Browsing by Author "Mudannayake, D.C."
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Item Application of Green Supply Chain Management Approach for a Community Based Dairy Factory(Uva Wellassa University of Srilanka, 2011) Samaranayake, S.V.G.A.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Alwis, W.U.S.This paper provides an overview of Green Supply Chain Management (GSCM) approaches for a community based dairy factory. GSCM is an emerging field that out of the traditional supply chain perspective. Greening the supply chain is one such innovative idea that is fast gaining attention in the industry. Today green supply chain is at the heart of the concept of sustainable development. This concept highly concerns about the environment. Eco-efficiency and remanufacturing processes are now important assets to achieve best practice (Srivastava, 2007). This concept is simply to produce more quality (environment friendly) output from less input. Reducing waste and pollution, and using less energy and material resources, are obviously good for the environment and evidently, are the best for supply chain because they cut the operational cost. Waste minimization is being considered as an important strategy towards attaining a green supply chain. Milk supply chain is more concerned with controlling the milk quality and supply fluctuations which are unique to this sector. Here, traditional supply chain is upgraded to highly effective value system that creates more value to all the partners in the supply chain. The Sri Lankan supply chain for milk and milk products is affected by wastage and poor handling. Wastage occurs due to presence of multiple points of handling. Contamination of milk can lead to huge economical losses. Contamination occurs at different levels: at farm level, during collection and storage, and at processing centers. Shortage of cold storage facilities and refrigerated transport equipments lead to inefficiencies in handling milk and milk products. Thus there is a compelling requirement for appropriate infrastructure facilities for temperature controlled warehouses, bowsers, wholesale and retail shops, etc. where storage and transportation activities are taking place. By practicing improved supply chain management practices, there will be a significant reduction in the wastages of milk and milk products which in turn will benefit both the farmers as well as the consumers by means of increased returns and decrease in prices respectively.Item Characterization of Potentially Industrial, Important Lactic Acid Bacteria (LAB) Isolated From Goat Milk(Uva Wellassa University of Sri Lanka, 2018) Premasiri, D.L.D.A.S.; Rajawardana, D.U.; Mudannayake, D.C.Goat milk is proven as nutritious, easily digestible, alternative milk for human consumption, containing diverse lactic acid bacteria (LAB) with various functionalities. The aim of this study was to isolate and characterize industrially beneficial lactic acid bacteria present in goat milk for future food applications. In this study 100 bacterial isolates were obtained (by culturing on MRS agar) from 20 fresh goat milk samples which were directly collected from goat farms in Colombo area. Among the 100 isolates, 44 isolates were gram positive and 29 isolates were confirmed as LAB by presumptive identification tests (gram positive, catalase negative, non-motile and non-endospore formers. Heamolytic test was performed to ensure safety for human consumption and 40% non-heamolytic organisms were selected for further investigations (2 rods and 6 cocci). Identification to species level was done based on morphological, physiological and biochemical characteristics following the Bergeys manual. The pool of isolates were identified as Lactobacillus pentosus, Lactobacillus plantarum, Streptococcus thermophilus, Streptococcus bovis, Lactococcus lactis and Enterococcus faecium. All the isolated LAB species were able to coagulate the skimmed milk within 24 hours by lactic acid production (pH 4.8 to 5.9). All isolates survived under high (45 °C) and low (15 °C) temperatures exhibiting the abilities to survive under industrial fermentation and refrigeration conditions. Isolates were tolerant to different NaCI concentrations (2%, 4%, 6.5%) and pH levels (1.5, 3, 9) as well. Lactobacillus pentosus (33 mg L1) and Streptococcus thermophilus (14 mg L-1) were the best lactic acid producers indicated by quantified lactic acid concentration from High Performance Liquid Chromatography. Therefore, the LAB isolated from goats milk could be considered as potentially beneficial organisms for future food fermentations.Item Determination of Meat and Meat Products Consumption Pattern of AIL Students in Uva Province(Uva Wellassa University of Sri Lanka, 2016) Kumarasinghe, H.K.S.P.; Jayasena, D.K.D.D.; Wijesundera, K.K.; Mudannayake, D.C.; Nambapana, N.M.N.; Siyambalapitiya, J.The factors affecting purchasing and consumption of meat are diverse and complex. The objective of this study was to identify different meat and meat products consumption patterns of AIL students in Uva province. A total of 58 schools were selected from Uva province. Pre-tested structured questionnaires were used to collect information from 1231 randomly selected students. Body Mass Index was calculated to detect the malnutrition condition of students. Collected data was analyzed using Microsoft Excel 2013 and Minitab 16. According to results, 85% respondents consumed at least one type of meat. Ninety percent of the participants consumed meat mainly at home. Among non-meat consumers, 48.39% had malnutrition condition. The religious believes (26.18%), allergies (15.71%) and antipathy for killing animals (46.07%) were the most popular reasons for not consuming meat. The most preferred meat types were chicken followed by beef, pork, and mutton, respectively. Among the processed meat types, most of students (57.52%) consume sausages and 4.35% of students consume meat balls. A total of28.82% students consume both meat balls and sausages. There was a significant correlation between the meat consumption and malnutrition. In addition, a significant correlation between meat consumption and sex, religion, income level and living place (urban or rural) were observed, but not with education level and occupation. Type of meat, price, and nutrition were the priority determinants that influenced the purchasing behavior of meat and meat products. It can be concluded that the meat and meat product consumption of A/L students in Uva province of Sri Lanka should be increased to reduce malnutrition and that awareness on processed meat products and different meat types should be increased. Key words: Body Mass Index, Consumption, Malnutrition, Meat, Uva ProvinceItem Determination of Optimum Citric Acid Concentration and Pressing Weight for Marinated Ready to Cook Paneer with Maximum Organoleptic Properties(Uva Wellassa University of Sri Lanka, 2010) Karunarathna, D.C; Abeysinghe, A.M.N.L; Mudannayake, D.C.; Silva, K.F.S.T.Optimum acid concentration and pressing weight is critical to get the desired quality of paneer. Aims of this study was to determine the correct citric acid concentration and pressing weight to enhance yield, organoleptic qualities and add value to paneer. Paneer was made using three levels of citric acid concentrations [10%, 20%, 30% (vlv)] and each paneer sample was subjected to three levels of pressing weights (14, 24, 34 g/cm2) resulted nine treatments. Optimum citric acid concentration and pressing weight were selected by measuring yield and organoleptic properties. Fresh weight of treatments was measured to calculate yield. Organoleptic properties were analyzed by a sensory evaluation using 30 untrained panelists. Three sauce samples were developed using different tomato (Lycopersicon esculentum) pulp% and chilli (Capsicum annum) powder% (wlw). Three treatments are; 90% tomato pulp, 10% chilli powder and 80% tomato pulp, 20% chilli powder and 70% tomato pulp, 30% chilli powder. Paneer prepared using selected citric acid concentration and pressing weight was marinated using three sauce samples. Sensory evaluation was done to identify best marinated paneer sample and analyzed for shelf-life during 19 days determining yeast and mould count and pH at 4 °C. Yield was analyzed using two-factor factorial design. Sensory data were analyzed by Friedman non parametric test. Paneer manufactured using 20% (v/v) citric acid concentration, 24 gcm-2 pressing weight showed highest (P<0.05) yield and organoleptic properties. Paneer marinated with 90% (w/w) tomato and 10% (w/w) chilli sauce showed higher preference (P<0.05) for sensory attributes. Optimum citric acid concentration and optimum pressing weight were selected as 20% (v/v) and 24 g/cm2 to develop paneer with highest yield and organoleptic qualities. Paneer marinated using a sauce of 90% tomato pulp, 10% chili powder was selected as the sample with best sensory attributes, where the shelf-life is 17 days at 4 °C. Key words- Paneer, Cheese, MarinateItem Determination of Viability of Probiotic Bacteria in Garlic (Allium sativum L.) and Red Onion (Allium cepa L.) Incorporated Prebiotic Butter(Uva Wellassa University of Sri Lanka, 2020) Hapuarachchi, R.S.; Mudannayake, D.C.; Gunathilake, R.M.S.Dairy products have a large market share, of which butter is an important product. Butter is the most popular fatty spread all over the world. Nowadays people arelooking for convenient food with functional properties. For health purposes, they tend to buy beneficial products which contain prebiotics and probiotics together. Garlic and red onion are a natural source of prebiotics. This study was conducted to develop garlic and red onion incorporated probiotic butter and to investigate the effect of garlic and red onion on the survival of lactic acid bacteria (CHN 22) during long term refrigerated storage. Dried garlic and red onion powder were incorporated into butter at the level of 3% (w/w) and 5% (w/w). Then, 3% (w/w) of powder mix (1.5% (w/w) garlic powder and 1.5% (w/w) red onion powder) incorporated butter sample and 0% (w/w) of powder incorporated butter samples were prepared and chemical, microbiological and proximate analysis was done. Starter culture [CHN 22, 3% (w/w)] was inoculated into cream (40% fat) before churning . , The viability of lactic acid bacteria in the butter was evaluated weekly to ensure the values were above 106 cfu/g up to 28 days of storage at 4 ℃. Lactic acid bacteria enumeration was carried out by pour plating on MRS media. Sensory characteristics, proximate analysis, physicochemical properties and microbiological parameters were analyzed in all four butter samples. The highest scores in the sensory assessment were obtained by 3% garlic powder incorporated butter and 3% red onion powder incorporated butter. Results obtained from chemical (pH, titratable acidity and peroxide value) and microbiology analysis (pobiotic count and E. coli count) did not deviate from SLS specifications of butter. Viability of lactic acid bacteria was increased up to 14 days of storage in all samples, and then reduced during 28 days of refrigerated storage. Lactic acid bacteria count was increased with increasing garlic and red onion percentage compared to 0% powder incorporated butter sample, may be due to the prebiotic compounds in garlic and red onion such as crude fiber and inulin, which promoted the growth of probiotic bacteria. Therefore, garlic and red onion can be used successfullyas a prebiotic source for the production of butter. Keywords: Functional butter, Allium sativum, Allium cepa, Probiotic, Lactic acid bacteriaItem Development of a Functional Butter Incorporated with Red Onion (Allium cepa) or Garlic (Allium sativum) Powder(Uva Wellassa University of Sri Lanka, 2019) Wasala, W.M.N.S.; Mudannayake, D.C.Butter is a versatile, high fat dairy product which can be improved to a functional food with natural antioxidants that can cater the consumers who prefer nutritious foods. Thus, the present study investigated the use of red onion and garlic as natural antioxidants in developing a functional butter. Garlic and red onion powders were prepared by oven drying (60°C for 24h) and incorporated into the butter during working at the ratio of 2%, 4% and 6% (w/w) to prepare treatments. Butter without addition of onion powder was used as the control. The sensory evaluation was done using 30 untrained panelists with 9point hedonic scale. Radical Scavenging Activity (RSA), total phenolic content, soluble sugar content of red onion and garlic powders were evaluated using DPPH method, Folin-ciocalteu method (FC) and phenol sulfuric methods respectively. Water activity of powders and moisture and ash content of butter samples were analyzed. Free fatty acid, peroxide value, microbiology (Yeast and mold, total plate count) parameters were evaluated in 1st, 7th, 14th, 21th and 28th day intervals during refrigerated storage. RSA of red onion powder was significantly higher (87.65±0.45%) compared to that of garlic powder (16.20±0.45%). Garlic 4% (w/w) and red onion 4% (w/w) incorporated butter were selected as the most consumer preferred samples among the treatments. RSA of 4% red onion incorporated butter was significantly higher (89.46±0.20%) compared to that of 4% garlic incorporated butter (60.04±0.20%) at 0th day at refrigerated storage. The control showed significantly lower RSA (38.24±0.23%) among all treatments (P<0.05). Results of the study revealed that functional butter with high RSA can be developed incorporating red onion powder.Item Development of a Hazard Analysis and Critical Control Point (HACCP) Plan for the Yoghurt Production Line at Milco Company (Pvt) Ltd, Digana(Uva Wellassa University of Sri Lanka, 2010) Samarasinghe, S.M.A.B.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Silva, K.F.S.T.; Udayathilake, K.E.Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach that addresses biological, physical and chemical hazards throughout the food chain from the primary producer to consumer. The present study was aimed at developing a Hazard Analysis and Critical Control Point (HACCP) plan for the yoghurt production line at Milco Company (pvt) Ltd., Digana. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed. All potential hazards associated with each processing step beginning from raw material reception to transportation of end products and their control measures were identified. A risk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. The CCP's of yoghurt processing line were identified as raw milk reception, chilled storage, milk pasteurization, and mix pasteurization. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures. During raw milk reception, hazard of toxin and pathogens present in raw milk was successfully controlled through the microbiological analysis of Escherichia coil and Salmonella spp. Biological hazards related to yoghurt were controlled by maintaining chiller and chilled milk storage at 0 - 4 °C temperatures. Chemical hazards associated with the yoghurt were controlled by supervision during product formulation and weighing. Critical limits estimated for milk pasteurization is maintenance at 72 °C temperature for 15 seconds and for mix pasteurization is maintenance at 80 °C temperature for 30 minutes. Finally a HACCP plan was developed based on the collected information. Key words: Hazard, HACCP, GMP, SSOP, SOP, CCP.Item Development of a Ready to Serve Layerd Jelly Custard Packed in Polystyrene Cup(Uva Wellassa University of Sri Lanka, 2010) Sanjeewa, T.G.A.S.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Danasekara, J.N.; Vidanarachchi, J.K.The aim of this study was to develop a ready to serve layered jelly custard packed in polystyrene cup. In this research, best gelatin percentage for jelly layer, suitable type and suitable percentage for custard layer were determined separately. Jelly was prepared by changing the gelatin percentages as 1%; 2%, 3%, 4% and 5 % (w/v). Best gelatin percentage was determined by analyzing setting behavior and melting time. There were 3 treatments with respect to type of stabilizer of modified starch, corn flour and custard powder. The best stabilizer type was selected by sensory evaluation and suitable level of 'selected stabilizer was determined as 3 levels (10%, 20% and 30%) by sensory evaluation. Selected gelatin % and selected stabilizer were used in jelly custard layers respectively to develop layered jelly custard product. Microbiological properties (E coil, Coliform and TPC) and pH were analyzed in fresh sample compared with 30th day sample stored at 4 °C temperature. The data were analyzed using one-way ANOVA and Friedman rank test. Cost analysis was conducted to find the cost of the final product. The jelly sample prepared using 4% (w/v) gelatin showed higher (P<0.05) preference with respect to texture, mouth feel and taste. Incorporation of 20% of modified starch in custard showed higher (P<0.05) overall acceptability, texture, mouth feel, taste and appearance. 4% (wlv) of gelatin was selected to prepare the jelly layer and 20% (wlv) of modified starch sample was used for custard layer. Shelf life analysis showed that the final product can be stored at 4 °C for 30 days without alteration of organoleptic properties. According to cost analysis cost of production was Rs.12.75/cup of 80 ml. Key words: Modified starch, Gelatin, Jelly custard,Item Development of Buttermilk Pudding Incorporating Skim Milk Powder, Condensed Coconut (Cocos nucifera) Milk and Kitul (Caryota urens) Treacle(Uva Wellassa University of Sri Lanka, 2010) Illankoon, I.M.V.E.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Jayarathne, M.P.K.; Silva, K.F.S.T.Buttermilk is the major byproduct of butter industry. Lack of utilization as a food, shorter shelf life and low total solids content are the three major limitations associated with buttermilk. Few studies have been conducted on improving the utilization of buttermilk as dessert. Aim of this study is to add value to buttermilk by developing buttermilk pudding incorporating skim milk powder, condensed coconut (Cocos nucifera) milk and kitul -(Caryota urens) treacle. Sensory evaluations were conducted to select the best percentages of skim milk powder, condensed coconut milk, kitul treacle and gelatin for buttermilk pudding. Skim milk powder, condensed coconut milk and kitul treacle levels were changed as 10% (wlw), 20% (w/w), 30% (w/w) and gelatin levels were changed as 1% (w/w), 2% (w/w) and 3% (wlw). The selected samples were analyzed for shelf life during day 1, 3, 7, 8, 10 and 12. Shelf life determination was done by analyzing coliform, yeast and mould, total colony count, pH and organoleptic qualities. Sensory evaluations were done by 30 untrained panelists to select the best percentage of skim milk powder, condensed coconut milk, kitul treacle and gelatin. Sensory data were analyzed by Freedman non parametric statistical method and pH, coliform, yeast and mould, total colony count were analyzed by correlation test. Overall acceptability was highest (P<0.05) in 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin added buttermilk pudding. Yeast, moulds and total colony count were increased (P<0.05) and pH decreased (P<0.05) after 10 days at 4 °C. According to the results buttermilk pudding incorporated with 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin (Percentages were calculated by weight of buttermilk) has been selected as the best formula with highest sensory attributes. Buttermilk pudding can be kept under refrigeration condition (4 °C) for 10 days without any quality deterioration. Key words: Buttermilk, PuddingItem Development of Chocolate- Malted Whey Beverage Using Liquid Cheese Whey(Uva Wellassa University of Srilanka, 2011) Weerasena, M.W.I.R.; Mudannayake, D.C.; Samarasekara, C.NOTE: see the PDF version Cheese is one of the most popular milk products which produced by coagulating milk using rennet enzyme and microorganisms. During the cheese manufacturing yellowish liquid that contains all of the nutrition of milk except fat and casein is produced as by-product or waste material. This liquid is called as whey. Approximately ten pounds of milk are used to produce a pound of cheese and from six to nine pounds of whey is resulted. The whey contains 6-7% solids about half those in milk (Milk and whey powder, 1980). At present, whey is causing a huge problem for the cheese industry. Whey is leading cause for water pollution if whey is discharged to the water source and ultimately this ends up as a major hazard. If whey is unused, its organic nutrients make it a costly pollutant in the country's sewage and waterways. Biological oxygen demand (BOD) values for cheese whey range from 30,000 to 45,000 milligrams per liter (mg/1) (Milk and whey powder, 1980). Effective and economical methods of utilizing whey are essential if cheese plants are to remain competitive with other segments of the food processing industry. Utilization of whey for beverage production requires few energy resources.The entire whey is utilized no removal of water is necessary. Furthermore, whey can be utilized by small cheese plants for beverage production, since no elaborate or expensive equipment is required. Though the production of whey beverage is cost effective method of utilization of whey, relatively high content of minerals in whey are responsible for undesired salty-sour flavor of whey. This ultimately results with the undesired taste in final product. This can be overcome using chocolate powder and malt extract, since those compounds import not only desirable flavor but also help to increase the nutritive value of final product. The aim of this study was to dwicip,, chocolate—malted whey beverage as a solution For the whey disposing problem, Jeskrch, best sugar percentage and suitable percentage of malt extract an`d cocoa poWder.ae e determined separately.Item Development of Egg Less Cake Incorporating Yoghurt(Uva Wellassa University of Srilanka, 2011) Karunarathna, T.B.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Danasekara, D.M.J.N.NOTE: see the PDF version Cake is a product obtained from a batter containing wheat flour, sugar and eggs or wheat flour, shortening, sugar, eggs and other ingredients of requisite mass, put into trays and baked in an oven at suitable temperature for a suitable time (Sri Lankan Standards, 1995). The most primitive people in the world began making cakes shortly after they discovered wheat flour. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening. Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. Cakes are five types according to the Sri Lankan Standard specifications; cakes, butter cakes which contains wheat flour, butter, sugar and eggs without filling or any coating, fruit cakes that contain wheat flour, shortening, sugar, eggs, fruits (dry or preserved) and other ingredients, sponge cakes that contain wheat flour, sugar and eggs and cake with icing which are sandwiched and/or coated either with dairy or nondairy cream, jam, jelly, marshmallow, caramel, dried fruits or any other suitable mixture. The term yoghurt can be defined as "A fermented milk product obtained from coagulation of milk specified as, cow or buffalo milk, standardized milk, skim milk or partially skimmed milk and reconstituted milk and concentrated milk by the agency of organisms of types Streptococcus thermophillus, Lactobacillus bulgaricus, Lactobacillus acidophilus may be present" (Sri Lankan Standards, 1989). Yoghurt can be broadly categorized in to two types based on method of production, set yoghurt and stirred yoghurt. There are three types of set yoghurt in the local market; normal yoghurt, low- fat yoghurt and non-fat yoghurt. Stirred yoghurt can be found as plain, fruit or flavored yoghurts (Tamime and Robinson, 2007). This study was carried out to develop an eggless cake for vegetarians by replacing eggs with yoghurt which is rejected just before the expiry date and thereby add value to yoghurts and cakes through product diversification.Item 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, CoatedItem Development of Garlic (A ilium sativum L.) Incorporated Synbiotic Butter(Uva Wellassa University of Sri Lanka, 2018) Premerathne, J.M.N.H.; Mudannayake, D.C.Today consumers are looking for health beneficial synbiotic food products which contain both prebiotics and probiotics in order to prevent non-communicable diseases. Inulin is a prebiotic naturally and abundantly occurs in Garlic. Synbiotic butter with Garlic should be a new value added product concept to the Sri Lankan market. This study was conducted to develop garlic incorporated synbiotic butter and investigate the effect of garlic incorporation on survival of Bifidobacterium animalis subspecies lactis (Bb12) probiotic strain during long term refrigerated storage. Lyophilized garlic powder (LGP) was prepared using garlic bulbs and analyzed for its chemical composition. FTIR analysis was done for LGP and commercial chicory inulin to identify the presence of inulin. LGP was incorporated into butter at levels of 0%, 2%, 4%, 8% and 10% (w/w), while 5% (w/w) commercial chicory inulin incorporated butter was used as positive control. B. animalis 6% (v/v) was inoculated to cream (40% fat) before churning to ensure final count of >106 cfulg. Viability of Bifidobacteria during 28 days of storage at 6°C was assessed at 7 day intervals. Bifidobacteria enumeration was carried out by pour plating on MRS media supplemented with 0.05% L-cysteine followed by anaerobic incubation. Sensory characteristics, proximate analysis, physico-chemical and microbiological parameters were analyzed in all six butter samples. FT-IR spectrums confirmed the presence of inulin in LGP. The highest scores in the sensory assessment were obtained by 10% garlic powder incorporated butter. Results of chemical (pH, titratable acidity, peroxide value) and microbiology analysis (E. coil count) were not deviated from SLS specifications for butter. In all samples viability of Bifidobacteria was increased up to 14 days of storage, and then reduced during 28 days of shelf life. The Bifidobacteria count (cfu/g) was increased with increasing garlic percentage compared to negative control sample (0% garlic), indicating that the prebiotic compounds in garlic such as inulin may have enhanced the growth of probiotic bacteria. The results concluded that garlic can be successfully used as a prebiotic source in synbiotic butter.Item Development of Ginger (Zingiber officinale) Incorporated Functional Milk Dessert(Uva Wellassa University of Sri Lanka, 2019) Pathirana, G.P.S.; Mudannayake, D.C.Starter cultures and stabilizers play a key role in making a stable coagulum in yoghurt manufacture. Ginger has high antioxidant capacity and unique ginger protease (GP) enzyme activity which can coagulate milk by affecting on milk caseins. This study was carried out to develop a functional dairy dessert coagulated by ginger juice (GJ) without adding starter cultures. GJ was prepared by blending fresh ginger without adding water followed by filtering. Standardized cow milk added with 8% sugar and 2% full cream milk powder was heated at 100ºC for 5 min and divided into two batches. One batch was incorporated with 2% gelatin and the other was prepared without adding gelatin. Each mix was cooled to 60ºC, added with varying amounts of GJ (0, 1, 3, and 5 %) separately and incubated at 60ºC for 2h to provide optimum temperature of GP activity and stored at 4ºC. Antioxidant activity (AO), total phenolic content (TPC) and total soluble sugar of fresh GJ were evaluated using DPPH, Folin-Ciocalteu and Phenol sulfuric methods, respectively. AO, pH, texture and TPC of the products were analyzed at 0, 3, 6 and 9 days of storage at 4ºC. Texture profile was analyzed using a texture analyzer. Total plate count, Yeast and mold, Escherichia coli counts were enumerated to determine the shelf life of the product. Sensory evaluation was done using 9-point hedonic scale, utilizing 30 untrained panelists. Ginger 1% product with gelatin was selected as the best in sensory evaluation. The product incorporated with 3% ginger with gelatin showed a significantly higher AO activity (61.81±6.96). There is no significant difference in TPC among the desserts. Ginger added product without gelatin showed a significantly higher hardness (86.33±16.6%) compared to 0% GJ added sample revealing the coagulating effect of GJ. However, increasing ginger percentage did not significantly (p>0.05) increase the hardness of the product. GJ can be used as a milk coagulant agent while improving the human health.Item Development of Ginger Flavoured Pasteurized Milk with Incorporation of Ginger (Zingiber officinale) Extract and Sugar(Uva Wellassa University of Srilanka, 2011) Upananda, N.M.P.K.; Abesinghe, A.M.N.L.; Mudannayake, D.C.NOTE: see the PDF version The Sri Lankan dairy industry is important and has tremendous potential in developing the economy in the country. Since centuries, milk is used for direct consumption as well as for making various products. With the advent of new processing techniques, many products especially such as pasteurized milk were added. Within this milk types, flavored milk remained highly demanded. However, there was no ginger flavored milk type among the flavored pasteurized milk, which has antioxidant, antimicrobial and anti-tumor effect with many other medicinal values. Therefore, this research has focused to add value to flavored milk by incorporating ginger extract .Item Development of HACCP Plan for Ice Cream Manufacturing Process at MILCO (Pvt) Ltd.(Uva Wellassa University of Srilanka, 2011) Karunarathne, P.D.A.I.; Mudannayake, D.C.; Jayarathne, K.NOTE: see the PDF version The Hazard Analysis Critical Control Point (HACCP) approach for food safety moves away from testing of final product, and instead emphasizes on raw materials and process control. Control is taken out of the laboratory and in to the processing environment. HACCP provide a structured and systemic approach to the control of identified hazards, which may be biological (microbiological), chemical, physical or combination of the three. A Critical Control Point (CCP) is a raw material, stage, practice or operation within the process where a hazard has been recognized and steps are in place to eliminate, prevent or reduce the possibility of hazard occurring. The application of the HACCP system cover seven principles including identification of potential hazards associated with food production at all stages for processing, manufacture, and distribution until the point of consumption and preventive measures for their control (SLS 1173: 1998). The effectiveness of HACCP depends on the correct application of its principles, combined with other programs (prerequisite programs) such as Good Manufacturing Practices (GMPs), Good Hygiene Practices (GNPs), Standard Operation Practices (SOPs) and Sanitation Standard Operating Procedures (SSOPs). Ice cream, a milk-based product, is a good media for microbial growth due to high nutrient value, almost neutral pH value (pH 6 to 7) and long storage duration (Kanbakan et al., 2004). The quality of ice cream or any food product can be defined against a wide range of criteria, including for example, the chemical, physical, microbiological and nutritional characteristics. Food or dairy manufacturers aim is to ensure the safety and quality of their products which will satisfy the expectations of the consumers.Item Development of Low-fat Chicken Meat Paste with Dried Bitter Gourd (Momordica charantia) Powder(Uva Wellassa University of Sri Lanka, 2019) Karunarathne, A.D.R.; Wijesinghe, S.K.D.; Mudannayake, D.C.; Alakolanga, A.G.A.W.; Jayasena, D.D.Chicken meat paste is one of the value added products which is popular among consumers mainly due to convenience. However, considerable number of consumers in Sri Lanka believes that meat products cause harmful effects on human health mainly due to the fat content. Hence, the aim of this study was to develop a value added low-fat meat paste from cheap cuts of chicken meat by incorporating bitter gourd. Chicken meat from cheap cuts was boiled to an internal temperature of 70 C and minced. Then, it was mixed with other ingredients to make the meat paste according to a recipe developed through preliminary trials. Treatments were prepared by incorporating dried bitter gourd powder (DBGP) prepared using oven drying method (50 C/8 hrs) at 1.0, 1.5, 2.0, 2.5 and 3.0% (w/w). Meat paste with no DBGP was used as the control. All treatments were then pasteurized at 85C for 15 minutes. A sensory evaluation was conducted to select the two best concentration of DBGP to be added. Selected treatments and control were vacuum packed, and tested for the nutrient composition, physicochemical parameters, TBARS value, microbial quality, and antioxidant capacity over a one-month storage period under refrigerated condition (4C).Meat paste with 1.5% and 2% (w/w) DBGP had the best sensory qualities (p<0.05). Meat paste with 2% (w/w) DBGP contained the highest ash content (4.82%) and water holding capacity (81.62%), and the lowest fat content (2.16%), pH value (6.45%) and colour parameters (p<0.05). In addition, meat paste with 2% (w/w) DBGP showed the highest antioxidant capacity (41.82%) among the treatments (p<0.05). Based on TBARS value and microbial data, DBGP incorporated meat paste can be kept without deterioration for 30 days under 4 C. Therefore, DBGP at 1.5% and 2% (w/w) can be recommended to produce low fat meat paste with better sensory properties.Item Development of Reduced Fat, Inulin Incorporated Prebiotic Butter(Uva Wellassa University of Sri Lanka, 2018) Priyadarshani, M.P.I.; Mudannayake, D.C.Butter is a dairy product with at least 80% fat which contributes to high caloric value of a meal. Health conscious consumers today seek for products with low caloric contents. Inulin is a prebiotic and further can be used as a fat replacer in various food products including ice cream, yoghurt, cheese and cookies. This study was aimed to develop a reduced fat, prebiotic butter incorporating inulin as the fat replacer. Inulin was incorporated into butter in two methods namely as water-based gel and oil-based gel. Water-based inulin gel (40% w/w) was prepared by heating and cooling method, while oil-based inulin gel (40% w/w) was prepared by homogenization method using commercially available olive oil. Soy lecithin was added as the emulsifier in both inulin gels. Butter samples were prepared by incorporating either water-based or oil-based inulin gels to have final inulin concentrations of 4%, 8%, 12%, 16% and 20% (w/w) in butter. No inulin added butter was used as the control. All 11 butter samples were chemically analyzed for fat, moisture and ash contents, peroxide value and free fatty acid value. Organoleptic properties were analyzed using a sensory evaluation with 30 panelists. Sensory evaluation results indicated that 20% oil-based inulin added butter had significantly higher (P < 0.05) sensory attributes including, texture, color, aroma, taste, sweetness, mouth feel and overall acceptability compared to all other butter samples. In addition, oil-based inulin added butter samples had significantly lower (P < 0.05) peroxide values compared to their counterparts. The fat contents of inulin incorporated all butter samples were significantly (P < 0.05) lower compared with the control. Results revealed that 50% of fat in butter can be replaced successfully using 20% water-based inulin gel. This study indicated that inulin can be successfully used as a fat replacer in dairy spreads.Item Development of Value Added Stirred Yoghurt Rippled with Cooking Chocolate Syrup(Uva Wellassa University of Sri Lanka, 2010) Ranasinghe, M.K.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Rupasinghe, L.; Vidanarachchi, J.K.Developing a yoghurt incorporating cooking chocolate syrup is attempted with an aim of adding value to conventional yoghurt by increasing the organoleptic profile of the product. The composition of the conventional stirred yoghurts were modified slightly by varying gelatin percentages as 0.5%(w/w), 1.0%(w/w) and 1.5% (w/w). Best gelatin percentage was selected by sensory evaluation using 07 trained panelists. Stirred yoghurts prepared with selected gelatin percentage were rippled with 6.5 ml of chocolate syrup of three concentrations, 40%, 50% and 60% (percentage by weight). Chocolate incorporated stirred yoghurts were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, colour, appearance, chocolate flavour, sweetness and overall acceptability. Sensory data were analyzed by friedman non-parametric statistical method while titratable acidity and pH were analyzed by one-sample t-test in MINITAB 14. Shelf life determination was done by analyzing titratable acidity, pH, yeasts and moulds, total colony count (TCC), coliforms and Escherichia coil at two days intervals for 15 days comparing with the plain stirred yoghurt which was chosen as the control. Stirred yoghurt prepared with 50% chocolate syrup concentration showed higher (P<0.05) preference with all sensory attributes except appearance. The pH and titratable acidity of the above concentration was significantly higher (P<0.05) compared to the control at day 3. Coliforms, Escherichia coil and Yeast and mould counts were in compliance with specifications in Sri Lankan Standards for the set yoghurt during 10 days of refrigerated storage. Based on the results it can be concluded that stirred yoghurt rippled with chocolate syrup prepared with 0.5% gelatin and 50% chocolate syrup concentration has the highest sensory attributes with 09 days of shelf life at 4 °C temperature. Key Words; Stirred yoghurt, Gelatin, Chocolate SyrupItem Effect of Coagulation Temperature on Yield, Chemical, Sensory and Textural Properties of Buffalo Milk Paneer(Uva Wellassa University of Sri Lanka, 2018) Dishiwarthani, T.; Mudannayake, D.C.; Mangalika, U.L.P.; Jayawardana, J.M.D.R.Paneer, popularly known as Indian cottage cheese is prepared by heat and acid coagulation of standardized buffalo milk. The present study was carried out to investigate the effect of different coagulation temperatures on yield, chemical, sensory and textural properties of paneer cheese coagulated with lime juice. Paneer cheese was prepared from whole or skimmed buffalo milk using different coagulation temperatures (70 °C, 80 °C and 90 °C) and lime juice as the coagulant. Relevant milk coagulation temperatures were maintained using a constant temperature water bath, while a constant volume of lime juice (30 mL) with a pH of 2.3 at a temperature of 30 °C was used as the coagulant. Sensory evaluation was done for fresh paneer samples with 30 untrained panelists, using a nine point hedonic scale. Texture of paneer cheese samples were analysed in terms of hardness, cohesiveness and springiness using CT3 texture analyser. Results revealed from completely randomized design indicated that the highest yields of both whole and skimmed paneer were obtained at coagulation temperature of 70 °C. Moisture and protein content of paneer were significantly differed with different coagulation temperatures (p<0.05). However, fat and ash content of paneer were not significantly differed with different coagulation temperatures. According to the sensory evaluation, paneer sample prepared at a coagulation temperature of 80 °C had a significantly higher overall acceptability. It was found that hardness and cohesiveness was increased with the coagulation temperature up to 90 °C, whereas springiness increased with the temperature up to 80 °C, and then decreased with the increase in temperature. The study showed that the coagulation temperature had a significant effect on chemical, sensory, and textural properties of paneer.