Browsing by Author "Ranasinghe, M.K."
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Item Antimicrobial Activity of Turmeric (Curcurna longa) Against Salmonella Spp and E. coli Spp(Uva Wellassa University of Sri Lanka, 2018) Lakmina, D.L.L.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.; Jayasena, D.K.D.D.The active components of natural herbs and spices contribute to the self-defense against mechanisms infectious organisms and also getting the attention as alternatives for synthetic chemicals due to their inherent antimicrobial nature, which is primarily used in food preparation. Turmeric is a tropical herb, which use to obtain aromatic powder from its mature rhizomes used for various purposes. The research was conducted to evaluate the Turmeric Methanolic Extraction (TME) and Turmeric Powder (TP) against Salmonella spp and E. coil spp. Dilution series of TME and TP were prepared according to 0.4%, 0.8%, 1.2%, and 1.6% and well diffusion method was conducted. Distilled water served as the negative control while Augmentin® (0.625ppm) served as the positive control. Antimicrobial activity was measured using the diameter of bacterial inhibition zone (DBIZ). TME inhibition for E-coli spp were shown significant difference (P<0.05) between treatments while 1.2% dilution series (DBIZ of 9.6910.54 mm) was closely related to positive control (DBIZ of 9.98±1.57 mm). However, TME inhibition for Salmonella spp did not show significant difference (P>0.05) between treatments. Inhibition of TP inhibition for E-coli spp showed significant difference (P<0.05) between treatments and the best treatment was 0.8% (DBIZ of 1.84±0.10 mm). Moreover, TP inhibition for Salmonella spp showed significant difference (P<0.05) between treatments and the best treatment was 1.2% (DBIZ of 2.31±0.08 mm). In conclusion, 1.2% concentration in both TME and TP samples can be selected as the suitable treatment for antimicrobial property by considering the cost effectiveness.Item Application of Crude Extract of Gelatin from Tilapia (Oreochromis mossambicus) Skin as an Edible Coat for Tomatoes (Solanum lycopersicum var. padma)(Uva Wellassa University of Sri Lanka, 2018) Lakchani, H.P.M.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.; Manjula, U.D.P.Edible coating is an effective method to maintain fruit quality and minimize the post-harvest losses especially in soft skinned fruits. Tomatoes at harvested maturity are more prone to physical impacts during transportation increasing the post-harvest losses. Over the years gelatin has been commonly used as an edible coating due to its barrier properties. Tilapia fish skin as a by-product from inland fisheries is a good source of gelatin. Thus, the present study was focused on application of gelatin based edible coating extracted from tilapia skin for tomatoes. Locally available tilapia skins were used to extract crude gelatin and treated with 5% (v/v) glycerol and applied for tomatoes by brushing at turning stage under room temperature. Non coated tomatoes were used as the control. Both coated and noncoated tomatoes were stored at room temperature for 25 clays of storage in opened polyvinyl boxes. During storage, samples were evaluated for pH, weight loss, color (L*, a*, b*) , titratable acidity, total soluble solids, hardness and sensory attributes at 3-day intervals. Weight loss, color, total soluble solids, titratable acidity and hardness of coated tomatoes showed significant differences (p <0.05) than those of non-coated tomatoes. However, pH and titratable acidity were not significant (p >0.05) between treatments. Sensory analysis was done by 30 untrained panelists and results revealed that the use of edible coating positively influenced on overall acceptability of coated tomatoes until 24th day whereas non coated tomatoes had an unacceptable quality at 18th day. In conclusion, application of crude extract of gelatin on tomatoes showed delayed ripening with acceptable quality parameters for 24 days at room temperature.Item Assessment of Physio-Chemical and Sensory Properties of a Value Added Buttermilk Based Beverage Incorporated with Finger millet (Eleusine coracana)(Uva Wellassa University of Sri Lanka, 2018) Priyadarshani, B.M.P.; Ranasinghe, M.K.; Thilakarathne, W.M.M.H.; Madushanka, R.M.T.Butter milk is a by-product from butter manufacturing which is a good source of protein, mineral and lactose. During the butter manufacturing process, approximately 50% of total milk used in butter manufacturing is discarded as butter milk. Thus, there is a growing interest in utilization of butter milk as an ingredient in dairy product development. Hence, present study was conducted to develop a value added fermented beverage using butter milk with incorporation of finger millet slurry. Three treatments were used with changing of finger millet slurry as 4%, 6% and 8%. Treatments without incorporation of finger millet slurry served as the control. Treatments were evaluated for pH, Titratable acidity (TA) and sensory attributes using nine point hedonic scale with 30 untrained panelists for 21 days of storage at 4 °C. Data from pH and TA were analyzed using two-way ANOVA, while sensory evaluation data were analyzed using Friedman non-parametric test in Minitab 17®. Based on sensory results, there were no significant difference (P>0.05) among treatments in terms of all sensory attributes. However, 4% finger millet slurry incorporated fermented butter milk beverage was selected as the best treatment with respect to taste and overall acceptability which scored high estimated median values of 7.59, 7.50 respectively. TA, pH were showed significant difference (P<0.05) amongst treatments, storage and treatment-storage interaction, while the treatments—storage interaction was non significance for pH. Moreover, at day 15, treatments showed significant difference (P<0.05) in all attributes while amongst 4% finger millet incorporated butter milk beverage scored highest estimated median values for color, aroma and overall acceptability. Yoghurt beverage with 4% finger millet slurry can be kept for 15 days of storage period at 4 °C without deterioration of quality parameters.Item Assessment of Quality Parameters of Strained Yoghurt Incorporated with Germinated Mung Bean (Vigna radiata) Powder(Uva Wellassa University of Sri Lanka, 2020) Dunukara, D.M.M.D.; Ranasinghe, M.K.; Priyadarshana, D.The present research was aimed to study the effects of germinated mung bean (Vigna radiata) powder on the physicochemical characteristics of strained yoghurt. The strained yoghurt was prepared according to the commercial guidelines by incorporating germinated mung bean powder and without germinated mung bean powder (control). A sensory evaluation was conducted to determine the suitable level of germinated mung bean powder from 1%, 1.5%, 2%, and 2.5% (w/w) using 30 untrained panelists. The control and the selected sample were tested for protein, fat, total ash, fiber, moisture, pH, titratable acidity (TA), Brix value, microbial quality for one month in seven days interval at refrigerated condition (4ºC). Based on the results of sensory evaluation, strained yoghurt with 2% (w/w) germinated mung bean powder was chosen as the best treatment. Results revealed that strained yoghurt with 2% germinated mung bean powder had the highest fat (3.46 ± 0.07%) and protein (7.48 ± 0.11%) contents compared to that of the control. Results showed that stained yoghurt with 2% germinated mung bean powder had the highest pH (4.59) during 4 weeks of the storage. Similarly, incorporation of germinated mung bean powder into strained yoghurts increased the TA compared to that of the control sample while a 2% germinated mung bean flour incorporated sample had the highest Brix value (18.66). The pH of strained yoghurt samples was decreased (p>0.05) during storage. TA and Brix values were increased (p>0.05) during the storage. Total plate count and yeast and mold counts in strained yoghurts were increased (p>0.05) with the incorporation of germinated mung bean powder during storage, however, the values did not exceed the permitted levels (SLS 824:2). Coliform was absent in all samples. In conclusion, germinated mung bean powder enhances the nutritional value and the sensory properties of strained yoghurts. Keywords: Strained yoghurt, Titratable acidity, Germinated mung bean powder, Brix valueItem Assessment of Sensory Acceptability of Beetroot (Beta vulgaris) incorporated Buttermilk Wine during Storage(Uva Wellassa University of Sri Lanka, 2018) Thilakarathne, W.M.M.H.; Ranasinghe, M.K.; Priyadarshani, B.M.P.; Madushanka, R.M.T.Buttermilk is the by-product produced during butter manufacturing process which contains protein, lactose and minerals in high levels. It has been estimated that the 50% of buttermilk is discarded as a waste product. As an ingredient, buttermilk in product development helps in effective utilization of the by-product. Thus, present study was conducted to develop a wine using buttermilk with incorporation of beetroot (Beta vulgaris) and Saccharomyces cerevisiae. Preliminary trials were conducted to select best ratio between buttermilk: beetroot with 1:1, 2:1, 3:1 and 4:1. Based on total soluble solids, treatment having 3:1 buttermilk: beetroot ratio was used for further study. Four levels of Saccharomyces cerevisiae were used to determine the best level of yeast incorporation to produce the wine. Commercially available wine was used as control. All treatments were evaluated by 30 untrained panelists for color, aroma, mouthfeel, taste and overall acceptability for 42 days of storage. Data from sensory evaluation were analyzed using Friedman nonparametric test using Minitab 17e. Based on sensory evaluation at day 21, all treatments showed significant difference (P<0.05) with respect to the all sensory attributes while 0.1% Saccharomyces cerevisiae incorporated wine showed highest estimated median values for mouthfeel, taste, and overall acceptability; 8.00, 7.86 and 8.38 respectively. Moreover, at day 42, treatments showed significant difference (P<0.05) with all attributes while amongst all treatments 0.1% Saccharomyces cerevisiae incorporated wine scored highest estimated median values for mouthfeel, taste and overall acceptability; 8.00, 7.94 and 7.86 respectively. Hence, the study revealed that organoleptically acceptable buttermilk wine could be produced using 0.1% Saccharomyces cerevisiae incorporation level with 7.0% (vlv) alcohol content.Item Assessment of Sensory Acceptability of Diyamiththa (Cissampelos pareira) Leaves Extract Incorporated Lacto-vegetarian Set Yoghurt during Storage(Uva Wellassa University of Sri Lanka, 2018) Madushanka, R.M.T.; Ranasinghe, M.K.; Jayasinghe, H.A.S.L.; Thilakarathne, W.M.M.H.; Priyadarshani, B.M.P.The addition of stabilizers in dairy industry helps to improve viscosity and texture especially in set yoghurt production. The texture of yoghurt results from a complex interaction between milk proteins, acid and exopolysaccharide produced by starter culture. Gelatin is an animal originated stabilizer used in yoghurt production. Food habits in the world have started to change with an increasing demand for vegetarian food. Diyamiththa (Cissampelos pareira), a medicinal plant exhibit a unique gelling properties which could be an alternate for gelatin. Thus, the present study was conducted to assess the organoleptic acceptability of lacto-vegetarian set yoghurt with incorporation of a gel from diyamiththa leaves. Three levels of diyamiththa leaves extract (DLE) were used as treatments, 1%, 2% and 3% while 0.68% gelatin incorporated yoghurt served as the control. Treatments were evaluated by 30 untrained panelists for color, aroma, texture, mouthfeel, taste and overall acceptability (OA) attributes at 7 days interval for 21 days of storage at 4 °C. Data from sensory evaluation were analyzed using Friedman non-parametric test using Minitab 17®. Based on sensory evaluation at day 0 all treatments showed significant difference (P<0.05) with respect to all the attributes while 2% DLE incorporated yoghurt showed the highest estimated median values for both taste and 0A;7.50 and 7.78, respectively. Moreover, at day 21 treatments showed significant difference (P<0.05) with all attributes while amongst all treatments, 2% DLE incorporated yoghurt scored the highest estimated median values for texture, mouthfeel, taste and OA; 7.50, 7.06, 7.81 and 8.03, respectively. However, after 21 days of storage the organoleptic acceptability was declined particularly with taste and mouthfeel in all treatments. Results revealed that, 2% DLE incorporated set yoghurt can be stored for 21 days at 4 °C without deteriorating organoleptic properties.Item Assessment of Sensory Profile and Shelf Life of Milk Based Rice Flour Biscuits(Uva Wellassa University of Sri Lanka, 2013) Pathmasiri, G.K.M.M.; Ranasinghe, M.K.; Gunawardena, L.K.A.Most people prefer to consume ready to eat food products. Wheat flour is the most commonly used flour due to its high rising ability of dough gluten, but it contains certain health hazards. Rice flour is one of the most valuable nutritional foods with high wellbeing value. The study was focused on to development of milk based rice biscuit which is high nutrient and healthy. There were two preliminary trials to determine the best milk type and suitable stabilizer. Based on preliminary trials, pasteurized milk and xanthan gum were selected as milk and stabilizer for the product. There were five treatments with pasteurized milk ranging from 75% - 55% (v/w) and xanthan gum as 1.25% - 5.75% (w/w). Best levels were selected using 30 untrained panelists. Proximate analysis yeast and mold, coliform and E.coli were analyzed for the final product. Sensory data were analyzed by the Friedman test and physiochemical and microbial data were analyzed using t- test in MINITAB 16 software. The biscuit containing 65% (v/w) pasteurized milk and 0.25% (w/w) xanthan gum level was the best treatment. There is no significant difference between stabilizer treatments except with mouth feel and texture attributes (P>0.05). Selected best sample consists of 3%±0.02 moisture, 10%±0.04 protein and 23.5%±0.2 fat content and physiochemical and microbiological parameters were in accordance with the SLS standards during one month of storage at room temperature.This product can be produce easily and have longer shelflife at room temperature.Item Comparative Study on Antioxidant Activity and Antimicrobial Activity of Sargassum ilicifolium Crude Extract Using Different Solvent Extractions(Uva Wellassa University of Sri Lanka, 2019-02) Edirisinghe, K.E.A.N.; Bogahawaththa, B.R.S.; Abeyrathna, E.D.N.S.; Ranasinghe, M.K.Seaweeds are used for food, pharmaceutical and biochemical applications as they possess interesting biological activities. Amongst seaweeds, brown seaweeds show excellent antimicrobial, antioxidant and antiviral properties. S. ilicifolium is an economically important, underutilized seaweed species where more research opportunities are available. Hence, the present study was conducted to determine the functional properties of crude extracts of S. ilicifolium to find the best extract to develop as an ingredient for food industry. Dried and coarsely powdered samples of S. ilicifolium were subjected to solvent extraction using methanol, ethanol, chloroform and acetone. The yield, proximate analysis of crude extracts was determined while antioxidant activity was determined using DPPH and TBARS assays. Antimicrobial activity was determined against the Staphylococcus aureus. Significantly highest extraction yield was recorded in methanolic extraction (17.18±3.20%) while 9.60±2.14%, 2.80±0.59%, and 3.60±0.37% yields were obtained from ethanol, acetone and chloroform extractions, respectively (P˂0.05). The highest carbohydrate (37.64±1.1%) and moisture (14.07±0.71%) were observed in methanolic crude extract. Highest ash content (37.15±4.90%) was observed in ethanolic crude extract. DPPH scavenging activity of the dried seaweed, methanolic and ethanolic crude extractions were 5.32±0.35%, 21.47±2.81%, 14.93±2.55% respectively (P˂0.05). The malonaldehyde produced in dried seaweeds, chloroform and acetone extractions were recorded higher while ethanolic, methanolic extractions were showed lower than control. Antimicrobial assay against S. aureus did not show resistant to all the seaweed extracts. Hence, it could be concluded that the presence of bioactive components in the crude exacts of S. ilicifolium while highest components in ethanolic and methanolic extracts. Therefore, the ethanolic extract of S. ilicifolium could be a potential source as an ingredient for food industry.Item Consumer Attitude on Fresh and Processed Meat Quality; A Case Study from Badulla District(Uva Wellassa University of Sri Lanka, 2013) Karunasena, K.T.S.; Ranasinghe, M.K.; Rathnayake, R.M.S.D.Worldwide, food safety crisis debates have come forward as an important aspect especially in meat industry. Hence, producers, distributors, marketing staff and policy makers should have higher consideration towards meat quality. Thus, this study was conducted with an aim of identifying the factors influenced on consumer attitude towards meat quality with special reference to Badulla district. Two hundred consumers were randomly selected and interviewed using a pre-tested structured questionnaire. The primary data were analyzed using the Microsoft Office Excel (2007) and Minitab14 software. The Regression model was developed to determine the socio-demographic factors that influence for consumer attitude toward meat quality as, Consumer attitude on meat quality (AI) = f (Age + Religion + Income + Education + Nutritional purpose + Taste purpose + Gender+ Government occupation + Private occupation + Market type). All respondents consumed at least one kind of meat product and 1% of the respondents did not consume any type of meat. Ninety percent of the respondents had established their meat consumption pattern at their child age. The religious believes (55%), economic concerns (16%) and antipathy for killing animals (17%) were the most popular reasons for not being meat consumers. The “meat colour” (80%) was the most concerning factor at the time of purchasing and 20.5% of respondents are concerned of “quality standards” as first. The cleanliness and freshness (30%), tenderness (2.5%), juiciness (1.5%) and marbling (1.2%) were other most concerned quality parameter at the time of purchasing. The income, education level, gender and religion have significantly affected the consumer attitude towards meat quality. There were no significant correlation between the attitude index and age, purpose of meat consumption, occupation and market type. The results showed a positive coefficient of the gender and income level with attitude index.Item Consumer Awareness Towards the Labeling Aspects on Beverage Products: A Case Study on the Beverage Products at Supermarkets- Chain in Matara Urban Area(Uva Wellassa University of Sri Lanka, 2019) Gunasekara, B.G.D.S.; Ranasinghe, M.K.; Jayawardana, J.M.D.R.Food labelling is a tool which provides information on products’ composition, quantity of content and nutritional profile to its consumers. If the ingredients exceed the required amount to be in a beverage, it will cause health hazards. For the prevalence of food safety, laws and regulations must be enforced to control the limits of ingredients incorporated. The objective of this study was to examine the awareness of consumers on food labeling regulations and other aspects while purchasing beverages at supermarkets chain in Matara urban area. The data were collected using convenience sampling technique and 200 consumers were interviewed with a pre-tested questionnaire. Descriptive statistical analysis and chi-square test were performed using SPSS statistical software. Results of descriptive statistical analysis revealed that majority of consumers (87.50%) were aware about the regulation on colour coding of sugar level. Consumers had less knowledge regarding the nutritional factors appeared on label and results indicated that awareness on sodium (24.50%), fat (23.50%), protein (22.50%), calories (13.00%) and ascorbic acid (7.00%). The majority of consumers were aware on quality standard; SLS (97.00%) while on other standards were low; HACCP (21.00%) and GMP (9.00%). Most of the consumers preferred to have light colour beverages (66.5%). Moreover, they mainly considered the price (94.00%), expiry date (89.00%) and brand name (79.50%) when purchasing beverages. The results of chi-square analysis revealed that educational level of the consumers was significantly associated with awareness of food labeling regulations (p<0.05). However, gender, age, income level and occupation were not significantly associated with food labeling regulations (p>0.05). In conclusion a compatible choice for beverages can be taken by paying attention to the food labeling regulations and other important aspects on the label.Item Designing of a Proper Package to Minimize Trade-Non Vacuum Condition in Vacuum Packed Sausages(Uva Wellassa University of Sri Lanka, 2013) Ranasinghe, R.A.D.W.; Ranasinghe, M.K.; Jayarathna, S.H.; Boteju, W.L.G.Food packaging is an integral part of food processing and a vital link between the processor and the eventual consumer for the safe delivery of the product through the various stages of processing, storage, transport, distribution and marketing. The selection of the packaging material has to be done very carefully to protect the different physico-chemical properties like nature of pigments, sensory attributes and micro flora (Marsh and Bugusu, 2007). Due to various types of defects, the return of product causes a considerable reduction of profit annually. Formation of non vacuum condition in vacuum packed products has become one of the reasons for market return. Vacuum packages of pre-cooked sausages, meat ball products create non vacuum condition at different stages from packaging to consumption due to poor mechanical shock resistance of the packaging materials that cause damage during loading, unloading, poor handling, packing and storage (Chainey, 1989). The objective of the study was to design a proper package to minimize the trade non vacuum condition in vacuum packed sausages and minimize the market returns. Methodology Experimental work was conducted at the Keells Food Products PLC, Ja-Ela. Tests for the materials were carried out at the JF packaging (Pvt) Ltd, Kotugoda and the Varna Laminations (Pvt) Ltd, Rathmalana. Initially 4M analysis was conducted in order to identify possible root causes that create non vacuum condition in vacuum packed sausages. Contribution of man, material, method and machine were critically analyzed through observation of machine, handling and transportation system. Five types of coextruded, three layer lamination pouches, varying in thickness as given below were used as treatments for the experiment. T1 = Nylon (15μ)/LLDPE (60 μ) T2 = Nylon (15 μ)/LLDPE (70 μ), T3 = Nylon (25 μ)/LLDPE (60 μ), T4 = both side metalized: PET (10 μ)/MPET (10 μ)/LLDPE (100 μ) and T5 = back metalized and front transparent pouch: PET (20 μ)/LLDPE (100 μ) All the film samples were corona treated and solvent based, prepared according to standard industrial procedure. Twenty samples with three replicates were used for each treatment in the investigation. Each pouch was filled with sausages and subjected to vacuum process. Vacuum packed pouches were stored at -18 ˚C. Treatments were examined for non vacuum condition by visual observation once per week for a month. Each material was analyzed for puncture resistance and tensile strength of films before and after freezing conditions. Data were analyzed using analysis of variance (ANOVA) incorporated in MINITAB 14 statistical software at 5% level of significance. Results and Discussion Non vacuum count for the investigated samples showed a significant difference (p<0.05) indicating that there is an effect of the materials/films for the non vacuum incident. Statistical analysis for non vacuum count have shown that the investigated materials were significantly different (p<0.05) from each other but a significant difference was not found among T4 (both side metalized pouch) and T5 (front transparent and back metalized). The lowest means were recorded in both Treatment 4 and 5 which revealed that the mean non vacuum count is zero in both samples throughout the investigated period. Treatment 4 and 5 were selected for further experiment and were subjected to appearance and customer acceptability test. As revealed by the statistical test there was a significant difference between treatment 4 and 5 (p<0.05) and treatment five was selected as the best treatment (Front transparent PET (20 μ)/LLDPE (100 μ)). Treatment which was consisted of PET (10 μ)/MPET (10 μ)/LLDPE (100 μ) showed higher material performance over other treatments during the storage period. Treatment 4 showed a significant difference (p<0.05) in puncture resistance and tensile strength over other treatments as well as approximately remained stable during the study period compared to other investigated treatments. Statistical data for tensile strength and for the puncture resistance among investigated samples the materials/treatments on the mechanical strength (puncture resistance and tensile strength). Again PET/MPET/LLDPE showed highest performance among others during the study period. It has the highest puncture resistance and the tensile strength over other materials as well as it approximately remained stable during the study period compared to other investigated materials. Therefore again it was selected as the best sample. According to the results of the tukey test any sample similar to the best sample could not be found either for the puncture resistance or for tensile strength (p<0.05) among investigated samples. Conclusions Therefore, treatment 4, PET (10μ)/MPET (10μ)/LLDPE (100μ) and treatment 5, front transparent (PET20μ/LLDPE100μ) can be determined as the best samples among the investigated samples. It can be concluded that metalized films (PET/MPET/LLDPE) which have the highest puncture resistance and tensile strength value was the film that could be used to minimize the market returns due to non vacuuming of the products and could provide best protection against the mechanical damages.Item Development of a Low Cost Cheese Analogue Using Sweet Potato (Ipomoea batatas), Wheat Flour and Fresh Cow Milk(Uva Wellassa University of Sri Lanka, 2020) Siriwardhana, K.M.; Ranasinghe, M.K.; Kulasinghe, W.M.A.A.The demand for cheese analogues is being increased due to the low cost of production, simplicity of manufacturing, and diverse use of ingredients. Hence, this research was conducted to develop a low-cost cheese analogue. Series of preliminary trials were done to develop a method for manufacturing a suitable cheese analogue. A gel was prepared using wheat flour, butter, and fresh cow milk. A mixture was prepared using the best combinations of gel and boiled sweet potato. Vinegar was added to fresh cow milk for curd preparation. The best curd and mixture (gel and sweet potato mixture) combination was selected by sensory evaluation using a nine-point hedonic scale. The organoleptic properties were evaluated using a sensory panel comprised of 37 untrained individuals and data were analyzed by the Friedman non-parametric test. As chemical properties pH, titratable acidity and peroxide value were determined during five weeks of storage period (4 °C) and data were analyzed using one-way ANOVA. E.coli, yeast and mold and total plate count were analyzed as microbiological analysis. Further, colour and hardness of the product were measured. Moisture content, ash content, fat content and protein content were determined as proximate analysis. Cost analysis was done for the final product and it was Rs.75.09 for 100 g of cheese analogue. Curd at 66.7% (w/w) and 33.3% (w/w) of the mixture (gel and sweet potato mixture) was selected as the final product among four treatments according to the highest preference of panelists. Salt at 1.5% (w/w), 0.1% (w/w) Potassium sorbate and 0.05% (w/w) soy lecithin were added to finalize the product. All the physicochemical and microbiological results were in acceptable limits according to Sri Lanka Standards during the five weeks of storage period at 4 °C. This method is a simple and low cost to produce a cheese analogue. Keywords: Cheese substitute, Low cost, Cheese analogues, Catering purpose, DairyItem Development of an Edible Packaging Material Using Jack Fruit (Artocarpus heterophyllus) Seeds and ‘Kohila’ (Lasia spinosa)(Uva Wellassa University of Sri Lanka, 2020) Widanaduruge, U.S.; Ranasinghe, M.K.; Bambaranda, B.V.A.S.M.Currently, increasing worldwide annual plastic production and improper handling of plastic waste leads to higher environmental pollution. Therefore, the present study was focus to develop a packaging material with edible properties. Edible packages are beneficial rather than bioplastics because it does not exist in the environment as waste. Jackfruit (Artocarpus heterophyllus) seeds that are underutilized contain about 24% of amylose and Kohila (Lasia spinosa) rhizomes are under-utilized marshy herb with antioxidant properties, which imparts good health effects. Therefore, this edible package consists of Jackfruit (Artocarpus heterophyllus) seed powder, Kohila (Lasia spinosa) rhizomes powder, Tylo powder, Salt, Sorbitol, Cooking Oil and Water. All materials were used according to a finalized recipe, mixed, prepared a thin film, and molded up. Treatments were prepared by varying Kohila Rhizome powder (KRp) at 0%, 2%, 8%, and 12%. Treatment with 0% KRp was served as the control. Based on sensory evaluation, treatment with an 8% KRp added sample was selected. Physiochemical properties, Water Vapor Permeability (WVP), Microbial analysis, DPPH Scavenging Activity, FTIR analysis, and proximate analysis were carried out to the best treatment. The fiber level was higher (7% on a dry basis) in treatment with 8% KRp. WVP was decreased in the 8% KRp treatment (p <0.05%) during storing conditions at temperature 25 ± 0.5˚C and humidity 50 ± 2% RH. FTIR analysis showed that there was no effect on the addition of Kohila bonds within the film and hydroxyl (OH) groups are present which causes solubility in water. There was no effect on Total Plate Count addition of KRp. DPPH Scavenging Activity was high and hardness was low. In conclusion, an edible cup developed with 30 - 35% of Jackfruit seed powder and 8-10% Of KRp has good antioxidant activity and barrier properties and it would be a better alternative for the single-use synthetic cup. Keywords: Lasia spinosa, Antioxidant, Jackfruit seeds, Edible cup, Dietary fiberItem Development of Finger Food Incorporated with Rathu Heenati Rice (Oryza sativa L.) Flour, Chickpea (Cicer arietinum L.) Flour and Mung Bean (Vigna radiata L.) Flour for Toddlers(Uva Wellassa University of Sri Lanka, 2020) Kanchanamala, A.M.O.; Ranasinghe, M.K.; Kulasinghe, W.M.A.A.; Ekanayake, S.M.P.S.In the Sri Lankan context, proper nutrition among toddlers is a very crucial problem due to less consumption of nutritious foods. Therefore, finger foods with high nutritional composition and acceptable sensory attributes can be introduced to increase their consumption. Legumes such as; mung bean (Vigna radiata L.) and chickpea (Cicer arietinum L.) are rich sources of protein. Rathu heenati rice (Oryza sativa L.) is a traditional rice variety that contains a high nutritional and medicinal value. The main objective of this study was to develop value-added finger food which can fulfill the nutritional requirements of toddlers to a considerable level. Finger food was prepared by changing the levels of rathu heenati rice flour, germinated chickpea, and mung bean flour in the percentages of 60:10:30, 60:25:15, 60:30:10, 60:15:25 and 60:20:20, respectively. Treatments were subjected to sensory analysis to select the best finger food formulation. Finger food formulated with 60 of wheat flour: 20 of mung bean: 20 chickpea flour served as control. Finger food with rathu heenati rice flour, chickpea flour and mung bean flour in 60:25:15 treatment was chosen as the best sample (p<0.05) and tested for proximate composition (protein, fat, ash, fiber and moisture), colour, texture, pH, Brix value and TPC over one month in seven days interval. Results showed that selected finger food sample had the highest protein (21.85%), fat (22.11%) and ash (3.27%) content compared to the control which showed protein (16.52%), fat (19.83%) and ash (1.84%) content, (p<0.05). During the storage, pH was decreased while TPC values were increased in both samples. The hardness of both samples was decreased within the storage. E. coli was absent in both samples. In conclusion, finger food incorporated with rathu heenati rice flour, chickpea flour, and mung bean flour at 60:25:15, showed high nutritional composition as well as acceptable sensory attributes for toddlers. Keywords: Rathu heenati rice, Mung bean, Chickpea, Finger food, ToddlersItem Development of Value Added Stirred Yoghurt Rippled with Cooking Chocolate Syrup(Uva Wellassa University of Sri Lanka, 2010) Ranasinghe, M.K.Chocolate is one of the most popular confection with high nutritive value which majority not heard so far. Incorporation of chocolate in to conventional yoghurt increases the organoleptic profile of the product while conveying different experience to the 'consumer. The aim of the study was, to develop ripple stirred yoghurt using cooking chocolate syrup. Stirred yoghurts were prepared according to the standard procedure with slight modifications to the gelatin percentage. There were three treatments with respect to gelatin percentage as 0.5% (w/v), 1.0% (w/v) and 1.5% (w/v). Best gelatin percentage was selected by sensory evaluation using 07 trained panelists at day 01. Stirred yoghurts prepared with selected gelatin percentage were rippled with 6.5 mL (based on preliminary trials) of chocolate syrup of three concentrations as 40% (w/v), 50% (w/v) and 60% (w/v). Chocolate incorporated stirred yoghurts prepared with 0.5% gelatin 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 compared with plain stirred yoghurt (control sample) 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 stirred yoghurt with 0.5% gelatin and 50% chocolate syrup showed higher significance (P<0.05) compared to the control at day 3. Coliforms and Escherichia coil were not detected with the storage duration. Yeast and mould counts were not exceed the specifications in Sri Lankan Standards for the set yoghurt during 10 days. Based on results it can be concluded that stirred yoghurt rippled with chocolate syrup prepared with 0.5% gelatin and 50% chocolate syrup concentration has highest sensory attributes with 09 days of shelf life at 4 °C temperature.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 Development of Value Added Yoghurt with Rice (Oryza saliva) Flour and Sesame (Sesamum indicum(Uva Wellassa University of Sri Lanka, 2012) Ishanka; Ranasinghe, M.K.; Jayarathne, M.P.K.Brown rice (Otyza saliva) is an abundant cereal which possesses high levels of carbohydrates, fiber, vitamins (B2, B3 and B1) and minerals like Iron, Phosphorus, Potassium and Calcium and protein lesser cholesterol (HARTI, 2011).Yoghurt is a highly consumed fermented product in the market. This study was carried out to develop a set type yoghurt by incorporating brown rice flour and sesame seeds to assess the effect of brown rice flour and sesame seeds on the physicochemical and sensory properties of yoghurt.Best gelatin percentage was selected by sensory evaluation using 07 trained panelistswith varying the gelatin percentage as 0.3%, 0.4%, 0.5%, 0.6% (% by weight). There were three treatments varying the levels of brown rice flour percentages as 3%, 4% and 5% (% by weight) and evaluated using 30 untrained panelists. Titratable acidity, pH, Total Colony Count (TCC), Coliform,yeast and molds were determined for 15 days of storage for selected yoghurt samples based on sensory evaluation. Fat %, Protein content, Total Solids and Carbohydrates were analyzed. Data were analyzed using one way ANOVA and Friedman non parametric test.According to sensory evaluation I, yoghurts prepared by incorporating 0.4% (w/v) gelatin and according to sensory evaluation II, yoghurts prepared by incorporating 4% (w/v) brown rice flour and 2%(w/v) sesame seeds have shown significantly higher preference (P<0.05) with all sensory attributes. There was a significant (P< 0.05) difference in Titratable acidity, pH, TCC, Coliform,yeast and molds value during refrigerated storage of control and selected sample. Proximate composition of the final product is 73.32% Moisture, 3.75 % protein, 3.95% fat, 17.23% carbohydrates, 0.33% fiber and 1.42 % ash.Best incorporation level of brown rice flour, sesame seed and gelatins 4% and 2% and 0.4% respectively. The shelf life of selected sample is 11 days at 4±I °C.Item Effect of Microbiological and Chemical Factors on Flavour of Spray Dried Full Cream Milk Powder(Uva Wellassa University of Sri Lanka, 2019) Bandara, A.R.S.; Ranasinghe, M.K.; Mudannayake, D.C.Full cream milk powder is susceptible to flavour changes which limit its shelf life and consumer acceptability. Natural flavour of full cream milk powder can be degraded during production process and storage as a result of lipid oxidation and lipolysis induced by extracellular microbial enzymes. The aim of this study was to determine chemical and microbiological factors which influence the flavour of milk powder processed in two spray drying plants (Plant 1 and Plant 2). Twelve samples were collected from spray drying milk powder plants at three different time periods for four weeks (0, 7, 14, 21 day) in replicates. Lipid oxidation value (TBARS), free fatty acid content, peroxide value, yeast and mold count and vegetative microbial count of milk powder samples were evaluated using standard protocols. Thermophillic spore counts were evaluated by heating milk powder samples at 106°C for 30 min subsequent plating on plate count agar and incubating at 55°C for 48 h. Results of the study showed that TBARS value of samples from Plant 2 were higher than those of Plant 1 (p<0.05). In addition, free fatty acids content of milk powder samples from Plant 1 were lower than those from the Plant 2 and vegetative cell counts were significantly higher in full cream milk powder samples of Plant 1 compared to those of Plant 2 (p<0.05). Finally, it can be concluded that chemical factors including lipid oxidation and lipolysis induced by heat resistant microorganisms can affect the final flavour of spray dried full cream milk powder.Item Formation of Edible Casings from Hydrolyzed Ovalbumin(Uva Wellassa University of Sri Lanka, 2018) Rathnayake, R.M.T.S.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.; Boraluwa, C.Edible casings are environmental friendly approach that can be applied on food products to control the deterioration due to oxidation or microbial growth, while enhancing the nutritional attributes. Ovalbumin and its hydrolysate exhibit functional properties to a greater extent and can be used to form an edible casing. Thus, the present study was focused to develop an edible casing using hydrolyzed ovalbumin (HOB) and to assess its physical properties. Firstly, already extracted ovalbumin protein was hydrolyzed using 1% pepsin. The HOB solid was dissolved in distilled water (9 g/ 100 mL) and as the plasticizer either levels of glycerin (Gly) at 20, 30, 40 and 50% (w/w of protein) or sorbitol (SB) at 50 and 60% or lactic acid (LA) at 30, 40, 50 and 60% was added. Then, the pH of the solution was adjusted to 11.25±0.10 and heated up to 45°C for 20 min in water bath. The treated solution was tasted into polypropylene covered plates and the films were peeled after 48 hrs at 25±2°C. After peeling, the films were subjected to heat treatment at 85°C for 20 min. The films formed using SB at 50 and 60% had a lower elongation and those of made using LA at 30, 40, 50 and 60% which had a higher brittleness. Films formed with Gly at 20% had higher brittleness while Gly at 40 and 50% had lower elongation compared to the Gly at 30%. The hardness of the prepared films was compared according to the different thicknesses as 0.06, 0.08, 0.10 and 0.12 mm. The thicknesses of 0.06 mm and 0.08 min had higher brittleness and thickness of 0.12 mm had a higher hardness than that of 0.10 mm. In conclusion, Both SB and LA were not suitable in film formation from HOB as plasticizers while the film with 30% Gly and 0.10 mm thickness showed a better film characteristics as an edible casing.Item Identification of the Critical Control Points (CCPs) of a Commercially Established Pasteurized Milk Factory in Colombo(Uva Wellassa University of Sri Lanka, 2019) Ransinghe, H.D.P.; Joseph, R.; Dharmarathna, E.K.G.P.U.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.HACCP is a systematic method of identifying, evaluating and controlling all possible hazards associated with a food chain. Implementation of HACCP system has become a necessity for dairy processors to assure the safety and quality of their products. This study was designed to identify CCPs in pasteurized vanilla milk processing line in a commercially established pasteurized milk plant. Preliminary study was carried out to familiarize with the production process while identifying the sample collecting points as raw milk receiving, mixing tank, filling unit and storage. Samples were collected from raw ingredients receiving to the final product. Collected samples were analyzed for physical, chemical and biological hazards. To determine biological hazards, total plate count (TPC), Coliform and yeast and mould tests were done. Adulteration tests for chemical hazards and visual observation for physical hazards were done. According to analysis, physical contaminants were present in raw milk samples. However, no chemical contaminants were detected. Microbiological hazard analysis revealed that TPC and coliform count were high in raw milk samples from bowser. TPC counts of raw milk samples from different milk collecting centers were 7.39±0.31, 7.43±0.27, 7.37±0.31, 7.01±0.20 and 7.40±0.26 log cfu ml-1 respectively while Coliform counts were 5.27±0.48, 5.18±0.55, 5.19±0.31, 5.32±0.37 and 5.23±0.42 log cfu ml-1, respectively. All samples collected before pasteurization were positive for coliform. Post pasteurization contamination was observed in few batches while samples collected after pasteurization were positive for coliform. Post pasteurization contamination was not observed in the rest of the batches. Therefore, receiving of raw milk and the storage tanks of pasteurized milk were identified as the CCPs in the production process. Monitoring and controlling the identified CCPs are really essential to ensure the safety of the final product for the consumers.