Browsing by Author "Wimalasiri, K.M.S."

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    Development of a Wine from Tamarind (Tamarindus indica), a Value Added Product from an Underutilized Fruit Crop in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2010) Marasinghe, M.M.N.K.; Jayasinghe, U.L.B.; Wimalasiri, K.M.S.
    Tamarind (Tamarindus indica) is an underutilized fruit crop in Sri Lanka which has a greater potential towards food product development. A trial to develop wine with baker's yeast instead of the wine yeast was attempted. As the initial step suitable workable tamarind pulp: water ratios were selected as 1:07, 1:08, 1:09 and 1:10 and the pH and Total soluble solid levels were adjusted as optimum for both wine yeast and baker's yeast and allowed for fermentation for one month. Alcohol content determined using embiliometer in wine, prepared using wine yeast and baker's yeast suggested that the wine sample prepared using wine yeast was significantly higher (p<0.05), while the sample with 1:09 tamarind pulp: water ratio fermented using wine yeast was significantly lower (p<0.05). Wine samples prepared using two different yeast types were compared for anti-oxidant activity using ascorbic acid as the reference. According to the results, quality of the wine yeast incorporated wine was significantly higher (p<0.05). Among the pulp: water ratio series, the sample 1:09 sample which was fermented using wine yeast was significantly higher (p<0.05) from among other samples. Sensory analysis was conducted to asses the consumer preference of the prepared wine samples using wine yeast and different pulp: water ratios (1:07, 1:08, 1:09, and 1:10). The results indicated that the consumer preference was not significant (p<0.05) for the odor, color and overall acceptability, but was significant (p<0.05) for the flavor of the wine. Among the concentration series 1:09 pulp: water ratio was significantly higher (p<0.05). In the sensory analysis of the baker's yeast fermented tamarind pulp samples, a significant difference (p<0.05) for color and odor was observed but it was not significant (p<0.05) for flavor and overall acceptability. Among the samples 1:07 pulp: water sample was significantly higher (p<0.05) in comparison to the others. Comparison of the best wine yeast fermented wine (1:09 pulp: water ratio) sample and baker's yeast fermented wine (1:07 pulp: water ratio) sample were compared with each other. According to the results, wine prepared using wine yeast with 1:09 tamarind pulp: water, showing 8.3 % alcohol and 99.61 % anti-oxidant content can be recommended as the optimized wine for the consumers. Key words: Wine, Yeast, Fermentation
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    Effect of Maturation Stage on the Anti-Amylase Factor in Bitter Gourd (Momordica charantia)
    (Uva Wellassa University of Sri Lanka, 2010) Pussewatta, K.G.; Sarananda, K.H.; Wimalasiri, K.M.S.
    Bitter gourd (Momordica charantia) is one of the most nutritive and commercially important cucurbit vegetables, popular due to its medicinal properties. The phenolic compounds containing in the fruits are believed to have an inhibitory effect on amylase activity. It decreases the glucose release during carbohydrate digestion, and therefore considered to exhibit a hypoglycemic effect. This study was carried out to determine the anti-amylase activity of bitter gourd at different stages of maturity and in different parts of the fruit (flesh and seeds). The variety "Thinnavelly white" was used to determine the effect of maturity stage and the composition of fruit (seeds, flesh, seeds and flesh) on anti-amylase activity. Lane-Eynon titration method for reducing sugar quantification was used to quantify the glucose reduction percentage. Precooked white -rice was used as the source of starch. According to the results recommended harvesting stage (by the Department of Agriculture) of Thinnavelly white has the highest glucose reduction percentage (5.73%) in comparison to the commercial stage (5.30%). According to the comparison of the parts of the fruit, combination of flesh and seeds has the highest glucose reduction percentage in comparison to the individual components irrespective of the harvesting stage. According to that, a synergistic effect on the glucose reduction percentage of flesh and seeds of bitter gourd can be expected. Key words: Anti- amylase activity, Hypoglycemic effect, Maturity stages, Harvesting stage, Lane-Eynon titration, Glucose reduction percentage Key words: Anti-Amylase Factor, Bitter gourd, Hypoglycemic