Browsing by Author "Rathnayake, A.M.G.N."

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    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; Stevia
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    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 composition