Browsing by Author "Wickramasinghe, I."

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    Assessment of Composition and Functional Properties of Traditional Yam Varieties and Development of Value Added Muffins
    (Uva Wellassa University of Sri Lanka, 2019) Gunasekara, G.D.M.; Kalhari, D.L.S.; Wickramasinghe, I.; Wijesekara, I.
    Sri Lanka has many underutilized yams with high nutritional potential. With the urbanization and changing food habits most of these underutilized yams have lost their significance. The objective of this study was to evaluate the composition and functional properties of five selected underutilized yam varieties in Sri Lanka; “Raja ala” (Dioscorea alata), “Kidaran ala” (Amorphophallus campanulatus), “Buthsarana-green” (Canna indica), “Buthsarana – red” (Canna indica), and “Katu ala” (Dioscorea pentaphylla). Moreover, their value addition was carried out with the development of gluten free muffins using “Raja ala” flour with food gums including pectin at the rate of 0.3% (w/w based on flour). The composition analysis was carried out to calculate the moisture content, crude protein content, total fat content and total ash content of the yam samples. Then, the texture profile of muffins were analyzed through the parameters hardness, deformation, adhesiveness, cohesiveness and springiness. The moisture content of “Raja ala” was the highest (7.75 ± 0.09%) and the lowest was recorded in “Buthsarana-red” (6.41 ± 0.04%). All five varieties were low in fat content and highest was recorded in “Raja ala” (1.09 ± 0.01%). The crude protein content of “Rala ala” and “Kidaran ala” were 4.28 ± 0.13%, 5.70 ± 0.11%, respectively. The highest ash content was recorded in “Kidaran ala” (4.711 ± 0.36%). Functional properties of the five varieties were illustrated by the water holding capacity and oil holding capacity. The highest oil holding capacity and the highest water holding capacity were recorded in “Kidaran ala” with values 77.04 ± 2.95% and 243.08 ± 2.56%, respectively. By incorporating pectin, gluten free muffins were prepared with “Raja ala” flour. According to the results, the hardness at cycle 1 and cycle 2 were 6065 g and 4335 g, respectively. Also the stringiness length, cohesiveness, adhesiveness and springiness were 14.63 mm, 0.31, 11.30 mJ and 36.46 mm, respectively.
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    An assessment on the possibility of process modification for crumb products, from manual packing to a semi-automated packing mechanism
    (Uva Wellassa University of Sri Lanka, 2015) Fernando, H.S.S.; Wickramasinghe, I.; Lalantha, N.
    Production management is an area of management concerned with overseeing, designing and redesigning business operations in the production of goods and services. Automation of a packing line will increase the productivity and will reduce contamination. Modern warehouses are called distribution centres, to emphasize that they only profit by moving goods. To a distribution centre, storage represents unproductive assets. In present era, fast food consumers are looking for readymade products and increased interest is shown in partial replacement of meat system with extenders/binders/fillers (Sohila, 2008). In recent times there has been a remarkable increase in demand for ready to eat meat products (Duxbury, 1989). Therefore food industry is now forced to develop a variety of convenience products with improved quality and lower cost to meet increasing demand for meat based food products (Thomas et al., 2007). The study evaluated the current packing mechanism with new, planned semi-automated mechanism relevant to the aspects such as overall labour effectiveness, warehouse utilization and etc. After analyzing the current and future scenarios, the study focused on the suggesting a vacuum packing operation for crumb products. Methodology The packing volume and the consumed labour hours were observed and noted in the data collection sheet as to evaluate the productivity difference between labour and machine. Then the chicken drumstick samples were subjected to a transport trial and the number of non- conformance units of chicken drumstick occurred in the transport trial was observed and noted regarding the current pack arrangement and new pack arrangement. Then two different arrangement methods were compared by using two sample T test to see whether there is a significant difference in defects/non conformances occurred during transportation (ISTA Guidelines). Also the number of non-conformance units of chicken drumstick occurred in the transport trial was observed regarding the new pack arrangement relevant to 310 gsm and 350 gsm pack densities. Then two different gsm packs were compared by using two sample T test to find out whether there is a significant difference in defects/non conformances occurred during transportation (ISTA Guidelines). The sample (10 g) was taken in to a 100 ml beaker and 25 ml of distilled water was added and mixed well. Then the pH measure was taken. About 5 g of the sample was weighed in to a moisture dish which was previously dried in an oven maintained at 105˚c and weighed. Once in every week TPC, E.coli count, Streptococci spp. count and fungus count were tested for each vacuum packed and non- vacuum packed samples. The sensory qualities of vacuum packed and non vacuum packed crumbed products (Chicken drumstick) were evaluated by a panel of ten panelists who were trained to familiarize with the sensorial attributes of fried chicken drumsticks using differentiating and descriptive tests. Result and Discussion According to One sample T test results, Labour packing productivity was significantly different (P<0.05) from the given machine packing productivity and unionized labour packing productivity was significantly different (P<0.05) from the non-unionized labour packing productivity. Also the “c” of cobb-dougles function was less than 1 and it reveals that non- unionized labour is more productive. According to the Two sample T test result, defects occurred in current packing arrangement was significantly different (P<0.05) from the defects percentage that occurred in new packing arrangement for 1kg and 300 g packs and defects occurred in 350gsm packs was not significantly different (P<0.05) from the defects percentage that occurred in 310gsm packs which are arranged in new packing arrangement for 1kg and 300g packs. Space saved by the new arrangement, for 1kg pack was 0.84 x 10 m and for 300g m . In the Two sample T test, vacuum packed chicken drumsticks and normal packed chicken drumsticks had a significant difference (P<0.05) in moisture levels measured in the consecutive storing weeks. Vacuum packed chicken drumstics have a less variation pattern compared to the normal packed chicken drumstics in moisture percentage. But there was no significant difference in pH variation (P>0.05) between the two samples. Salmonella, E.coli, Staphylococci. Spp., Yeast and mold were not observed during the 8 weeks of storing period (-18 ˚C) in both the vacuum packed and normal packed chicken drumstick samples. But the Total plate count increased with the storing period (-18 ˚C) according to the packing method. According to the Kruskal-Wallis test results colour, texture, taste and overall acceptability were significantly different in the vacuum packed (sample 622) and non vacuum packed (sample 351) chicken drumsticks. But odour was not significantly different between the two samples. Also the panelists more preferred the vacuum packed sample.
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    Biochemical Analysis of Underutilized Seaweed Ulva lactuca from Matara, Sri Lanka and Its Application in the Development of a Nutribar
    (Uva Wellassa University of Sri Lanka, 2018) Udayangani, R.M.A.C.; Wijesekara, I.; Wickramasinghe, I.
    Compared to land based agriculture, ocean farm seems to be more sustainable as it does not required land, fresh water and chemical fertilizers. Therefore cultivation of seaweeds has the ability to grow mammoth amounts of nutrient-rich food for humanoid consumption. The underutilized macro algae U. lactuca was manually collected during July, 2017 from Thalaramba coast Matara, Down South; Sri Lanka. Then cleaned seaweeds were subjected to oven drying at 60 °C for 8 h. Proximate composition, minerals from inductively coupled plasma optical emission spectrometry (ICP-OES), swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC) were evaluated. Finally crude protein contents and radical scavenging activities were investigated for 0, 5 and 10% algal incorporated nutribars. Moisture content of fresh algae was 80.08±0.61% and dry matter content was 19.92±0.61%. The crude protein content found in green algae was 20.16±0.16%. Iron was the dominant mineral present in U lactuca (363.03 ±13.54 mg kg-l). Cell wall polysaccharide content obtained was 17.21%. In this study WHC of pulverized U lactuca was about 4.39 g of water per g of dry matter. SWC was 1.00±0.10 mg/g and OHC was 2.22 g/g at room temperature (25 °C). Significantly the highest protein content (8.55±0.38%) was inspected for 10% algal added nutribar while 7.54±0.15% for 0% and 7.89±0.03% for 5% algal added nutribar also the highest radical scavenging activity (34.47%) was observed in 10% U lactuca added nutribar. Therefore incorporation of under-utilized green algae can significantly increase the protein content and antioxidant activity of the nutribar. Moreover it can be used to develop novel healthy and nutritious foods in Sri Lanka.
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    Comparative Life Cycle Analysis of Environmental Impact from Micro and Small Scale Cassava Chip Production Using Raw Cassava Roots
    (Uva Wellassa University of Sri Lanka, 2018) Minna, M.M.F.; Somendrika, M.A.D.; Wickramasinghe, I.
    Cassava chips are produced from fresh cassava root and the market for chips has increased over recent years. The aims of the analysis were to assess the environmental impact of cassava chips manufacturing and to identify the hotspots in the life cycle of cassava chips manufacturing. Three separate but interrelated components: inventory analysis, impact assessment and interpretations were performed for the cassava chips life cycle using SimaPro software 8.4.0.0 faculty version. Inventory data were collected through the use of structured questionnaires and personal communication. Data were collected on cassava farming, chips manufacturing, packaging, transportation and waste management. The scenario combining machinery use, LPgas and polythene showed higher environmental impact than the scenario combining no machinery use, LP gas and polythene. Higher contribution was associated with the electricity used in machineries. Cassava cultivation and cassava chips processing stages contributed to a higher impact on the environment and transportation of raw cassava root, raw material and cassava chips contributed to a lesser impact on the environment. The impact categories most affected by cassava cultivation were stratospheric ozone depletion 78.2%, Human non-carcinogenic toxicity 67.1%, land use 68.6% and mineral resource scarcity 76.4%. The impact categories most affected by cassava chips processing were fine particulate matter formation 80.7%, human carcinogenic toxicity 99.5%, terrestrial acidification 78.2%, marine ecotoxicity 75%, freshwater ecotoxicity 83.8%, fossil resource scarcity 84.9% and ozone formation 80%. No machinery use in cassava chips processing stage contributed to lesser environmental impact compared to the machinery use. Transportation of raw cassava root, raw material and cassava chips contributed to lesser impact on the environment. Cassava cultivation and cassava chips processing stages contributed a higher impact on the environment.
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    Flour Properties of Selected Traditional Yam Varieties and Development of Gluten Free Muffins from “Maha angili ala” (Dioscorea alata) Flour
    (Uva Wellassa University of Sri Lanka, 2019) Kalhari, D.L.S.; Gunasekara, G.D.M.; Wijesekara, I.; Wickramasinghe, I.
    In the present study, physico-chemical properties of flour obtained from four varieties of traditional and underutilized yams such as, Dioscorea alata (“Hingurala” and “Maha angili ala”), Dioscorea esculenta (“Kukulala”) and Dioscorea bulbilifera (“Udala”) were investigated. Moreover, a gluten-free muffin was developed from “Maha angili ala” flour incorporating pectin, guar gum and xanthan separately for the first time in Sri Lanka. Proximate analysis conducted according to the AOAC procedures revealed that the moisture contents of four varieties were in between 4.94 ± 0.11% to 5.89 ± 0.11%, fat contents were ranged from 0.55 ± 0.18% to 0.84 ± 0.45%, protein contents were in between 4.53 ± 0.55% to 4.99 ± 0.29% and ash content ranged from 2.39 ± 0.18% to 3.52 ± 0.18%. The color values L*, a*, b* obtained from colorimeter were ranged from 54.06 ± 1.56 to 85.19 ± 2.14, 1.74 ± 0.33 to 10.92 ± 1.24 and 7.82 ± 0.33 to 28.33 ± 0.86, respectively. Moisture, fat, protein and ash contents of pectin, guar gum and xanthan incorporated muffins were 77.67 ± 0.53%, 82.91 ± 0.24%, 81.23 ± 0.78%, 12.25 ± 1.11%, 17.54 ± 1.93%, 11.99 ± 2.24%, 6.13 ± 0.17%, 5.72 ± 0.05%, 16.75 ± 0.19%, 2.75 ± 0.12%, 3.65 ± 0.06% and 1.93 ± 0.14%, respectively. L*, a*, b* values of three type of muffins ranged from 27.69 ± 1.13 to 31.92 ± 0.65, 12.22 ± 1.34 to 13.54 ± 1.16 and 12.11 ± 1.15 to 13.46 ± 2.32, respectively. The microscopic observation of flours revealed that the granular shapes of four varieties, “Hingurala” and “Maha angili ala” had oval shaped granules. In addition, the granular shape of “Kukulala” was polygonal and “Udala” contained coma shaped granules. Smallest granular shape was observed from “Kukulala”. Collectively, this study suggested that “Maha angili ala” flour could be a potential source to develop gluten free muffins and analysis of the product quality parameters of the muffins are in progress.
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    Physico-chemical Characterization of Cookies Enriched with Sugarcane Bagasse Fibers
    (Uva Wellassa University of Sri Lanka, 2018) Vijerathna, M.P.G.; Wijesekara, I.; Wickramasinghe, I.; Maralanda, S.M.T.A.; Jayasinghe, M.A.
    Sugarcane cultivation and sugar development processes are mainly located in the Uva Province of Sri Lanka. Sugarcane bagasse is a by-product of sugarcane processing and riches in insoluble dietary fibers. Sugarcane stems are crushed in the treacle, jaggery, and sugar industries to obtain the juice and the remaining plant residues called bagasse. The objective of this study was to develop cookies enriched with sugarcane bagasse fibers as a fiber source with no added sugar. Bagasse (with or without peel) were collected from a jaggery manufacturing plant and they were dried, grinded, and sieved to obtain bagasse powders (moisture content, 3%). The fiber content (%) of bagasse powders with and without peel were 12.43±0.30 and 8.61±0.38, respectively. Furthermore, the bagasse with peel contained the highest total phenolic content (1270±3.36 µg GAE/ g) than bagasse without peel (721 jig GAE/ g). In addition, water holding capacities of with peel and without peel bagasse were 485.9±29.1 and 804.06±1.78 g/100 g, respectively. These two types of bagasse powders at 0 (control), 5 and 10 % (w/w) ratios were enriched to develop five types of cookies. According to the sensory evaluation, the 5% bagasse with peel cookies showed the highest overall acceptability than other bagasse enriched cookies but lesser overall acceptability than the control. Moreover, 5% with peel bagasse cookies significantly differ from without peel bagasse cookies in overall acceptability. Collectively, this study suggested the potential application and valueaddition of sugarcane bagasse in cookies manufacturing.