Browsing by Author "Kalhari, D.L.S."

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    Assessment of Composition and Functional Properties of Traditional Yam Varieties and Development of Value Added Muffins
    (Uva Wellassa University of Sri Lanka, 2019) Gunasekara, G.D.M.; Kalhari, D.L.S.; Wickramasinghe, I.; Wijesekara, I.
    Sri Lanka has many underutilized yams with high nutritional potential. With the urbanization and changing food habits most of these underutilized yams have lost their significance. The objective of this study was to evaluate the composition and functional properties of five selected underutilized yam varieties in Sri Lanka; “Raja ala” (Dioscorea alata), “Kidaran ala” (Amorphophallus campanulatus), “Buthsarana-green” (Canna indica), “Buthsarana – red” (Canna indica), and “Katu ala” (Dioscorea pentaphylla). Moreover, their value addition was carried out with the development of gluten free muffins using “Raja ala” flour with food gums including pectin at the rate of 0.3% (w/w based on flour). The composition analysis was carried out to calculate the moisture content, crude protein content, total fat content and total ash content of the yam samples. Then, the texture profile of muffins were analyzed through the parameters hardness, deformation, adhesiveness, cohesiveness and springiness. The moisture content of “Raja ala” was the highest (7.75 ± 0.09%) and the lowest was recorded in “Buthsarana-red” (6.41 ± 0.04%). All five varieties were low in fat content and highest was recorded in “Raja ala” (1.09 ± 0.01%). The crude protein content of “Rala ala” and “Kidaran ala” were 4.28 ± 0.13%, 5.70 ± 0.11%, respectively. The highest ash content was recorded in “Kidaran ala” (4.711 ± 0.36%). Functional properties of the five varieties were illustrated by the water holding capacity and oil holding capacity. The highest oil holding capacity and the highest water holding capacity were recorded in “Kidaran ala” with values 77.04 ± 2.95% and 243.08 ± 2.56%, respectively. By incorporating pectin, gluten free muffins were prepared with “Raja ala” flour. According to the results, the hardness at cycle 1 and cycle 2 were 6065 g and 4335 g, respectively. Also the stringiness length, cohesiveness, adhesiveness and springiness were 14.63 mm, 0.31, 11.30 mJ and 36.46 mm, respectively.
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    Flour Properties of Selected Traditional Yam Varieties and Development of Gluten Free Muffins from “Maha angili ala” (Dioscorea alata) Flour
    (Uva Wellassa University of Sri Lanka, 2019) Kalhari, D.L.S.; Gunasekara, G.D.M.; Wijesekara, I.; Wickramasinghe, I.
    In the present study, physico-chemical properties of flour obtained from four varieties of traditional and underutilized yams such as, Dioscorea alata (“Hingurala” and “Maha angili ala”), Dioscorea esculenta (“Kukulala”) and Dioscorea bulbilifera (“Udala”) were investigated. Moreover, a gluten-free muffin was developed from “Maha angili ala” flour incorporating pectin, guar gum and xanthan separately for the first time in Sri Lanka. Proximate analysis conducted according to the AOAC procedures revealed that the moisture contents of four varieties were in between 4.94 ± 0.11% to 5.89 ± 0.11%, fat contents were ranged from 0.55 ± 0.18% to 0.84 ± 0.45%, protein contents were in between 4.53 ± 0.55% to 4.99 ± 0.29% and ash content ranged from 2.39 ± 0.18% to 3.52 ± 0.18%. The color values L*, a*, b* obtained from colorimeter were ranged from 54.06 ± 1.56 to 85.19 ± 2.14, 1.74 ± 0.33 to 10.92 ± 1.24 and 7.82 ± 0.33 to 28.33 ± 0.86, respectively. Moisture, fat, protein and ash contents of pectin, guar gum and xanthan incorporated muffins were 77.67 ± 0.53%, 82.91 ± 0.24%, 81.23 ± 0.78%, 12.25 ± 1.11%, 17.54 ± 1.93%, 11.99 ± 2.24%, 6.13 ± 0.17%, 5.72 ± 0.05%, 16.75 ± 0.19%, 2.75 ± 0.12%, 3.65 ± 0.06% and 1.93 ± 0.14%, respectively. L*, a*, b* values of three type of muffins ranged from 27.69 ± 1.13 to 31.92 ± 0.65, 12.22 ± 1.34 to 13.54 ± 1.16 and 12.11 ± 1.15 to 13.46 ± 2.32, respectively. The microscopic observation of flours revealed that the granular shapes of four varieties, “Hingurala” and “Maha angili ala” had oval shaped granules. In addition, the granular shape of “Kukulala” was polygonal and “Udala” contained coma shaped granules. Smallest granular shape was observed from “Kukulala”. Collectively, this study suggested that “Maha angili ala” flour could be a potential source to develop gluten free muffins and analysis of the product quality parameters of the muffins are in progress.