Browsing by Author "Wijayasekara, K.N."

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    Assessing the Effect of Incorporating Kithul (Caryota Urens) Flour on Stabilizing Ability and Sensory Properties of Set-Type Yoghurt
    (Uva Wellassa University of Sri Lanka, 2012) Wijayasekara, K.N.
    Kithul flour is the water soluble carbohydrates extracted from the pith of Kithul tree (Caryota urens). It has high level of polysaccharides (Rajyalakshmi 2004) which may possess stabilizing ability and may be useful to replace the existing stabilizers (gelatin) in set-yoghurt manufacturing. Presently, adding stabilizers as a blend is more widely used approach in the dairy industry and it leads to overcome limiting properties associated with a specific compound and to achieve significant cost saving. Therefore, this study was carried out to assess the effect of incorporating water-soluble carbohydrates extracted from the pith of Kithul plant on stabilizing ability and sensory properties of set-type yoghurt. Fresh cow milk (fat 3.3%),Sugar, kithul flour, gelatin and skim milk powder starter culture (YC 350 CHR Hansen) and kithul flavor were used to prepare the yoghurt mix. In order to find out the best combination of kithul flour and gelatin trial and error method was used. At the end of each and every trial the yoghurts were checked for their gel strength with time. First trial was carried out to find the best level of kithul flour in four levels as 0.9%, 1.2%, 1.5% and 1.8% without adding gelatin. Each treatment was replicated three times and evaluated for sensory properties such as mouth feel, taste, texture, colour, odor and overall acceptability using trained sensory panel. Then, the selected level was used to find the best ratio of kithul flour: gelatin. The gelatin level was changed as 0.1%, 0.2%, 0.3% and 0.4% with the selected level of kithul flour. In final trial, the best ratio of gelatin: kithul flour was selected. Chemical tests were carried out to find out the fat content, total solid content, titratable acidity and pH of the final product with storage period and compared with a control (existing set-yoghurt). Microbiological tests were carried out for yeast & mould (CFU/g) and coliform (CFU/g) during storage period. Data were analyzed using one way ANOVA (CRD) and Friedman non-parametric test in MINITAB 14 software package. As a special benefit found during this product development was the absence of a cream layer, separated during the yoghurt production. Results of this study support that the use of 1.5% (w/v) kithul flour was able to replace 0.7% (w/v) gelatin without affecting the texture, colour, taste and odor of yoghurt having 27.7% of total solids. By that, the recommended percentage of gelatin was reduced from 1% to 0.3% .In addition to that,
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    Assessing the Effect of Incorporating Kithul(Caryotaurens) Flour on Stabilizing Ability and Sensory Properties of Set-type Yoghurt
    (Uva Wellassa University of Sri Lanka, 2012) Wijayasekara, K.N.; Abesinghe, A.M.N.L.; Samarasekara, S. C.
    Kithul flour is the water soluble carbohydrates extracted from the pith of Kithul tree (Caryota urens). It has high level of polysaccharides which may possess stabilizing ability and may be useful to replace the existing stabilizers (gelatin) in set-yoghurt manufacturing. Presently, adding stabilizers as a blend is more widely used in the dairy industry and it leads to overcome limiting properties associated with a specific compound. Therefore, this study was carried out to assess the effect of incorporating water-soluble carbohydrates of Kithul on stabilizing ability and sensory properties of yoghurt. Fresh cow milk, Sugar, Kithul flour, gelatin, skim milk powder, starter culture (VC 350 CHR Hansen) and Kithul flavor were used to prepare the yoghurt. Kithul flour levels changed as 0.9%, 1.2%, 1.5% and 1.8%. Each treatment was replicated three times and evaluated for sensory properties such as mouth feel, taste, texture, colour, odor and overall acceptability using trained sensory panel. Then, the selected level was used to find the best ratio of kithul flour: gelatin. The gelatin level was changed as 0.1%, 0.2%, 0.3% and 0.4% with the selected level of kithul flour. Tests were carried out to find out the fat content, total solid content, titratable acidity and pH, yeast &mould and coliform count and compared with existing yoghurt. Data were analyzed using one way ANOVA (CAD) and Friedman non-parametric test in MINITAB 14. Results of this study support that the use of 1.5% (w/v) kithul flour was able to replace 0.7% (w/v) gelatin without affecting the texture, colour, taste and odour of yoghurt having 27.7% of total solids. By that, the recommended percentage of gelatin was reduced from 1% to 0.3% .In addition to that, incorporation of kithul flour in to yoghurt reduced post fermentation acidification compared to the control during refrigerated storage. As the specifications of final product (titratable acidity and microbial population) were within the prescribed SLS standards, the product had storage life of thirty days at 4 *1 °C without any quality deterioration.
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    Formulation of a Natural Flavor Enhancer Based on Glutamic Acid and Study of Sensory Properties
    (Uva Wellassa University of Sri Lanka, 2018) Wijayasekara, K.N.; Wansapala, J.
    The main objective of this study was set as formulation of a natural and nutritious flavor enhancer using locally available ingredients with having umami taste as a replacement for Mono Sodium Glutamate (MSG). Mushrooms, Tomatoes, Carrots and Garlic were dehydrated and powdered prior to be used as ingredients. These ingredients were mixed according to Taguchi L8 design by changing the ratios to form eight different formulations. Eight different formulations were evaluated based on seven point hedonic scale. Formulations were added into dhal curry and sensory tests were carried out with dhal and bread. Thirty untrained panelists were contributed in the sensory evaluation and samples were analyzed for Appearance, Taste, Odor, Mouth feel and Overall Acceptability. Results were analyzed using MINITAB 14 for Kruskal Wallis non parametric analysis and Mann-Whitney test. Based on the results of two sensory evaluations, sample 767 formulae (Tomato 2: Mushroom 2: Carrot 1: Garlic 1) and 671 formulae (Tomato 2: Mushroom 1: Carrot 2: Garlic 2) were selected for the third evaluation where Formulae 671 showed the best results. Considering overall results of three sensory evaluations sample 671 was selected for the final product development. Out of all the sample, selected formulae (Tomato 2: Mushroom 1: Carrot 2: Garlic 2) contains the highest level of tomato, carrot and garlic along with the least amount of mushroom compared to other samples. Development of a flavor enhancer using natural ingredients as a substitute for MSG would be a great achievement as far as health and the natural taste of the food is concerned. In conclusion, sensory evaluations for eight different ratios of mixing above ingredients revealed that formulae 671 gave the best composition that could be a good replacer for MSG.