Research Symposium-2016
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Browsing Research Symposium-2016 by Subject "Beverage"
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Item Development of a Wine from Water Melon (Citrullus lanatus): A Value Added Product from a Tropical Fruit Crop in Sri Lanka(Uva Wellassa University of Sri Lanka, 2016) Jayawardana, G.H.; Henagamage, A.P.Wine is generally produced by the fermentation of fruit juice with yeast (Saccharoinyces cerevisiae). Ripened fruits have natural sugar, natural acids and pectinase enzyme which ultimately enhance the quality of the product. The quality and the type of commodity dictate the final quality of the fruit- based wine. Hence, the selection of correct fruit commodity is critical in wine making. It has been found that the Jambola (Citrus grandis) peels have high amount of pectinase content which has the potential to enhance quality of fruit beverages. Thus, this study was focused to develop a wine from watermelon using baker's yeast and to evaluate the effect of Jambola peels to enhance the quality of the wine. Fruit juice was extracted by crushing the flesh from completely ripened water melon. Quality parameters such as Total Soluble Solid (TSS) and Titratable Acidity (TA) were adjusted by adding 250g sugar and 2.8g of Citric acid for 6litre of solution to prepare for the fermentation. The prepared fruit juices were allowed for fermentation for four weeks with and without treating Jambola peels and by adding baker's yeast. Quality attributes such as pH, TA, TSS and alcohol content were measured using standard protocols. Sensory attributes were evaluated and analyzed using Friedman Test (MINITAB, version 16). Mean TSS and mean TA values of the wine treated with jambola peels were significantly higher (P < 0.05) than that of the wine without treating jambola peels. Wine sample treated with Jambola peels was the best with respect to aroma (p = 0.000), taste (p = 0.006), colour (p = 0.006), and overall acceptance (p = 0.025) except texture (p = 0.72). Further, final mean alcohol percentage of the selected water melon wine sample treated with jambola peels (10.32 %) was in the acceptable range compared to standard wine (9.0- 13.50%). Therefore, water melon wine developed with jambola peels can be recommended as the best wine since it has high quality attributes and high sensory attributes ccmpared to the standard wine and has a potential to improve as a commercial wine. Keywords: Watermelon, Baker's yeast, Sensory evaluation, CitrusItem Development of Ready to Serve Beverage by Using Ginger (Zingiber officinale) with Lime (Citrus aurantifolia)(Uva Wellassa University of Sri Lanka, 2016) Wijerathna, R.M.M.K.; Wijesinghe, W.A.J.P.; Gunawardhana, C.R.Beverage industries always search for fruits to produce juices, blends and cordials. Producing ready-to-serve beverages now move to new concepts such as using vegetables, herbal plants and spices. People expect the easiness in every aspects of their living style. Ready-to-serve beverage is the best solution for those people. There is no any preparation after buying the ready serve product and it can be consumed as such. Ginger (Zingiber officinale) is an important spice as well as an important herbal plant which have many medicinal properties. Lime (Citrus aurantifolia) is widely grown and serving as one of the most abundant source of vitamin C and antioxidants which are beneficial to human health. Objective of this investigation was to develop a lime added ginger ready-to-serve beverage. Three preliminary trials were carried out to find out preferable level of ginger, best level of lime and best combination of lime and ginger. Best ginger and lime combination was determined by sensory evaluation using 20 semi trained panellists and five point hedonic scale. Ginger 120 mL (6%), lime 43.75 mL (2.2%), sugar 250 g (12.5%), and water 1750 mL (87.5%) was the best recipe out of three recipes. Physico¬chemical properties and microbial properties were determined for the selected product. Shelf life studies of final product was carried out by analysing pH, total soluble solids, and titratable acidity at 7 days intervals for 1 and half months period and microbial analysis at 14 days interval for 1 and half month. PH, total soluble solids, titratable acidity shows significant different with the storage time. Microbial amount was less than the standard limits. All the data were analysed by using MINITAB 17 statistical software. Based on the results, it can be concluded that ginger 6%, lime 2.2%, sugar 12.5% recipe has the highest sensory attributes with 1 and half months of storage period. Key words: Ginger, Lime, Ready-to-serve, Sensory EvaluationItem Quality Attributes of Selected Ginger (Zingiber officinale) Varieties and their Potential to Formulatea Ready-To-Serve (RTS) Functional Beverage with Lime (Citrus aurantifolia)(Uva Wellassa University of Sri Lanka, 2016) Hariharan, G.; Mahendran, T.Nutritional enhancing, health promoting and disease preventing characteristics of functional beverages are thought to boon health against degenerative diseases. Incorporation of phyto-chemicals to formulate Ready-To-Serve (RTS) functional beverage is one of the ways of value addition since the ingredients have functional properties. An experiment was conducted to select the superior ginger variety among the available ginger varieties such as Local, Chinese and Rangoon for formulation of RTS functional beverage and to select the most suitable blending ratio of ginger juice and lime juice. Different blends were prepared by mixing various proportions of ginger juice extract from 10 to 20% and lime juice extract from 2 to 10% sweetened by Palmyra sugar candy. Average weight of rhizomes was higher in Chinese variety (46.81g) than Rangoon (35.23g) and Local (27.56g) varieties. The juice percentage of Chinese variety was comparatively higher (88.39%) than Rangoon (73.24%) and Local (61.52%) varieties. Ginger juice extract of Local ginger variety had a higher mean score for Total Soluble Solids (2.81°Brix) than Rangoon (2.54°Brix) and Chinese (2.32°Brix) varieties. On a 7-point hedonic scale, Local variety was found to be superior in sensory scores for colour (5.7), aroma (5.6) and overall acceptability (5.7). Chinese ginger variety had a higher mean score for pungency (4.2) compared to other tested varieties. The results indicated that Local variety was superior to Chinese and Rangoon varieties to formulate RTS beverages. Freshly made formulations showed a gradual increase in titratable acidity from 0.22 to 0.52% (as % of citric acid), Total Soluble Solids from 12.6 to 16.8°Brix, ascorbic acid from 12.4 to 56.9 mg/100 ml and total sugar from 16.6 to 20.39% and gradual decrease in pH from 6.63 to 3.11 with increase in lime juice extract from 2 to 10%. It was concluded that functional beverage with 12% of ginger juice and 8% lime juice, sweetened by Palmyra sugar candy was the best formulation and could be stored at 30±1°C temperature and 70-75% of RH for a period of 12 weeks without any significant variations in quality attributes. Keywords: Functional beverage, Ginger, Lime, Palmyra sugar candy, Phyto-chemicals