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

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    Effect of Different Marinades with Bee Honey and Pineapple on Quality Attributes of Smoked Chicken Jerky
    (Uva Wellassa University of Sri Lanka, 2020) Edema, W.N.; Jayarathne, G.G.N.; Udayanga, D.; Senevirathne, T.A.S.M.; Jayasena, D.D.
    This study was carried out to investigate the effect of different marinades made with bee honey, pineapple, and their combination of physicochemical and sensory attributes of smoked chicken jerky (SCJ). As the marinade solution, different levels of bee honey (5%, 10%, 15%) and pineapple (5, 10, and 15%), and combinations of bee honey and pineapple (2.5%+2.5%, 5%+5%, 7.5%+7.5%) and for the control sample water (20%) with spice mixture was used. Preliminary trials were conducted to determine the best recipe for SCJ. A sensory evaluation was conducted by using 30 untrained panelists according to the 7- point hedonic scale to select the best treatments for further analysis. Selected SCJ treatments were tested for marinade uptake, cooking loss, proximate composition, pH, colour, water holding capacity, texture, microbiological analysis, and TBARS value for 4 weeks of storage. Based on sensory evaluation, SCJ with 5% and 15% bee honey were selected as the best treatments (p<0.05). Results further revealed that 15% of bee honey had the highest amount of protein and lower ash. The highest moisture (66.87%) content and cooking loss (54.55%) have resulted in SCJ with 5% bee honey. During the storage, pH was decreased and TBARS values increased within the permitted levels. There is no significant difference in the hardness and fat content between the samples (p>0.05). However, the highest gumminess and chewiness values have resulted in SCJ with 15% bee honey (p<0.05). Total plate count increased during the refrigerated (0-4 oC) storage within the permitted levels. The treatments kept under refrigerated (0-4 oC) condition extended the shelf life up to 4 weeks while the shelf life of those kept at room temperature (27-28oC) was limited to 2 weeks. Salmonella and Escherichia coli were absent in all treatments. In conclusion, bee honey enhanced the physicochemical and sensory attributes of SCJ at a 15% level at refrigerated (0-4 oC) storage. Keywords: Bee honey, Marination, TBARS value, Jerky, Chewiness
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    Effect of Dried Murraya koenigii Leaf Powder on Quality Parameters of Chicken Meat Cracker
    (Uva Wellassa University of Sri Lanka, 2020) Thathsarani, A.P.K.; Jayarathne, G.G.N.; Jayasena, D.K.D.D.
    There is huge consumer demand for pre-cooked and shelf-stable meat-based snack products. Dried Murraya koenigii leaf powder (DMLP) possesses antioxidant, antidiabetic, anticancer, anti-inflammatory, and antimicrobial properties. This study was conducted to develop a chicken meat cracker incorporated with DMLP and to determine the physicochemical and sensory properties. Preliminary trials were conducted to finalize the best ratio of wheat and corn flour. Chicken meat crackers were prepared separately from the dough incorporated with DMLP at 0% (control), 1%, and 2%. After baking at 180°C for 15 minutes, samples were vacuum-packed and stored at 27°C. Proximate composition, pH, colour, water holding capacity (WHC), texture, microbial quality, and TBARS value were tested during the storage period. Sensory evaluations showed that 1:1 ratio of wheat: corn flour with 1% and 2% DMLP incorporated samples were acceptable. The hardness of the samples was decreased (P < 0.05) over the storage period. When considering the colour, the highest L* value (P > 0.05) and b* value (P < 0.05) was from 2% DMLP incorporated to sample, and the highest a* value was from the control. The pH value reduced and TBARS values of all the samples increased over the storage period. At the initial stage, the lowest pH (7.73) and lowest TBARS value (0.76) was from 2% DMLP incorporated sample. Salmonella, Escherichia coli, yeast, and mold were absent in all samples up to one month storage period. Total plate count (TPC) values increased by 1% and 2% DMLP incorporated samples up to a month storage period. The highest TPC value was recorded from the control up to one month storage period. The highest average moisture content and the lowest ash content were recorded from the 2% DMLP incorporated sample. Thus, the results showed the possibility of utilizing both 1% and 2% DMLP to improve the nutritional characteristics of chicken meat crackers in equal amounts. Keywords: Total plate count, Sensory, TBARS value, Hardness, Murraya koenigii
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    Quality Characteristics of Probiotic Milk Incorporated with Stevia (Stevia rebaudiana) Leaf Extract Powder as Natural Sweetener
    (Uva Wellassa University of Sri Lanka, 2020) Kularathne, D.V.C.B.; Mudannayake, D.C.; Ranasinghe, M.K.; Jayarathne, G.G.N.
    Probiotic milk is a popular fermented dairy product. Stevia rebaudiana, leaves can be used to extract zero-calorie sweetener, which also has antioxidant and anticancer properties. The present study was done to develop value-added probiotic milk by incorporating stevia leaf extract powder and assess its quality parameters. Stevia leaf extract powder (SLEP) was prepared by hot water extraction (85°C/2 hrs) of stevia leaves filtration, rotatory evaporation, treatment with ion exchange resin followed by spray drying. Probiotic milk was prepared with 0.2% (w/v) S. thermophilus culture and different levels of SLEP and sugar at ratios of 0:5, 0.2:4, 0.4:3, 0.6:2, 0.8:1, 1:0. Stevia leaf extract powder was analyzed for moisture, fat, protein, total phenolics, total flavonoids, antioxidant activity, and soluble sugar content using gravimetric, soxhlet, kjeldhal, FolinCiocalteu (FC), AlCl3, 2,2-diphenyl-1-picryihydrazyl (DPPH) and phenol sulfuric methods, respectively. Sensory evaluation was conducted using a 9-point hedonic scale and 30 untrained panelists to select the best treatment. Probiotic milk with 0.4% (w/w) SLEP and 3% sugar was chosen as the best treatment during the sensory evaluation. The selected treatments were tested for pH, antioxidant activity, Brix value, microbial quality (E. coli, yeast, and mold), and total plate count against the control at a 7-day interval during 28 days of refrigerated storage (4°C). Further crude fat, crude protein, and soluble sugar were analyzed for the probiotic milk samples. Results revealed that probiotic milk with 0.4% (w/w) SLEP had higher (p<0.05) antioxidant activity (58.24%) and lower (P < 0.05) soluble sugar contents compared to that of the control, which contained 0.4% SLEP and 3% sugar. S. thermophilus counts were not affected by the addition of SLEP. E. coli, yeast and mold were absent in all samples. It was concluded that stevia leaf extract powder can be used to replace sugar up to 3% in probiotic milk. Keywords: Probiotic milk, Stevia leaf extract powder, Antioxidant, Microbial, Sensory