Browsing by Author "Liyanage, A.C."

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    Developing a Non-dairy, Probiotic Three-in-One Instant Tea Premix
    (Uva Wellassa University of Sri Lanka, 2021) Hansamali, A.S.; Perera, G.A.A.R.; Palangasinghe, I.R.; Liyanage, A.C.
    Instant tea products are becoming popular due to on the go eating and drinking habits of people. Current instant tea market clearly lacks a non-dairy instant tea product to fulfil the requirements of vegetarians. Being health conscious and willingness to boost immunity, people tend to use probiotic products. Hence, present study was focused to develop a non-dairy, probiotic three-in-one instant tea premix using soy milk powder, Bacillus coagulans as probiotic, hot-water-soluble instant black tea powder, sugar, fructooligosaccharides as sweetener and non-dairy creamer. Five recipes were prepared by using above mentioned ingredients with three replicates. Samples were packed as 27 g each sachet. Sensory properties of these samples were evaluated using 5 points Hedonic scale by ten trained panelists. Anti-oxidant activity, polyphenol and caffeine contents and viable plate count of the selected samples were analyzed to determine its functional properties. Shelf life stability of the selected product was studied under accelerated conditions at 37 °C for 6 weeks. Sensory data were analyzed by Friedman test and means were compared at 95% significance level. Anti-oxidant activity, total polyphenol content and caffeine content of the selected product in mg per 100 g were 740.9±15.32 Ascorbic acid equivalent, 897.3±40.52 Gallic acid equivalent, and 605.97±3.23 respectively. Its total viable plate count remained at around 1×109 throughout the study period enabling it to be claimed as a probiotic which supports immunity and digestive health. In conclusion, the developed product with its significant viable plate count, anti-oxidant activity, polyphenol and caffeine contents will be a refreshing dietary supplement for vegans. Keywords: Bacillus coagulans; Instant tea; Polyphenol; Soy milk powde
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    Effect of Moisture Content of Made Tea on the Growth of Yeast and Mould
    (Uva Wellassa University of Sri Lanka, 2013) Jayasundara, L.J.M.B.J.; Chandrasena, G.; Liyanage, A.C.
    Moisture content is an important factor which determines the quality of made tea. During tea processing even though the moisture content of tea is reduced to around 3% in the drying step, further gain of moisture occurs during transportation, storage and blending operations due to the hygroscopic nature of tea. The achievable level of moisture at the point of destination lies in the range of 10% to 12%. The impact of moisture on the quality of tea affect in two ways. Moisture brings about moisture related chemical changes in tea over period of time and high moisture leads to microbial growth (Dougan et al., 1978). Yeast and mould are the major microorganisms found in tea which affect the quality deterioration rather than bacteria, because yeast and mould can be grown in low moisture foods comparing to bacteria. This study is to identify the effect of moisture content on yeast and mould growth of black tea and to determine the critical limit of moisture content. Methodology The current study was carried out at Microbiology Laboratory, Ceylon Tea Services PLC. Three black tea grades were selected for the experiment based on their particle size. Tea grades were Dust, BOP and OPA. Experiment I was conducted to determine the maximum absorbance of moisture content by black tea and carried out at 70% RH and 27 C. Initial moisture contents of each samples were analyzed. Study was continued for five weeks and moisture content analyzed in weekly interval. Moisture content of tea was determined according to the ISO 1573. Experiment II was conducted to determine the effect of moisture content and particle size of black tea on yeast and mould growth. Aspergillus niger (ATCC 8739) and Saccharomyces spp were used. Experiment was carried out at 55% RH and 25 C. Initially black tea samples were oven dried to bring moisture content down to around 1% and to minimize microbial growth. Then a moisture series were prepared from 6% to 14% for each 200 g of tea grade by adding sterilized water and kept for stabilizing. Known amount of microbial inoculums were inoculated to the pre prepared three tea samples and thoroughly mixed. These samples were kept for 24 hours to stabilize. Known quantity of contaminated tea samples were inoculated into each prepared samples of all three grades and mixed thoroughly. Incubation was done at room temperature. Initial moisture content and the yeast and mould counts were analyzed in the same day. Yeast and mould counts were taken in weekly for one month duration by using the method described in Sri Lanka Standard Institution (SLS 516 part 2). The data obtained in present study was statistically analyzed with analysis of variance (ANOVA) using Minitab 16 statistical package. Pair wise comparisons were done by turkey at 5% level of significance level.