Browsing by Author "Silva, K.F.S.T."

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    Determination of Optimum Citric Acid Concentration and Pressing Weight for Marinated Ready to Cook Paneer with Maximum Organoleptic Properties
    (Uva Wellassa University of Sri Lanka, 2010) Karunarathna, D.C; Abeysinghe, A.M.N.L; Mudannayake, D.C.; Silva, K.F.S.T.
    Optimum acid concentration and pressing weight is critical to get the desired quality of paneer. Aims of this study was to determine the correct citric acid concentration and pressing weight to enhance yield, organoleptic qualities and add value to paneer. Paneer was made using three levels of citric acid concentrations [10%, 20%, 30% (vlv)] and each paneer sample was subjected to three levels of pressing weights (14, 24, 34 g/cm2) resulted nine treatments. Optimum citric acid concentration and pressing weight were selected by measuring yield and organoleptic properties. Fresh weight of treatments was measured to calculate yield. Organoleptic properties were analyzed by a sensory evaluation using 30 untrained panelists. Three sauce samples were developed using different tomato (Lycopersicon esculentum) pulp% and chilli (Capsicum annum) powder% (wlw). Three treatments are; 90% tomato pulp, 10% chilli powder and 80% tomato pulp, 20% chilli powder and 70% tomato pulp, 30% chilli powder. Paneer prepared using selected citric acid concentration and pressing weight was marinated using three sauce samples. Sensory evaluation was done to identify best marinated paneer sample and analyzed for shelf-life during 19 days determining yeast and mould count and pH at 4 °C. Yield was analyzed using two-factor factorial design. Sensory data were analyzed by Friedman non parametric test. Paneer manufactured using 20% (v/v) citric acid concentration, 24 gcm-2 pressing weight showed highest (P<0.05) yield and organoleptic properties. Paneer marinated with 90% (w/w) tomato and 10% (w/w) chilli sauce showed higher preference (P<0.05) for sensory attributes. Optimum citric acid concentration and optimum pressing weight were selected as 20% (v/v) and 24 g/cm2 to develop paneer with highest yield and organoleptic qualities. Paneer marinated using a sauce of 90% tomato pulp, 10% chili powder was selected as the sample with best sensory attributes, where the shelf-life is 17 days at 4 °C. Key words- Paneer, Cheese, Marinate
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    Determination of Optimum Time-Temperature Combination for HTST Pasteurization to Extend Shelf Life of Liquid Milk Obtained From Kandy District
    (Uva Wellassa University of Srilanka, 2011) Vidanapathirana, J.; Deshapriya, R.M.C.; Silva, K.F.S.T.
    Note: See the PDF Version Milk is one of the most nutritionally complete natural liquid foods that consist of all the required nutrients including high quality proteins, minerals and vitamins. Heat treatments are generally used in the dairy industry for preheating, thermization, pasteurization, sterilization, ultra high temperature treatment and ultra-pasteurization. According to the available information, the present pasteurization process employed in Sri Lanka is not officially validated with regards to the objectives achievable. Therefore, the objective of this study was to determine suitable pasteurization parameters applicable under the prevalent Sri Lankan conditions in the Kandy District.
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    Development of a Hazard Analysis and Critical Control Point (HACCP) Plan for the Yoghurt Production Line at Milco Company (Pvt) Ltd, Digana
    (Uva Wellassa University of Sri Lanka, 2010) Samarasinghe, S.M.A.B.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Silva, K.F.S.T.; Udayathilake, K.E.
    Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach that addresses biological, physical and chemical hazards throughout the food chain from the primary producer to consumer. The present study was aimed at developing a Hazard Analysis and Critical Control Point (HACCP) plan for the yoghurt production line at Milco Company (pvt) Ltd., Digana. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed. All potential hazards associated with each processing step beginning from raw material reception to transportation of end products and their control measures were identified. A risk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. The CCP's of yoghurt processing line were identified as raw milk reception, chilled storage, milk pasteurization, and mix pasteurization. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures. During raw milk reception, hazard of toxin and pathogens present in raw milk was successfully controlled through the microbiological analysis of Escherichia coil and Salmonella spp. Biological hazards related to yoghurt were controlled by maintaining chiller and chilled milk storage at 0 - 4 °C temperatures. Chemical hazards associated with the yoghurt were controlled by supervision during product formulation and weighing. Critical limits estimated for milk pasteurization is maintenance at 72 °C temperature for 15 seconds and for mix pasteurization is maintenance at 80 °C temperature for 30 minutes. Finally a HACCP plan was developed based on the collected information. Key words: Hazard, HACCP, GMP, SSOP, SOP, CCP.
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    Development of Buttermilk Pudding Incorporating Skim Milk Powder, Condensed Coconut (Cocos nucifera) Milk and Kitul (Caryota urens) Treacle
    (Uva Wellassa University of Sri Lanka, 2010) Illankoon, I.M.V.E.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Jayarathne, M.P.K.; Silva, K.F.S.T.
    Buttermilk is the major byproduct of butter industry. Lack of utilization as a food, shorter shelf life and low total solids content are the three major limitations associated with buttermilk. Few studies have been conducted on improving the utilization of buttermilk as dessert. Aim of this study is to add value to buttermilk by developing buttermilk pudding incorporating skim milk powder, condensed coconut (Cocos nucifera) milk and kitul -(Caryota urens) treacle. Sensory evaluations were conducted to select the best percentages of skim milk powder, condensed coconut milk, kitul treacle and gelatin for buttermilk pudding. Skim milk powder, condensed coconut milk and kitul treacle levels were changed as 10% (wlw), 20% (w/w), 30% (w/w) and gelatin levels were changed as 1% (w/w), 2% (w/w) and 3% (wlw). The selected samples were analyzed for shelf life during day 1, 3, 7, 8, 10 and 12. Shelf life determination was done by analyzing coliform, yeast and mould, total colony count, pH and organoleptic qualities. Sensory evaluations were done by 30 untrained panelists to select the best percentage of skim milk powder, condensed coconut milk, kitul treacle and gelatin. Sensory data were analyzed by Freedman non parametric statistical method and pH, coliform, yeast and mould, total colony count were analyzed by correlation test. Overall acceptability was highest (P<0.05) in 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin added buttermilk pudding. Yeast, moulds and total colony count were increased (P<0.05) and pH decreased (P<0.05) after 10 days at 4 °C. According to the results buttermilk pudding incorporated with 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin (Percentages were calculated by weight of buttermilk) has been selected as the best formula with highest sensory attributes. Buttermilk pudding can be kept under refrigeration condition (4 °C) for 10 days without any quality deterioration. Key words: Buttermilk, Pudding
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    Effect of Feeding Silage Incorporated Ration on Production Performances of Temperate Crossbred Dairy Cows in Dry Zone of Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2021) Priyankara, D.M.; Silva, K.F.S.T.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Rajapaksha, R.M.C.L.; Epa, A.; Ranaweera, K.K.T.N.
    Forage scarcity during the drought seasons has a negative impact on productivity of dairy cows reared in the Dry Zone of Sri Lanka. Therefore, utilization of conserved forages (i.e., silage) was identified as a reliable solution for this. Current study was conducted to assess the effect of commercially available silage on production performances and profitability of temperate crossbred dairy cows reared in Dry Zone, Sri Lanka. Fourteen multiparous, temperate crossbred (Jersey Friesian) dairy cows with 430.1 ± 4.01 kg average body weight were used for the experiment. Cows were divided in to two groups considering the provision of a forage-based ration (Control) and a forage & silage (30% fresh matter) mixed ration (Treatment). Silage utilized in the study was a commercially available corn-based silage product. Cows were fed for 5 weeks during the months of February and March. The experiment was on a randomized complete block design with two treatments (i.e., forage-based diet alone and forage & silage mixed diet) and the lactation stage was considered in blocking the animals (early lactation and mid lactation). Body weight, fresh matter intake, individual milk yields were recorded. Ration samples were collected and analyzed for dry matter, ash, crude protein, crude fat, acid detergent fiber content and neutral detergent fiber content. Benefit Cost ration (B:C Ratio) was calculated to assess the profitability of the feeding regimens. Cows fed with corn silage had recorded significantly higher (P<0.05) per day milk production compared to cows did not receive a corn silage-based ration. As such, silage feeding resulted 23.57 L/cow higher (P<0.05) cumulative milk production at five weeks compared to their counterparts (104.96 vs. 81.39 L/cow). Silage feeding did not indicate any significant (P>0.05) effect on fresh matter intake and body weight gain of the experimental cows. Further, both control and treatment rations indicated B:C ratios higher than one (01) throughout the experimental period. It indicted that both rations were profitable to be utilized in proper circumstances. Considering the increment of milk production and the profitability, silage feeding could be recommended as a promising solution for forage scarcity faced by dairy farmers during the drought seasons. Keywords: Corn silage; Dairy cows; Drought season; Milk production
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    The Effect of Overrun and Storage Temperature on Melting Resistance of Ice Cream
    (Uva Wellassa University of Sri Lanka, 2010) Basnayaka, B.M.U.; Mudunnayake, D.C.; Abeysinghe, A.M.N.L.; Samarasekara, C.P.; Silva, K.F.S.T.
    Meltdown behaviour of ice cream is most important factor when considering the product quality. The aim of the study is to find the effect of overrun and storage temperature on melting resistance of ice cream. Nine samples of vanilla ice cream were prepared with the combination of three overrun percentages (90%, 100%, 110%) and three storage temperatures (-28 °C, -20 °C, -15 °C). The meltdown test was carried out to check the meltdown behaviour of nine treatments. Complete Randomized Design with two factor factorial was used to check the interaction of both storage temperature and the overrun. The treatments were organoleptically evaluated for taste, appearance, body/texture, mouth feel, overall acceptability and melting resistance using 25 inhouse panelists with 5 point hedonic scale. Statistical analysis of sensory data was done with Friedman non-parametric test. Physicochemical (fat, pH, total solid, specific gravity) and microbiological analyses (coliform, total plate count) were done for ice cream mixture. Overrun and the storage temperature have a significant impact (P<0.05) on the meltdown of ice cream. There was a significant interaction (P<0.05) between the overrun and the storage temperature on meltdown behaviour of ice cream. The lowering storage temperature and increasing the overrun both positively affected to melting resistance of ice cream. The 110% overrun percentage with -28 'C storage temperature gave the best combine effect contributed towards melting resistance. Except taste other sensory attributes were significantly different (P<0.05) in nine treatments. Highest scores for melting resistance and appearance were obtained in 110% overrun with -28 °C storage temperature whereas highest scores for mouthfeel, body/texture and overall acceptability were obtained in 100% overrun with -20 °C storage temperature. Too high overrun and lowest storage temperature adversely affect on sensory attributes. Physicochemical and microbiological results revealed that ice cream mixture was in accordance with the Sri Lanka standards specification for ice cream. Key Words; Ice cream, Overrun, Storage temperature, Melting resistance