Browsing by Author "Hewapathirana, H.P.D.T."

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    Development of an Edible Film Using Coconut Protein Isolate
    (Uva Wellassa University of Sri Lanka, 2019) Jayasinghe, J.M.M.S.; Hewapathirana, H.P.D.T.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.
    Most of food products are covered by a packaging to separate it from the surrounding environment. There are several investigations on food packaging have shown that film forming ability of different plant proteins such as soy protein, mung bean protein, cowpea protein etc. This research was conducted to develop an edible film using coconut protein (CP) isolate from defatted coconut flour as an alternative for petroleum-based packaging materials. Coconut protein was isolated from the defatted coconut flour by alkaline extraction method. Extracted protein was dried using freeze drying and sieved through 800 µm mesh. Percentage of protein of the extracted powder was analyzed by Kjeldahl digestion method. Four different combinations of corn starch (3%, 2%, 1% and 0%) and coconut protein (0%, 1%, 2% and 3%) were used for film fabrication with two levels of pH (8.5 and 9.5) and two levels (2% and 0%) of polyethylene glycol (PEG) plasticizer. Casting technique was used for film preparation with 2% (w/v) glycerol and distilled water. The experiment was arranged as a three-factor factorial design with three replicates. Physical, chemical and optical quality characteristics (moisture %, swelling index, solubility, thickness, light transmission %) of edible films were evaluated. Data was analyzed by ANOVA (p<0.05) using MINITAB 16 software package. Results showed that, extracted CP has 78.43% of protein content. Combination of corn starch and CP were showed weaker film characteristics than pure treatments. CP films with 2.5% of PEG showed significantly (p<0.05) high moisture content (49.20% ± 0.43), swelling index (483.96% ± 13.79) in 8.5 pH and significantly high solubility (76. 0% ± 1.4) and thickness (0.33 ± 0.01 mm) in 9.5 pH. The pure corn starch film (pH 8.5 and 0% PEG) was showed significantly higher percentage of light transmission at 200 to 800 nm. In conclusion, coconut protein isolate can be effectively utilized as an edible food packaging material.
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    Effect of Dehydration Temperature on Quality of Virgin Coconut Oil
    (Uva Wellassa University of Sri Lanka, 2018) Nipunika, R.A.; Hewapathirana, H.P.D.T.; Wijesinghe, W.A.J.P.; Bandara, S.M.I.P.G.
    Virgin coconut oil/ (VCO) is a product obtained from fresh, mature kernel of the coconut by mechanical or natural means, with or without the use of heat and without undergoing chemical refining, bleaching or deodorizing. Dry processing of VCO is mainly practiced in Sri Lanka. But there is no documented standard temperature for VCO production. Therefore, this study was conducted to determine the effect of dehydration temperature on quality of VCO. Matured fresh coconuts were dehusked and split manually. The seed coat was peeled off, kernels were washed and cut into medium size particles. Those particles were dehydrated at 60 °C, 70 °C and 100 °C separately and drying time, moisture, fat content and free fatty acid content was tested for desiccated coconut (DC). Then DC expelled using the cold press expeller. The extracted VCO was filtered and tested for oil yield, oil recovery, moisture, FFA, color, relative density, fatty acid profile and total phenolic content. The experimental design was complete randomized design (CRD) while the data were analyzed using one way ANOVA with mean comparison through Duncan's multiple range tests at 5% significant level. Drying time, moisture and FFA of DC obtained from different drying temperatures were significantly different (p<0.05). Dehydration temperature had no impact on fat content of DC. There were no significant difference (p>0.05) among FFA, relative density and oil yield in VCO obtained from all three temperatures. The fatty acid profile had no variation among three different temperatures and lauric acid content ranged from 52.93% to 53.83% in all temperatures. The moisture, color, oil recovery, total phenolic content of VCO samples obtained from different drying temperatures were significantly different(p<0.05) and overall results indicated that these parameters were changed with the studied dehydration temperatures. Color of oil and oil recovery exhibited better results at 60 °C and 70 °C dehydration temperatures.