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

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    Improvement of productivity of soft dough biscuits by regulating temperature and quantity of the palm olein
    (Uva Wellassa University of Sri Lanka, 2015) Bandara, K.W.A.; Wijesinghe, W.A.J. P.; Samarasinghe, J.M.S.C.
    Biscuit is a small baked product made principally from flour, sugar and fat (Sonia et al., 2007). According to the type of the dough biscuits can be categorized as soft dough and hard dough biscuits. Analysis and quantification of the quality, for the purpose of controlling its parameters and acting on it in real time, remain the prime objectives of the biscuit industry. Palm olein is widely used in food manufacturing industry due to its good resistance to oxidation and formation of breakdown products at frying temperatures and longer shelf life of finished products.Usage of palm olein to build up the specific quality on soft dough biscuits is a major concern in the manufacturing plant. In order to maintain the given specification currently add high amount of oil to the dough. Addition of high amount of olein will increase the cost of production. As well palm olein temperatures also contribute to the quality characteristics of final output. Therefore prime objective of this study is to investigate the impact of the palm olein temperature and quantity on soft dough biscuits (Milk Shorties) without compromising the quality of biscuits thereby reducing the cost of production. Materials and Methods Two factors, palm olein quantity and palm olein temperature and their combinations were used to test the effect for the final biscuit quality. In order to study the influence of temperature regulation (34 °C, 32 °C and 30 °C) and the amount of the incorporated palm olein ( 56 kg, 54 kg, 52 kg and 50 kg) on the biscuit characteristics; twelve different treatments were conducted. Palm olein temperature was regulated by using the oil heating system in mixing area. Moreover, all twelve treatments were subjected to similar conditions until biscuits were packed.Samples were collected from three dough of each combination by using simple random sampling method. There were three replicates per each twelve treatments.All treatments were subjected to detect the objective quality characteristics such as raw weight, baked weight, baked height, moisture content (Infra-red moisture analyzer), pH, hardness, total fat content (Soxhlet extraction method) and packet weight. Out of the twelve treatments the best treatment was chosen for the sensory evaluation by 30 untrained panelists. Results and Discussion The effect on twelve different treatments for biscuit quality parameters shown in the Table 1. According to the results with the reduction of amount of palm olein the raw weight, baked weight, moisture content and total fat content of biscuits were gradually decreased while increased the baked height and the hardness of the biscuits.Weight and height were found to be quite sensitive to the sugar and fat levels of the biscuits (Cronin and Preis, 2000). As well results showed that the amount of palm olein significantly influenced final quality of biscuit(Dunken, 2000). According to the research results, treatment combination which included 54 kg of palm olein at 32 °C temperature was the best treatment among all other twelve treatments combinations. Because the biscuits produced from this treatment have the same quality of Milk Shorties biscuits available in the market. Sensory attributes of colour and taste showed that biscuit produced with reduced amount of palm olein (54 kg) was not perceived when tested by sensory panel. Moreover sensory evaluation results showed that overall consumer acceptability of designated sample and formulated sample are much more similar. Therefore T5 treatment, compromised with 54 kg of palm olein, with 32 C of temperature was selected as the best treatment by the sensory evaluation and the product had raw weight 56.33 g, baked weight 47.09 g, baked height 60.9 mm, moisture content 2.62 % (db), pH 7.07, hardness 10.97 N, total fat content 15.54 % and packet weight 365.4 g. This treatment combination is important to improve the productivity of the milk shorties biscuit and reduce the cost of production. Thereby increase the profit. Value to reduce the 2 kg of palm olein (per dough) in annum is Rs. 2.8 million.
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    Quality Improvement of Coconut Butter Spread
    (Uva Wellassa University of Sri Lanka, 2019) Marasinghe, U.S.S.; Lakdusinghe, W.M.K.; Dharmarathne, T.T.D.; Wijesinghe, W.A.J. P.
    Coconut butter spread is a delicious product from whole coconut meat and oil separation at top of the product has been identified as a major defect which can leads to consumer dissatisfaction. Thus, this study was conducted to evaluate the effect of stabilizers and homogenization speeds on the layer separation of coconut butter spread. Coconut butter spread was prepared with desiccated coconut, peanut, coco powder, sugar and salt by grinding method. Level of coco powder (1.5, 2 and 2.5% (w/w)) was changed to select the best product through a sensory evaluation of five-point hedonic scale with 30 number of human objects. Four combinations of stabilizers Soy Lecithin (SL), Sodium Caseinate (SC), Sodium Stearoyl Lactylate (SSL) and SC+SSL with two levels (0.25 and 0.5% (w/w)) and two levels of homogenization speeds (11,000 and 19,000 rpm) were evaluated as a three factor factorial design with three replicates. The height of separated oil layer was measured after two-week interval and best five treatments were subjected for quality analysis. Free fatty acid (FFA) content, peroxide value and moisture content were analyzed and best three treatments were selected for sensory evaluation with control (without stabilizers and homogenization). Proximate and microbial analysis was done for the selected best product. Data was analyzed by ANOVA (p<0.05) using Minitab software package. The sensory result revealed that, 2% (w/w) coco powder was provided the highest consumer preference. The lowest level of oil separation (0.18 mm) was observed on 0.5% (w/w) of SC+SSL stabilizer with 19000 rpm and it contained significantly low level of FFA (0.17±0.02%) and moisture content (0.81±0.04%) and highest consumer preference. This product conations 1.42±0.01% moisture content, 41.53±2.8% fat, 1.8±0.002% ash, 8.68±1.18% fiber and 16.96±0.98% protein. SC+SSL with 0.5% (w/w) ≤ level and 19,000 rpm ≤ homogenization is preferred to overcome the oil layer separation in coconut butter spread.