Browsing by Author "Jayasinghe, J.M.J.K."

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    Characterization of Flour from Sri Lankan Cassava (Manihot esculenta) Cultivars
    (Uva Wellassa University of Sri Lanka, 2019) Nilusha, R.A.T.; Perera, O.D.A.N.; Perera, P.I.P.; Jayasinghe, J.M.J.K.
    Cassava is an important crop for low income families in Sri Lanka to consume as boiled or fried roots. It is a good source for product diversification in food industry. Thus, present study was a preliminary investigation to produce flour from Sri Lankan cassava cultivars to be used as a raw material in food industry. Roots of Suranimala, Swarana, Shani, MU-51 and Kirikawadi cultivars were harvested, cleaned and thoroughly mixed with water in an open vessel for 5 h at 30C. Slices were dehydrated at 50C for 20 hours, ground and passed through a 0.250 mm sieve to obtain flour. Flour was placed in poly-nylon plastic vacuum bags and stored at room temperature. The shape, size and color of the starch granules, and nutritional composition and total phenolic contents were analyzed. Size of starch granules ranged between 12.79 µm to 14.85 µm and there was no significant difference (p>0.05) between the sizes of starch granules and they were polygonal in shape, homogeneous and there were no any holes on the surfaces. The lightness, red/green coordinate and yellow/blue coordinate of flour were significantly different (p<0.05) to each other. Maximum ash content of 2.06±0.01% was reported in Suranimala while Kirikawadi had minimum ash content of 1.12±0.02%. Ash contents had significant differences between them. Maximum fat content of 0.64±0.12 % was found in Suranimala cultivar and minimum fat content of 0.21±0.06 % was reported by MU 51. There was a significant difference between fat contents of flour (p<0.05). Protein contents were ranged between 1.09±0.22 % to 1.70±0.03% and there was a significant difference (p<0.05) between protein contents. Total phenolic contents were determined according to the Folin Ciocalteu method and ranged between 2.69±0.21 to 4.45±0.08 (mmol GAE/100 dry weight). There was a significant difference (p<0.05) between phenolic contents of cultivars. Present findings helped to differentiate flour from five cassava cultivars and provided basic information about their potential to be used as a raw material in food industry.
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    Comparison of ABTS, DPPH, and FRAP Assays for Estimating Antioxidant Potential of Selected Sri Lankan Traditional Sweetmeats
    (Uva Wellassa University of Sri Lanka, 2019) Mihiranie, M.K.S.; Jayasinghe, J.M.J.K.; Wanasundara, J.P.D.; Jayasinghe, C.V.L.
    Fifteen Sri Lankan traditional sweetmeats (Hendi kewum, Beraliya kewum, Naran kewum, Athirasa, Mung kewum, Aasmi, Kokis, Undu walalu, Welithalapa, Bedihaalpiti aggala, Dodol, Aluwa, Thala guli, Kurahan helapa and Pusnambu) were investigated for antioxidant potential (AP) by 2,2-diphenyl-1- picrylhydrazyl assay (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay and Ferrous reducing antioxidant power assay (FRAP). Total phenolic content (TPC) and total flavonoid content (TFC) of sweetmeats were determined by using colorimetric assays. Lyophilized sweetmeats (1:10) were used to prepare 80% methanolic extractions at room temperature for 24 hours for all the assays. Helapa was further investigated for the changes in AP with the changes of ingredients utilized in different regions of Sri Lanka. Accordingly, Helapa prepared with 100% finger millet flour, finger millet+rice flour, Shorea megistophylla (sin. Beraliya) flour+rice flour, Vateria copallifera (sin. Hal) flour+rice flour, Madhuca longifolia (sin. Mee) flour+rice flour was studied. Results revealed that, among sweetmeats examined for AP, Naran Kewum showed the significantly highest AP (1595.7±0.03 µg/mL TE) by FRAP assay and Helapa showed the highest radical scavenging activity for DPPH (564.8± 0.02 µg/mL TE) and ABTS (553.2±0.01 µg/mL TE) assays (p<0.05). Naran Kewum showed the significantly highest TPC (293.44 GAE/100 g) and TFC (237.8±0.34 QE/100g). In addition, rice flour mixed with Shorea megistophylla flour in preparation of Helapa had the highest TPC (316.9±0.28 GAE/100 g), the highest radical scavenging activity for DPPH (541.6±0.67 µg/mL TE) and ABTS (502.6±0.21 µg/mL TE) assays (p<0.05) with compared to other ingredients added Helapa. These AP may be due to stable polyphenolics at high temperatures and newly formulated molecules by Maillard reaction. It is apparent that, Sri Lankan traditional sweetmeats had significant AP which are related with positive health benefits.
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    Development of a Fruit Nectar Using Locally Available Willard Mango Variety.
    (Uva Wellassa University of Sri Lanka, 2018) Kothalawala, S.G.; Jayasinghe, J.M.J.K.
    Utilization of local mango varieties cost effectively for the production of fruit nectar that fulfils the quality standards without using imported frozen-mango pulp has been a challenge for the Sri Lankan major fruit beverage manufacturers. This study developed a consumer acceptable nectar using Willard mango at maturity stage, containing 12-15% total soluble solids. The pulp (25%) and sugar (8%) percentages were selected according to the standards of Sri Lanka Standards Institution and adjusted with a two factor factorial design to identify the optimum level of consumer perception. Two Alternative Forced Choice method was conducted according to ISO 5495:2005(E) standard procedures to identify Just Noticeable Difference (IND) via Weber’s Law in both pulp and sugar amounts. Reference nectar samples with 0.065 gml-1,0.095 gm1-1, and 0.125 gml-1 sugar concentrations, each containing a series of samples with increasing sugar contents, have provided Weber's constants of 0.154, 0.158, 0.120 respectively. Similarly, for the reference samples that contain nectar pulp concentrations of 0.150 gm1-1, 0.200 gml-1, 0.250 glut', have provided the Weber's constants of 0.033, 0.035, and 0.025 respectively. Moreover, a sensory analysis was conducted in accordance with the JNDs. As for the continual improvement, Kruskal Wallis Tests were conducted to identify the optimum experimental product from descriptive sensory analysis using semi-trained sensory panels. Sensory attributes, namely, appearance, odour, taste and mouth feel were assessed to improve overall acceptability. Final product was compared with the products of market leaders to improve the consumer acceptance from descriptive sensory analysis. Final Willard mango nectar was analysed for ash, (0.052 ± 0.002%), crude fat (0.482 ± 0.004%), crude protein (1.345 ± 0.022%), crude fibre (0.392 ± 0.002%), total carbohydrate (10.899 10.000%), reducing sugar (0.392 ± 0.002%) on wet basis (w/w%) and for energy (1.254 kcalg-1).