Browsing by Author "Shashikala, G.G.A."

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    Preparation and Quality Evaluation of Soursop (Annona muricata L.) Jelly without Preservatives
    (Uva Wellassa University of Sri Lanka, 2019) Shashikala, G.G.A.; Mahendran, T.
    Soursop fruit has a great potential to ensure food security, nutrition and income generation. The fruit has been used as a natural medicinal remedy for many years worldwide and it has a broad range of therapeutic effects, including antibacterial, antitumor, analgesic, hypotensive, anti-inflammatory and immune enhancing properties. Therefore, nowadays most food processing industries move to preparation of various value added products using soursop fruits. Fruit jelly is a semi-solid gelled made from the juice, mixed with acids, pectin and sweetening agents. This study was focused to develop a soursop jelly and to assess its sensory qualities, physico-chemical properties and storage stability. Soursop jelly was prepared according to Sri Lankan Standard Specification of a general recipe for fruit jelly. Physico-chemical characteristics, organoleptic qualities and microbial studies were carried out following different formulation of jellies. Total plate count was carried out for microbial studies and seven points hedonic scale was used to assess the sensory attributes. The nutritional analysis of the freshly made jelly revealed that the titratable acidity, TSS and total sugar increased from 0.32 to 0.52%, 5.1 to 21.17 (°Brix) and 40.58 to 82.4% while the moisture and pH decreased from 36.4 to 22.21% and 4.33 to 3.85, respectively, with increase in soursop pulp concentration from 20 to 100%. According to Tukey’s test, the mean scores for the assessed sensory characters varied significantly in the freshly made jelly (p<0.05) and the highest overall acceptability was recorded with 80% soursop pulp concentration. No total plate count was observed in all formulated jellies. Based on the results, the jelly made with 80% soursop pulp was selected as best formulation and could be stored at 30°C and 80-90% RH for 12 weeks without any significant changes in the quality attributes. In conclusion, preparing jelly is an ideal way of adding value to the underutilized soursop fruit.
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    Production and Shelf Life Evaluation of Nutritious Jam Using Underutilized Bael (Aegle marmelos L.) Fruit
    (Uva Wellassa University of Sri Lanka, 2019) Mahendran, T.; Shashikala, G.G.A.
    Bael (Aegle marmelos L.) fruit is a rich source of nutrients, including dietary fiber, vitamin C, folate, potassium, phyto-nutrients and many antioxidants such as phenols and flavonoids. They are naturally low in fat, sodium, calories and have no cholesterol. Jams are one of the most popular food products because of their low cost, all year long availability and sensory properties. The present study was aimed to develop nutritious jam from Bael fruit pulp and to assess its quality, stability and suitability during storage. Bael fruit jam was prepared according to the Sri Lankan Standard Specification for jam using a general recipe. The nutritional, phytochemical, microbiological and sensory evaluations were assessed up to 3 months of storage at 28-30°C and 80-90% relative humidity. The nutritional parameters were analyzed according to the Standard AOAC methods. Sensory attributes of colour, aroma, taste, spreadability and overall acceptability were evaluated with 30 semi-trained panelists using a 7-point hedonic scale. The results were subjected to statistical analysis using analysis of variance technique and comparison of means by LSD test. The bael fruit jam contained 69.27% total carbohydrates, 30.26% moisture, 0.91% protein, 0.47% ash, 1.83% dietary fiber, 35.5 mg% ascorbic acid, 0.46% titratable acidity, 61.2% total soluble solids (°Brix) and 3.47 pH. The total soluble solids, titratable acidity and pH were not significantly changed during storage period of 3 months (p>0.05) however ascorbic acid, polyphenol content and antioxidant activity significantly decreased (p<0.05). The total plate, yeast, mold counts were less than the standard maximum permissible limits. Sensory assessments revealed that texture of the bael jam significantly changeed and became soft on storage. Based on the quality assessment, the bael fruit jam production proved to be feasible and certainly is an option for the consumption of underutilized fruits for greater shelf life.