Browsing by Author "Vidanarachchi, J.K."

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    Citrus Fiber® Enhances the Physicochemical and Sensory Attributes of Set-yoghurt
    (Uva Wellassa University of Sri Lanka, 2019-02) Subhashini, K.L.P.; Vidanarachchi, J.K.; Vijesooriya, I.; Jayawardana, N.; Palipana, P.W.R.
    Yoghurt is the most popular fermented milk product in the world. Stabilizers are used to enhance physicochemical and rheological properties of yoghurt. Aim of this study was to find out suitable “vegetable-based” stabilizers for set-yoghurt production. Preliminary studies were conducted to select the most suitable types and the level of stabilizer (% w/v). Set-yoghurts were developed by adding four selected stabilizers (gelatin, citrus fiber®, xanthan gum and carrageenan) at the rate of 0.3% (w/v). The pH, titratable acidity, viscosity and syneresis were analyzed weekly at 4 ºC ±1 during the 21-day storage period. The viscosity of yoghurt samples were measured using a Brookfield viscometer while syneresis was measured using suction filtration. Proximate and microbial analyses were carried out to determine suitability of products according to the CODEX and SLSI standard. Sensory evaluation was conducted to select the best yoghurt sample. Proximate composition results were not significantly different among all set-yoghurt samples (P>0.05). The pH, acidity, syneresis and viscosity values were not significantly different (P>0.05) between citrus fiber and gelatin added set-yoghurt samples. Citrus fiber® and gelatin added set-yoghurt samples obtained, significantly (P<0.05) lower pH values and higher acidity values. Carrageenan added set-yoghurt samples obtained, significantly (P<0.05) higher viscosity value while xanthan gum added set-yoghurt samples obtained the lowest value. Citrus fiber® and gelatin added set-yoghurt samples obtained, significantly (P<0.05) lowest syneresis value. Citrus fiber® added set-yoghurt samples recorded highest sensory scores for appearance, aroma and taste while gelatin added setyoghurt samples recorded highest value for texture. These results indicate that citrus fiber added set-yoghurts have similar characteristic of gelatin added set-yoghurt. Therefore, citrus fiber® can be used to replace gelatin in set-yoghurt industry.
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    Development of a Ready to Serve Layerd Jelly Custard Packed in Polystyrene Cup
    (Uva Wellassa University of Sri Lanka, 2010) Sanjeewa, T.G.A.S.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Danasekara, J.N.; Vidanarachchi, J.K.
    The aim of this study was to develop a ready to serve layered jelly custard packed in polystyrene cup. In this research, best gelatin percentage for jelly layer, suitable type and suitable percentage for custard layer were determined separately. Jelly was prepared by changing the gelatin percentages as 1%; 2%, 3%, 4% and 5 % (w/v). Best gelatin percentage was determined by analyzing setting behavior and melting time. There were 3 treatments with respect to type of stabilizer of modified starch, corn flour and custard powder. The best stabilizer type was selected by sensory evaluation and suitable level of 'selected stabilizer was determined as 3 levels (10%, 20% and 30%) by sensory evaluation. Selected gelatin % and selected stabilizer were used in jelly custard layers respectively to develop layered jelly custard product. Microbiological properties (E coil, Coliform and TPC) and pH were analyzed in fresh sample compared with 30th day sample stored at 4 °C temperature. The data were analyzed using one-way ANOVA and Friedman rank test. Cost analysis was conducted to find the cost of the final product. The jelly sample prepared using 4% (w/v) gelatin showed higher (P<0.05) preference with respect to texture, mouth feel and taste. Incorporation of 20% of modified starch in custard showed higher (P<0.05) overall acceptability, texture, mouth feel, taste and appearance. 4% (wlv) of gelatin was selected to prepare the jelly layer and 20% (wlv) of modified starch sample was used for custard layer. Shelf life analysis showed that the final product can be stored at 4 °C for 30 days without alteration of organoleptic properties. According to cost analysis cost of production was Rs.12.75/cup of 80 ml. Key words: Modified starch, Gelatin, Jelly custard,
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    Development of Value Added Stirred Yoghurt Rippled with Cooking Chocolate Syrup
    (Uva Wellassa University of Sri Lanka, 2010) Ranasinghe, M.K.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Rupasinghe, L.; Vidanarachchi, J.K.
    Developing a yoghurt incorporating cooking chocolate syrup is attempted with an aim of adding value to conventional yoghurt by increasing the organoleptic profile of the product. The composition of the conventional stirred yoghurts were modified slightly by varying gelatin percentages as 0.5%(w/w), 1.0%(w/w) and 1.5% (w/w). Best gelatin percentage was selected by sensory evaluation using 07 trained panelists. Stirred yoghurts prepared with selected gelatin percentage were rippled with 6.5 ml of chocolate syrup of three concentrations, 40%, 50% and 60% (percentage by weight). Chocolate incorporated stirred yoghurts were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, colour, appearance, chocolate flavour, sweetness and overall acceptability. Sensory data were analyzed by friedman non-parametric statistical method while titratable acidity and pH were analyzed by one-sample t-test in MINITAB 14. Shelf life determination was done by analyzing titratable acidity, pH, yeasts and moulds, total colony count (TCC), coliforms and Escherichia coil at two days intervals for 15 days comparing with the plain stirred yoghurt which was chosen as the control. Stirred yoghurt prepared with 50% chocolate syrup concentration showed higher (P<0.05) preference with all sensory attributes except appearance. The pH and titratable acidity of the above concentration was significantly higher (P<0.05) compared to the control at day 3. Coliforms, Escherichia coil and Yeast and mould counts were in compliance with specifications in Sri Lankan Standards for the set yoghurt during 10 days of refrigerated storage. Based on the results it can be concluded that stirred yoghurt rippled with chocolate syrup prepared with 0.5% gelatin and 50% chocolate syrup concentration has the highest sensory attributes with 09 days of shelf life at 4 °C temperature. Key Words; Stirred yoghurt, Gelatin, Chocolate Syrup
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    Investigation of Hygienic Practices in Routine Milking and Quality of Raw Milk Supplied by Small-scale and Medium-scale Dairy Cattle Farmers in Doluwa Veterinary Range
    (Uva Wellassa University of Sri Lanka, 2019) Kumarajeewa, M.A.G.H.; Vidanarachchi, J.K.; Weerasinghe, A.; Lowe, A.
    The objective of this study was to evaluate the hygienic practices in routine milking, quality of the raw milk and to determine the effect of mixing morning and evening milk on the overall quality of raw milk in Doluwa farm base. A total of 60 dairy farmers were randomly selected for the study and a survey was conducted using a pre-tested questionnaire. Alcohol stability test with different alcohol concentrations (70%, 75%, 80%, 85%, 90% v/v) and Resazurin test were performed to assess the quality of the milk. Safety of the plastic and aluminum milk containers washed by using either cold water, warm water or cold water with detergents were evaluated by performing aerobic plate count. Majority of farmers in Doluwa Veterinary Range were males at the age of 50-60 years. Majority of farmers (52%) had only primary education. There was no any unhygienic practice observed which had any significant association with the alcohol acceptance level. Milk from majority of the farmers (58%) was accepted with the Resazurin test. Maximum alcohol acceptance level of morning and evening milk had a significant association (P<0.05) with mixing of morning and evening milk before bringing into the milk collecting point. Maximum alcohol acceptance level had a significant relationship (P<0.05) with results of Resazurin test obtained from morning milk. Swab samples obtained from plastic milking buckets had a significantly higher (P<0.05) aerobic plate count than those from aluminum milking buckets. A significantly higher (P<0.05) aerobic plate count was observed in buckets cleaned using cold water than in buckets cleaned by warm water, and cold water with detergents. These results indicate that aluminum containers are more suitable than plastic containers for collection of milk. Morning and evening milk should be collected separately at milk collecting points in order to improve the overall quality of milk collected in Doluwafarm base.