Browsing by Author "Mahilrajan, S."

Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    Comparative Study of Proximate Composition of Palmyrah Pinattu and Flour (odiyal, Boiled odiyal)
    (Uva Wellassa University of Sri Lanka, 2016) Srikantharasa, S.; Mahilrajan, S.; Wijesinghe, W.A.J.P.; Bandara, S.M.I.P.G.
    Palmyrah (Borassus flabellifer) palms can be considered as a gift of nature as they contribute wide range of vital products for human diet and existence. Among palmyrah products fruit and flour are highly utilized by local population. Fruits are mostly used as fresh, because of its perishable nature it is traditionally preserved as dried fruit pulp leather called as pinattu. Palm produces two types of flour such as odiyal (Dried tuber) and plukodiyal (boiled and dried tuber) flour. In this study the proximate composition of palmyrah pinattu and flour were evaluated. Samples were collected from the three different branches of Palmyrah Development Board and used for the analysis.There were no significant different between moisture content of the boiled odiyalflour [11.66± (0.001)] and odiyal flour [10.66± (0.001)] while pinattu showed [16.6± (0.008)] %. Protein content of boiled odiyal flour [6.51±0.062] and odiyal flour [6.7813± (0.06)] were significantly higher when compared with pinattu [2.23± (0.062)] %. As well fat content of odiyal flour was 0.43±0.013 g/100g and that was significantly higher than boiled odiyal flour and pinattu. Significantly higher amount of ash was observed in pinattu [0.04±(0.001)]when compared with flour. Boiled odiyal flour [7.13±(0.18)] contained significantly higher crude fiber content than odiyal flour [4.49±(0.15)] and pinattu [5.06±(0.01)] g/100g. Carbohydrate content was significantly higher for odiyal flour [77.59±(0.5)] when compared with pinattu [75.91±(0.61)] and boiled odiyal flour [74.37±(0.65)] g/100g. This study was suggested that proximate composition of pinattu and flour were varies and which were good source of fiber and protein. Keywords: Boiled odiyal flour, Palmyrah, Pinattu
  • Thumbnail Image
    Item
    Optimization of Fermentation Medium for Bioethanol Production from Palmyrah Molasses
    (Uva Wellassa University of Sri Lanka, 2019-02) Sinnarasa, S.; Silva, P.D.P.M.D.; Alakolanga, A.G.A.W.; Mahilrajan, S.
    Molasses is the waste material obtained from the production of palmyrah sugar candy and it could be used for alcohol production through fermentation process thereby it reduces the production cost of sugar candy. The aims of the study were to select the best yeast species and optimize the fermentation conditions to produce ethanol. The best yeast strain for fermentation was selected according to their alcohol tolerance and growth on molasses using the cell density count in spectrophotometer. Molasses was tested for the chemical parameters such as brix, total sugar, reducing sugar, pH, total acidity and alcohol before using it as fermentation medium. Optimization of fermentation was carried out with different initial brix (5, 10, 20, 30, 40 °Brix), inoculum size (1, 2, 3, 4 ml), pH (4, 4.5, 5, 5.5, 6, 6.5) and temperature (30, 35, 45, 55 °C). Each treatment was triplicated under controlled environment conditions. Results indicated that the absorbance 0.508 and 0.788 were obtained as highest cell density for high alcohol (8.5%) tolerance and growth on molasses, respectively. The best yeast strain was used for further fermentation studies and recorded the initial brix, pH, total sugar and reducing sugar values as 58.73 oBrix 4.5, 62.39 and 8.06%, respectively while the alcohol content given nil. Brix 10o and inoculum size of 3 ml were selected as the optimum at 3rd and 6th day of fermentation with mean value of 2.6 and 4.4 alcohol percentages among the different treatments. Optimum pH for the process was recorded as 4.5 and it gave the highest 4.6 alcohol percentage on 5th day while optimum temperature was 35 °C and resulted 4.8 alcohol percentages on 4th day. There was a significant decrease in total solids of all the treatments during the fermentation process. Bioethanol production from palmyrah molasses could be enhanced up to 72% by the optimization of fermentation condition (Brix, Inoculum size, pH, Temperature) using the selected yeast strain.
  • No Thumbnail Available
    Item
    Study on Palmyrah Toddy Sediments as a Leavening Agent for Bakery Products
    (Uva Wellassa University of Sri Lanka, 2020) Anitha, S.; Alakolanga, A.G.A.W.; Dharamarathna, T.T.D.; Mahilrajan, S.
    Palmyrah toddy is a unique palm product that generates more income for Palmyrah dependents. Yeast sediments can be observed in bottled toddy production and most of the time they are discarded during the process. The main objective of this study is to convert these fresh sediments into a leavening agent suitable for domestic bakery production. Pooled Palmyrah toddy obtained from palm development corporative societies was used for the isolation of yeast. Among the 13 isolated yeast strains best yeast were selected based on the Leavening Index (LI) as commercial yeast (IY), mixed yeast (MY) and isolated yeast (N10) were selected and showed LI value of 1.3, 1.2 and 1.2 respectively. Killer toxicity was tested with peptone dextrose methylene blue agar plate and no toxicity was observed. Mixed yeast culture was showed growth at 45℃, pH 5 to 6, and tolerance to alcohol (5-10%) and salt (4-8%). Medium optimization was done by using general full factorial design and the best treatment having yeast extract (2 g/l), peptone (1 g/l), and glucose (1 g/l) was selected and it showed 0.857 optical density at 5th day of fermentation. Yeast was dried at different treatments such as sundry, shade dry, and oven-dry at 50, 55, and 60℃. The best treatment (55℃) showed the corresponding LI, dry weight (g/100 ml) and viability (%) were 18.45(±0.46), 1.6, and 98.85(± 0.85) respectively. Wheat flour was selected for the bun preparation based on the LI (1.4), bun prepared by using MY, IY and N10 showed significant (p<0.05) difference in sensory characteristics, while there was no significant difference in nutritional characteristics as a percentage of moisture (6.7), fat (3.8), protein (0.9), ash (1.1) and total sugar (73.2) of the bun with MY and IY. Therefore, yeast obtained from the palmyrah toddy sediment could be used as a leavening agent in bakery products. Keywords: Palmyrah toddy sediment, yeast, leavening agent, bun