Browsing by Author "Jayarathna, G.G.N."

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    Effect of Bread Fruit (Artocarpus altilis) Flour on Growth Performance and Meat Quality Parameters of Broiler Chickens
    (Uva Wellassa University of Sri Lanka, 2020) Dayarathna, N.K.P.K.; Jayarathna, G.G.N.; Jayasena, D.D.; Dissanayake, S.P.; Nambapana, N.M.N.
    Breadfruit flour (BFF) is considered as an energy rich food ingredient which provides an excellent source of calories for the diet. The study reported herein was conducted to determine the effect of breadfruit (Artocarpus altilis) flour on growth performance and meat quality parameters of broiler chickens. Ninety-day old Cobb 500 broiler chicks were randomly assigned into three dietary treatments as control (0% BFF), treatment 1 (5% BFF), and treatment 2 (10% BFF) in a booster, starter and finisher diets, respectively. Each treatment replicated three times with 10 birds per replicate. Body weight, feed intake and feed conversion ratio (FCR) were recorded for 5-weeks. On day-36, two birds from each replicate were randomly selected and were slaughtered for carcass analysis. Data were analysed using a one-way analysis for a variance by using Minitab 17 software. Tukey multiple range test was used to determine the significant differences between experimented groups at p<0.05. There was no significant difference (p>0.05) on feed intake of broilers fed different dietary treatments. Birds fed 10% BFF achieved the highest (p<0.05) weight gain and the lowest FCR compared to other treatments. The highest (p<0.05) dressing percentage and the relative weights (p<0.05) of heart, liver, and intestines were recorded from the birds fed the diet having 10% BFF. No significant effect (p>0.05) was observed in proximate composition and meat quality parameters tested. Sensory attributes were higher in birds fed treatment 2 and the highest (p<0.05) overall acceptability was recorded by the birds fed with 10% BFF. In conclusion, breadfruit flour can be incorporated into broiler diets at a 10% level to enhance body weight, good carcass yield, and to improve meat quality parameters of broiler chickens without any negative effects. Keywords: Breadfruit flour, Broiler chickens, Growth performance, Meat quality
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    Evaluation of Chemical and Sensory Acceptability of Kappaphycus alvarezii Powder Incorporated Functional Processed Cheese
    (Uva Wellassa University of Sri Lanka, 2020) Dileeka, M.A.A.; Mudannayake, D.C.; Bambaranda, B.V.A.S.M.; Jayarathna, G.G.N.
    Kappaphycus alvarezii is a red algae, which is mainly cultivated for carrageenan extraction. It can act as a functional food ingredient due to the presence of antioxidants and phenolic compounds. In this study, the chemical and sensory properties of K. alvarezii seaweed powder (SWP) incorporated processed cheese were evaluated. Fresh seaweed was cleaned, blanched, oven dried (60℃ for 18 hrs), and pulverized to prepare SWP. Chemical properties of the SWP, including moisture content (Moisture analyzer), antioxidant activity (DPPH), total phenolics (Folin-Ciocalteu method), and total flavonoids (AlCl3 colorimetric method) were evaluated. Natural Caerphilly cheese was prepared using fresh cow milk, incorporating rennet (0.03%), single strain Lactobacillus helveticus culture, and ripened at 10 for 2 weeks at 80% RH. Ripened cheese was melted and incorporated with different w/w levels of SWP (0, 1, 2, and 3%) to prepare final processed cheese and stored in the refrigerator (4 ℃). Antioxidant activity (AOA), pH, microbial qualities of the cheese were evaluated at 1,7,14 and 21 days while total phenolics (TP) and total flavonoids (TF) were analysed at 7th day of refrigerated storage (4 ℃). Sensory evaluation was done using the 9-point hedonic scale at 7 days of storage (4 ℃). SWP contained 4.77 0.16% of moisture, 22.53 2.09% of AOA, 5.18 0.04 mg GAE/100g of TP and 5.37 0.24 mg QE/g of TF. Increasing the level of SWP significantly increased the AOA, TP, and TF in cheese. Three percent of SWP incorporated cheese showed significantly higher AOA (16.47 0.26%), TP (2.82 0.029 GAE/100g) and TF (2.59 0.37 mg QE/g) compared to control (0% SWP) which showed 4.82 0.02% AOA, 1.24 0.01 GAE/100g TP and 0.10 0.04 mg QE/g TF. The sensory properties were not significantly different between treatments. K. alvarezii SWP can be successfully incorporated into the processed cheese at the 3% level to develop potentially functional processed cheese with acceptable sensory properties. Keywords: Seaweed powder, Antioxidant activity
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    Probiotic Ice Cream Incorporated with Blue Pea Flower (Clitoria ternatea) and Dehydrated Banana Flour
    (Uva Wellassa University of Sri Lanka, 2021) Thilakarathna, H.I.U.; Jayarathna, G.G.N.; Mudannayake, D.C.
    Ice cream is an ideal matrix for introducing probiotics in the human diet to offer health benefits to the consumer when administered in appropriate amounts. This study was carried out to develop a probiotic ice cream incorporated with Blue Pea Flower (Clitoria ternatea) powder as a natural colourant and dehydrated banana flour as potential prebiotic ingredient. Unripened Ambun banana at full maturity stage was sliced, oven dried at 60°C for 26 hours (until moisture content reach (10%) and ground to a fine powder. Banana flour was analysed for moisture content, total soluble sugars, protein, fat and ash contents and used to substitute milk powder in ice cream preparation. Blue Pea flowers (BPF) were oven dried at 40°C for 24 hours, ground to a fine powder and was analysed for moisture content, total anthocyanin content (pH differential method) and colour (colouri meter). Probiotic dairy ice cream were prepared using single strain Bifidobacterium animalis - Bb-12 with varying levels of banana flour (0%, 10%, 20%, 30% w/w) and constant level of (0.67% w/v) BPF powder. Colour, pH and viability of Bifidobacteria during frozen storage of ice cream were determined at 7 day intervals. Sensory quality was evaluated under seven-point hedonic scale using 30 untrained panelists. Total anthocyanin content of BPF powder was 1168.92 mg L-1. Moisture, fat, proteins, fiber, total soluble carbohydrates and ash contents in banana flour were, 10.98%, 0.48%, 1.50%, 26.59%, 25.65% and 2.58%, respectively. No significant differences in probiotic counts were observed among banana flour incorporated ice creams and the control. Bifidobacteria counts were not significantly reduced during 7th,14th,21st days of frozen storage. However, the viability of probiotics during the storage were higher than the recommended minimum level (109 CFU mL-1). Ice cream with 20% of banana flour was selected as the most acceptable treatment with significantly higher (p<0.05) preference for sensory attributes. Banana flour can be successfully utilized to replace milk powder in probiotic ice cream. Probiotic ice cream with live Bifidobacteria and natural blue colour would be an innovative product to the market. Keywords: Probiotic; Ice cream; Blue pea flower; Banana flour