Browsing by Author "Ranasinghe, M.K"

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    Development of Curry Leaf Extraction Incorporated Low Fat Herbal Sausage with Jackfruit (Ariocnrpus heteropltyllus) Seeds Flour Binder
    (Uva Wellassa University of Sri Lanka, 2012) Dissanayake, K. D. K . K; Ranasinghe, M.K; Liyunnge, A
    Jack fruit (Artocaryus helerophyllus L ui n.) belongs to the family Moraceae, bears the largest Fruit among the edible fruits. Jackfruit tree is native to Sri Lanka and popular in several tropical and sub-tropical countries. Jackfruit has been reported tO contain *'8* levels of protein, starch, calcium and thiainine (Burkill, 1 997). Roasted, dried seeds are ground to make flour which is blei\ ded with corn starch flour for food binder. Curry leaves has proven benefits for problems related to stomach disorders and indigestion. Curry leaves has been known to prevent premature graying of the hair. The leaves also aid in the absorption of iron with their abundance of folic acid. Curry leaves improve circulation and is anti-inflammatory and delay prematufe graying and is anti- microbial, anti-diabetic and hypo-cholestrolemic. In addition, these leaves are applied on bi uises a id skin ciuptions and are used as a hair tonic. Incorporating curry leaves into your daily diet can he ip you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are storecl in the body, as well as reducing bad cholesterol levels. The leaves contaiii 6.5% protein, 4,8% fat, 17.9% sugar and 6.2% crude fiber and which also form a good source of vita iii iii A, calcium and oxalic acid (Farhath-Khanuin e/ ml., 2000). Sri Lankan sausage industry at present, uses corn starch as food binder although it is costly and imported. Therefore, it is economically viable to use locally available jack seeds flour as a binder. Hence, present study was carried out to investigate the possibility of developing a low fat Verbal sausage with cure leaves extraction and jack seeds flour as a binder.
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    Development of Nutraceutical yogurt by Incorporating Amla (Indian gooseberry) and Iramusu (Hemidesmus Indicus)
    (Uva Wellassa University of Sri Lanka, 2012) sooriyapperuma, S.M.C.P; Ranasinghe, M.K; Saman, G.Y.G
    Anita (Indian gooseberry ) and Iramusu (Heinidesmiis indices) are locally available herbaceous plants. As Kraft (2007) reveals some plants or part of the plant such as seeds, barriers, roots, leaves, bark or flowers are used for medical purposes. High levels of pharmaceutical value of these two herbals and high levels of nutritional value of y 8*•• could be used to develop Nutraceutical yoghurt. Stephen ( 1992) defined the word Nutraceutical as “Food or part of food, that provide medical or health benefits, including the prevention or treatment for disease". However, studies aimed at developing Nutraceutical fermented dairy products are scarce. Hence the present study was carried out to assess the effect of incorporation of Amla (Indian gooseberry ) and Iramusu ( I-Ieiii idesiiiiis indices) herbal extracts in yoghurt on it’s organoleptic properties and nutritional profile.
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    Selection of a Suitable Stabilizer Percentage Contributing to Maximum Orgnnoleptic Properties of the Pelwatte Set Yoghurt
    (Uva Wellassa University of Sri Lanka, 2012) Liyanaarachchi, L.A.H.S; Ranasinghe, M.K; Dayananda, A.R
    Yoghurt is a fermented milk product with s medium acidity obtained by lactic acid fermentation using thermophilic tactic acid bacteria. Stabilizers are sometimes called as hydrocolloids and their mode of action in yoghurt includes two basic functions; binding water and secondly promotion of an increase in viscosity and the molecules of stabilizers are capable of forming a network of linkages between the milk constituents and themselves due to the presence of a negatively charged group or carboxyl radicals (Schrieber, 1976) or to the presence of a salt possessing the power to requester calcium ions (Salvador and Fiszman, 1988). The use of stabilizers/ hydrocolloids is very important in manufacturing of set yoghurt because, the consumer preference of the set yoghurt depends on overall quality of the product especially on the viscosity, consistency, appearance and mouth-feel (Bassett, 1 983). As, FAO/WHO (I9?6) and the Food Drugs Act ( 1 975, 1 980), revealed the permitted stabilizes are, gelatin, pectin, carrageenan, agar, xanthan gum, locust bean gum etc. Thus this investigation was conducted to determine the best percentage of a suitable stabilizer to be added in the yoghurt that contributes to the maximum organoleptic characters.