Browsing by Author "Udari, A.H.G.S."

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    Development of a Herbal Jelly Using Cissampelos pareira and Aloe vera blend
    (Uva Wellassa University of Sri Lanka, 2020) Kahandawa, D.D.; Udari, A.H.G.S.; Rathnayaka, R.R.P.Y.K.
    Jelly is a product with a semi-solid texture and is characterized by the concentration of plant components and sugars. The use of chemicals and artificial ingredients in the preparation of jelly products is a major concern related to health issues. Hence, this study was aimed to develop herbal jelly from velvet leaf (Cissampelos pareira) and Aloe (Aloe vera) blend with natural flavors. Three jelly samples were prepared by varying the flavors of sugar cane, kithul treacle, and bee honey. Sensory evaluation was conducted and results were analysed by Freedman non-parametric test using (MINITAB). Herbal jelly prepared with bee honey, Cissampelos pareira, and Aloe vera plant blend were selected as the most preferable herbal jelly sample. The selected sample was analysed for proximate composition and it contained 0.2% of ash, 0.6% of crude protein, 0.2% of moisture, 80.9% crude fiber, 47.4% of pectin, and 31.2% of sugar by mass. Phytochemical tests revealed the presence of glycosides, flavonoids, alkaloids, and steroids which functionally beneficial for humans. Total soluble solids (TSS) value of 6.9% is compatible with Sri Lankan Standard Institution (SLSI). Alcohol test confirmed that the absence of alcohol in the herbal jelly product. The David person’s chemical analysis on food test revealed that the developed herbal jelly contained 76.9 kcal per 100g of the sample. Analysis of microbial parameters (aerobic plate count, E. coli, yeast, and mold count) results in the count which compares with the SLS standards and shelf-life attributes for six weeks suggesting that herbal jelly product as a stable for a shelflife of six weeks hopefully beyond. According to the tests results provide evidence that this newly developed jelly product can be used as a healthy dessert. Keywords: Aloe vera, Bee honey, Cissampelos pareira, Jelly
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    Development of Food Colorant Using Hibiscus rosa-sinensis that can Be Used for Beverages
    (Uva Wellassa University of Sri Lanka, 2019) Kawyangana, D.G.P.; Bandara, G.M.W.R.; Udari, A.H.G.S.
    Natural food colorants have been demanded and become increasingly popular among consumers because of their safety, and health benefits. In this study, brilliant red color Hibiscus rosa-sinensis flowers were used to develop a powder food colorant for beverages. For the development, flower petals were blended with distilled water. The liquid of petals was filtered and dried using an oven to take powder form of colorant. The further study was undertaken to measure the quality of developed colorant and identify the colorant affection for the beverage products. During the measurements, glass bottles, plastic bottles, and polythene bags were used as storing packages and 3 packages from each package were kept at 27, 18, and 4C. Cytotoxicity analysis has resulted as zero death of brine shrimps within 24 hours. pH differences in beverages were not found out after adding the colorant. However, colorant pH was not stable with acid and base solutions. The colorant initial maroon color changed into red with HCl and it changed into dark blue with NaOH. The confirmative test resulted presence of anthocyanin in the colorant. Out of the responses of two sensory evaluations for watermelon juice and lemon juice, responses were in favor of the colorant added juice. The highest solubility of the colorant showed in water at 70C. The freshly made dried powder form of the colorant was almost microbe-free. Shelf life was analyzed with the total plate count with the different packages stored in above-mentioned temperatures. Colorant kept in a glass bottle at 4C displayed the lowest total plate count within three weeks. During a three weeks storage period at 25C, the spectra absorption of the colorant was decreased. The developed colorant (0.6 g) dissolved in 10 ml of distilled water was approximately similar to the synthetic food colorant absorbance. These findings may emphasize that developed colorant can replace the synthetic food colorant.