Browsing by Author "Kulasinghe, W.M.A.A."

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    Development of a Low Cost Cheese Analogue Using Sweet Potato (Ipomoea batatas), Wheat Flour and Fresh Cow Milk
    (Uva Wellassa University of Sri Lanka, 2020) Siriwardhana, K.M.; Ranasinghe, M.K.; Kulasinghe, W.M.A.A.
    The demand for cheese analogues is being increased due to the low cost of production, simplicity of manufacturing, and diverse use of ingredients. Hence, this research was conducted to develop a low-cost cheese analogue. Series of preliminary trials were done to develop a method for manufacturing a suitable cheese analogue. A gel was prepared using wheat flour, butter, and fresh cow milk. A mixture was prepared using the best combinations of gel and boiled sweet potato. Vinegar was added to fresh cow milk for curd preparation. The best curd and mixture (gel and sweet potato mixture) combination was selected by sensory evaluation using a nine-point hedonic scale. The organoleptic properties were evaluated using a sensory panel comprised of 37 untrained individuals and data were analyzed by the Friedman non-parametric test. As chemical properties pH, titratable acidity and peroxide value were determined during five weeks of storage period (4 °C) and data were analyzed using one-way ANOVA. E.coli, yeast and mold and total plate count were analyzed as microbiological analysis. Further, colour and hardness of the product were measured. Moisture content, ash content, fat content and protein content were determined as proximate analysis. Cost analysis was done for the final product and it was Rs.75.09 for 100 g of cheese analogue. Curd at 66.7% (w/w) and 33.3% (w/w) of the mixture (gel and sweet potato mixture) was selected as the final product among four treatments according to the highest preference of panelists. Salt at 1.5% (w/w), 0.1% (w/w) Potassium sorbate and 0.05% (w/w) soy lecithin were added to finalize the product. All the physicochemical and microbiological results were in acceptable limits according to Sri Lanka Standards during the five weeks of storage period at 4 °C. This method is a simple and low cost to produce a cheese analogue. Keywords: Cheese substitute, Low cost, Cheese analogues, Catering purpose, Dairy
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    Development of Avocado (Persea americana) Incorporated Set Yoghurt
    (Uva Wellassa University of Sri Lanka, 2015) Kulasinghe, W.M.A.A.; Abesinghe, A.M.N.L.; Gunawardhane, L.K.A.
    Yoghurt is one of the best known of all cultured-milk products in the world. According to SLS standards (1989) Streptococcus thermophillus and Lactobacillus bulgaricus are used to convert lactose in milk in to lactic acid during yoghurt production. Fruit yoghurt is produce by adding fruits and their nectars, jams, marmalade, fruit jellies, fruit drinks, fruit syrups and concentrated fruit drinks to yoghurt or cultured pasteurized milk and fruit yoghurts enhances versatility of taste, color and texture for the consumer (Chandan and Shahani, 1993). Avocado (Persea americana) is a fruit which is having a very good nutrient profile and thus incorporation endorses the healthy image of yoghurts. However, incorporation of avocado in to set yoghurt is limited by enzymatic browning or formation of brown color melaniodins from polyphenol oxidase enzyme in avocado (Bindesh, 2010). Pauker et al. (1992) have found incorporation of avocado in to yogurt in the form of fresh avocado pulp is impossible due to enzymatic browning. Therefore, control of enzymatic browning is essential in producing avocado incorporated set yoghurt. Current study was carried out to develop avocado incorporated set yoghurt that is having an adjusted solid content based on sensory properties and controlling enzymatic browning of avocado pulp. Methodology Market available fresh ripened avocados (Fuerte variety) were manually peeled and crushed in to a smooth pulp. It was divided in to seven samples with same weight and preserved using several preserving and enzymatic browning control methods such as 1% citric acid, 1% (w/w) ascorbic acid (Patricia et al., 1993), 1% (w/w) citric acid and 1% (w/w) ascorbic acid together (Lopez, 2001), 0.1% (w/w) sodium benzoate (Patricia et al., 1993), 0.1% (w/w) potassium sorbate (Singha, 2011), heat treatment at 40 ºC temperature for 30 minutes (Cantwell, 1992) and preparation of avocado pulp as a jam (Connelly, 2013). The best avocado pulp preserving method (least color changing treatment) was selected by conducting a sensory evaluation using 30 untrained panelists. The selected method of preserving avocado pulp (avocado jam) was used in preparation of avocado incorporated set yoghurt. Yoghurt mix preparation was done according to Pande (2010). Preliminary trials were used to select the appropriate level of ingredients (avocado jam, sugar and gelatin). Sugar and gelatin levels were finalized after having several sensory trials using 30 untrained panelists. Potassium sorbate 0.03% (w/w) was added to the final mixture as preservative (SLS Standards, 1989) and homogenized using a beater (National™, MK-H100N). Inoculation of lactic acid bacteria culture of YC 350 freeze dried (DVS) was done at 45 °C temperature. Then mixture was poured in to 80 mL plastic yoghurt cups and incubated at 42 ±2 ˚C for 4 hours. Each treatment consisted with three replicates. Total plate count, coliform bacteria count, yeast and mold count, pH, titratable acidity and peroxide value of selected avocado incorporated set yoghurt and avocado jam was tested at day under refrigerated storage. A proximate analysis was done to determine the composition of the avocado incorporated set yoghurt. Results and Discussion Addition of 50% (w/w) sugar in to avocado pulp showed lowest brown color development (P<0.05). Added sugar may have reduced the water activity of the avocado pulp. Enzymes require certain level of water in their structures to maintain their natural conformation, allowing them to deliver their full functionality. Therefore, presence of 50% sugar inhibits the activity of polyphenol oxidase enzyme. Adding more than 50% of sugar, crystalize sugar in the avocado pulp which gives undesirable consistency. Twenty percent of avocado jam incorporation level shows the best results according to the sensory evaluation (P<0.05). Total plate count, yeast and mold and coliform counts of the avocado incorporated set yoghurt were not exceeding SLS standards for set yoghurt during 11 days of refrigerated storage. Titratable acid percentage of avocado jam has increased from 1.22±0.07 to 1.4±0.07 during day 1 to day 11 (P<0.05). It may be due to conversion of fermentable sugars in to acids by microorganisms available in avocado jam. Further, titratable acid percentage of avocado incorporated set yoghurt increased from 0.86±0.03 to 0.94±0.03 during 11 days storage period (P<0.05). This is due to the presence of live lactic acid bacteria in culture which ferment lactose in milk to lactic acid with the time (Chandan and Kilara, 2013). pH of avocado jam and pH of avocado incorporated set yoghurt was reduced from 3.52±0.06 to 3.35±0.06 and from 4±0.03 to 3.91±0.03, respectively during day 1 to day11. Increasing acidity results in decreasing pH level in the product. No fatty acid oxidation was detected in the avocado jam during storage period of 11 days. Avocado incorporated set yoghurt started free radicle formation and rancidity development day of storage onwards. Moreover, it shows increasing browning effect. Since, avocado is a fruit with high fat and it contains considerable level of fatty acids, there is a potential to observe oxidation in this product. Statistical analysis showed that enzymatic browning has an influence on the increment of changing rapidity of titratable acidity, pH and peroxide value. Further, it showed fatty acid oxidation and pH are not related. In the view of avocado incorporated set yoghurt and avocado jam, avocado jam is having very low water activity due to saturated sugar solution. Avocado incorporated set yoghurt is having an environment with increasing acidity and decreasing pH with lactic acid fermentation. Water activity of avocado incorporated set yoghurt also very high compared to avocado jam. These factors may have influenced on the observed color change in avocado incorporated set yoghurt. Proximate analysis of avocado incorporated set yoghurt showed that there is a significant difference with plain yoghurt (P<0.05). Fat (3.6±0.42%), fiber (0.3±0.21%), ash (0.9±0.14%), protein (3.5±0.07%) and total solids (16.10±1.31%) in avocado incorporated set yoghurt is comparatively higher than available fat (3.0±0.42%), fiber (00±0.21%), ash (0.7±0.14%), protein (3.4±0.07%) and solids (14.24±1.31%) in plain yoghurt. Conclusion Avocado incorporated set yoghurt is more nutritious compared to set yoghurt as it has included with more protein, minerals and fiber. There is a relationship between enzymatic browning and fatty acid oxidation. Further studies are required to identify how enzymatic browning and fatty acid oxidation relates with each other and to extend the shelf life of avocado incorporated set yoghurt.
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    Development of Avocado (Persea Americana) Incorporated Set Yoghurt
    (Uva Wellassa University of Sri Lanka, 2014) Kulasinghe, W.M.A.A.
    Inclusion of avocado (Persea americana) in to processed food products has limited due to the enzymatic browning of avocado. Polyphenol oxidase enzyme in avocado flesh use to react with oxygen and results undesirable brown color pigmentation called enzymatic browning. This research on controlling enzymatic browning of avocado pulp and incorporating treated avocado pulp for enzymatic browning it in set yoghurt. Seven treatments were used to control enzymatic browning of avocado pulp as, 1% (w/w) ascorbic acid (treatment 1), 1% (w/w) citric acid (treatment 2), 1% (w/w) citric acid and 1% (w/w) ascorbic acid (treatment 3), 0.1% (w/w) sodium benzoate (treatment 4), 0.1% (w/w) potassium sorbate (treatment 5), heat treatment at 40 °C for 30 minutes (treatment 6) and preserving as a jam by adding 1:1 ratio of Sugar: avocado pulp ratio (treatment 7). After selecting the best enzymatic browning controlling method, avocado incorporated set yoghurt was prepared using avocado pulp, gelatin and sugar in different levels. Best avocado pulp, sugar and gelatin incorporation levels were selected by a sensory evaluation using 35 untrained panelists. Shelf life determination was done at 1st, 3rd 5th 7th Stn and 11th day of storage at 5 °C. Total plate count, yeast and mold, coliform bacteria, Titratable acid percentage, pH, peroxide value were determined as shelf life parameters and sample were visually observed for any color change due to enzymatic browning. Preserving avocado pulp with 50% sugar was selected as the best method to control enzymatic browning and 20% of avocado jam incorporation level in to set yoghurt was selected as the best incorporation level whereas 18%, 20%, 22%, 24% and 26% incorporation levels were rejected by panelists due to undesirable sensory properties. Further 11% of sugar incorporation level and 0.8% of gelatin incorporation level were selected by the sensory panelists as the best inclusion levels. It was found 3 log 10 CFU/ml of yeast & mold count and no coliform presents, 0.94% of Titratable acidity and 3.91 of pH during 11th day of storage. Peroxide value had drastically increased from 48 mEq to 80 mEq during 7th day to 11th day of storage and color of the product had started turning in to brown from 7th day of storage. Finally preserving avocado pulp with 50% sugar was selected as the best enzymatic controlling method and 10% of avocado, 11% of sugar and 0.8% of gelatin given the best composition of avocado incorporated set yoghurt. Shelf life of the product has limited to 5-6 days as enzymatic browning got appeared again from 7th day of storage.
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    Development of Finger Food Incorporated with Rathu Heenati Rice (Oryza sativa L.) Flour, Chickpea (Cicer arietinum L.) Flour and Mung Bean (Vigna radiata L.) Flour for Toddlers
    (Uva Wellassa University of Sri Lanka, 2020) Kanchanamala, A.M.O.; Ranasinghe, M.K.; Kulasinghe, W.M.A.A.; Ekanayake, S.M.P.S.
    In the Sri Lankan context, proper nutrition among toddlers is a very crucial problem due to less consumption of nutritious foods. Therefore, finger foods with high nutritional composition and acceptable sensory attributes can be introduced to increase their consumption. Legumes such as; mung bean (Vigna radiata L.) and chickpea (Cicer arietinum L.) are rich sources of protein. Rathu heenati rice (Oryza sativa L.) is a traditional rice variety that contains a high nutritional and medicinal value. The main objective of this study was to develop value-added finger food which can fulfill the nutritional requirements of toddlers to a considerable level. Finger food was prepared by changing the levels of rathu heenati rice flour, germinated chickpea, and mung bean flour in the percentages of 60:10:30, 60:25:15, 60:30:10, 60:15:25 and 60:20:20, respectively. Treatments were subjected to sensory analysis to select the best finger food formulation. Finger food formulated with 60 of wheat flour: 20 of mung bean: 20 chickpea flour served as control. Finger food with rathu heenati rice flour, chickpea flour and mung bean flour in 60:25:15 treatment was chosen as the best sample (p<0.05) and tested for proximate composition (protein, fat, ash, fiber and moisture), colour, texture, pH, Brix value and TPC over one month in seven days interval. Results showed that selected finger food sample had the highest protein (21.85%), fat (22.11%) and ash (3.27%) content compared to the control which showed protein (16.52%), fat (19.83%) and ash (1.84%) content, (p<0.05). During the storage, pH was decreased while TPC values were increased in both samples. The hardness of both samples was decreased within the storage. E. coli was absent in both samples. In conclusion, finger food incorporated with rathu heenati rice flour, chickpea flour, and mung bean flour at 60:25:15, showed high nutritional composition as well as acceptable sensory attributes for toddlers. Keywords: Rathu heenati rice, Mung bean, Chickpea, Finger food, Toddlers
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    Development of Fruit Incorporated Paneer Based Dairy Snack Bar
    (Uva Wellassa University of Sri Lanka, 2020) Bandara, H.M.G.S.; Kulasinghe, W.M.A.A.; Mudannayake, D.C.
    Dairy based snack bars which can be used as “on-the-go” products are currently rare in the market. Paneer is an un-ripened soft cheese variety obtained by acid and heat coagulation. This study was conducted to develop a fruit incorporated paneer based dairy snack bar. Citric acid and vinegar (1:3), a 2% solution was used to coagulate the cow milk. Mango pieces were osmotically dehydrated using 50% of sugar and drying at 60˚C for 30 minutes. Paneer snack bars were formulated using different stabilizers (corn flour, tylose powder®, guar gum, and xanthan gum) at different incorporation levels, while chocolate coated and non-coated. The best stabilizer for the product was selected using 4 sensory evaluations with 30 untrained panelists according to the 9-point hedonic scale. Proximate analysis (AOAC, 2016) and antioxidant properties (DPPH radical scavenging activity) were measured. Sensory attributes, microbial analysis, color (colorimeter), texture (texture analyzer), pH, titratable acidity, and peroxide values were evaluated at a 7-day interval for 28 days of refrigerated storage (4±1˚C) for the finalized product. The guar gum incorporated snack bars gave the highest notes for sensory attributes (above 7). Results revealed that the non-coated sample had the highest protein content of 14.83±0.31%, while the coated sample had 12.37±0.42%. Ash, moisture and fiber contents were significantly higher (p < 0.05) in non-coated samples as 1.05±0.04%, 34.40±2.08%, 42.07±1.53%, respectively. Fat content was higher in the coated sample as 37.12±1.64%. The hardness of the coated samples was slightly decreased by 0.97±0.03 N within the storage time. Acidity, pH, and peroxide values of the coated and non-coated samples were significantly altered (p < 0.05). In conclusion, a fruit incorporated paneer snack bar can be successfully formulated, which indicates a possibility to develop a novel dairy product with enhanced nutritive properties with one month of shelf life using the guar gum as the stabilizer. Keywords: Paneer, Snack bar, Guar gum, Mango incorporated, Coated
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    Development of Seaweed Based Ready-to-Serve (RTS) Beverage using Elkhorn Sea Moss: Kappaphycus alvarezii - A Novel Approach in Value Addition to Seaweed Resources in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2020) Karunarathne, K.M.C.S.; Kulasinghe, W.M.A.A.; Thushari, G.G.N.; Abeygunawardana, A.P.; Silva, A.P.R.; Jayarathne, D.S.W.N.; Liyanage, N.P.P.
    In Sri Lanka, the development of seaweed-based food products such as nutritious drinks still gained less attention. This study was focused on the identification of product processing potential with appropriate production technology for the RTS beverage using common red algae: Kappaphycus alvarezii having high culture potential in Sri Lanka. Preliminary trials were conducted to identify the composition of raw materials and ingredients for the development of RTS products. Then, final experiments were followed using 3 levels of Kappaphycus extracts (15, 20, and 25%) blended with 5% fresh lime juice. Final products were subjected to pasteurization at 90 ºC for 5 min and stored at room temperature. The selected final product was analyzed for organoleptic parameters, proximate composition, and keeping quality characters. Results indicated the production potential of value-added RTS beverage using red algae. Final treatment with 20% of K. alverazii recorded as the best product with the highest consumer preference. Based on the results, this RTS beverage contained a significant amount of minerals (2.05±0.01%) and high antioxidant potential (~70%) with 0.001% of carbohydrate level closer to zero (atkins drink) compared to the market available products. pH level (4.37±0.06 - 3.90±0.05), antioxidant property (70.98±1.7 - 53.3±2.0%), acidity (0.30 - 0.36%) and Total Plate Count (2.60 - 3.60 log CFU ml-1 ) of final product had a significant effect with storage time period (P <0.05). Total Soluble Solid level of the product (1.2 ºBrix) was constant during the storage period due to extremely low sugar content. According to physicochemical parameters and microbiological tests, this product was safer for consumption within 4 weeks of the period. Moreover, the production cost is relatively lower compared to the market available, common beverage products. In conclusion, this seaweed-based product can be introduced as a healthy, low-cost, atkins drink as an alternative to conventional beverages. Keywords: Nutritious beverage, Red algae, Atkins drink, Physico-chemical properties, Seaweed based product