UWU Repository :: Browsing by Author "Sajiwanie, J.W.A."

Browsing by Author "Sajiwanie, J.W.A."

Now showing 1 - 6 of 6

Consumer Awareness and Perception on Highly Processed Food Products Available in Sri Lanka
(Uva Wellassa University of Sri Lanka, 2019) Hettiarachchi, H.A.S.U.; Madumali, J.H.S.; Geethanjana, R.M.S.; Sajiwanie, J.W.A.
Highly processed food products are popular in modern world. There is a worldwide discussion regarding their positive and negative effects on human health. However, the studies on awareness, acceptance and misbelieves of these food products are less in Sri Lanka. Therefore, this study was focused on consumer awareness and perception on highly processed foods available in Sri Lanka. Randomly selected 500 respondents from all over the country were interviewed using a structured questionnaire that was designed to obtain information on the general awareness and perception and factors influencing their buying behavior. Demographic information and occupation were collected to identify their effect on awareness and perception of highly processed foods. Respondents were also asked to state the level of perception of the family members. Results revealed that 74% of the respondents had awareness on highly processed foods. Highest awareness (95%) was observed in Colombo and Kalutara districts. Respondents below 45 years had approximately higher awareness than those above 45 years. Highest positive perception was observed among children in their families. According to the occupation, 92% of academia and researchers had awareness and positive perception towards highly processed food. The taste and convenience (53%) were the major reasons for consuming highly processed foods. Mostly consumed highly processed foods were ice cream, instant noodles and soft drinks. More than half of the respondents (57%) had selected retail shops as shopping place. Online buying choice had a small influence on the positive perception. Results clearly revealed that young generation and academia have better awareness and positive perception on highly processed food products.
Development of Natural Food Colourant from Melastoma malabathricum (Maha Bovitiya) Fruit
(Uva Wellassa University of Sri Lanka, 2019-02) Weerasooriya, D. N. M.; Sajiwanie, J.W.A.
Natural food colourants have become a global trend due to its excellent health benefits and less side effects rather than properties as colourants. Availability, taste and stability are some of the limitations associated with natural food colourants. Maha bovitiya (Melastoma malabathricum) is a commonly available plant with attractive coloured fruits which are sweet in taste with a pleasant smell and used for Ayurvedic medicine in Sri Lanka. There is a great potential to develop natural colourant from Maha bovitiya fruit due to its positive characteristics. However, detailed investigation on colourant properties of Maha bovitiya is limited. Thus, this study was performed to develop a natural food colourant using M. malabathricum fruit. Methanol (99.9%), distilled water and acetone were used as three different solvents to select the best solvent for the extraction. Pigment stability of selected extract (99.9% Methanol extract) was calculated by half life time using regression analysis and Arrhenius equation in different treatments as temperature (27 C, 40 C and 100 C), pH (4, 5 and 6) and light intensity (presense or absence). Consumer preference for pigment was determined by paired preference test using two tailed binominal test. Results indicated that methanol was the best solvent with 12.45 mg ml-l extract. Highest half life time was recorded as 78.13 hours in the sample of 27 C at pH 5 in the absence of light. M. malabathricum fruit colourant has a high consumer preference compared to artificial colourant (E131) with 5% significance level. Results clearly revealed that M. malabathricum fruit extract has a good potential as a natural food colourant in food industry due to acceptable stability and high consumer preference.
Evaluation of Nutritional, Physiochemical and Technological Properties of Flour Made from Canistel Fruit (Pouteria campechiana)
(Uva Wellassa University of Sri Lanka, 2019) Jayasekara, L.K.T.S.; Sajiwanie, J.W.A.
Fruits are important in human diet as they provide essential nutrients such as vitamin, minerals and fibers. Most of fruits are seasonal and highly perishable. Therefore, various preservation techniques are used to prolong their shelf life. Canistel fruit is a seasonal, perishable and underutilized fruit and it can be a cheap source of macro and micro nutrients as protein, fiber, niacin, carotene (pro-vitamin A) and ascorbic acid. Further, various health benefits are also reported due to the presence of functional compounds in it. Therefore, this study was focused on developing a flour from Canistel fruit and checking the possibility of utilizing it as a food ingredient particularly in bakery industry. According to the previous study, oven drying method (600for hours) was practiced for flour preparation. Wheat flour is major flour use in bakery industry. Therefore, wheat flour was used as the control. Physiochemical and technological properties including swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration, bulk density and proximate composition were determined. Results showed that Canistel fruit flour having appropriate gelation properties (Least gelatinization concentration was 4% and Gelatinization temperature was670C), swelling capacity (13ml), water absorption capacity (119%), oil absorption capacity (198%).Cake and cookies were made by using canistel fruit flour.
Formulation of Orange‐fleshed Sweet Potato (Ipomoea batatas) Puree Incorporated Ice Cream
(Uva Wellassa University of Sri Lanka, 2019) Ranatunga, B.U.; Sajiwanie, J.W.A.
Orange Fleshed sweet potato is a cheap and abundant yet underutilized root crop in Sri Lanka. Even though functional and nutritional benefits of sweet potato were reported by many studies, scanty of value added products are found in the local market. Further, ice cream is a popular dairy product which can be utilized as an excellent carrier to deliver these nutritional and functional benefits of sweet potato. Therefore, the objective of this study is to formulate sweet potato incorporated ice cream along with probiotic culture BB12. For this purpose, three ice-cream formulations were prepared by replacing cows’ milk with sweet potato puree (10%, 20% and 30%). Textural properties of newly formulated ice cream were evaluated with compared to commercially available product by using Brookfield texture analyzer. Consumer preferences for the three ice cream formulations were evaluated using 9 point hedonic scale with 37 applicants and the data were statistically analyzed. The results showed that textural properties of all three formulations were largely deviate from commercially available samples. Ice cream formulation which added 20% sweet potato puree was the best accepted for color, flavor, odor, texture and overall acceptability. 103.6% over run was obtained for most preferred ice cream sample. The estimated shelf life of the product was approximately 4-5 weeks.
Influence of Milk Fat and Added Sugar Content on Texture Profile of Set Yoghurts
(Uva Wellassa University of Sri Lanka, 2018) Dias, P.G.I.; Rathnayaka, R.M.U.S.K.; Sajiwanie, J.W.A.
Developing food products without fat and sugar is an emerging trend as one of the solutions for the increased risk of non-communicable diseases. However, the changes in fat and sugar content may lead to altering the product attributes and directly effect to the consumer preference. Therefore, studying those effects is essential to establish consumer preference for the particular product category. The study is focused on the effect of alteration of milk fat (3.3%, 1.5%, and 0%) and added sugar (7%, 3.5%, and 0%) levels on texture profile of set yoghurts. Tests were performed using a texture analyzer (CT3; Brookfield) with cylindrical probe (38.1 mm diameter) at 20 °C. Each response was tested in triplicates. Results revealed that hardness, adhesiveness, fracturability, gumminess, and chewiness were gradually increased with the fat content. Lowest hardness (107.4±5.97 g), adhesiveness (2.21±0.16mJ),fracturability (13.7±1.30 g), gumminess (50.93±2.57 g), and chewiness (9.59±0.46 mJ) were observed in set yoghurt made with 0% milk fat and 7% added sugar combination. Cohesiveness and springiness values were not significantly affected by the level of milk fat or added sugar. Whey separation is a predominant defect which is inversely proportional to the milk fat content of yoghurt. Syneresis index of fat and added sugar free yoghurt was high as 43.30±0.46 %. Reduction of fat and added sugar leads to decrease the total solid content of yoghurt may contribute to the syneresis. Texture profile of set yoghurts was largely influenced by the milk fat levels.
Investigation of Functional Properties and Phytochemical Screening of Selected Fruit Peel Powders
(Uva Wellassa University of Sri Lanka, 2019) Dias, P.G.I.; Sajiwanie, J.W.A.; Rathnayake, R.M.U.S.K.
Main solid waste in fruit processing industry is fruit peels. Manufacturing industries have to spend excess money, labor, and space to dispose them. Therefore, reducing, recycling or reusing such peels is a timely requirement. The aim of this study was to ascertain the total phenolic content (TPC; Folin–Ciocalteu method), and antibacterial activities (agar well diffusion method) and to screen the phytogenic chemical compounds (chemical methods to evaluate the presence of tannin, steroids and cardiac glycosides) of selected fruit peel powders to determine their suitability for use as natural food additives. In the present study, four varieties of fruit peels; pineapple, orange, yellow passion fruit and avocado were collected from fruit waste of Sri Lankan food industries. Water extracts and methanol extracts of dried samples (at 50C until constant weight) were tested for TPC and antibacterial activity for six different pathogenic bacteria; Staphylococcus aureus, Shigella dysenteriae, Escherichia coli, Listeria monocytogenes, Streptococcus pneumonia and Salmonella typhi. According to the results, highest TPC was observed in the methanol extract of orange peel (15.83±0.40 GAE mg/g) while water extract of avocado peel (1.72±0.01 GAE mg/g) showed the least TPC. No antibacterial activity was observed for water extract except pineapple peel for Salmonella typhi. Antibacterial activity of methanol extract was higher than that of water extract. All samples contained cardiac glycosides while steroids are present only in orange peel. Pineapple peel and avocado peel were free of tannins. All the functional properties were less than the previous studies for raw peels. That may be due to prolonging drying time of fruit peel powders. Therefore, optimization of processing conditions for powder preparation is needed.

Browsing by Author "Sajiwanie, J.W.A."

Results Per Page

Sort Options