Browsing by Author "Wedamulla, N.E."
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Item Assessment of Peanut Varieties Grown in Sri Lanka for Peanut Butter Production(Uva Wellassa University of Sri Lanka, 2020) Kularathne, G.M.S.K.; Ranathunga, R.A.A.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Great potential exists for value-added products of peanut (Arachis hypogaea L.) due to its functional properties. The study was focused on the development of peanut butter using peanut varieties grown in Sri Lanka to find the best peanut variety and the best method for peanut butter production. Peanuts were roasted and blanched with 90°C hot water for 3 minutes. Vegetable oil (15%), sugar (8%), salt (1%) were added to peanuts and ground using a colloid mill. Peanut butter was filled into sterilized glass bottles and stored at - 4°C. The experiment was laid out in a complete randomized design with five treatments; peanut butter prepared from Tissa, Indi, Lanaka Jambo, and ANKGL3 varieties and commercially available product replicated thrice. Proximate, physicochemical, sensory, and microbial analysis were determined against a commercially available product. Peanut butter prepared from Indi variety was selected as the best product by sensory evaluation with thirty untrained panelists using a nine-point hedonic scale. The lowest moisture (0.66+0.01%), highest ash (5.21+0.14%), crude protein (26.45+0.82%), carbohydrate (21.95+0.89%) and crude fat (54.85+0.16%) contents were exhibited in peanut butter prepared from Indi, Tissa, Indi, ANKGL3 and Indi varieties. Total soluble solids and titratable acidity were increased, and pH was decreased in all the products and phenolic content and peroxide value were 0.98 mg GAE g-1 and 0.04 meq g-1 of peanut butter prepared from Indi variety during storage of 3 months. Total plate count and yeast and mold count were less than 101 CFU g-1 . The best condition for roasting of large nuts: Lanka Jambo and ANKGL3 was 170°C for 30 minutes and for small nuts: Indi and Tissa were 150°C for 65 minutes. According to shelflife evaluation, there was no significant change in all the peanut butter and no significant microbial count in peanut butter prepared from Indi variety throughout 3 months storage period, thus it was selected as the best product. Keywords: Arachis hypogaea L, Peanut butter, ShelflifeItem A Case Study in Analysing Chemical and Microbial Properties of Orthodox Black Tea Manufactured in Uva High Region(Uva Wellassa University of Sri Lanka, 2021) Wewelwala, N.A.C.S.; Kahandage, K.P.M.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.Sri Lankan teas are accepted as the finest tea produced in the world. Quality of tea is determined by it‟s physical, chemical and microbiological properties. But very few research studies shown the variation of quality parameters during black tea manufacturing against the manufacturing method and selling catalogues. Therefore, this case study was conducted to investigate the variation of selected quality parameters of Orthodox black tea from Uva high region during its manufacturing process. In Chemical analysis, Total polyphenol content (TPC) (ISO 14502-1;2005) and radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) (AOAC International standards) were determined with some modifications to the standard analytical methods. Samples were taken (n=3) from six stages of manufacturing process. The IC50 values of DPPH radical scavenging activity changed from 7.96±0.08 ppm (withering) to 69.79±3.73 ppm (winnowing), indicating that withering stage has highest antioxidant content. The TPC ranged from 1.46 ±0.03 to 6.08 ±0.11 mg GAE g-1 dry leaves but no linear relationship exists between TPC and antioxidant activity (p>0.05) (R2 = 0.4803). In microbial analysis, Total plate and Yeast and mold counts were determined (Sri Lanka Tea Board - SLS 516: part 1 and SLS 516:2;1991) and highest microbial counts were identified in winnowing stage as 6.22x106 CFU g-1 (Total plate count) and 2.82 x106 CFU g-1 (yeast and mold count) respectively. However, the tea collected from packing, had not exceeded the acceptable levels of minimum requirement for exportation (ISO 3720:2011). Research findings exhibit that the tea manufactured in respective factory, is satisfied the minimum requirements for exportation but hand hygiene practices, and cleanliness of contacting surfaces may be the cause of highest microbial counts of tea samples in winnowing. This study recommends further studying of microbial parameters to investigate the contaminations of tea in tea factories. Keywords: Orthodox black tea; Uva high region; Selling Catalogue; Antioxidant activityItem Comparative Study on Physicochemical Properties of Sunflower Oil, Palm Oil and Virgin Coconut Oil Available in Sri Lankan Market(Uva Wellassa University of Sri Lanka, 2021) Madushani, R.V.C.; Sandarekha, K.A.S.M.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Sunflower oil (SO), palm oil (PO) and virgin coconut oil (VCO) are three different types of widely consumed edible oils, in Sri Lanka. At the time of purchasing the physicochemical parameters among the same oil type can be varied. The study was designed to evaluate the quality attributes of randomly picked oil samples in Sri Lankan local market at the moment of purchasing. Twelve samples (Three brands of SO, four brands of PO and five brands of VCO) of oils were purchased from the supermarkets in Badulla and Colombo area. Specific gravity, viscosity, colour, free fatty acid (FFA) and peroxide value (PV) of all the oil samples were measured. PV and FFA values of SO ranged from 14.80±3.02 meq/kg to 7.67±0.70 meq/kg and 0.86±0.30% to 0.53±0.11%% respectively. The recorded PV values of some brands of SO are complying with the SLS standards and PV values of remaining brands and all FFA values are not complying with SLS standard (946: maximum FFA as oleic acid: 0.25% and maximum PV: 10 meq/kg). Specific gravity, viscosity and colour of the three brands of SO were significantly different (P˂0.05). PV and FFA of PO ranged from 0.36±0.12meq/kg to 0.25±0.02 meq/kg and 11.13±1.43% to 7.07±0.69% respectively. Thus, the recorded PV and FFA of some brands comply with the SLS standards (720: maximum FFA as palmitic acid 0.25% and maximum PV: 10meq/kg). The colour and specific gravity of PO were significantly different (P˂0.05) within the three brands but viscosity was not significantly differed (P˃0.05). PV and FFA of VCO ranged from 3.07±0.17 meq/kg to 2.27±0.13 meq/kg and 0.31±0.03% to 0.20±0.05%, respectively. Thus, the recorded PV values and FFA values are complied with some brands while some are not conformity with SLS standard (32:2002) (maximum FFA as lauric acid: 0.2% and maximum PV: 3 meq/kg). Values for specific gravity, colour and viscosity of three brands of VCO were not significantly different (P˂0.05). In conclusion, the physicochemical properties of some brands in three different oil types do not comply with the SLS standards and also show significant differences within the brands. Keywords: Edible oil; Free fatty acid; Peroxide value; Sunflower oilItem Development and Quality Evaluation of Avocado (Persea americana) Based Nutritious Supplement Food(Uva Wellassa University of Sri Lanka, 2021) Lionel, U.P.L.M.; Wijewardana, R.M.N.A.; Arachchi, M.P.M.; Wedamulla, N.E.Postharvest loss of avocado (Persea americana) is very high due to lack of proper indices for maturity detection, seasonality, uneven ripening, and less attention for using product development. This study was aimed to develop avocado-based nutrient-rich supplementary food using dehydrated avocado powder. The avocado fruits in proper maturity were selected and dehydrated using an air dryer(55°C), heat pump dryer(40°C), and freeze dryer(-55°C) followed by blanching and without blanching. The pretreatments (1.5g/L) were used such as citric, ascorbic, combination of citric and ascorbic, and control. The best treatment was selected based on Browning Index (BI). Supplement food was prepared using a different combination of avocado (40%, 50%, and 60% w/w). Proximate composition, physicochemical properties, and sensory properties of the avocado powders and initial physicochemical properties (as; pH, total soluble solids (TSS), lightness (L*), red/green coordinate (a*), yellow/blue coordinate (b*) for the final product was determined. Sensory data were analyzed by Friedman's non-parametric test using 7 points hedonic scale by 20 untrained panelists. Physicochemical properties data analyzed using ANOVA test by MINITAB 17. The lowest moisture (7.57±0.01%) and highest ash (3.86±0.00%) content were recorded by heat pump-dried samples, while the highest crude protein (14.84±0.00%) was recorded by freeze-dried samples, and the highest crude fat (20.31±0.00%) was given by the sample dried using air dryer. A significant difference (P≤0.05) was observed in all physicochemical properties. The TSS content was significantly increased while pH, ascorbic acid content, and colorimetric measures were reduced during the two months of storage period. Heat pump dried without blanching ascorbic acid-treated (BI=56.03±3.28) avocado powder was selected as a qualitatively and economically best treatment for product development based on its properties. Initial physicochemical properties of the product as pH, TSS, L*, a*, b* were 5.67±0.03, 1.53±0.05%, 63.86±0.26, -4.40±0.40, 27.32±0.13 respectively. Based on sensory evaluation the 50:50 avocado powder can be used for product preparation with oats, soybean, Centella asiatica, and vanilla in 25:15:5:5 ratio. The dehydrated avocado powder can be successfully used to develop avocado-based nutrient-rich supplementary food. Further studies are needed to evaluate its shelf life and select a suitable packaging. Keywords: Supplement food; Avocado powder; Blanching; Citric; AscorbicItem Development of a Coconut Milk Beverage Incorporated with Cinnamon and Ginger(Uva Wellassa University of Sri Lanka, 2019) Sarathchandra, G.L.P.; Wijenayake, A.D.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.There is a great potential for commercialization of spiced natural beverages, dairy free and healthy drinks from coconut milk in both domestic and the international market front. This study was focused to develop and assess the nutrient content and physicochemical properties (pH, fat%, moisture%, brix, free fatty acid [FFA] and titratable acidity [TA] as citric acid) of a spiced coconut milk beverage. Both spices were added at 0.2% (w/v). Five treatments were prepared by incorporating Cinnamon powder: Ginger powder at the rate of 25%:75% (T1), 40%:60% (T2), 50%:50% (T3), 60%:40% (T4) and 75%:25% (T5) (w/w). Sensory evaluation of the product was tested using 9-point Hedonic scale with 30 untrained panellists and the results were analysed using Friedman test. The highest overall acceptability was recorded by T5, contained 75% cinnamon and 25% ginger. The T5 was further assessed for the changes of physicochemical properties for one month at the room temperature, and data obtained were analysed using one-way ANOVA. Microbial quality (aerobic plate count, yeast and mold, E. coli, coliform and salmonella) was tested for one-month period. According to the results of nutrient analysis, the selected product is free from cholesterol and consists with 6.7% carbohydrate, 0.3% protein and 2.1g of dietary fibre, and 64 kcal per 100g of beverage. The selected coconut milk beverage (T5) consists with 4.60±0.01 pH, 10.50±0.00 °Brix value, 1.70±0.01% fat, 0.225±0.000% FFA, 0.005±0.000% TA and 88.52±0.01% moisture. During storage, no significant difference (P>0.05) were observed in pH, brix, FFA and moisture. However, fat% and TA of the product showed a significant difference (P < 0.05) over the storage. There was no observed microbial growth in the product during storage. In conclusion, the best cinnamon: ginger ratio to develop nutritious spiced coconut milk beverage is 75%:25%.Item Development of a Herbal Tea Bag from Sweet Potato Leaves (Ipomoea batatas (L.) Lam) and Evaluation of its Physicochemical and Sensory Parameters(Uva Wellassa University of Sri Lanka, 2021) Ganegoda, G.W.P.M.; Arachchi, M.P.M.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.; Kahandage, K.P.M.Sweet potato (Ipomoea batatas (L.) Lam) is an economically important nutritious root crop that was considered the 7th most important food crop in the world. Though sweet potato plants are typically grown for their sweet tubers, leaves also a rich source of nutrients. However due to lack of awareness of its nutritional composition and health benefits, still sweet potato leaves remain underutilized. Therefore, this study was conducted to develop a herbal tea from sweet potato leaves and to evaluate its quality parameters. Two varieties of sweet potato leaves (Red variety „Ama‟ and yellow variety „CARI 426‟) were selected and proximate composition, antioxidant activity and total polyphenolic content were analyzed by AOAC 2000, 2,2- diphenyl-1-picrylhydrazyl radical scavenging assay and Folin-Ciocalteau methods respectively. Moisture, total fat, crude fiber, ash, protein and carbohydrate content of fresh leaves of „Ama‟ variety was 86.78±0.72%,11.73±0.12%,19.35±0.59%,19.44±0.73%, 22.5±1.36%, 26.98% respectively while for CARI 426 values were 85.79±0.24%, 9.94±0.23%, 13.56±0.58% ,17.9±0.64%, 14.72±0.39%,43.88% respectively. For fresh leaves, antioxidant values were obtained as 59.33±1.24%,41.05±2.18% for Ama and CARI 426 respectively at 500μg/mL while total polyphenolic content was obtained as 5.56g/100g and 3.17g/100g at dry weight respectively. The results obtained for antioxidant values, for freeze dried Ama and CARI 426 leaves were 69.66±1.24% and 41.66±2.05% respectively at 500 μg/mL while total phenolic content was 6.94g/100g and 4.55g/100g at dry weight. Ama variety was chosen to prepare the herbal tea considering its highest antioxidant and total phenolic content. Four different herbal teas were prepared by adding strawberry, vanilla, orange flavor and control was used without adding any flavor. Sensory analysis was carried out with 30 untrained panelists using a 9-point hedonic scale to determine the best herbal tea product. Among those flavors, orange flavored herbal tea shows the best sensory acceptability. It can be concluded that sweet potato leaves can be used to develop a value- added herbal drink. However further studies should be needed to evaluate its functional properties. Keywords: Sweet potato leaves; Freeze drying; Antioxidant activity, Sensory propertiesItem Development of Aloe Vera (Aloe barbadensis) Gel Cubes Incorporated Jelly(Uva Wellassa University of Sri Lanka, 2020) Harold, A.G.C.K.M.; Liyanage, T.; Alakolanga, A.G.A.W.; Wedamulla, N.E.Aloe vera (Aloe barbadensis Mill. or Aloe vera (L.) Burm. F.) gel derived from the leaf pulp has drawn considerable attention owing to its functional properties and exhibited wider applications in the food industry. The present study was aimed towards the development of jelly using Aloe vera (87.55%), sugar (9%), gelatine (3%), flavorings (0.25%), colorings (0.1%) and aromatic agents (0.1%). Jelly was made from removing latex and unwanted parts from leaves followed by the heat treatment at 65 oC for 15 minutes. Three levels of sugar content (1%, 5%, 9% (w/w)), three types of flavorings (strawberry, pineapple, and orange) and three types of aromatics (vanilla, rose and almond) were selected to determine the best combination. The final jelly was made from the best sugar level, flavor, and aroma. The prepared jelly was packed in polypropylene cups and stored at 4oC. The physicochemical properties were measured for the final jelly and data were analyzed using one-way ANOVA. Aerobic plate count was determined to evaluate the shelf life. Appearance, aroma, texture, taste and overall acceptability were evaluated as sensory attributes using a nine-point hedonic scale. Data were analyzed using the Friedman test with a 95% level of significance. Treatment with a 9% sugar level was selected as the best sugar level and strawberry and vanilla were selected as the best flavor and the best aroma, respectively. The pH, total soluble solids, and titratable acidity at the initial were 5.034 ± 0.001, 10.62 ± 0.01, and 0.050 ± 0.001% respectively. There was no significant difference (p<0.05) of total soluble solids during the four weeks of storage. However, there was a significant difference (p<0.05) in pH and titratable acidity with storage time. Based on the microbial analysis, the product is safe for consumption up to one month period. In conclusion, Aloe vera gel can be effectively utilized to develop jelly and further studies are required to increase the shelf life. Keywords: Aloe vera, Jelly, Sensory evaluation, Shelf lifeItem Development of an Edible Film Using Coconut Protein Isolate(Uva Wellassa University of Sri Lanka, 2019) Jayasinghe, J.M.M.S.; Hewapathirana, H.P.D.T.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Most of food products are covered by a packaging to separate it from the surrounding environment. There are several investigations on food packaging have shown that film forming ability of different plant proteins such as soy protein, mung bean protein, cowpea protein etc. This research was conducted to develop an edible film using coconut protein (CP) isolate from defatted coconut flour as an alternative for petroleum-based packaging materials. Coconut protein was isolated from the defatted coconut flour by alkaline extraction method. Extracted protein was dried using freeze drying and sieved through 800 µm mesh. Percentage of protein of the extracted powder was analyzed by Kjeldahl digestion method. Four different combinations of corn starch (3%, 2%, 1% and 0%) and coconut protein (0%, 1%, 2% and 3%) were used for film fabrication with two levels of pH (8.5 and 9.5) and two levels (2% and 0%) of polyethylene glycol (PEG) plasticizer. Casting technique was used for film preparation with 2% (w/v) glycerol and distilled water. The experiment was arranged as a three-factor factorial design with three replicates. Physical, chemical and optical quality characteristics (moisture %, swelling index, solubility, thickness, light transmission %) of edible films were evaluated. Data was analyzed by ANOVA (p<0.05) using MINITAB 16 software package. Results showed that, extracted CP has 78.43% of protein content. Combination of corn starch and CP were showed weaker film characteristics than pure treatments. CP films with 2.5% of PEG showed significantly (p<0.05) high moisture content (49.20% ± 0.43), swelling index (483.96% ± 13.79) in 8.5 pH and significantly high solubility (76. 0% ± 1.4) and thickness (0.33 ± 0.01 mm) in 9.5 pH. The pure corn starch film (pH 8.5 and 0% PEG) was showed significantly higher percentage of light transmission at 200 to 800 nm. In conclusion, coconut protein isolate can be effectively utilized as an edible food packaging material.Item Development of Coconut (Cocos nucifera) Water Jelly(Uva Wellassa University of Sri Lanka, 2019) Namalgamuwa, N.G.N.A.; Wijenayake, A.D.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Coconut water is a natural nutritious liquid available inside the coconut fruit. Coconut water separated during the manufacturing of coconut kernel products processes as a by-product. Thus, the present study aims towards the development of a jelly using coconut water as main ingredient with the purpose of utilizing this by-product. Gelatin [1.57% (w/w)] and citric acid [0.078% (w/w)] were used as minor ingredients. Three levels of sugar [20, 30, and 40% (w/w)] were used while all other ingredients kept constant. The prepared product was packaged in polypropylene cups and stored under refrigerated conditions (4°C). Appearance, aroma, texture, taste and overall acceptability were evaluated as sensory attributes using 9-point hedonic scale with 30 untrained panelists. Sensory data were analyzed using Friedman test with 95% level of significance by Minitab 16.1. The best jelly sample selected based on the results of sensory evaluation was tested for physicochemical properties such as pH, titratable acidity and total soluble solids (TSS). Aerobic plate count, yeast and mold, coliform and Escherichia coli tests were carried out to evaluate the shelf life. The pH, TSS and titratable acidity of the final product were 4.70±0.00, 50±0.00 and 0.04±0.00%, respectively. There was no significant difference in pH (p>0.05) and TSS (p>0.05) during the three weeks of storage period. However, the titratable acidity was significantly increase (p<0.05) during the storage period. Jelly sample prepared using the 20% (w/w) sugar received the highest overall acceptability. Based on the microbial analysis, the product was safe for consumption up to 3 weeks period. In conclusion, coconut water, a by-product of coconut can be effectively utilized to develop jelly and further studies are needed to identify the proper storage condition.Item Development of Madan (Syzygium cumuni L.) Incorporated Novel Yoghurt(Uva Wellassa University of Sri Lanka, 2020) Shanika, M.K.A.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.Madan (Syzygium cumuni L.) is an underutilized fruit crop grown in Sri Lanka with promising functional properties. In this study, well ripen Madan fruits were used to develop fruit incorporated set yoghurt. Yoghurts were prepared with different sugar (0, 5 and 10% w/v) and gelatin (0.6, 0.7 and 0.8% w/v) levels to select the best combination. Pasteurized fruit pulp was added at the levels of 7.5, 10, 12.5, and 15% w/v with a preselected level of sugar and gelatin. Based on sensory evaluation (9-point hedonic test), selected treatment was tested against the control (set yoghurt without added fruits) for physicochemical and phytochemical properties. Shelf life and microbial analysis were carried out in three days intervals for 18-days. Based on the results of sensory analysis, it was revealed that 10% sugar, 0.8% gelatin, and 10% of fruit pulp were the best combination for the production of fruit yoghurt. Addition of Madan increased (p<0.05) the phenolic content (3.04±0.1 mg GAE 100 g-1 yoghurt), monomeric anthocyanin (4.42±0.4 mg L-1 ) and antioxidant activity (Ferric reducing power assay: 0.14±0.0 µ mol Fe+2 100 g-1 : IC50: 331.08±1.5 ppm) of fruit yoghurt compared to that of the control. Storage of the yoghurt samples for 18-days under refrigerated condition (<5ºC), increased (p<0.05) the acidity while decreased (p<0.05) the pH. Syneresis increased (p<0.05) with the storage period in the control sample while fruit yoghurt exhibited the decreasing (p<0.05) pattern with the time. Yeast and mold, Staphylococci spp, and Escherichia coli did not exceed the Sri Lankan Standard Institute recommendation during the 15 days of refrigerated storage (<5ºC). In conclusion, 10% fruit pulp was the best level for the production of Madan incorporated set yoghurt with promising antioxidant properties which have 15 days of shelf life at refrigerated conditions (<5ºC). . Keywords: Anthocyanin, Antioxidant activity, Total phenol, Yoghurt, MadanItem Development of Protein Rich Cookie Using Desiccated Coconut and Soy Protein Isolate(Uva Wellassa University of Sri Lanka, 2020) Dayarathne, T.G.P.M.; Lankachandra, S.; Perera, G.A.A.R.; Wedamulla, N.E.Coconut based products becoming popular in Sri Lanka. Nevertheless, less protein content of coconut impairs the nutritional quality of such products. Soy protein powder is rich in high-quality protein and it improves the texture, taste, and colour of food. This study was conducted to develop protein rich cookie using desiccated coconut and soy protein isolate powder as main ingredients. Three treatments of cookies were prepared in triplicates by incorporating desiccated coconut and soy protein isolate in the amounts of 42.4:4.7, 37.7:9.4 and 33:14.1 % (w/w) respectively and using fixed quantities of sugar, brown rice syrup, vanilla, salt, sodium bicarbonate, and water. Cookies were baked at 105°C for 2-3 hours. Sensory properties of cookies were evaluated by a sensory panel consisting of 30 untrained panelists using a 9-point Hedonic scale. Crude protein, total fat, free fatty acid, sugar, and moisture contents of the selected sample were analysed. Sensory data were analysed by Friedman test (p<0.05) using Minitab 18 version. The organoleptic characteristics evaluated were colour, texture, aroma, taste, and overall acceptability. As per the sensory results, cookie prepared 70g desiccated coconut, and 30g of soya protein isolate was selected as the best. This product contained 18.5% protein, 34% of total fat, 21.5% of sugar, 0.9% of free fatty acid, and 0.45% of moisture. It can be concluded that protein rich cookie with better sensory properties can be prepared by incorporating desiccated coconut and soy protein isolate at 70:30 ratio respectively. Keywords: Desiccated coconut (DC), Soy protein isolate powder, Protein content.Item Development of Soursop (Annona muricate L.) Incorporated Probiotic Frozen Yoghurt Fermented by Lactobacillus acidophilus(Uva Wellassa University of Sri Lanka, 2021) Silva, B.N.N.; Hettige, K.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.Soursop (Annona muricate L.) is an underutilized tropical fruit grown in Sri Lanka with the promising nutritional and therapeutic value. The study was conducted to develop soursop incorporated frozen yoghurt (SFY) and to determine its physicochemical properties. Two different wiped cream levels (5% and 10% w/w) and three levels (10%,20% and 30% w/v) of pasteurized soursop pulp was tested. The best product accepted from sensory evaluation, was tested against the control (without added fruit) for physicochemical, microbial, shelf life and therapeutic value. Results showed that 80% fresh milk, 20% soursop fruit pulp were the best combinations for SFY (p≤ 0.05). According to the proximate analysis moisture, protein, fat, fiber, ash and carbohydrate content of SFY were 71.82±0.4%, 4.36±0.2%, 6.29±0.2%, 0.91±0.1%, 0.93±0.1% and 15.84±0.2%, respectively. During storage, pH and titratable acidity of developed SFY were varied from 4.54±0.01 to 4.47±0.02, and 0.93±0.05 to 4.53±0.01 accordingly. Total soluble solid content, water holding capacity and syneresis of SFY contain 26.83±0.2%, 14.33±1.5% and 13±0.1 respectively. Yeast and mold count did not exceed the Sri Lankan Standard Institute (SLSI) recommended values during the 8 weeks of storage. By measuring probiotic count the therapeutic value was measured in SFY. Probiotic count of SFY was exceeded the minimum therapeutic value during the storage period. Incorporation of 20% (w/v) of soursop into frozen yoghurt is possible and the product can be safely stored for 8 weeks. Keywords: Fermentation; Frozen yoghurt; Milk; Probiotics; SoursopItem Effect of Hinembilla (Antidesma alexiteria) Extract on Oxidative Stability of Selected Edible Oils(Uva Wellassa University of Sri Lanka, 2019) Nanayakkara, S.U.G.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.; Rajakaruna, R.A.M.A.T.; Wijerama, H.J.K.S.S.Oxidation of oil is a major challenge in food processing sector which leads to deterioration of quality. Though, synthetic antioxidants are effective in preventing rancidity of oils, these substances show adverse health effects. Thus, the present study aimed to utilize natural antioxidant extracted from Hinembilla (Antidesma alexiteria) to retard the rancidity of selected edible oils. Extract was prepared with 70% ethanol using ultrasoundassisted extraction. The antioxidant efficacy of extract was measured using 2,2-diphenyl1-picrylhydrazyl (DPPH) radical scavenging capacity and Folin-Ciocalteu method was used to measure total phenolic content (TPC). Free fatty acid (FFA) content and peroxide value (PV) of sunflower oil (SO) and virgin coconut oil (VCO) were measured at 3-day intervals after addition of extract at three different concentration levels viz 500, 1,000, and 2,000 ppm, and α-tocopherol (500 ppm) was used as the positive control and the experiment was continued for 21days at 65±1°C. Antioxidant activity (IC50) and TPC of the extract were 135.33±4.49 µg mL-1 and 6.77±0.03 mg GAE per gram extract, respectively. FFA content and PV of both oils were increased with the time. FFA content and PV of SO (FFA:0.14%; PV:12.23 meq kg-1) and VCO (FFA:0.22%; PV:1.19 meq kg1) added with extract at 2,000 ppm were significantly lower (p<0.05) than those of positive control; SO with α-tocopherol (FFA:0.22%, PV:17.94 meq kg-1) and VCO with αtocopherol (FFA:0.29%, PV:1.39 meq kg-1) after 21 days. In conclusion, Hinembilla extract had a positive impact on oxidative stability of selected oils at 1,000 and 2,000 ppm levels. Hence, A. alexiteria fruit is an excellent antioxidant source which can be effectively used to stabilize the oxidation of edible oils.Item The Effect of Moisture Content of Desiccated Coconut on the Quality of Virgin Coconut Oil(Uva Wellassa University of Sri Lanka, 2019) Rathnayake, H.K.N.D.; Alakolanga, A.G.A.W.; Wedamulla, N.E.; Wijenayake, A.D.Virgin Coconut Oil (VCO) is one of the leading high value coconut products in the world. Present study aimed to evaluate the quality of VCO extracted from four different moisture contents (MC) ranges of desiccated coconut (DC): 1-1.5% (T0), 1.5-2% (T1), 2-2.5% (T2) and 2.5-3% (w/w) (T3), considering the, MC range (1-3% (w/w) of DC used to extract VCO. Freshly cut coconut kernels were dried in an oven at 60C for 1 hour and 25 minutes (T0), 1 hour and 30 minutes (T1), 1 hour and 45 minutes (T2) and 1 hour and 55 minutes (T3). MC of DC was tested. DC samples were fed into expeller machines (43C temperature and 1.5 bar pressure) to expel VCO. Four VCOs were kept for 10 days to sediment and tested for MC, free fatty acid (FFA) by titrating with NaOH and peroxide value (PV) by titrating with Na2S2O3. Experimental design used was complete randomized design (CRD) and data were analysed using Minitab 16 statistical software. The average MC of DC of T0, T1, T2 and T3 were 1.13±0.01%, 1.74±0.05%, 2.31±0.25% and 2.74±0.24% (w/w), respectively. The average MC of VCO of T0, T1, T2 and T3 were 0.06±0.00%, 0.06±0.01%, 0.05±0.02% and 0.05±0.02% (w/w), respectively. PV of VCOs was ranged from 0.11 to 0.14 (meq peroxide kg-1 oil). The average FFA of VCO was ranged from 0.02-0.06 (mg NaOH g-1 oil). There is a positive correlation between MC of DC and MC of VCO (R²=0.6141). But, there is no significant difference between MC, PV and FFA of four VCO samples. The MCs of VCO in this study were between 0.05% and 0.06% (w/w), which is within the value recommended by Asian and Pacific Coconut Community (APCC) (≤0.3% w/w). These findings ensure that the quality of VCO is not significantly change with MC of DC within the selected MC ranges.Item Extraction of Anthocyanin from Hinembilla (Antidesma alexiteria) Fruit as a Natural Food Colorant(Uva Wellassa University of Sri Lanka, 2019) Narayana, S.D.T.U.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.; Rajakaruna, R.A.M.A.T.; Wijerama, H.J.K.S.S.Artificial food colorants impart health hazards thus, present study attempts to extract anthocyanin from Hinembilla (Antidesma alexiteria) fruit as a natural food colorant with promising antioxidant properties. Anthocyanin was extracted with ultrasound-assisted extraction (UAE) and maceration by using four different solvents (70% ethanol, acidified 70% ethanol, absolute ethanol and acidified absolute ethanol) at 40°C. Total monomeric anthocyanin (TMA) pigment content and total phenolic content (TPC) were determined by pH differential method and Folin-Ciocalteu method, respectively. Antioxidant efficacy of extracts were determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assays. TMA content ranged from 67.80 to 129.92 mg L-1. DPPH radical scavenging activity as measured by IC50 ranged between 135.33 and 194.90 mg L-1. FRAP ranged from 0.44 to 0.92 µmol Fe2+ per gram extract. TPC ranged from 3.33 to 6.77 mg gallic acid equivalents (GAE) per gram extract. Significantly (p<0.05) higher TMA (129.92 mg L-1), FRAP (0.92 µmol Fe2+ per gram extract), TPC (6.77 mg GAE per gram extract) and lower IC50 (135.33 mg L-1) values were recorded in UAE with 70% ethanol. Hence, anthocyanin can be extracted effectively with UAE than maceration with comparatively high antioxidant properties. Moreover 70% ethanol served as the best solvent to extract anthocyanin. The correlation of TPC with DPPH assay (IC50) (R2=0.7) and FRAP values (R2=0.8) was strong, suggesting the phenolic compounds are the major contributor towards the exhibited properties. In conclusion, A. alexiteria serves as an excellent source of anthocyanin with high antioxidant properties thus suggesting the potential applications as a natural food colorant.Item Phytochemical Comparison of Imported and Locally Available Species of Rubia cordifolia (Walmadata)(Uva Wellassa University of Sri Lanka, 2020) Fernando, L.A.M.E.; Kaliyadsa, P.E.; Marasinghe, P.; Wedamulla, N.E.At the commercial level, it is difficult to find quality medicinal plant material though it is important in Ayurvedic preparations. R. cordifolia is a common and important medicinal plant belongs to the Rubaceia family. It imports from India through favourable growing conditions that exist in Sri Lanka. Therefore, this study was conducted to investigate the important phytochemical properties of imported and locally available materials of Rubia cordifolia. The imported market sample was collected from the Uva Provincial Department of Ayurveda, Diyathalawa, and the fresh locally available sample was collected from Maspanna (IM1a) forest area in Welimada. Those samples were washed and dried under the shade, oven-dried at 40°C and sonication proceeded for phytochemical extraction using 70% methanol. Before the extraction, samples were observed for macroscopic and microscopic features of the root and stem. Phytochemical properties such as total polyphenols, antioxidant activity, flavonoid, and anthocyanin were quantitatively analysed by using standard protocols available in the literature with slight modifications. There was no significant difference between morphological characteristics of locally available Rubia cordifolia and Indian species according to the literature except the colour of the stem and roots. However physicochemical properties of the locally available sample are in better comparison to the imported market available sample. The 7.412± 0.45 mg gallic acid/1 g dry weight of polyphenol was received from the local sample and it was significantly higher amount compare to the imported sample (4.182 ± 0.399 mg gallic acid/1 g dry weight, p<0.05). A significantly high antioxidant activity was observed in the locally available sample 239.08 µg/ml compare to the imported sample 228.48µg/ml. Flavonoid content and monomeric anthocyanin in local available R.cordifolia is significantly lower than the imported sample of R.cordifolia. This implies the potential of using locally available materials for drug manufacturing and different Ayurveda preparations. Keywords: Antioxidants, Polyphenols, FlavonoidsItem Quality Evaluation of Caryota urens (Kitul) Palm Treacle(Uva Wellassa University of Sri Lanka, 2021) Kokuhennadi, H.O.; Wedamulla, N.E.; Arachchi, M.P.M.; Wijesinghe, W.A.J.P.Though Kitul based production is an important venture in Sri Lankan society, it is crucial to get quality products with inherit health benefits. The study was aimed to evaluate the physicochemical and spectroscopic characteristics of Kitul treacle obtained from six suppliers in Badulla district. Measurements were taken from six original samples (1-6) and a 7th sample which was processed by mixing original samples. A Friedman sensory test was performed for 1-6 samples and Sample 1 was identified as the highest ranked sample. When considering the physicochemical parameters, all treacle samples were acidic with pH values ranging from 5.38 to 6.52. The analytically obtained total acidity values of the samples were ranging between 13.66 mEq/kg and 33.66 mEq/kg. The highest brix value (74.93 ⁰Brix) was obtained for the sample 7, which is the composite product of 1- 6 samples. Potential alcohol as volume percentages were ranged between 50.66 %V/V to 56.90 %V/V (Potential alcohol %V/V = g/L of Sugar / 16.83). Water activities were ranging between 0.76 and 0.82 and moisture percentages of the samples were ranging from 14.36% to 21.86%. The Chroma meter values were within the yellowness range (+b). The values were significant for these parameters except for the brix value where regression p value was 0.245. Fourier Transform Spectrophotometer (FTIR) data were obtained within a 500-4000 cm-1 range. Spectrum of sample 6 was significantly differed from the spectra of other samples. The greatest intensity of the bands was at a level of 3265 cm-1. In conclusion, physicochemical and spectroscopic characteristics of selected samples were changed depending on the supplier. Thus, physicochemical and spectral measurements were effective in differentiating and evaluating the quality of the Kitul treacle samples Keywords: Caryota urens; Kitul; FTIR Spectroscopy; Physicochemical characteristics; Quality evaluation