Browsing by Author "Wijenayake, A.D."

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    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%.
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    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.
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    Development of Creamed Coconut Sauce (Cocos nucifera)
    (Uva Wellassa University of Sri Lanka, 2019-02) Premarathna, R.I.U.; Wijenayake, A.D.; Perera, G.A.A.R.; Dharmarathna, T.T.D.
    Coconut kernel is a rich source of carbohydrate, protein, lipid, dietary fibre, minerals and it imparts numerous health benefits. The present study was conducted to develop a creamed coconut based sauce. Seven sauce samples were prepared using different proportions of creamed coconut and chili powder in weight basis as the main ingredients (50:50, 60:40, 70:30, 80:20, 85:15, 90:10, 95:05). Other ingredients used were sugar, xanthan gum, cinnamon powder, water, salt, vinegar, pepper powder, onion and garlic. Based on the standard pH (4.9-6.2) and Brix value (higher than 22%) stipulated by the SLSI for coconut cream based products, samples containing creamed coconut and chili powder in proportions of 85:15, 90:10 and 95:05 were selected for sensory evaluation. These samples were evaluated for appearance, texture, taste, odor and overall acceptability by 30 untrained panelists. Sensory data were analyzed by Friedman non- parametric test (p<0.05). Brix and pH values of the selected sample were measured and its proximate composition was analyzed using standard AOAC procedures. Its rancidity was measured as peroxide value over a period of 48 days. The sample containing 90% creamed coconut and 10% chili powder and received the highest overall acceptability. Therefore, it was selected as the best product. Brix and pH values of the selected sample were 35.7±0.1 and 4.93 ±0.01 respectively and its carbohydrate, protein, sugar, total fat and moisture contents (percent by mass) were 20.8 ±0.1, 5.0 ±0.2, 9.7 ±0.15, 34.9 ±0.3, and 26.29 ±0.02 respectively. Further it contained 417.3 kcal/100 g of energy. Peroxide value of the selected sample after 48 days remained low (14.8 meq Kg-1) indicating its storage stability. Shelf stable coconut cream based sauce with high consume acceptance can be prepared by using 90% of coconut cream and 10% of chili powder as the main ingredients.
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    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 60C 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 (43C 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.
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    Establishment of Community Based Fish Factory Through Green Supply Chain Management Approaches
    (Uva Wellassa University of Srilanka, 2011) Wijenayake, A.D.; Gamage, Deepa; Jayamanne, S.C.
    Note: See the PDF Version Post-harvest loss is one of the main problems in Sri Lankan fish industry. According to Ministry of Fisheries and Aquatic Resources there is a 30% of post-harvest loss in Sri Lankan marine fish industry. This may be due to lack of facilities and lack of knowledge of the fishermen. Under the greening concept the main idea is to increase the resource utilization by maximizing the output and reduce the environment impact. Therefore, by applying the greening concept the post-harvest losses can be reduced and the environment effect could be minimized and maximum gain could be obtained from the existing resources. Establishment of a community based fish processing factory through green supply chain management approaches is tested here as an option to minimize the post-harvest losses in Sri Lankan fish industry.