Browsing by Author "Wijesinghe, W. A. J. P."

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    Development of Black Tea incorporated tomato sauce
    (Uva Wellassa University of Sri Lanka, 2015) Bandara, D. W. N. G.; Wijesinghe, W. A. J. P.; Premathilake, U. G. A. T.; Balamurali, B.
    Tea has a lot of health beneficial components and also considered an energy active booster. Current trend is moving to the health benefits concepts and green production. Under this condition, there is a huge demand for black tea sauce like products. There is a high demand for Sri Lankan black tea in Global market due to some specific characteristics. But, still we are failing on tea value addition. Therefore, improving value addition practices and new product development are more essential to Sri Lanka to survive in the Global market. Recently, research has focused on green tea. Green tea is loaded with the compound epigallocatechin gallate (EGCg), a powerful anti-oxidant. Since the fermentation process used to make black tea converts EGCg into other compounds, researchers assumed black tea had less health benefits than green tea. However, recent studies indicate the compounds contained in black tea which are theaflavins and thearubigens, do more than contribute to its dark color and distinctive flavor. They also provide health benefits originally attributed solely to green tea (Herath, H.M.U.N., and De Silva, D., (2006). Objectives The main objective in the present study was to black tea incorporated tomato sauce while the specific objectives were to determine appropriate amount of ingredients to be added to the product and to extend shelf life, in order to obtain the desired product quality. Method Small pieces of tomatoes and green chilies were mixed using a grinder and salt, chili, black tea brew, honey, garlic and tamarind extraction were added into the mixture until it becomes a cream. The cream was heated until it becomes tick. Then filled into the sterilized glass bottles by using hot filling method. All microbial analysis and proximate analysis were conducted according to the SLSI standard (260: 2008). Statistical analysis was undertaken according to the Friedman test under 5% significance level, by using MINITAB – 16 software package and Microsoft – Excel package. Results and Discussions Table 1 given the Physico-chemical properties and proximate analysis of black tea incorporated tomato sauce. According to proximate analysis, moisture content was 14 % and protein content was 0.5 %. Total soluble solid content of the product was 38. pH of the product was 4.42 and tritratable acidity was 3.69 %. Total poly phenol content was 350 mg GAE/g. By doing sensory evaluation from Friedman test from Minitab 16 software the product contained the best characters of sauce.
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    Development of ready to serve drink from gotukola (Centella asiatica)
    (Uva Wellassa University of Sri Lanka, 2015) Ariyasinghe, G. G. N. T.; Wijesinghe, W. A. J. P.; Hettiarachchi, D. N.
    Gotukola (Centellaasiatica) is one of the valuable medicinal herbs and it has several food and beverage applications in many countries of the world. It is used by Sri Lankan people mainly as a leafy vegetable. C. asiatica is a good source of antioxidants and famous for its neuroprotective effect (Hashim, 2011). In addition, this herb is also used for treating in numerous kinds of acid, madecassoside and madecassic acid (Tiwari et al., 2011). However, there is no any value added product in Sri Lankan market purely produced from Gotukola. Ready to serve drinks (RTS) are becoming popular recently in all over the world. This is an effort to develop leaf based ready to Creeping typeGotukola (HeenGotukola) was used for this study due to its nutritional value and to reduce its wastage by introducing a value added product. Materials and Methods Current study was carried out at Food Research Unit, Gannoruwa, Peradeniya. Laboratory analysis was conducted at Laboratories of UvaWellassa University and laboratories of Veterinary Research Institute, Gannoruwa. Six preliminary trials were carried out to develop four different recipes by changing the percentage of leaf amount by mass as 5%, 7.5%, 10% and 12.5% with constant amount of other ingredients. First quality leaves were selected with stalk and washed properly. Leaves were dipped in Clorox (Sodium Hypochlorite / NaClO) added water for one minute. Then leaves were washed from pure water and leaf extract was separated after grinding. Leaf extract was mixed with prepared sugar syrup and heated up to 80˚C. Citric acid was added while preparing the sugar syrup. In each recipe quality standards of RTS drink like pH, brix and titratable acidity were tested according to SLS 729: 2010, to ensure whether product is fulfilled the quality requirements of RTS drink. Sensory evaluation was carried out using 5 point hedonic scale to select the best recipe from the developed four recipes. It was conducted for colour, taste, odour, mouth feel and overall acceptability using 25 semi trained panelists. Proximate analysis was carried out according to the method of AOAC for the product selected through sensory evaluation. Total polyphenol content was determined according to the method of ISO 14502 -1. Determination of yeast and mold, Escherichia coli and total plate count test were carried out under the microbial analysis of the final product. Shelf life evaluation for the final product was carried out for one month period under refrigerated storage conditions. Total plate count test and sensory evaluation were conducted weakly as a part of that procedure. In addition to that, pH, brix and titratable acidity values were tested weakly.
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    Development of Tea incorporated Jackfruit ( Artocarpus heterophyllus Lam ) cordial
    (Uva Wellassa University of Sri Lanka, 2015) Dulanjalee, A. G. C.; Wijesinghe, W. A. J. P.
    Since few decades tea has become one of the most famous and commonly consumed beverage which only second to the water in the world. There is evidence that the bio active compound like polyphenols, flavonoids, catechins, caffeine which comprise in tea are responsible for the human health ( Puneet, 2013 ) by helping to reduce the risk of cardiovascular diseases and some forms of cancer, promoting oral health, reduce blood pressure, helping for weight control, improving antibacterial and antiviral activity etc. Jackfruit is an excellent source of phytonutrients including lingans, isoflavones and saponins which all have anti-cancer properties due to their capacity to protect the body from the effects of free-radicals, slowing the degeneration of cells that can lead to degenerative diseases. Jackfruit also provides small amounts of essential fatty acids with an ideal omega 3 to omega 6 ratio of roughly 1:2. We now know that the ratio at which we consume these essential fatty acids is just as important, if not more important than how much we consume of them (Baslingappa, 2012). The ripened jackfruits have appealing flavor, color, and a taste that can be used to prepare a delicious fruit drink enriched with vitamins. Therefore, this research was carried out to develop a tea incorporating jackfruit cordial which enrich with nutritional and stimulant effect with the endurable cost of production and maximizing the consumer satisfaction. Methodology There were two treatments conducted by changing tea type as green tea and black tea and amount of tea. Jackfruit to tea combination was evaluated and trial was done in order to find the best overall acceptability and finally three treatments were prepared and evaluated on sensory, chemical and microbiological basis. The sensory evaluation was done using 30 untrained panelists. In chemical analysis, proximate composition was determined for moisture content, crude fat, crude protein, ash and carbohydrate for content. pH value, brix value and microbiological analysis were done for Escherichia coli, Total Plate Count (TPC) and Yeast and mold in weekly for 1 month and analyzed by using Friedman nonparametric statistical method.
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    Effect of Potassium Sorbate and Thickness of Packaging Material on Shelf Life of Coconut Fingers
    (Uva Wellassa University of Sri Lanka, 2020) Wanasinghe, W.M.I.K.; Lankachandra, S.; Wijesinghe, W. A. J. P.; Dharmarathna, T. T. D.
    Coconut finger is a product made from coconut kernel and sugar which is more susceptible to mold growth and rancidity development. Hence it has a very short shelflife; it is restricted generally for one month. This research was conducted to investigate the effect of potassium sorbate concentration and thickness of packaging material on the shelflife of coconut fingers. Prepared coconut finger samples were treated with 0.20% and 0.27% Potassium sorbate levels separately. Each sample (30 g) of each level were packed in Low-Density Polyethylene (LDPE) package with the dimensions of 15 cm length,15 cm width and thickness of 500 Gauge,600 Gauge and 700 Gauge, accordingly and stored at 27 ℃ and 65% relative humidity along with a control. Samples were periodically withdrawn to monitor changes in physical, chemical, and microbiological qualities. According to chemical analysis, concerning peroxide value and free fatty acid values, Potassium sorbate treated samples showed greater oxidative stability than the control sample throughout the study. When considering microbial colony counts, potassium sorbate treated samples showed less Total plate counts and yeast and mold counts than control. Based on moisture contents potassium sorbate treated samples showed low moisture contents than the control sample. Color measurements revealed that color of potassium sorbate treated samples was better than control. This study concludes that there is an effect of potassium sorbate and no effect from the gauge of polyethylene on the shelf life of coconut fingers. According to the physical, chemical, microbiological, and statistical results obtained, the best potassium sorbate level was 0.27% and according to the cost analysis, the effective gauge of LDPE was 500-gauge. Keywords: Coconut Fingers, Polyethylene gauge, Potassium sorbate, Shelflife
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    Preservation of tomato (Lycopersicon esculentum) by dehydration for product development and utilization
    (Uva Wellassa University of Sri Lanka, 2015) Weerasinghe, T.M.A.N.; Wijesinghe, W. A. J. P.; Arachchi, M. P. M.; Srananda, K. H.
    Tomato growers in the world experience high postharvest losses of fresh tomato supported by high perishability and low price of tomato during the peak production seasons due to production surplus and low product utilization of preserved tomato. Compared to the trends in the food international markets (Purseglove et al., 2001). Dehydrated tomato topping is a condiment comprises with dehydrated tomato slices use to enhance the flavor and texture of salads, ranging from simple green salads to more elaborate versions. Main objective of the study is the Preservation of Tomato (Lycopersicon esculentum) by dehydration for product development and product utilization. Specific objectives are dehydration using hot air drying, analysis of sensory, microbial and physiochemical parameters of dried samples and possibility of using dehydrated products for new product development and product utilization. Materials and methodology The material used for this study is just ripen tomato (Lycopersicon esculentum) belongs to variety “Pathma”.Preliminary studies were carried out to determine the best methods steaming and non-steaming methods. Best salt concentration was selected based upon the microbial counts and the moisture content. Best Sodium Meta bisulphite was selected based upon the organoleptic properties. 10g of dehydrated tomato, 50g of sugar, 400mL of water, 20g of Corn flour, 15mL of vinegar, 10mL of citric acid were used according to the developed methodology. Dehydrated tomato topping with brix value 25 was developed using the methods developed through the preliminary trials. Brix value was adjusted to 25 during cooking. Final product was stored under room temperature in sterilized glass bottles. The microbial evaluation, proximate analysis, analysis for organoleptic properties and physico - chemical analysis for final product was conducted to ensure the product safety and quality. Results and Discussion Microbiological tests Microbiological tests were carried by the Veterinary Research Institute (VRI), Peradeniya to ensure the safety of the final product for the consumers.
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    Study of later separation time duration of coconut milk in storage tanks during coconut milk powder production
    (Uva Wellassa University of Sri Lanka, 2015) Ranasinghe, K. D. M. L.; Wijesinghe, W. A. J. P.; Yalegama, L.L.W.C.; Gamage, K.J.
    Coconut milk is a milky fluid obtained by manual or mechanical extraction of fresh coconut kernel with or without addition of water. It is a white, opaque protein-oil-water emulsion and essentially free from fiber. Coconut milk powder is a preservation method for coconut milk and also coconut milk powder substitute for coconut milk. In coconut milk powder production, coconut milk store in milk tanks during storage coconut milk destabilize and separate in to layers (cream phase, fat phase and aqueous phase). This layer separation adversely affect to the quality of the spray dried coconut milk powder. Therefore coconut milk layer separation in storage tanks is a major problem in the production of spray dried coconut milk powder. To overcome this problem some modification of the processing line were studied in the present work. Methodology Effect of homogenization and use of a stabilizer prior to storage were tested. Sodium Caseinate was used as emulsifier. To find out optimum Sodium Caseinate percentage five different Sodium Caseinate percentages were used (0.5%, 1.0%, 1.5%, 2.0%, and 2.5%). With those percentages coconut milk homogenized and stored for 24 hours and separation heights were measured. Quality of the coconut milk powder was compared with the existing production line. All spray dried samples were tested for fat and moisture. Results and Discussion According to the results of this experiment the “p” value of pH was 0.215 (0.05 < 0.215). There was no significantly different between pH values of coconut milk treated by different percentages of Sodium Caseinate. The “p” value of separation height of coconut milk was 0.000 (0.05 > 0.000). There is a significantly differences between pH values of coconut milk. Separation height of T1 and T2 were significantly different from T2, T3, T4 and T5. T1 and T2 also significantly different from each other. T3, T4, and T5 were not significantly different each other and mean value of T3, T4 and T5 were 0.000. There were no separation T3, T4 and T5. Reason was T3, T4, and T5 were treated with Sodium Caseinate and homogenized. (T1, T2, T3, T4, T5 all are different treatment levels)