Browsing by Author "Mahendran, T."

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    Changes in Quality Parameters of Palmyrah Ready-To-Serve (RTS) Beverage during Storage
    (Uva Wellassa University of Sri Lanka, 2010) Nilugin, S.E.; Mahendran, T.
    A study was conducted to asses the changes in quality parameters of palmyrah ready-to-serve (RTS) beverage during storage. Palmyrah (Borassus flabellifer L.) fruits are under-utilized. It is rich in vitamin A and C. The presence of natural colour pigments, its volatile constituents and the sweet taste serves as positive factors in formulating a beverage of high organoleptic properties. In this study, the RTS beverage was formulated using palmyrah fruit pulp at different concentrations of 10, 12 and 14% and stored at two different conditions of ambient temperature (30°C) and refrigeration temperature (5°C) for a period of twelve weeks. These blends were tested for physico-chemical qualities, organoleptic characteristics, microbial counts and shelf life throughout storage period. Physico-chemical analysis revealed that, the ascorbic acid, total sugar, total soluble solids and pH had declining trend whereas the titratable acidity had increasing trend with the storage period at both temperatures in all treated samples. Compared to the samples stored at 30°C, the samples stored at 5°C showed the better performance in maintaining the qualities. Among the tested treatments, the loss of total sugar and ascorbic acid content was 3.55% and 4.42% respectively which was considerably lower in the RTS beverage having 12% of palmyrah pulp and stored at 5°C whereas the titratable acidity was increased gradually by 0.04% during the storage period. Sensory evaluation showed that the qualities of the formulated blends retained stable for twelve weeks period under refrigeration storage than that of ambient storage. Compared to other treatments the RTS blend made with 12% of pulp and stored at 5°C obtained highest overall acceptability. There was no any deleterious effect on the quality of stored blends at both temperatures by microbes. Based on these results the RTS beverage made with 12% of pulp concentration and stored at 5°C was selected as best treatment to extend the shelf life without any significant changes in qualities. Keywords: Microbial qualities, Palmyrah, Physico-chemical characteristics, Ready¬to-serve beverage, Sensory attributes, Shelf life
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    Development and Quality Assessment of Cereal based Complementary Food Enriched with Germinated Green Gram and Carrot Flour
    (Uva Wellassa University of Sri Lanka, 2018) Roshana, M. R.; Mahendran, T.
    Malnutrition is a common problem of children in developing countries including Sri Lanka. It affects the child at the most crucial period. Although, a number of convenient cereal formulas are available, they are often too expensive for the poor income people. As a solution to this problem, present study was designed to formulate low cost complementary foods that provide recommended levels of protein, vitamins and minerals for children. The Complementary Food Mixtures (CFM) were prepared from unpolished parboiled red rice (UPRR), germinated green gram (GG) & carrot flour (CF) in the ratios of 100:00:00, 80:10:10, 70:20:10, 60:30:10, 50:40:10 & 40:50:10 respectively. The CFM were subjected to nutritional, organoleptic and microbial analysis to evaluate the suitability for consumption and its' keeping quality. The nutritional analysis of the CFM revealed that the moisture, ash, protein & fiber content increased and fat & vitamin A decreased with the increasing of GG flour from 10 to 50%. There was no total plate counts observed in the formulated CFMs during the storage period. The sensory qualities such as colour, texture, taste, aroma & overall acceptability showed that there were significant differences (p<0.05) among the treatments. Based on the quality characteristics, most preferred CFM were selected and stored for 14 weeks at 30±1°C and 75-80% RH. The storage studies showed that there were declining trend in ash, protein, fiber, fat & vitamin A and an increasing trend in moisture of the CFM. The results indicated that the CFM made with 60% UPRR, 30% GG & 10% CF contained 14.2% protein, 1.6% fiber, 2.06% ash, 1.91% fat, 6.28% moisture & 30.2 mg kg-1 vitamin A following 14 weeks of storage. This mixture is found to be superior in the analyzed quality characteristics and could be suitable for consumption up to 14 weeks without any significant changes in the quality.
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    Development of Fortified Rice Breakfast Cereals Adopting Drum Drying Technology
    (Uva Wellassa University of Sri Lanka, 2010) Felix, E.D.; Mahendran, T.
    Developing countries feature a high cost of fortified nutritious balanced foods which is always beyond the reach of most low income families. Such families often depend on inefficiently processed traditional un-supplemented cereal foods. Therefore, experiments were conducted to formulate a combined breakfast blend based on rice and soybean adopting drum drying technology to improve nutrient density of the balanced food and nutrient intake, which resulted in the prevention of malnutrition problems. Rice - Soybean ratio was maintained from 70-60% to 30-40%, respectively. Banana, pumpkin and milk powder were used as cover-ups to overcome the beany flavour in the product. The blends were prepared as drum dried products and subjected to nutritional, sensory and microbial studies. Nutritional analyzes were done for protein, fat, total soluble carbohydrate, total sugars, fiber, ash and moisture content. Sensory characteristics were assessed for colour, aroma, taste and overall acceptability by using ranking test. Based on the nutritional and organoleptic characteristics, drum dried mixture consisting of 60% rice, 30% soybean and 10% banana was selected as best combination among the other tested treatments. The best product had protein, fat, total soluble carbohydrate, total sugars, fiber, ash and moisture content of 17.4, 6.32, 65.9, 3.36, 0.87, 2.94 and 3.12% respectively at 5% significant level. The findings of microbial studies showed that no total plate counts were observed in the developed drum dried mixture. Results from this study suggest that native cereals such as rice and soybean could be used as ingredients for fortified breakfast mixture to fulfill the balance nutrition of low income families. Key words: Drum drying, Nutritional, Rice, Sensory, Soybean
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    Drying of Green Mango Pulp: Effects of Processing Methods on Product Quality and Shelf Life
    (Uva Wellassa University of Sri Lanka, 2016) Mahendran, T.; Hariharan, G.; Krishnapillai, V.S.
    Mangoes (Mangifera indica L.) are consumed as ripe and unripe fresh fruit as well as various processed products. The processing not only adds value to the products, but also makes the products more convenient to the consumers. Green mango powder is used to add sour fruity flavor in stir-fried dishes, soups, curries and add the nutritional benefits of mangoes when the fresh fruit is out of season. The objective of this research was to define the methodologies for the processing of green mangoes into powder and to monitor the products after processing through physico-chemical, microbiological and sensory evaluation. Green mango (cv: Haden) powders were produced using tunnel drying, vacuum oven drying and spray drying and the quality characteristics were assessed in 2 weeks interval for a period of 3 months. The moisture content of the green mango powder ranged from 1.41 to 3.94% on dry weight basis. During drying, a significant reduction (p<0.05) in titratable acidity of 23% and increase in pH of 0.62 units after vacuum drying of mango indicated that some acids were lost due to evaporation during drying. The oxidative loss of ascorbic acid after vacuum drying was 24.1% which was higher than the tunnel drying (14.6%) and spray drying (7.2%) with 80% mango pulp + 20% maltodextrin additive. The maltodextrin formed a film around the mango solids that facilitated the production of non-hygroscopic and fine flowing powder. Microbiological studies revealed that there was no total plate count observed in the dried samples following storage. Ready-to-serve (RTS) green mango beverages were prepared from dried powders and were compared with those prepared from fresh mangoes.The sensory evaluation revealed that there were significant differences (P < 0.05)in colour, sweetness, flavour, consistency and overall acceptability between the treatments. Reduction in maltodextrin concentration improved the solubility of the mango powder, when 20% maltodextrin was added to mango pulp, the solubility of powder was 95% whereas adding 40% maltodextrin decreased the solubility to 86%. Based on the results, the spray drying is the best method for producing green mango powder with good nutritional quality and high storage stability. Keywords: Green mango powder, Maltodextrin, Nutritional quality, Sensory analysis, Spray drying.
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    Preparation and Quality Evaluation of Soursop (Annona muricata L.) Jelly without Preservatives
    (Uva Wellassa University of Sri Lanka, 2019) Shashikala, G.G.A.; Mahendran, T.
    Soursop fruit has a great potential to ensure food security, nutrition and income generation. The fruit has been used as a natural medicinal remedy for many years worldwide and it has a broad range of therapeutic effects, including antibacterial, antitumor, analgesic, hypotensive, anti-inflammatory and immune enhancing properties. Therefore, nowadays most food processing industries move to preparation of various value added products using soursop fruits. Fruit jelly is a semi-solid gelled made from the juice, mixed with acids, pectin and sweetening agents. This study was focused to develop a soursop jelly and to assess its sensory qualities, physico-chemical properties and storage stability. Soursop jelly was prepared according to Sri Lankan Standard Specification of a general recipe for fruit jelly. Physico-chemical characteristics, organoleptic qualities and microbial studies were carried out following different formulation of jellies. Total plate count was carried out for microbial studies and seven points hedonic scale was used to assess the sensory attributes. The nutritional analysis of the freshly made jelly revealed that the titratable acidity, TSS and total sugar increased from 0.32 to 0.52%, 5.1 to 21.17 (°Brix) and 40.58 to 82.4% while the moisture and pH decreased from 36.4 to 22.21% and 4.33 to 3.85, respectively, with increase in soursop pulp concentration from 20 to 100%. According to Tukey’s test, the mean scores for the assessed sensory characters varied significantly in the freshly made jelly (p<0.05) and the highest overall acceptability was recorded with 80% soursop pulp concentration. No total plate count was observed in all formulated jellies. Based on the results, the jelly made with 80% soursop pulp was selected as best formulation and could be stored at 30°C and 80-90% RH for 12 weeks without any significant changes in the quality attributes. In conclusion, preparing jelly is an ideal way of adding value to the underutilized soursop fruit.
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    Production and Shelf Life Evaluation of Nutritious Jam Using Underutilized Bael (Aegle marmelos L.) Fruit
    (Uva Wellassa University of Sri Lanka, 2019) Mahendran, T.; Shashikala, G.G.A.
    Bael (Aegle marmelos L.) fruit is a rich source of nutrients, including dietary fiber, vitamin C, folate, potassium, phyto-nutrients and many antioxidants such as phenols and flavonoids. They are naturally low in fat, sodium, calories and have no cholesterol. Jams are one of the most popular food products because of their low cost, all year long availability and sensory properties. The present study was aimed to develop nutritious jam from Bael fruit pulp and to assess its quality, stability and suitability during storage. Bael fruit jam was prepared according to the Sri Lankan Standard Specification for jam using a general recipe. The nutritional, phytochemical, microbiological and sensory evaluations were assessed up to 3 months of storage at 28-30°C and 80-90% relative humidity. The nutritional parameters were analyzed according to the Standard AOAC methods. Sensory attributes of colour, aroma, taste, spreadability and overall acceptability were evaluated with 30 semi-trained panelists using a 7-point hedonic scale. The results were subjected to statistical analysis using analysis of variance technique and comparison of means by LSD test. The bael fruit jam contained 69.27% total carbohydrates, 30.26% moisture, 0.91% protein, 0.47% ash, 1.83% dietary fiber, 35.5 mg% ascorbic acid, 0.46% titratable acidity, 61.2% total soluble solids (°Brix) and 3.47 pH. The total soluble solids, titratable acidity and pH were not significantly changed during storage period of 3 months (p>0.05) however ascorbic acid, polyphenol content and antioxidant activity significantly decreased (p<0.05). The total plate, yeast, mold counts were less than the standard maximum permissible limits. Sensory assessments revealed that texture of the bael jam significantly changeed and became soft on storage. Based on the quality assessment, the bael fruit jam production proved to be feasible and certainly is an option for the consumption of underutilized fruits for greater shelf life.
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    The Public Awareness on Food Habits and Cancer Incidences – A Sociological Study in Eastern Region of Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2020) Jemziya, M.B. F.; Sivarajah, P.; Mahendran, T.
    This study challenges to comprehend the level of public knowledge on food habits and health issues and eventually means of mitigating the problematic wellbeing concerns. The study employed with the adult urban public, 385 semi-structured questionnaires on a simple random sampling method, along with such comparisons of percentages, regression, and correlation analytical techniques. Consumption of red meat and processed meat products are considered as a non-inherent aspect of creating cancer cells. The majority of the respondents (61.80%) were not aware of colorectal cancer that has a positive correlation with unhealthy food patterns. The consequences of knowledge on cancer causative agents; food habits were not considered as causative factors by 27.80% of respondents. The knowledge on red meat and processed meat products as causative factors were significant correlations among religion, educational level, monthly income, and DS division at a 95% confidence level. The degree of perception to mitigate the cancer incidences by diminished consumption of red meat and processed meat products were determined. The majority of the respondents (42.10%) had a lack of awareness of the relationship between the consumption of red meat, processed meat products, and cancer incidences. Conducting the awareness programs and mitigating measures will be supportive to make aware the younger generations to minimize the cancer incidences in the future. Keywords: Cancer incidences, Colon rectal cancer, Food habits, Processed meat, Public awareness
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    Quality Attributes of Selected Ginger (Zingiber officinale) Varieties and their Potential to Formulatea Ready-To-Serve (RTS) Functional Beverage with Lime (Citrus aurantifolia)
    (Uva Wellassa University of Sri Lanka, 2016) Hariharan, G.; Mahendran, T.
    Nutritional enhancing, health promoting and disease preventing characteristics of functional beverages are thought to boon health against degenerative diseases. Incorporation of phyto-chemicals to formulate Ready-To-Serve (RTS) functional beverage is one of the ways of value addition since the ingredients have functional properties. An experiment was conducted to select the superior ginger variety among the available ginger varieties such as Local, Chinese and Rangoon for formulation of RTS functional beverage and to select the most suitable blending ratio of ginger juice and lime juice. Different blends were prepared by mixing various proportions of ginger juice extract from 10 to 20% and lime juice extract from 2 to 10% sweetened by Palmyra sugar candy. Average weight of rhizomes was higher in Chinese variety (46.81g) than Rangoon (35.23g) and Local (27.56g) varieties. The juice percentage of Chinese variety was comparatively higher (88.39%) than Rangoon (73.24%) and Local (61.52%) varieties. Ginger juice extract of Local ginger variety had a higher mean score for Total Soluble Solids (2.81°Brix) than Rangoon (2.54°Brix) and Chinese (2.32°Brix) varieties. On a 7-point hedonic scale, Local variety was found to be superior in sensory scores for colour (5.7), aroma (5.6) and overall acceptability (5.7). Chinese ginger variety had a higher mean score for pungency (4.2) compared to other tested varieties. The results indicated that Local variety was superior to Chinese and Rangoon varieties to formulate RTS beverages. Freshly made formulations showed a gradual increase in titratable acidity from 0.22 to 0.52% (as % of citric acid), Total Soluble Solids from 12.6 to 16.8°Brix, ascorbic acid from 12.4 to 56.9 mg/100 ml and total sugar from 16.6 to 20.39% and gradual decrease in pH from 6.63 to 3.11 with increase in lime juice extract from 2 to 10%. It was concluded that functional beverage with 12% of ginger juice and 8% lime juice, sweetened by Palmyra sugar candy was the best formulation and could be stored at 30±1°C temperature and 70-75% of RH for a period of 12 weeks without any significant variations in quality attributes. Keywords: Functional beverage, Ginger, Lime, Palmyra sugar candy, Phyto-chemicals
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    A Study on Variations in Properties of Rubber Blends with Different Accelerators
    (Uva Wellassa University of Sri Lanka, 2017) Mahendran, T.
    Rubber compounds are normally used in industry for producing automobile tyres, gaskets, hoses, personal protective equipment, etc. The demands for rubber based products are increasing rapidly and therefore in economical point of view, it is very much important to reduce the unnecessary expenses in the production. There is a need to produce better quality products to satisfy the consumers' expectation. Accelerators which are used to accelerate the crosslinking reaction, influence much in the properties of compounds. It is expected that by finding the optimum accelerator for given rubber compounds such as rubber blends RSS+BR, and SBR+BR would not only reduce the unnecessary cost of materials but also provide the product a better quality. The current research was carried out to select a suitable accelerator for the rubber blends of Ribbed Smoked Sheets (RSS) and Butadiene Rubber (BR) and Styrene butadiene rubber (SBR) and BR. The study was conducted by formulating the rubber compounds and the tests were carried out using different types of accelerators namely, N-tert-butyl-2-benzothiazyl sulfonamide (I EMS), 2-(4-Morpholinothio) benzothiazole (MOR) and Tetramethyl thiuram monosulfide (TMTM). For each type, the tensile strength, elongation, hardness, 300% elongation, the time needed for 90% curing (tc90),time required for complete curing of compound and maximum torque (M_H) were measured. Higher torque is an indication of the cross-linking density of the fully vulcanized rubber. From the results it is concluded that, for the rubber blend RSS + BR, MOR shows high values for tc90, tensile strength and elongation. High tc90 value indicates that it takes long time to reach 90% curing and with this rubber blend MOR is best to produce solid products because it takes higher curing time. But the hardness,
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    A Study to Enhance the Shelf Life and Postharvest Quality of Tomato (Solanum lycopersicum L.) using Aloe Vera Herbal Coating
    (Uva Wellassa University of Sri Lanka, 2018) Mahendran, T.; Hariharan, G.
    Tomatoes have limited marketability owing to its high moisture content and high degree of perishability which leads to extensive postharvest losses. It is estimated that 40-60% of the harvested tomatoes go waste annually. There has been increased usage of Aloe vera gel as a herbal coating for fruits owing to its antimicrobial properties. In this study, the effectiveness of Aloe vera gel coating on the shelf life and quality of tomatoes were investigated. The mature green tomatoes were dipped in the concentrations of 1, 2, 3 and 4% (w/v) Aloe vera gel solutions for 5 min and air-dried for 24 hrs. The coated fruits were stored at 30°C and 90% RH for 30 days along with the uncoated controls. The nutritional properties, sensory acceptance and microbiological studies were carried out for all the treatments. Herbal coating significantly enhanced the firmness and reduced weight loss, delayed changes on total soluble solids and retarded the loss of total acidity compared with uncoated tomatoes. Fruits coated with 2% of Aloe vera gel showed greater retention of ascorbic acid, titratable acidity and total sugars of 11.26 mg%, 0.53% and 12.5% respectively, following 28 days of storage at 30°C. Sensory evaluation was done using 30-trained panelists and the results revealed that the use of the Aloe vera gel coating increased the acceptability of tomatoes. The determining factor of shelf life of tomatoes was the microbial spoilage. The Aloe vera gel coated tomatoes showed reduced number of microbial growth than that of control. The shelf life of tomatoes coated with 1 and 2% of Aloe vera gel increased up to 21 and 28 days respectively, without decay while tomatoes coated with 3 and 4% Aloe vera gel solution showed lower shelf life of 20 and 12 days respectively, with higher percentage decay. The control tomatoes decayed at the end of the 10th day of storage. Therefore, Aloe vera gel solution of 2% could be used as an edible herbal coating to enhance of shelf life of tomatoes.