Browsing by Author "Premarathna, R.I.U."

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    Development of Creamed Coconut Sauce (Cocos nucifera L. )
    (Uva Wellassa University of Sri Lanka, 2014) Premarathna, R.I.U.
    Coconut kernel is a rich source of carbohydrate, protein, lipid, dietary fiber, minerals and it imparts numerous health benefits. The present study was conducted to develop a creamed coconut based sauce. Seven sauce sample 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 trained panelists. Sensory data were analyzed by Friedman non- parametric test (p<0.05). Brix and pH values of the selected samples 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. pH and Brix values of the selected sample were 4.93 ±0.01 and 35.7±0.1 respectively and its carbohydrate, protein, sugar, total fat and moisture contents (present by mass) were 20.8 ±0.1, 5.0 ± 0.2, 9.7 ±0.15, 34.9 ±0.3, and 26.29 ±0.02 . Further it contained 417 kcal/100 g of energy. Peroxide value of the selected sample after 48 days remained low (14.8 meg kg -1 ) indicating its storage stability. Shelf stable coconut cream based sauce with high consumer acceptance can be prepared by using 90 % of creamed coconut and 10 % of chili powder as the main ingredients. Keywords: Creamed coconut, Sauce, chili powder
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    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.