Browsing by Author "Wanniarachchi, M."

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    Determination of the Effect of Water Quality on the Sensory Properties of Tea Liquor
    (Uva Wellassa University of Sri Lanka, 2016) Ruwanpura, R.N.D.S.; Alakolanga, A.G.A.W.; Wanniarachchi, M.
    Tea is an aromatic beverage which is demanded by consumers because of its unique taste, color and aroma also known as sensory properties of tea liquor which are influenced by several factors. The major ingredient of beverage tea is water and therefore water used to brew tea can be on sensory properties. This study was therefore, conducted to find out whether there is an effect of water quality on tea liquor properties by analysing most important water quality parameters to develop a profile of suitable water for brewing of tea comprised with optimum ranges of these water quality parameters. In this view, ten water samples were obtained from ten DS divisions of each Matara, Colombo, Ratnapura, Puttalam, Anuradhapra and Kandy districts were analyzed. This study was conducted in two steps; a sensory evaluation of teas of DUST 1 grade prepared with different water was conducted by trained panellists and a water analysis to determine the pH, Total hardness, total alkalinity, phenolphthalein alkalinity, EC andTDS. Results of water analysis showed, values for all the selected water quality parameters within districts as well as among districts were varied significantly. Therefore, it is evident that the water quality in terms of these parameters is varied within a district as well as among districts substantially. Average ranks obtained from sensory evaluation data varied pertainingto thearea hence, concluded that the area used to obtain water for brewing of tea has a significant effect on the sensory properties of tea liquor.Teas prepared from the water obtained from Deniyaya, Devinuwara, Mulatiyana, Rathnapura, Godakawela, Pelmadulla,Moratuwa, Kotte, Thimbirigasyaya, Kesbewa, Nattandiya, Dankotuwa, Rajanganaya, Thalawa, Mihinthale, Ganga IhalaKorale, Panwila, Yatinuwaraareas showed highest average ranks hence can be concluded as good in quality. Results shows a negative relationship between total hardness, electrical conductivity and total dissolved solids contents of water and tea liquor properties, yet the relationship between pH and total alkalinity parameters with tea liquor properties is insignificant. Results of the study concludes, liquor properties of tea are affected by water quality in terms of water hardness, conductivity and total dissolved solids. Approximately, total hardness of25-218 ppm, electrical conductivity of 5.45-861.1s/ cm and total dissolved solids of 3.27-51.6 ppm ranges are preferable for brewing of tea. Keywords: Water quality, Tea liquor Properties, Water quality parameters
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    Development of a Green-Tea-Incorporated White Chocolate
    (Uva Wellassa University of Sri Lanka, 2012) Weerasingha, W.N.D.; Wijayaratne, L.K.W.; de Silva, W.A.N.T.; Wanniarachchi, M.
    According to the processing method, there One different kinds of tea: black tea, green tea, oolong tea. Sri Lanka is the second largest tea exporter in the world (Anonymous a, 2012); the greater portion is exported as bulk lea (Ganewatfa cr at., 2003). The average price of bulk tea is lower than that of value-added products (Ganewatla el ul., 2005). However, the Sri Lankan tea industry experiences lack of value-added products to local and export markets. Consumption of chocolate and related products has been increased by 1 l% in the last decade (A nonyinous b, 2007). Bes ides, the consumers have a great interest on the presence of plant-derived compounds in food (Belléak e/ of., 2009). The chemical composition of green tea differs from that of black tea (Bhagwat ri al., 2003); green tea has a higher flavan-3-ol, a type of polyphenol (L6est e/ ml., 2002) and is well-known to provide health bene fi ts (Yang e/ «/„ 20 1 1 i Cooper, 20 1 2; Narotzki el al., 20 12). Therefore, development of a wit ite chocolate with green tea incorporation would be of great interest for both tea and chocolate industries. The objectives of this research were: • Developing a white chocolate by incorporating green ten powder, and evaluate it for sensory parameters \o select the best percentage of green tea incorporation • Determining the polyphenol content of green-tea-incorporated white chocolate and compare it with the while chocolate available ii\ the market • Evaluating the developed product for free fatty acids, moisture content and microbial growth during the storage period