Browsing by Author "Nawarathna, S.B."

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    Determination of Composition and Cureumin analysis of Turmeric Grown in Sri Lanka and India
    (Uva Wellassa University of Sri Lanka, 2018) Thilakarathna, R.C.N.; Madhusankha, G.D.M.P.; Nawarathna, S.B.
    Turmeric is a spice, colouring agent and herb which is consumed throughout the world. The main objective of this research was to do a comparative analysis of the composition of 5 different turmeric types. Two Indian market samples were used namely as Indian Pettah (IP) and Indian Matale (IM). Three Sri Lankan Samples were used namely Local Matale (LM) Research Matale (RM) and Homegarden Matale (HM). The research was done at Export Agriculture Research Institute Matale and University of Sri Jayewardenepura. Proximate analysis for all parameters and antioxidant content were quantitatively analyzed while phytochemical content was qualitatively determined. The results show a range of values which indicate the highest and lowest values respectively such as moisture (12.4 -11.33) %, volatile oil (3.3- 1.80), curcumin (5.053-3.5) %, oleoresin (15.8714.2)% , protein (8.53-7.6)%,total ash (7.7-6.7)%, acid insoluble ash (1.8-1.1)% and fiber (7.9-7.2)%. Total Phenolic content ranged from (627.46-422.68) mg GAE 100g-1 and the DPPH free radical scavenging capacity was (7.7-3.48) 𝜇𝑔 per ml. The identified phytochemicals were saponin, tannin flavonoids and steroid. Mineral were analyzed using Atomic Absorption Spectroscopy and Na content ranged from (32-35) mg 100g-1, K (1603-2402) mg 100g-1, Fe (32-38) mg 100g-1 and Cu (0.620.73) mg 100g-1. Volatile oil of the turmeric rhizome was subjected to Gas Chromatography Mass Spectroscopy and 44 different compounds were identified. Indian samples contained a comparatively high number of volatile compounds. The genetically modified research sample (RM) was recorded with highest values for curcumin and oleoresin. It concludes that there is a significant difference in composition among Indian and local samples.
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    Development of a Supplementary Food Product for Potato Fingers by Banana
    (Uva Wellassa University of Sri Lanka, 2010) Silva, N.H.M.H.; Nawarathna, S.B.
    There is a higher demand for potato and other related food products such as potato fingers in local market as well as global market. But potato is not an indigenous crop for Sri Lanka. Therefore, there is lot of problems associated with manufacturing of potato related food products. The main objective of this study is manufacturing of supplementary food item for potato fingers to local market by using banana. The banana is widely cultivated all over the country and easy to find. There is another objective of this study to reduce oil absorption rate of banana fingers. The experiment was conducted using two factor factorial design with four variables, as the type of banana, blanching process, addition of a leavening agent and addition of plant gum. According to these four variables that experiment contained 16 treatment combinations, along with three replications. Then prepared banana fingers were half fried using vegetable oil and stored under freezing condition separately. The sensory characteristics of these prepared banana fingers were evaluated using sensory analysis with human panelist which has trained ten members. The gathered data was analyzed statistically using Kruskal Wallis analysis. The test results revealed the banana fingers prepared with ash banana, with blanching process, with applying leavening process and with applying edible coating was supplementary to potato fingers. The oil absorption rate of banana fingers and potato fingers were measured after completion of frying process and gathered data were analyzed statistically using ANOVA. The test results revealed the banana fingers coated with edible grade gum absorbed less amount of oil than the banana fingers didn't coated with edible grade gum and potato fingers. Therefore, the edible coating is a viable option to prevent rate of oil absorption as well as to improve cooking quality of banana fingers Key words: Potato Fingers, Banana, Supplementary food