried out to preparation of main ingredients. Under that, plain yoghurt preparation, wood apple pulp preparation and sugar and fresh milk addition were undertaken. Second preliminary trial was carried out to adjust the pH value, brix value of the product and texture, mouth feel and taste of the product. The third preliminary trial was carried out to create four different recipes. Mainly four different wood apple pulp amounts (5, 7.5, 10 and 12.5%) were added to prepare four different recipes. Sensory evaluation was conducted for colour, taste, odour, mouth feel and overall acceptability using 50 semi-trained panelists. In physicochemical analysis, pH, titratable acidity, total soluble solids, total fat, solid non fat, proximate analysis, calcium and phosphorus contents and microbial analysis yeast, SLSI recommended levels. Shelf life analysis was conducted by analyzing some physicochemical, , 15 and 20 days of storage. Finally, cost of final product was analyzed. Sensory data were analyzed using computer aided MINITAB 14 statistical analysis package Friedman non- parametric test and physicochemical and microbial tests were analyzed using one way ANOVA at 95% level of significant.
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    Nutritional, Physicochemical and Sensory Properties of Embul Banana (Musa acuminata AAB) Snack Developed using Vacuum Dehydration
    (Uva Wellassa University of Sri Lanka, 2019) Chandrasiri, M.H.T.K.; Hettiarachchi, D.N.; Ellepola, V.P.; Wijesinghe, W.A.J.P.
    A great potential exists for Embul Banana (Musa acuminata AAB) value added products due to its limited preservation methods and proven health benefits. This study focused on development of Embul banana snacks using vacuum dehydration. Vacuum dehydrated Embul banana snacks were packed using 300 µ High Density Polypropylene bags and stored in a cool and dry place for two months. Proximate composition of the final product was determined using AOAC methods. As microbiological properties total plate count, yeast and mold count and Escherichia coli were checked during the storage. Sensory data obtained monthly by 9-point hedonic scale were analyzed using Kruskal Wallis non parametric test in MINITAB 16. Developed snack sample contained 0.87±0.005% moisture, 5.2±0.01% crude fiber, 0.3±0.01% free fat, 15.4±0.01% protein, and 3.2±0.01% ash. Sensory evaluation revealed that there were no significant changes (P > 0.05) in any sensory attribute (color, aroma, taste, mouth feel, texture and overall acceptability) throughout the storage period. Physicochemical properties such as pH, firmness, total soluble solids, moisture% and ascorbic acid content of the final product were 5.12±0.005, 4.26±0.50 Kg, 6.0±0.0%, 0.87±0.005% and 10.79±0.005 mg 100g-1, respectively. Total phenolic content determined by Folin-Ciocalteau method for the final product was 281.86±1.18 mg GAE 100g-1 while IC50 value determined from the DPPH radical scavenging assay for the final product was 234.06±1.03 mg mL-1. Total plate count was less than 101 CFU g-1 while yeast and mold counts were less than 103 CFU g-1 which ensures that the product is within the international limits stipulated by World Health Organization. E. coli were not detected even after two months. Developed vacuum dehydrated Embul banana snacks can be safely stored under room temperature for two months.