Research Symposium-2013
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Browsing Research Symposium-2013 by Subject "Beverage"
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Item Determination of Minimum Food Preservative Combination Levels for Fruit Juices(Uva Wellassa University of Sri Lanka, 2013) Ranpatabendi, T.; Chandrasena, G.; Padmapriya, M.W.J.Higher levels of food additives than the maximum permitted levels are used by the food manufactures. According to Sri Lankan Food Act, These permitted levels of food additives are higher than the international standards (reference). Especially, in fruit juice manufacturing high levels of food preservatives are used. Different studies have shown that higher levels of food preservatives may cause health hazard such as gastric irritation, allergic conditions, asthma conditions and long term consumption may lead to cancers and genetic disorders in babies (Freedman, 1980). Developed countries are more concerned about the residual effect of food additives. Due to the fact that the residual level of food preservatives of Sri Lankan products is higher than the international standard, those products are failed at the export market. This study was conducted to find out the minimum levels of preservative combinations that minimize the risk to human health with respect to fruit juice preservation. Methodology The study was carried out at Microbiological Division of the Research and Development Department, Expolanka (Pvt) Limited. Two experiments were conducted during this study. Experiment I was conducted to evaluate the minimum inhibitory concentrations of food preservatives for selected microorganisms. Series of different concentrations of Sodium metabisulphite, Potassium sorbate and Potassium benzoate solutions were produced and pH was adjusted to 3.3. All the prepared preservative solutions were filter sterilized. Disk diffusion method was used to investigate the minimum inhibitory concentration of above preservatives and Saccharomyces spp. Minimum inhibitory concentrations of three preservatives were defined for the tested microorganisms. In second Experiment, the effectiveness of these minimum inhibitory concentrations of preservatives in preservation of fruit juices was determined. Mango, wood apple, mix fruit, lime and guava juices were used to meet the fruit juice specification given in the food act and SLSI guideline. Two preservative combinations were used by combining minimum inhibitory concentrations of preservatives. Sodium metabisulphite (SMS) with potassium sorbate (PS) and Sodium metabisulphite with potassium benzoate (PB) were combined and these combinations were assigned to all the fruit juice samples. Combination 01: Sodium metabisulphite 25 ppm + Potassium Sorbate 150 ppm Combination 02: Sodium metabisulphite 25 ppm + Potassium Benzoate 60 ppm All the samples were incubated at 25 C for 14 days as per the food act. Total plate count and yeast and mould (Y/M) were enumerated using the standard method as described by the Sri Lanka Standard Institution (SLS 516 part 2). The data obtained in the present study was statistically analyzed with analysis of variance (ANOVA) using Minitab 16 statistical package. Pair wise comparisons were done by tukey at 5% significance level.Item Development of a Coconut Water and Coconut Milk Based Beverage Incorporated with Skim Milk Powder(Uva Wellassa University of Sri Lanka, 2013) Chathuranga, W.A.G.; Abesinghe, A.M.N.L.; Gunawardhana, L.K.A.Coconut water is a colorless, slightly acidic liquid with pleasing flavor and mostly consumed for its delicious taste and nutritional value. Coconut milk is an oil-in-water emulsion extracted from the endosperm of mature coconut (Cocos nucifera). There are different beverages based on coconut water and coconut milk and with a high demand as a sport drink. However, its keeping quality is less than 24 hours when it exposes to air. Generally, this kind of beverages can be preserved by pasteurization. Hence, this study was conducted to develop a nutritious beverage with coconut water, coconut milk and skimmed milk powder (SMP) and to find out the best heat treatment method to prolong the shelf life. The research was conducted at Lucky Lanka Milk Processing Co. Ltd. First, the ingredient composition of the beverage was determined. Coconut milk was prepared using scraped coconut meat which blended with 100 mL distilled water. Then, 10 mL of coconut milk, sugar and skim milk were mixed with 80 mL of coconut water. Series of preliminary trials were conducted to determine the composition of the ingredients. In the final trial, the level of SMP was changed in 3-12 g range. Beverage was bottled in 200 mL glass bottles and exposed to four different heat treatments, 95 °C, 100 °C, 105 °C and 110°C for 10 minutes. Each treatment was replicated three times. The best SMP level for for the beverage was selected by a sensory evaluation using 30 untrained panelists. Shelf-life analysis was done by using titratable acidity, pH and microbial evaluation for coliforms, E. coli and yeast and mould during storage. The total solid, moisture, protein and mineral content were analyzed in selected beverage sample. Data were analyzed using one way ANOVA (CRD) and Friedman non-parametric test in MINITAB 15. Finally, cost of production was calculated. According to the results of sensory evaluation, beverage prepared with 80 mL of coconut water, 10 mL of coconut milk and 6 g of SMP was recieved highest (P<0.05) estimated median for overall acceptability. Heating110 °C for 10 minutes was the best heat treatment method which extends the shelf life. Product showed pH of 5.8, TA of 0.018 lactic acid % (w/w) and 5 CFU/mL of day of storage (4 C). There was no growth of Coliform during the tested period. These parameters were complying with specifications for bottled coconut water given by FAO (2007). Cost of production for 210 mL of the beverage was Rs 39.32. According to the proximate analysis beverage contains 1.2% protein, 0.26 mg of potassium and 48 mg of Sodium. It can be concluded that SMP can be used to develop a beverage based on coconut water and coconut milk with good organoleptic properties and heating at 110 C for 10 minutes can used to extend the shelf life of the product up to 35 day under 4 C.Item Development of Ready to Drink Beverage from Coconut Water of DC Mills(Uva Wellassa University of Sri Lanka, 2013) Kumara, W.G.M.; Alwis, L.M.H.R.; Jayasundera, J.M.M.A.Coconut (Cocos nucifera Linn.) is referred to as “Tree of Life”. However, the most used part of the palm is coconut fruit (Damar, 2006). Liquid endosperm is the inner most part of the coconut fruit and it is rich in sugars, vitamins, proteins, antioxidants, minerals etc (Rolle, 2007; Campos et al., 1996; Nadanasabapathy and Kumar, 1999). Although coconut water has numerous nutritional and medicinal properties, mature coconut water is considered as a waste and removed especially from desiccated coconut industries (Damar, 2006). Coconut water discharged from DC mills has a higher biological oxygen demand (BOD) and a chemical oxygen demand (COD) (Kumar et al., 2002). This active pollutant pollutes the surrounding environment mainly by producing bad odours. Growing consumer interest in coconut water as a refreshing beverage and as a sports drink has broadened its market opportunities. The major problem in coconut water beverage is the shorter shelf life. Processing, preservation and proper packaging may be a good solution for extending the shelf life of mature coconut water as a beverage. This study was aimed at developing a processing and preservation method for prolonging the shelf life of coconut water that is discharged from DC mills. Methodology Coconut water was collected from DC mills under hygienic conditions. The pH, titratable acidity, total soluble solids (TSS), total sugar and minerals (Ca, Mg, K, Na and Fe) of DC nut water were analyzed. Preliminary studies were carried out to find out the best TSS level (6.0.), the best acidulates (citric acid), the best pH value (pH 4.4), suitable flavor and appropriate flavor concentration (strawberry flavor with 0.2 % v/v). The pH and Brix value adjusted coconut water was pasteurized by heating at 80 C for 5 minutes (T1), heating at 80 C for10 minutes (T2), heating at 90 C for 5 minutes (T3) and heating at 90 C for 10 minutes (T4). KMS (100 ppm) and 0.05 % CMC were added as preservatives and stabilizers, respectively. The treated nut water with the better flavor was filled into sterilized glass bottles and aluminum pouches. Bottles and aluminum pouches were stored separately at both ambient (30±2 C) and refrigerated (4±2 C) temperature. The processed nut water was analyzed for TSS, titratable acidity, pH, mineral content, microbial infestation and sensory properties once in two weeks’ for a period of 2 months. Physio-chemical and microbial data were analyzed by SAS computer software. Kruskal Wallis one way ANOVA non-parametric statistical test was performed to analyze sensory data.Item Factors Influencing on Customer Switching Behaviour: A Study on Soft Drink Market in Vauniya District(Uva Wellassa University of Sri Lanka, 2013) Udeshini, P.The beverage industry in Sri Lanka is fully captured by both multinational and domestic companies with their major product lines within Sri Lanka in a soft-drink market. Moreover, the soft-drink market is a highly competitive market with frequent sales. The beverage is a liquid specifically prepared for human consumption, in addition to basic needs beverages form part of the culture of human society; or in other word, this is any liquid suitable for drinking; or a liquid to consume. The high level of competition, the high cost of acquisition in terms of new product innovation, promotion, distribution and the low rate of switching cost to create a market where customer retention is important. In order to find-out why customers switched from one brand to other brand, it is important to focus on the most basic factors that are acting behind their switching behaviour. Recognizing a most basic factor for customers’ switching behaviour can be most useful to draw most suitable strategies for future customer relationships by losing companies. This study intended to focus whether there is the customer switching behaviour in context of purchase of any product and to determine the most contributable factor in the aspect of customers’ switching process particularly in soft-drink market. Goods are mostly available with good qualities and prices are very competitive nowadays, so in a great cut thought competitive market place understanding customer’s needs become crucial. Switching intention is also influenced by several factors, this study is to examine whether there is the customer switching behaviour and how the factor (Marketing Mix) most contributed for exploring the switching tendency by the customers during the purchasing process of soft drink in Vavuniya district. Based on that the research question arises as follows; “To what extent the factor (market mix) influence on customers’ switching behaviour toward the choice of soft drink products in Vavuniya District?”. The primary aim of this is to evaluate that the customer switching behavior towards soft-drink market in Vavuniya District. Based on that the following objectives are developed for this study.