Browsing by Author "Perera, G.A.A.R."
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Item Comparative Study on Physicochemical Properties of Pot Still and Column Still Palmyrah Arrack(Uva Wellassa University of Sri Lanka, 2020) Prasana, S.; Perera, G.A.A.R.; Lochana, E.A.L.; Anuluxshy, B.Palmyrah arrack is produced either by pot still or column distillation of Palmyrah toddy. This study was conducted to fill the gaps in information on the physicochemical properties of these two types of Palmyrah arrack and to investigate whether they comply with the Sri Lankan Standard (DSLS 919: 2019) requirements. Both arrack samples were collected from two distilleries located in the Jaffna district. Ethanol, total solids, total acids as acetic acid, fixed acids as acetic acid, esters as ethyl acetate, higher alcohol, volatile acidity, reducing sugar, total sugar, total phenols, and vitamin C contents and color and pH of these samples were evaluated. Pot still arrack contained significantly (p<0.05) higher amount of ethanol (29.3 ± 0.6% ), total solids (791.9±17.6 g/100 L), total acids (34.5±3.2 g/100 L), fixed acids (7.7±0.3 g/100 L), volatile acids (26.8±2.9 g/100 L), esters (101.2±1.6 g/100 L), Vitamin C (3.6±0.0 mg/100 g), total phenols (0.63±0.0 g/100 g) and Color (8.1±0.2) than column still arrack (16.0±1.0%,297.6±12.8 g/100 L, 18.4±1.2 g/100 L, 1.8±0.1 g/100 L, 16.6±1.1 g/100 L, 55.3±0.4 g/100 L, 2.9±0.1 mg/100 g, 0.26±0.0 g/100 g & (7.6±0.1) respectively). Meanwhile, total sugar (9.4± 0.14 g/100 g), and reducing sugar (2.73±0.0 g/100 g) contents of pot still arrack were significantly lower than those of column still arrack (15.0±0.7 g/100 g &5.3±0.7 g/100 g respectively). It can be concluded that pot still and column still Palmyrah arracks are significantly different in terms of their physicochemical properties. Both arracks comply with Sri Lankan Standard requirements. Keywords: Palmyrah arrack, Pot still, Column still, Physicochemical properties, Sri Lanka standard requirementItem Determination of Sucrose, Glucose and Fructose Levels in Low Grown Black Tea Using High Performance Liquid Chromatography Technique(Uva Wellassa University of Sri Lanka, 2020) Alwis, J.A.P.N.; Perera, G.A.A.R.; Abeywickrama, K.R.W.No extraneous matters are allowed to add during tea manufacture. Nevertheless, some of the manufacturers add sugar to withered tea leaves to develop better appearance in black tea. Sugar adulteration adversely affects the reputation of Ceylon Black Tea. As stipulated by the Tea Research Institute of Sri Lanka, maximum permissible levels of fructose, glucose, and sucrose for low grown black teas are 25 mg/g, 20 mg/g, and 35 mg/g respectively. The present study was conducted to determine whether the black tea manufactured in the low country in Sri Lanka was adulterated with sugar. Sample collection was done according to stratified random sampling keeping administrative districts; Galle, Matara, and Rathnapura as strata. Sixty-three black tea samples (Dust 1 grade) were collected during three consecutive weeks. Coldwater extracts of samples were prepared and their sugar levels were determined using a High-Performance Liquid Chromatograph fixed with a Zorbax NH2 column and a RI detector. The mobile phase comprised of 75% Acetonitrile and 25% de-ionized water. The average fructose, glucose, and sucrose contents of low grown tea were 6.3±2.7, 6.1±3.1, and 7.3±5.5 mg/g respectively. Fructose, glucose, and sucrose contents of all tea samples collected from Matara and Rathnapura districts were below the maximum permissible limits. Further, fructose and sucrose contents of Galle district’s black tea samples were also below the maximum permissible limits. The highest fructose, glucose, and sucrose contents were detected from the Rathnapura district’s black tea samples. It can be concluded that Matara and Rathnapura Districts’ black tea samples comply with the stipulated maximum permissible levels of fructose, glucose, and sucrose whereas Galle District’s black tea samples comply with the maximum permissible levels of fructose and sucrose. Keywords: Black tea, Fructose, Glucose, Sucrose, AdulterationItem Developing a Computer Software for Blending Black Tea(Uva Wellassa University of Sri Lanka, 2019) Basnayake, C.C.; Perera, G.A.A.R.; Ekanayake, E.M.U.W.J.B.Tea is manufactured from the young shoot of the tea plant (Camellia sinensis L.). Black tea is manufactured by subjecting the fresh tea leaf in to withering, rolling, fermenting and drying. Quality of black tea varies with variety of tea, manufacturing process, region, climatic conditions etc. Price of black tea varies with its quality. Buyers of the bulk tea blend tea from various manufacturers to make the quality and price of the tea in the retail market fairly consistent. Quantity of tea from various manufacturers that should be added to make a particular blend is decided arbitrary by tea tasters based on the sensory evaluation of samples of tea from individual manufactures. Initially, a trial blend is prepared and check whether the intended properties are met. This process is time consuming and laborious. Therefore, user friendly computer software was developed using JAVA language to make the tea blending process convenient and accurate. Programing was done using matrix algorithm. Price and rank data (five point hedonic) on sensory evaluation (color brightness, strength and aroma) of initial tea samples and desired price and rank data (five point hedonic) on desired sensory properties of the intended blend are the input variables. The developed software is to be tested in commercial blending process and further fine-tuned.Item Developing a Low - Calorie Green Tea Based Ready-to-Drink Beverage using Brahmi (Bacopa monnieri), Ashwagandha (Withania somnifera), Stevia (Stevia rebaudiana) & Ceylon Cinnamon (Cinnamomum zeylanicum)(Uva Wellassa University of Sri Lanka, 2021) Abayathilaka, W.S.; Perera, G.A.A.R.; Rathnayake, A.M.G.N.; Subasinghe, U.G.P.P.There is increasing demand for low-calorie functional beverages as consumers are becoming health conscious. Conventional ready-to-drink products consist higher sugar content causing health issues. Green tea (Camellia sinensis) is known for various health benefits. Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) possess anti-stress, energy and memory boosting like functional properties. Cinnamon (Cinnamomum zeylanicum) is having pungent flavor and antimicrobial activity. Stevia (Stevia rebaudiana) is a natural non-calorific sweetener. Therefore, this research was conducted to develop a green tea based sugar-free natural functional beverage using these herbal extracts. Green tea, Ashwagandha, Brahmi and Stevia infusions were obtained by brewing in hot water. Cinnamon water extract was obtained by Soxhlet extraction. Several recipes were prepared with different combinations of above extracts and sensory properties were evaluated using nine point Hedonic scale by thirty untrained panelists. Results were statistically evaluated by Friedman test. Physicochemical properties of the selected recipe were evaluated and its keeping qualities were evaluated for a period of one month against Sodium benzoate (0.1% w/v) as the positive control and sample without cinnamon as negative control. The selected recipe contained 0.2% of Green tea and Ashwagandha, 0.05% of Brahmi and Cinnamon and 0.14% of Stevia in the basis of soluble solid (g/100 ml). Changes in pH, titratable acidity and total soluble solids of cinnamon incorporated sample were very much similar to that of positive control. At the end of the storage period , its total plate count (6.6×102 CFU/ml) and yeast and mold count (5.2×101CFU/ml) were less than the negative control (1.74×103, 3.9×102 CFU/ml respectively) and higher than positive control (2.25×102,0 CFU/ml respectively). Total polyphenol content, DPPH scavenging activity (IC50), pH, titratable acidity and total soluble solids content of the beverage were 59.68 ±0.05 mg GAE/100ml, 126.23 ± 0.53 μg/ml, 6.36 ±0.01, 0.488 ± 0.21%, 0.7 ± 0.021 respectively.With appreciable physicochemical, organoleptic and keeping qualities, the developed green tea based Ready-to-Drink beverage will be a healthy alternative. Analysis of chemical compounds which contribute for the functional properties will be useful to confirm the health benefits of the product. Keywords: Green tea; Cinnamon; Brahmi; Ashwagandha; SteviaItem 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 powdeItem Developing Scientific Method to Calculate the Surface Moisture of Fresh Green Tea Leaves on Wet Days(Uva Wellassa University of Sri Lanka, 2020) Dissanayaka, D.M.S.M.; Perera, G.A.A.R.; Gamage, A.; Jeewanthi, P.W.Plucking is the most labor-intensive field operation in tea plantations. Laborers are paid according to the kilograms of shoots plucked by the workers. Interview with workers as well as management has been used to deduct the weight of green tea leaf of 1 kg per plucking round only when there is rain during the plucking time. This is happened due to the water content in the green leaf or leaf carrying bags. Although this practice is approved by the estate level workers union, any estate does not have any systematic methodology or governing law/ regulation to demonstrate that this deduction is appropriately justifiable. Moreover, the pluckers have some doubts related to the deduction of the weight of leaf plucked by them. Therefore, this study was focused on generating and evaluating of the scientifically accepted method to determine weight reduction of tea shoots plucked from the moisture of shoots during rainy days. NuwaraEliya Estate, Labukelle, and Tyllyrie Estate, Dikoya were selected for the study. Secondary data of rainfall within early 5 years periods were collected from the offices of the estates and primary rainfall data were obtained using a moisture analyzer after artificial rainfall was applied to leaf taken from selected fields. The quantitative analysis methods were used for data analysis including an analysis of independent and dependent variables, hypotheses testing, correlation, and regression analysis. A regression model was developed to calculate the surface moisture content of leaf during a rainy day. This model can be used to calculate the amount of weight to be deducted from the weight of tea leaf during rainy days and is only applicable to Nuwara-Eliya and Dimbula region. Keywords: Plucking, Green leaf, Deduction of the weight of leaf, Surface moisture content, Wet daysItem Development of Creamed Coconut Sauce (Cocos nucifera)(Uva Wellassa University of Sri Lanka, 2019-02) Premarathna, R.I.U.; Wijenayake, A.D.; Perera, G.A.A.R.; Dharmarathna, T.T.D.Coconut kernel is a rich source of carbohydrate, protein, lipid, dietary fibre, minerals and it imparts numerous health benefits. The present study was conducted to develop a creamed coconut based sauce. Seven sauce samples were prepared using different proportions of creamed coconut and chili powder in weight basis as the main ingredients (50:50, 60:40, 70:30, 80:20, 85:15, 90:10, 95:05). Other ingredients used were sugar, xanthan gum, cinnamon powder, water, salt, vinegar, pepper powder, onion and garlic. Based on the standard pH (4.9-6.2) and Brix value (higher than 22%) stipulated by the SLSI for coconut cream based products, samples containing creamed coconut and chili powder in proportions of 85:15, 90:10 and 95:05 were selected for sensory evaluation. These samples were evaluated for appearance, texture, taste, odor and overall acceptability by 30 untrained panelists. Sensory data were analyzed by Friedman non- parametric test (p<0.05). Brix and pH values of the selected sample were measured and its proximate composition was analyzed using standard AOAC procedures. Its rancidity was measured as peroxide value over a period of 48 days. The sample containing 90% creamed coconut and 10% chili powder and received the highest overall acceptability. Therefore, it was selected as the best product. Brix and pH values of the selected sample were 35.7±0.1 and 4.93 ±0.01 respectively and its carbohydrate, protein, sugar, total fat and moisture contents (percent by mass) were 20.8 ±0.1, 5.0 ±0.2, 9.7 ±0.15, 34.9 ±0.3, and 26.29 ±0.02 respectively. Further it contained 417.3 kcal/100 g of energy. Peroxide value of the selected sample after 48 days remained low (14.8 meq Kg-1) indicating its storage stability. Shelf stable coconut cream based sauce with high consume acceptance can be prepared by using 90% of coconut cream and 10% of chili powder as the main ingredients.Item Development of Plant-based Protein Tea Premix Using Tea Cream, Pea (Pisum sativum) and Rice (Oryza sativa) Protein Isolates(Uva Wellassa University of Sri Lanka, 2021) Fernando, W.N.K.; Perera, G.A.A.R.; Rathnayake, A.M.G.N.; Subasinghe, U.G.P.P.Tea is well known for its refreshing and health promoting properties. Tea cream is the precipitate formed as the tea cools. All the important tea constituents are concentrated in tea cream. It is produced as a byproduct during cold-water-soluble instant tea manufacture. Generally, vegetarian diets are not wholesome in terms of quantity and quality of protein supplied. Therefore, there is a potential to deliver high quality plant-based protein in a concentrated form via tea which is renowned as a healthy beverage. This study was carried out to develop a plant-based protein tea premix. Tea cream was prepared using the discarded fraction during tea manufacture which is known as „refuse tea‟. Recipes of protein tea premix were prepared by incorporating different levels of Pea (Pisum sativum) protein isolate (38%, 45%, 49%, 53% and 60%) and Rice (Oryza sativa) protein isolate (60%, 53%, 49%, 45% and 38%) with a constant level of tea cream (2%). Sensory properties; colour, aroma, taste, mouth feel, appearance and overall acceptability of the samples were evaluated using 9 points Hedonic scale by 30 untrained panelists and the best recipe was selected for further analysis. Protein, moisture, ash, crude fat and crude fiber contents of the product were determined using official AOAC methods. Total phenolic content was determined as gallic acid equivalent (GAE) by Folin Ciocalteu colorimetric method. Total antioxidant capacity was determined by assessing the DPPH free radical scavenging activity. The selected protein tea premix contained 82.58 ± 0.40% protein 8.00 ± 0.34% moisture and 3.06 ± 0.08% ash whereas crude fiber and crude fat were not detected in the sample. Total polyphenol content of the product was 16.64 ± 0.57 mg GAE g-1 and its inhibition concentration (IC50) was found to be 137.10 ± 0.55 μg ml-1. Therefore, the developed plant-based protein tea premix with its high protein content and appreciable levels of polyphenol and antioxidant activities would be a healthier and appealing protein source. Keywords: Tea cream; Protein isolate; Pea; Rice; Proximate compositionItem Development of Protein Rich Cookie Using Desiccated Coconut and Soy Protein Isolate(Uva Wellassa University of Sri Lanka, 2020) Dayarathne, T.G.P.M.; Lankachandra, S.; Perera, G.A.A.R.; Wedamulla, N.E.Coconut based products becoming popular in Sri Lanka. Nevertheless, less protein content of coconut impairs the nutritional quality of such products. Soy protein powder is rich in high-quality protein and it improves the texture, taste, and colour of food. This study was conducted to develop protein rich cookie using desiccated coconut and soy protein isolate powder as main ingredients. Three treatments of cookies were prepared in triplicates by incorporating desiccated coconut and soy protein isolate in the amounts of 42.4:4.7, 37.7:9.4 and 33:14.1 % (w/w) respectively and using fixed quantities of sugar, brown rice syrup, vanilla, salt, sodium bicarbonate, and water. Cookies were baked at 105°C for 2-3 hours. Sensory properties of cookies were evaluated by a sensory panel consisting of 30 untrained panelists using a 9-point Hedonic scale. Crude protein, total fat, free fatty acid, sugar, and moisture contents of the selected sample were analysed. Sensory data were analysed by Friedman test (p<0.05) using Minitab 18 version. The organoleptic characteristics evaluated were colour, texture, aroma, taste, and overall acceptability. As per the sensory results, cookie prepared 70g desiccated coconut, and 30g of soya protein isolate was selected as the best. This product contained 18.5% protein, 34% of total fat, 21.5% of sugar, 0.9% of free fatty acid, and 0.45% of moisture. It can be concluded that protein rich cookie with better sensory properties can be prepared by incorporating desiccated coconut and soy protein isolate at 70:30 ratio respectively. Keywords: Desiccated coconut (DC), Soy protein isolate powder, Protein content.Item Development of Rapid Dye Reduction (Resazurin) Test for Determination of Microbiological Quality of Coconut (Cocos nucifera) Water(Uva Wellassa University of Sri Lanka, 2019) Rangala, R.D.A.; Ranpatabendi, T.; Perera, G.A.A.R.; De Silva, P.D.P.M.Traditional microbiological testing methods are labor-intensive and time-consuming. Rapid microbiological tests are very important in manufacturing establishments where quick decisions are required to be taken. Resazurin test is widely used as a rapid and easy method of determining the microbiological quality of milk. The aim of this study was to investigate the applicability of resazurin dye reduction test as a rapid test method to determine the microbiological quality of coconut (Cocos nucifera) water in a coconut water bottling plants. Fifty-five coconut water samples obtained from desiccated coconut mills were subjected to dye reduction test along with the total colony count by standard pour plate method. Samples represented microbial counts ranged from 5.8×105 to 2.65×107 CFU/mL and reduction times range from 3 min to 115 min. A correlation was established between resazurin dye reduction times (min) and the colony forming units per milliliter of coconut water samples. A strong correlation (-0.989) between variables was detected. Regression equation established between dye reduction time and total colony count was applied to predict the microbial quality of coconut water samples. A specific colour chart was developed by using standard colour codes to identify the initial colour and the end colour of the resazurin reduction test. Thus, it can be concluded that the resazurin rapid dye reduction test can be used to identify microbial quality of coconut water within shorter period of time.Item Effect of Extraction Temperature, Duration and pH on Extractability of Black Tea and Chemical Composition of Extract(Uva Wellassa University of Sri Lanka, 2010) Mathivathani, G.; Perera, G.A.A.R.Sri Lanka exports majority of its tea in bulk form. There is a greater market potential for value added products such as instant tea and ready to drink tea. Loss of organoleptic properties associated with fresh black tea, lack of solubility in cold water or haze formation, and high cost of production are main problems associated with manufacture of value added products. Extraction of tea is the first step of manufacturing value added products such as instant tea and ready to drink tea. Extraction conditions affect the extractability and compositions of extract consequently the cost of production and quality. Black tea (BOP grade) was collected from the St.Coombs Tea Factory. Samples were extracted under different combination of extraction temperature (10 °C, 30 00, 50 °C, 70 °C & 90 °C), pH (2,4,6,8 &10) and duration (10, 20, 40, 80 &160minutes). Volumes of the extracts were recorded and extracts were analyzed for total polyphenol content and for catechins. Extractability of Total polyphenol (TPP), Epicatechin gallate(ECG), Epigallocatechin (EGC) and Total catechin (TC) were significantly higher at pH 2 whereas that of Epicatechin(EC) and Epigallocatechin gallate (EGCG) were significantly higher at the pH 4. C, EC and EGCG were extracted in significantly higher amounts at 10minutes duration whereas higher amount of ECG and TC were extracted at 20minutes duration. TPP and EGC were extracted in significantly higher amounts at 40minutes duration. Extension of the extraction period beyond the 40minutes did not help to increase the extractability of black tea compounds. Catechin was extracted in significantly higher amount at 50°C whereas all other tea constituents were extracted in significantly higher amounts at 90°C. Highest amount of total catechin (1566.06 mg/100 g) was extracted under the extraction conditions of pH 6, duration 40minutes and temperature 90 °C. Therefore it can be concluded that higher amount of tea constituents can be extracted by extracting black tea for 40minutes of duration at 90°C of extraction temperature with water adjusted to pH 6. Key words: Extraction, Iced Tea, Total polyphenolsItem Effects of Extraction of Tea with Tannase and Viscozyme Enzymes on Physiochemical and Sensory Properties of Cold Water Soluble Instant Tea(Uva Wellassa University of Sri Lanka, 2020) Jayasingha, J.A.K.K.; Perera, G.A.A.R.; Piyasena, K.G.N.P.; Edirisinghe, E.N.U.Due to the presence of Polyphenols and calcium haze develop and it affects the appeal of the beverage. Therefore, the effects of pre-treatment of tea with Tannase and Viscozyme enzymes on the physiochemical and organoleptic properties of cold-water-soluble instant black tea were investigated. Black tea samples (50 g each) were treated with five different levels (0.02%,0.04%,0.06%,0.08%,0.1%) of enzymes (dissolved in 150 mL of distilled water) separately at 40⁰ C for 40 minutes, Then, 150 mL of boiling water was added to each sample and extracts were obtained after brewing at 95⁰ C for 10 minutes. Extracts were centrifuged at 3500 rpm for five minutes at room temperature and the supernatants were obtained. Based on the physiochemical properties like Turbidity, polyphenol content, total soluble solids. Of supernatants, enzyme levels for pre-treatment were optimized. Secondly, black tea samples were treated with a combination of optimized enzyme levels following a similar procedure. Supernatants were freeze-dried and analyzed for physiochemical and sensory properties. Each experiment was repeated thrice. Physiochemical and sensory data were analyzed by Duncan Multiple Range test and Friedman test (p<0.05) respectively. The enzyme level of 0.06% which resulted in the lowest turbidity by both of the enzymes was selected as optimum. Revealing improvement in physiochemical properties, the sample treated with enzyme combination was significantly lower in turbidity (88.2±5.2) and higher in Theaflavin content (1.3±0.1%) and brightness (88.8±1.4) as compared to the control (99.4±5.5, 1.0±0.1% and 70.2±2.8 respectively). Further, it received higher ranks for sensory properties. Viscozyme and Tannase pre-treatment of tea extraction improve the quality of ColdWater-Soluble Instant Tea. Keywords: Instant black tea, Viscozyme, Tannase, HazeItem Effects of Protease and Viscozyme Enzymes on Physicochemical Properties of Cold-Water-Soluble Instant Black Tea(Uva Wellassa University of Sri Lanka, 2019) Shashini, H.D.I.; Perera, G.A.A.R.; Piyasena, K.G.N.P.; Edirisingha, E.N.U.Various enzymatic treatments have been invented for manufacturing cold-water soluble instant black tea. However, effects these treatments on physicochemical properties of cold-water-soluble instant black tea have not yet been studied in details. Therefore, this experiment was conducted to optimize the levels of protease and viscozyme enzymes for cold-water-soluble instant black tea manufacture and to investigate their effects on physicochemical properties of cold-water-soluble instant black tea. Samples of filtered hot water extract of black tea were treated separately with different levels of protease and viscozyme (0.1, 0.2, 0.3, 0.4, and 0.5%) based on the total solid in the extract maintaining the temperature at 45C for 40 min. Then the samples were heated to 90C and after cooling to room temperature they were centrifuged at 3,500 rpm for 10 min. Supernatants were analyzed for turbidity, color, brightness and total polyphenol content. Data were statistically analyzed by Duncun Multiple Range Test (p<0.05). This experiment was conducted in triplicates. Lower turbidity is always desirable in cold-water-soluble instant tea. Lowest turbidity levels were evident for both protease (12.79±5.08) and viscozyme (4.85±1.20) at 0.3% enzyme level. Total polyphenol content (g/100 mL) of protease treated sample (0.67±0.04) was not significantly different to that of viscozyme treated sample (0.64±0.02) whereas color and brightness of protease treated sample (9.12±0.98 and 15.34±1.47, respectively) were significantly higher than that of viscozyme treated sample (8.73±0.52 and 13.47±0.99, respectively). Nevertheless, turbidity of viscozyme treated sample (4.85±1.20) was significantly lower than that of protease treated sample (12.79±5.68). It can be concluded that protease can improve color and brightness of cold-water-soluble instant black tea and viscozyme is more effective in reducing turbidity.Item Effects of Tannase in Comparison to Viscozyme on Physicochemical Properties of Cold-Water-Soluble Instant Tea(Uva Wellassa University of Sri Lanka, 2019) Somarathna, A.P.H.; Perera, G.A.A.R.; Piyasena, K.G.N.P.; Edirisingha, E.N.U.Developing turbidity in cold-water-soluble instant black tea is undesirable. Though varies enzymatic treatments have been invented to overcome this problem their effects on physicochemical properties of cold-water-soluble instant black tea are not known. This experiment was conducted to investigate the effects of optimized tannase and viscozyme enzymes treatments on physicochemical properties of cold-water-soluble instant black tea. Samples of hot water extract of black tea were treated separately with five different levels of tannase and viscozyme (0.1-0.5%) based on the total solid in the extract maintaining the temperature at 45oC for 40 min. Then the samples were heated to 90oC and after cooling to room temperature they were centrifuged at 3,500 rpm for 10 min. Supernatants were analyzed for turbidity, color, brightness and total polyphenol content. This experiment was repeated thrice. Data were statistically analyzed by performing Duncun Multiple Range Test (P<0.05). Lowest turbidity levels were evident for both Tannase (16.86±2.2) and Viscozyme (4.85±1.20) at 0.3% enzyme level. Total polyphenol content (g/100 mL) of tannase treated sample (0.78±0.13) was not significantly different to that of viscozyme treated sample (0.64±0.02). Color of tannase treated sample (10.10±0.61) was significantly higher than that of viscozyme treated sample (8.73±0.52) but its brightness (11.89±1.18) was significantly less than that of viscozyme treated sample (13.47±0.99). Nevertheless, turbidity of viscozyme treated sample (4.85±1.20) was significantly lower than that of tannase treated sample (16.87±2.45). It can be concluded that tannase can improve color of cold-water-soluble instant tea and viscozyme improves clarity of instant tea at 0.3% enzyme level. It should be further studied the potential of combine treatment of enzymes in improving overall physicochemical properties of cold-water-soluble instant tea.Item Effects of Viscozyme, Tannase and Protease Enzymes on Catechin and Caffeine Profiles of Cold-Water-Soluble Instant Black Tea(Uva Wellassa University of Sri Lanka, 2020) Sathsarani, W.M.I.; Perera, G.A.A.R.; Piyasena, K.G.N.P.; Edirisinghe, E.N.U.Different enzyme treatments have been invented to improve the clarity of cold-watersoluble instant black tea. This research was conducted to study the effects of different enzyme treatments on the catechin and caffeine contents of cold-water-soluble instant black tea. Samples of black tea extract were separately treated in triplicates with different combinations of Viscozyme, Tannase, and Protease enzymes at previously optimized level (0.3% wt/wt, based on tea solid in tea extract) at 40°C for 40 min. Samples were heated to 90°C and cooled to room temperature. Then they were centrifuged at 3500 rpm for 10 min and supernatants were analyzed for catechins and caffeine contents by High-Performance Liquid Chromatography. Data were subjected to Analysis of Variance and mean separation (p<0.05). Tannase can degallate gallated catechins releasing gallic acid and degallated catechins. Viscozyme hydrolyzes carbohydrates releasing constituents complexed with it. Therefore, samples treated with a combination of Tannase and Viscozyme contained a significantly higher amount of gallic acid (306.7±35.1 µg ml-1 ) than the other samples and this sample contained a significantly higher amount of Epigallocatechin (72.5±5.7 µg ml-1 ) and Epicatechin (89.2±8.4 µg ml-1 ) than the control and samples treated without Tannase. Moreover, samples treated with Tannase contained significantly higher amounts of total catechins and caffeine than the other samples. Catechins and caffeine positively affect the organoleptic properties of tea infusion. It can be concluded that treatment with a combination of Viscozyme and Tannase will enhance the catechins and caffeine contents of cold-water-soluble instant black tea. . Keywords: Cold-water- soluble instant black tea, Viscozyme, Tannase, Protease, CatechinsItem Evaluation of Changes in Polyphenol,Amino Acid and Catechins Content during Tea Wine Fermentation(Uva Wellassa University of Sri Lanka, 2021) Nisansala, H.M.S.; Perera, G.A.A.R.; Piyasena, K.G.N.P.; Edirisinghe, E.N.U.Tea Wine is an alcoholic beverage prepared by fermenting sugar enriched tea infusion with yeast (Saccharomyces cerevisiae). The Tea Research Institute of Sri Lanka developed this process with the intension of introducing diversified product of tea. Information on the changes of important tea constituents during tea wine fermentation will be useful for commercialization of this product. However, there is hardly any recently reported information on the changes in chemical constituent during tea wine fermentation. Polyphenols, catechins and amino acid mainly contribute to the characteristic organoleptic and therapeutic properties of tea. Therefore, the present study was undertaken to investigate changes in polyphenol, catechins and amino acid contents during tea wine fermentation. Filtered black tea infusion with 2% soluble solids (2 °Brix) was obtained and its Brix value was adjusted to 22 by adding sugar. Then this sugar enriched tea infusion was fermented with yeast in glass canisters fitted with fermentation trap in triplicate for six weeks. Changes in catechins, polyphenol and amino acid were investigated in weekly interval during the fermentation period. Total polyphenol contents of the samples were determined by Foilin Ciocalteu colorimetric method and catechins contents were determined by High-Performance Liquid Chromatography method whereas the total amino acid contents were determined by the Ninhydrin colorimetric method. Total polyphenol, total catechin and total amino acid contents of the initial sugar enriched tea infusion (in mg/100ml) were 425.21 16.00,30.67 0.24 and 4.46 1.11 respectively whereas contents of the these constituents in tea wine at the end of the six weeks of fermentation (in mg/100ml) were 307.06 7.77,28.86 0.74 and 3.89 0.06 respectively. Final product contained appreciable quantities of tea constituent known for therapeutic properties. Further, Tea wine contained significantly higher amount of total catechins (30.67 mg/100 mL) as compared to commercially available red wines (2.7 – 9.6 mg/100mL). Therefore, this rich chemical composition will be advantageous in marketing tea wine. Further, to make this investigation complete, studies on change in other important constituents such as caffeine, theaflavins and thearubins during tea wine fermentation will be required. Keywords: Amino Acid; Catechins; Fermentation; Polyphenols; Tea WineItem Evaluation of Changes in Theaflavin, Thearubigins, Caffeine and Alcohol Content during Tea Wine Fermentation(Uva Wellassa University of Sri Lanka, 2021) Arunodi, R.H.C.S.; Perera, G.A.A.R.; Piyasena, K.G.N.P.; Edirisinghe, E.N.U.Tea made from tender shoots of tea plant (Camellia sinensis) is renowned for its refreshing and health promoting properties. A process for manufacturing wine using tea extract was developed by the Tea Research Institute of Sri Lanka. As a diversified product, tea wine will broaden market for tea. Parties interested to commercialize this product are eager to know the chemical changes undergo during tea wine fermentation. Therefore, the present study was undertaken to investigate the changes in theaflavin, thearubigins, caffeine and alcohol contents during tea wine fermentation. Tea Infusion of 2°Brix was obtained by brewing black tea (Broken Orange Pekoe grade) with boiling water and it was enriched with sugar to form a 22 °Brix must. This prepared must was fermented with Saccharomyces cerevisiae in glass canisters fixed with fermentation traps for a period of six weeks. Chemical composition of fermenting wine was determined in weekly interval. Theaflavins ,and thearubigins contents were determined by (Roberts and Smith, (1963) method whereas caffeine and alcohol contents were determined by ISO 14502, (2005) and hydro meter methods respectively. This experiment was conducted in triplicate. Initial theaflavin (16.06±3.5 μg), thearubigins (809.23 ±39.11 μg) and caffeine (93.58±0.54 mg) contents per 100 mL of 22°Brix must decreased to 15.56 ±0.60 μg ,547.23 ±12.92 μg and 86.33±1.20 mg per 100 mL respectively at the end of the fermentation period. Alcohol content of the final product was 11.78% (volume by volume). Theaflavins and thearubigins are black tea polyphenols which contribute to much of physicochemical, organoleptic and therapeutic properties of tea. Further, caffeine is known as a central nervous system stimulant. Therefore, tea wine with its appreciable quantities of theaflavins, thearubigins and caffeine will be a better alternative to other types wines Keywords: Tea wine; Fermentation; Theaflavins; Thearubigins; Caffeine; AlcoholItem Formulation of Nutritionally Superior Energy Drink Using Locally Available Fruits and Vegetables(Uva Wellassa University of Sri Lanka, 2019) Jayaweera, J.A.S.S.; Wijewardhane, R.M.N.A.; Perera, G.A.A.R.Energy drinks provide electrolytes, readily available carbohydrates and B vitamins to enhance energy metabolism. Subsequently, energy beverages are supplemented with stimulants such as caffeine and other additives. Though energy drinks are very important to athletes, students and elderly people, long-term exposure to various components of energy beverages may cause adverse health effects. The present study aimed to develop a nutritionally rich natural energy drink using locally available fruits and vegetables. Products were prepared using different combinations of beet root, dragon fruit, watermelon, pomegranate and orange juices and king coconut water. These products were subjected to several sensory evaluations employing 9-points hedonic scaling by 40 untrained panelists. Data were analyzed by performing Friedman test (P<0.05) and best formula was selected. Initial mixture of juice was prepared using the selected formula and it was clarified by centrifuging with clarifying agents. Using this clarified juice, three sets of drinks were prepared by adding sodium benzoate and sodium metabisulfite separately as preservatives and without adding preservatives. Storage stability was evaluated by analyzing the physicochemical and microbiological properties of these samples during the storage under refrigerated condition (4oC) and at room temperature (25oC). Data were subjected to analysis of variance and mean separation (P<0.05). The selected best formula contained beet root (40%), watermelon (20%), pomegranate (30%) and orange (5%) juices and king coconut water (5%) by volume. It contained 54.74 kcal.g-1 energy and 12.37 g of carbohydrate per 100 mL. Shelf stable energy drink with good sensory properties can be formulated using beet root, watermelon, pomegranate, orange juices and king coconut water in proportions (percent by volume) of 40, 20, 30, 5, and 5 respectively and with 50 ppm of sodium benzoate as a preservative.Item Identification of Solid Losing Points and Quantification of Total Solid Loss in Coconut Milk Powder Production(Uva Wellassa University of Sri Lanka, 2019) Ranawaka, R.A.N.R.; Gamage, K.J.; Perera, G.A.A.R.; Jeewanthi, P.W.; Madugalle, M.D.Coconut milk powder is a water dispersible solid obtained by drying an aqueous extract of coconut (Cocos nucifera) kernel. It is a substitute to coconut milk which makes cooking convenient. A Sri Lankan coconut milk powder production plant equipped with spray drying technique is experiencing a solid loss problem during its production process. This case study was carried out to identify the solid losing points and to quantify solid loss during the process. Solid contents in raw materials, intermediates and final product were measured and solid loss from each step was calculated. Daily waste generation was recorded. Accuracy of tote bin scale set point and flow meters was investigated by checking the deviation between set point and actual quantity in several trials. The human errors in total solid analysis, rework bagging and plunging process were identified by monitoring working behavior of operators. Accuracy of total solid, fat and moisture analyzers was determined by analyzing previous calibration data. Sample weights were recorded during a month and sampling loss was estimated. Average total solid loss quantified through this study was 0.52%. In conclusion, waste generation, sampling loss and human errors were identified as the major causes for total solid loss. Standardizing the unloading process using flushing water in a predetermined constant temperature and pressure for a constant time, reducing waste generation and sustaining through attitude development, displaying posters, training on correct methods of rework bagging, plunging and total solid analyzing, standardizing the required sample quantity, defining the sampling points and using instrument calibration data tracking tools can be recommended to reduce solid loss in commercial scale coconut milk powder production processes.Item Investigation on the Possibility of Harnessing Biogas from Spent Tea Leaf(Uva Wellassa University of Sri Lanka, 2019-02) Rathnasuriya, M.D.D.; Perera, G.A.A.R.; Herath, H.M.S.K.Made tea is generally used as raw material in instant tea manufacture. Spent tea the materials left after extraction of water soluble components from made tea is discarded as a waste material in instant tea manufacture. Discarding this solid waste is a costly and problematic operation. Spent tea is rich in nutrients but no effective method has yet been developed to utilize it. This study was conducted to investigate the potential of utilizing spent tea leaf in biogas production. An experiment was conducted using five different combinations (percent by mass) of spent tea leaf and cow dung as 100:0, 99:1, 80:20, 50:50 and 0:100, by using laboratory scale biogas reactor set-ups. Biogas production was measured daily by means of water displacement technique. Biogas generated (mL kg–1 of dry matter) by the above treatments were 1101.8, 988.33, 2126.17, 2069.33 and 0 respectively. Volume of biogas generated by the mixture of 80% of spent tea leaf and 20% of cow dung (2126.17 mL kg–1 of dry matter) was significantly (P<0.05) higher than that of other mixtures. Spent tea leaf can be used effectively in biogas production. Further research is suggested to optimize the process and to evaluate its feasibility.