Research Symposium-2010
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Browsing Research Symposium-2010 by Subject "Ayurvedic Medicine"
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Item Development of an Instant Herbal Tea from Walkoththamalli(Scoparia dulcis) for Reduction of Blood Glucose Level(Uva Wellassa University of Sri Lanka, 2010) Sarathchandra, P.W.S.H.; Kaliyadasa, P.E.The study was carried out to identify the suitable plant part, drying period for the preparation of instant herbal tea of Walkoththamalli and to analyze consumer preference, quality of the product, chemical composition and pharmacological effect of the herbal extract to control the blood sugar level. Whole plant and leaves of the plant were selected as reliable plant parts and dried under 70 °C for 12, 24 and 24 hours to prepare the bags by filling 1.5 g of dried samples and microbial test was performed for four months to check the shelf life of the product by comparing the available standards for black tea. Organoleptic properties of finished product and herbal extract were evaluated using a sensory evaluation with thirty one panelists and Thin Layer Chromatography (TLC) with 5% methanol in chloroform solvent system was used to study chemical compounds available in the 95% ethanol herbal extract. Random blood sugar test and glucose tolerance test with 75 g of oral administration of glucose were used as clinical trails to test the effect of the herbal extract on blood sugar level (leaves dried for 24 hour at 70 °C) using five and three volunteers respectively. Among the six treatments, leaves dried for 24 hours was recorded the significantly highest (P<0.05) consumer preference for all parameters analyzed in the sensory evaluation. The same sample recorded the lowest microbial activity compared to the other samples. With the TLC all six samples showed that different banding patterns in the plates, which represent the availability of chemically active compounds in the herbal extracts and leaves dried for 24 hours at 70 DC was shown the highest number of bands under 254 nm UV light. The results of random blood sugar test and blood sugar level in glucose tolerance test showed that significant reduction in blood sugar levels of each volunteer with herbal extract than the control. According to the above results leaves dried for 24 hours at 70 DC was the best type to prepare the instant herbal tea from Walkoththamalli which is having the ability to reduce the blood sugar level. Key words: Blood glucose level, Thin Layer Chromatography, Chemical compounds, Microbial activityItem Effect of Lime Concentration and Soaking Period for the Quality of Bleached Ginger(Zingiber officinale)(Uva Wellassa University of Sri Lanka, 2010) Delpachitra, M.T.K.; Roshika, A.D.D.; Chandrasena, G.Bleached ginger is widely used for medicinal purposes in Ayurvedic and oleoresin extraction. It is mainly imported from India, but there is a potential to produce bleached ginger in Sri Lanka by using local varieties. Therefore, this Study was initiated with the aim of determining the best lime (Calcium oxide) concentration and soaking period to produce high quality bleached ginger, treatments were 0%, 1%, 2%, 4% lime concentrations and 2 hr, 4 hr, 6 hr soaking periods with three replicates. Moisture content, oil content, oleoresin content, calcium content and colour were evaluated as quality parameters. Results revealed that the oleoresin percentage, oil percentage, calcium percentage, colour difference and lightness difference of bleached ginger were depend on soaking period and lime concentration. Oil percentage decreased with increasing soaking time and lime concentration. The highest oil percentage was obtained by the ginger sample which was soaked two hours in 1% lime solution (1.05%). Oleoresin content increased with the lime concentration but decreased with increasing soaking time. The highest oleoresin percentage (9.35%) was obtained by the ginger sample which was soaked six hours in 4% lime solution. Calcium content of unbleached ginger was 1.44%. The highest calcium content (1.94%) was obtained in the ginger sample which was soaked in 4% lime solution for 6 hr. The lowest total colour difference (dE) and the highest lightness (L) were obtained the treatment which soaked in 4% lime for 6 hr compared to the market sample imported from India. According to the all quality parameters, with soaking in 4% lime concentration for six hours found to be the best treatment to produce bleached ginger. Key words: Bleached ginger, Lime concentration, Soaking periodItem Incorporation of Durian (Durio zibethinus) Seed Gum to Fruit Nectar as a Substitute for Xanthan Gum(Uva Wellassa University of Sri Lanka, 2010) Nawarathne, N.H.N.T.; Navarathne, S.B.; Abesekara, C.P.Xanthan gum is a widely used thickening agent which enhances the customer acceptability in ready to serve fruit nectar industry. This study determines the possibility of using durian seed gum as a substitute for xanthan gum to prevent layer separation. Blanched and raw durian seed slices were pulverized and dried in 3 methods; sun drying, oven drying and cooling in dehumidifier (CDH process). Six quantity levels (1, 2, 3, 4, 5 and 6 g) of those seed particles were mixed with 100 ml of hot (80 °C) and normal water to get the gum. Treatment with the least quantity of seed particles, having a viscosity similar to the 0.5% xanthan gum solution (6 centipoise) was selected as the best preservation method. Gum formed by mixing 5 g of raw CDH processed seed particles in normal water had a viscosity of 6 centipoise. This was used in experiment 2, where durian seed gum was incorporated at 8 dosage levels (5 - 40% in 5% increments) and compared with the fruit nectar added with fresh seed gum and without any added thickening agents. Visual observations were taken for layer separation for 7 days at 24 hrs intervals. No layer separation was observed in both fresh and CDH processed gum added nectar at 20 % level and they were similar to xanthan gum incorporated nectar soon after the preparation (a=0.05). To evaluate the keeping quality, fresh seed gum, CDH processed seed gum and xanthan gum added fruit nectar samples were stored in ambient and refrigerated conditions for three months. In sensory analysis, layer separation and overall acceptability of fresh and CDH processed gum added non-cooled nectars and xanthan gum added cooled and non-cooled nectars changed with time. But sensory properties of fresh seed gum and processed seed gum added cooled nectars did not changed significantly with time. Key words: Durian seed gum, Xanthan gum, Thickening, Dry, Dehumidifier, Viscosity, Layer separation