Research Symposium-2012

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Biodiesel Production from Tallow
(Uva Wellassa University of Sri Lanka, 2012) Gamlath, G.S. D; Samaraweera, A.M.; Wickramasingha, W.K.
Biodiesel from inedible beef tallow, mostly produced by leather manufacturing can provide an alternative for petroleum diesel. Tallow which is attached to the flesh side of the raw hide is considered as waste in leather Manu factoring process. This waste tallow can be used to produce biodiesel. It will reduce tl1e amount of tanners waste materials and also it will reduce the cost of removing ta very wastes. Methyl esters are the product of Tran’s esterification of fat and oil with methanol using an alkaline catalyst (KOH). In addition, the process yields glycerol, which has large applications in other industries, such as pharmaceuticals, food and plastic industries. The process of trans esterification is a Elected fry various conditions such as mode of reaction condition, alcohol to tallow molar ratio, kind of alcohol, type and amount of catalysts, reaction time, temperature and purity of reactants (Cunha «/ o/., 2009).
Determination of Most Effective, Chemical Disinfectant for lolmonella Gallinarum in Poultry Industry
(Uva Wellassa University of Sri Lanka, 2012) Piyumie, P. K. C.; Femando, T.S.R; Jayamanne, S.C.; De Silva, N.D
Poultry industry has been fully integrated in Sri Lanka during last two decades and the overall production and consumption has increased. With the improvement of the industry, occurrence of diseases has increased and Salmonellosis is reported as one of the prevalent diseases. Fowl Typhoid (FT), also known as Klein’s disease, is caused by Salmonella gallinaruni , and is host specific for chicken and turkey. FT creates serious economic losses to producers, since it effects on any stage of chickens. Chicks infected through trans- ovarian transmission experience to high mortality. Vaccination against FT is only allowed for commercial layers, in Sri Lanka, but with strict post vaccination monitoring. Hence, poultry producers are on constant look out for better and innovative remedy. The bacterium is fairly resistant to normal climate, surviving for months, but is susceptible to normal disinfectants (McMullin, 2004). Therefore, prevention of microbial contamination is one possible solution and can be achieved through proper disinfection which is one of the important practices in every unit of poultry industry. Most importantly, disinfection offers long-term benefits and has combined properties of detergents and sanitizers. Disinfectant chemicals act to disrupt cellular structures or processes in order to kill or eliminate microorganisms. A number of different chemicals have been commercialized as disinfectants and those can be grouped as alcohols, halogens, quaternary ammonium compounds, phenolic, aldehydes, and oxidizing agents and other. Not all disinfectants are suited for every situation. Therefore, evaluation of different disinfectants against infective agents may result benefits. Many disinfectants of similar composition ai e sold under different trade names (Saif, 2003). Therefore, five farm-use-disinfectants which represent five chemical groups were selected and tested to identify most effective concentration- contact time combination of highest effective disinfectant, for Salnionello gallinarum.
Development of a Cereal Incorporated Yoghurt
(Uva Wellassa University of Sri Lanka, 2012) Ramawickrama, P.; Danasekara, D.M.J.N.; Singhalage, I.D.
Yoghurt, thought to have been part of Balkans and the Mediterranean countries for a longer time in the history (Early, 1998), is a popular nutritional healthy food serves as a snack and a dessert. Yoghurt is a fermented milk product which is partially digested by microorganisms. Under the standard of identity established by the U.S. Food and Drug Administration (FDA), in order for a refrigerated product to be called "yogurt," it must be produced by culturing permitted dairy ingredients with a bacterial culture, which contains Lactobacillus bulgaricus and Streptococcus thermophilus. In addition to the use of bacterial cultures required by the FDA standard of identity, live and active culture yogurt may contain other safe and suitable food grade bacterial cultures. Yoghurt has a higher nutritional profile and known to have many health benefits. Yoghurt is a good solution for lactose intolerance, due to several factors including the activity of live bacteria in the yogurt or the digestive action of other enzymes on lactose such as bacterial p-galactosidase. The increased viscosity of yogurt compared with milk has also been suggested as a potential explanation, as this may result in slower emptying from the stomach and thus a longer transit through the gastrointestinal tract, which in turn may improve the absorption and reduce the amount of lactose present in the colon. Studies have also shown that consumption of milk and dairy foods as part of a calorie controlled diet is associated with increased weight loss, particularly form the abdomen, amount of lactose present in the colon. Yoghurt is healthy option for obesity. The action of probiotics is another health benefit of yoghurt. Probiotics can exert a positive effect on health by redressing the balance of health-promoting and pathogenic bacteria in the gastrointestinal tract. Cereals are grasses cultivated for edible components of their fruit seeds. Cereals play an important role in meals. Rice varieties are staple food of Asians. Many cereals have a very good role in the breakfast and snacks in other corners of the world. Focusing on the nutritional factors, cereals are known to possess dense nutritional properties with less calories and sugar. They manage the blood sugar levels and body weight. Cereal plays major roles in health by reducing the risk of coronary heart diseases and cancers of stomach and colon. A cereal with milk is a leading source of nutrients in children's diet. Incorporating both nutritional sources, this study was aimed to develop a ready — to — serve cereal incorporated yoghurt as a new yoghurt product, while adding value to local cereal varieties such as Rice (Oryza saliva) and Finger millet (Eleusinecoracana). The law fat content and medicinal value of cereals opens a broad market segment for this yoghurt. Considering its health impacts, this yogurt can be marketed for elders among whom the yogurt is not much popular.
Development of Chicken Sausages by Incorporating Pulses as a Source of Micronutrients
(Uva Wellassa University of Sri Lanka, 2012) Kuru ppu, K. A. D.O. P; Tharangani, R.M.H; Liyanage, N.P.P
The increasing pressure of the world population and the need to raise the living standards; have created the need to produce better meals in large scale. Hence, the consumption of meat products has increased and the processing of meat products developed accordingly (Lawrie, 1979). Consumers today eat sausages because of convenience, variety, economy and nutritional value. The great variety of sausage makes it possible to sieve it any different products, each having its own characteristic appeal and flavor (Pearson and Gillett, 1996). Pulses are annual leguminous crops which have significant nutritional and health advantages for consumers because they are important due to their high protein, essential amino acid content and especially the micro nutrient content such as iron, zinc and selenium (Majumdar, 2011). Present study was intended to full fill certain objectives such as developing a sausage by incorporating pulses as a source of micronutrients, to evaluating subjective qualities, objective qualities and the proximate composition of the products and finding out the best type of pulse incorporated sausage with improved organoleptic properties.
Development of Fish Glue using Skin of Yellow fin tuna (Thunnus albacares) and Mahi-mahi (Coryphaenidae hippurus) and Characterization of glue Properties
(Uva Wellassa University of Sri Lanka, 2012) Manjula, U.D.P.; Jayamanne, S.C.; Nadeeka, T; Malawige, M
Fish glue is made out of fish skin and is a special type of glue which differs from other animal glue due to their specific glue properties. It remains as a liquid in room temperature and has a higher open time, and very sticky (Shepherd, 2009). Fish glue is usually made from head bones, skin and fins of the cold water marine fish. Characteristics of the final glue product depend on the raw material selected (Norland„ 1990). Recognition of the limited biological resources and increasing environmental pollution has emphasized the value-addition using under-utilized fish and the by-products from the fish industry (Geurard ei at. 2002). Dorsal skin of Yellow fin tuna (Thtuuiius albacares) is removed during tuna processing and can be used as a source of fish collagen. The main objective of this study was to find out the best quality fish glue using fish skin of the yellow fin cuna and Mahi-mahi (Cor)›phaenidae hippurus), and to identify the best and cheapest processing method For extraction of fish glue from yellow fin tuna and Mahi-mahi fish skin.
Development of Value Added Yoghurt with Rice (Oryza saliva) Flour and Sesame (Sesamum indicum
(Uva Wellassa University of Sri Lanka, 2012) Ishanka; Ranasinghe, M.K.; Jayarathne, M.P.K.
Brown rice (Otyza saliva) is an abundant cereal which possesses high levels of carbohydrates, fiber, vitamins (B2, B3 and B1) and minerals like Iron, Phosphorus, Potassium and Calcium and protein lesser cholesterol (HARTI, 2011).Yoghurt is a highly consumed fermented product in the market. This study was carried out to develop a set type yoghurt by incorporating brown rice flour and sesame seeds to assess the effect of brown rice flour and sesame seeds on the physicochemical and sensory properties of yoghurt.Best gelatin percentage was selected by sensory evaluation using 07 trained panelistswith varying the gelatin percentage as 0.3%, 0.4%, 0.5%, 0.6% (% by weight). There were three treatments varying the levels of brown rice flour percentages as 3%, 4% and 5% (% by weight) and evaluated using 30 untrained panelists. Titratable acidity, pH, Total Colony Count (TCC), Coliform,yeast and molds were determined for 15 days of storage for selected yoghurt samples based on sensory evaluation. Fat %, Protein content, Total Solids and Carbohydrates were analyzed. Data were analyzed using one way ANOVA and Friedman non parametric test.According to sensory evaluation I, yoghurts prepared by incorporating 0.4% (w/v) gelatin and according to sensory evaluation II, yoghurts prepared by incorporating 4% (w/v) brown rice flour and 2%(w/v) sesame seeds have shown significantly higher preference (P<0.05) with all sensory attributes. There was a significant (P< 0.05) difference in Titratable acidity, pH, TCC, Coliform,yeast and molds value during refrigerated storage of control and selected sample. Proximate composition of the final product is 73.32% Moisture, 3.75 % protein, 3.95% fat, 17.23% carbohydrates, 0.33% fiber and 1.42 % ash.Best incorporation level of brown rice flour, sesame seed and gelatins 4% and 2% and 0.4% respectively. The shelf life of selected sample is 11 days at 4±I °C.
Effect of Herbal Methionine Supplementation on Feet Intake, Weight Gain and Feed Conversion Ratio of Broiler Chicken
(Uva Wellassa University of Sri Lanka, 2012) Nanayakkara, K.G. M. D; B u lu mulla, P. B. A. L. K; Gu nath ilake, C
The broiler industry has developed all over the world during past few decades and the production of poultry meal and other products leave been significantly increased in Sri Lanka with the last few years. The requirement of nutrients for broilers is higher than the other livestock animals. One of the most important areas is amino acid nutrition. Of the essential amino acids required for poultry, methionine is usually first limiting in diets based on maize and soya bean meal. It is more economical to add methionine than more soda bean real or other natural protein to meet the requirement (Holder and Roy, 2007). Methionine is an indispensable amino acid, must be supplied in the diet of the chicken, as the poultry birds are unable to synthesise it in the amounts necessary to sustain life and growth the supplementation of broiler feeds with this amino acid is very common in the poultry industry. However, synthetic Methionine is metabolized into higtily toxic compounds such as methyl propionate, trim ethylamine there by adversely altering the performance of poultry birds (Ha I der and Roy, 2007). Recently the use of synthetic Methionine has been questioned and their use is becoming restricted in many regions of the world. Therefore, there is renewed interest in developing natural alternative suppliants to in an intern an into I performance and wellbeing. Herbal Methionine is a unique poultry feed supplement, which contains Methionine in a natural and bio active form as a readily digestible composition along with the enzyme activity (Kanduri and others, (2011). Herbal Methionine as a source of ‘active Methionine’ is c fainted to be effective in its optimum activity for proper broiler accretion and other functions in poultry birds so that they can reach better growth and performance potential (Halder and Roy, 2007). Methionine deficiency leads to poor feed Conversion Ratio (FCR) and retarded growth in chicken. In this experiment a comparative study on the performance of coi11mercial broiler chicks (Hubbard Flex) bed a ration with DL- n4elhioninc and fed with DL Methionine was carried out.
Effects of Feeding Pattern and Feeding Type on Occurrence of A flat oxen M, in Milk of High Producing Dairy Cows
(Uva Wellassa University of Sri Lanka, 2012) Wijesinghe, W.M.H.H.; Bulumulla, P.B. A .I.K.; Wijesundara, W .M.N.M.; Weerssinghe, W.M.P.B.
The dairy sector has been identified as the priority sector for the development among other livestock sub sectors in Sri Lanka as the country is currently in the process of achieving at least 50%» self-sufficiency in milk production by year 20 15. The demand for ruminant feeds, mainly roughages and concentrates is always increasing with the increase of milk production. As there is lack of suitable lands for enough roughage production and due to their poor quality, dairy producers tend to use higher amounts of concentrate feeds, such as rice by products, maize, coconut poonac, compound animal feeds, etc. The major problem associated with concentrate Needs is declining quality by contamination with fungal toxins called “Aflatoxins". Aflatoxins (AFs) are a group of mycotoxins produced mainly by common fungi Aspergillus flavus, A. parasiticus and A, nominus that present in Goods and feedstuffs such as in cereals, nuts, etc (Zinedine el at., 2007). Aflatoxin M1 (AFMi), shydroxylated metabolite of Aflatoxin B formed in the liver subsequently occurs in milk from lactating animals consuming AFBi contaminated feed. (Lin e/ o/. 2004). Aflatoxins are associated with various health and production problems in lactating animals. International Agency for Research on Cancer (IARC) classifies AFM as a possible human carcinogen that has comparable liver toxicity, which can reduce the immunity of infants. Humans get those toxins through AFM, contaminated milk and milk products. Several countries have established legislation to regulate the levels of AFB in feeds and AFM in milk because of their carcinogenicity (Liner «/. , 2004). Though considerable numbers of studies have been conducted internationally, research performed locally on this matter is very limited. Thus, Sri Lanka does not have standards for maximum aflatoxin levels to be allowed in animal feeds and milk. It is important to know the amount of AFM in locally produced milk having a special significance for infants and children. A recently conducted study by Pathirana et al(20I0) to evaluate the farm gate cow milk for AFM i, revealed that 33% of the locally collected milk contained aflacoxin M with 9.2%« exceeded the European Communities/Codex Alimentarius recommended limit of 50 ng L”', highlighting the significance of the problem. The study also states that the incidence of AFM / contamination is Oren high where cows are fed with high amounts of compound concentrate needs. The occurrence of AFM under various feeding praccices under Sri Lankan conditions should be investigated to understand the effects of feeding type on the incidence of AFMi in the milk as there is no such study available currently. Therefore, this research was conducted as a preliminary study for the objectives of investigating the relationship between feeding pattern and feed type on the occurrence of AFM in cow milk collected from the up country dairy farms.
Formulation and Development of Whey Beverage Incorporating Ginger (Ziiigiberofficinole) Powder and Lemoii Flavor
(Uva Wellassa University of Sri Lanka, 2012) Muthuarachchi, M.H.D; Abesinghe, A.M.N.L; Samarasekara, C
Whey is the major by-product of cheese industry. lt Is enervated due to the acid coagulation or rennet coagulation of milk. Whey comprises 80—90% of the total vulture of iri i lk entering the process and contains about 50% of the in i I k so I ids in the origin a I in ilk such as serum prote in, lactose, vitain ins and niinerals. Hence, it can be consiflered as a potential I y Valuable by—product (Naik e/ ml., 2009). Presently, disclaiming of whey is a huge problem in cheese industry. Biological oxygen de ma iid (BOD') values for cheese whey range from 30,000 to 45,000 mg/k. There for, effective and ecouomica I methods of bit i I izing ivliey are essential if cheese plants are to remain competitive with other sediments of the food processing industry. Productioii of whey beverage is one of the cost effective iiiethod of utilizing whey. Whey beverages are nutritious due to high serum protein content which is readily digestib ie and bio-available. However, relatively high content of in inerals in whey are responsible for undesired salty-sour flavor in whey and results undesired taste final Product. Many studies have swown that , addition of natural oiartiticial flavors such as fruit flavors, chocolate flavor, mint flavor c/c. can be used to overcome this problem. Ginger ( Zingiber officinale) is most widely used condiirient for various foods and beverages (Parthasarathy e/ o/., 2008) and poses as unique flavor which is preferred by people and may be used to develop whey beverage This study attieipled to develop a whet beverage with good organoleptic properties by incorporating ginger extract and lemon flavor.
Quality Improvement of Stuffed Chicken
(Uva Wellassa University of Sri Lanka, 2012) Shageetha, B.; Tharangani, R.M.H.; Nambapana, , N.M.N.; Delpachitra, N.; Hettiarachchi, , D.C.
The stuffed chicken is a very unique kind of value added chicken meat product produced by the Maxies and Company (Pvt) Ltd, Wennappuwa, Sri Lanka. This product is center deboned and it consists of the wing and the drumstick bones only. It is stuffed using chicken meat gizzard with locally grounded spices and it can directly go in to the oven. Even though its flavor and nutritive value are there, thawing time is long and flavor penetration of stuffing materials inside the stuffed chicken is less when using an oven for cooking. The present study was conducted with an aim of improving quality by modifying the existing stuffed chicken preparation procedure. The controlled batch of stuffed chicken was prepared according to the existing stuffed chicken preparation procedure that is center deboning, sewing the neck part of chicken with twine, preparation of stuffing mixture, application of the stuff in to the carcass, sewing the tail part of the chicken, steam the chicken carcass at 90 °C for 20 seconds and storing at blast freezer at -18 °C which was adopted at the Maxies and Company (Pvt) Ltd. The product was oven cooked and sensory evaluation was done to check the organoleptic qualities of the existing stuffed chicken. At the same time, SWOT analysis and a market survey was done at Maxies farm shops. The experiment was done following the results of the market survey. in the experiment; few modifications were made to the existing stuffed chicken production procedure. According to the results, vacuuming and tumbling before stuffing chicken in the process of stuffed chicken production followed by cooking using micro wave oven has given better organoleptic characters such as appearance, aroma/ smell, taste/ flavor, texture/ consistency and overall acceptability compared to the previously marketed product.
Selecting Best Extraction Method of Betanin from Beetroot (Beta vulgnyiy) and Evaluating Suitability as a Colorant for- Flavored Yoghurt
(Uva Wellassa University of Sri Lanka, 2012) Chathurika, R.W.D; Abesinghe, A.M.N.L; Danasekara, D.M.J.N
Betanin are the pigments responsibie for red colour of Beetroot (Dela vulgnris). I i is derived from 3,4-diliydroxypIienyla1anine through metabol ic reactions such as respiration. Betanin (Beetroot red) is used as a food coloring and, as a natural dye for fabrics (Nottingham, 2004), Therefore, betanin may be useful to replace synthetic colors used in yoghurt manufacturing. A variety of different coloring ingredients such as Tartrazine, Cochineal, Carminic acid, Erythrosine, Red 2G etc. are current I y added to flavored yoghurt for making the products more attractive and to encourage wider popularity. The permitted colors and the concentrations used for flavored yoghurt differs from one country to another (FAO/WHO, 1990). According to recent studies, there are some evidence of carcinogenic effect in artificial food colouraits. Similarly, many studies have shown that, treating and fermentation of the in ilk caused color bleaching and increasing the fat content in the in ilk base leads to decrease the intensity of color (Tarn ime and Robinson, 2007). Therefore, this study was carried out to select the best extraction meets od of betanin with low cost of production and to assess the suitability of extracted be tan in as a colourarit for strawberry flavored yoghurt.
Selection of a Suitable Stabilizer Percentage Contributing to Maximum Orgnnoleptic Properties of the Pelwatte Set Yoghurt
(Uva Wellassa University of Sri Lanka, 2012) Liyanaarachchi, L.A.H.S; Ranasinghe, M.K; Dayananda, A.R
Yoghurt is a fermented milk product with s medium acidity obtained by lactic acid fermentation using thermophilic tactic acid bacteria. Stabilizers are sometimes called as hydrocolloids and their mode of action in yoghurt includes two basic functions; binding water and secondly promotion of an increase in viscosity and the molecules of stabilizers are capable of forming a network of linkages between the milk constituents and themselves due to the presence of a negatively charged group or carboxyl radicals (Schrieber, 1976) or to the presence of a salt possessing the power to requester calcium ions (Salvador and Fiszman, 1988). The use of stabilizers/ hydrocolloids is very important in manufacturing of set yoghurt because, the consumer preference of the set yoghurt depends on overall quality of the product especially on the viscosity, consistency, appearance and mouth-feel (Bassett, 1 983). As, FAO/WHO (I9?6) and the Food Drugs Act ( 1 975, 1 980), revealed the permitted stabilizes are, gelatin, pectin, carrageenan, agar, xanthan gum, locust bean gum etc. Thus this investigation was conducted to determine the best percentage of a suitable stabilizer to be added in the yoghurt that contributes to the maximum organoleptic characters.
Study on Effect of Supplemental Exogenous Protease Enzyme in diet with Reduced levels Of Soybean Meal on Feed Conversion Ratio of Broilers
(Uva Wellassa University of Sri Lanka, 2012) Nuwarapaksha, N.M.E; Nambapana, N.M.N
Feeding enzymes to poulcry is one of the major nutritional advances in the last fifty years (Kfiattak ef at., 2006). The use of enzymes in animal Feed is o£ great importance as using high levels of good vegetable protein sources such as Soybean meal poses certain problems like increased viscosity of gut contents, poor digestibility and poor chick due to its high fiber content (?.5 % CF). SBM is rich in non-starch (NSP) which reduces the digestibility of the SBM. Zanella e/ at. (\ 999) that these effects of NSP can be overcome of with suitable exogenous enzyme acids in a wide range of natural feed ingredients, allowing lower protein diets to be formulated without loss in animal performance. Protease is a protein digesting enzyme that breaks down storage proteins binding starch within feed ingredients. This makes the energy From protein bound starch available to the bird to be used for productive purposes. Proteases are also effective in releasing protein anti-nutrients found in ingredients like soybean meal. This function of proteases makes proteins more available (Panda el at., 1 998]. Protease enzyme improve the digestibility of amino acids in a wide range of natural feed ingredients, allowing lower protein diets to be formulated without loss in animal performance. Not only does such use provide cost savings for the user.

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