Research Symposium-2015

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Browsing Research Symposium-2015 by Subject "Beverage"

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    Development of ready to serve drink from gotukola (Centella asiatica)
    (Uva Wellassa University of Sri Lanka, 2015) Ariyasinghe, G. G. N. T.; Wijesinghe, W. A. J. P.; Hettiarachchi, D. N.
    Gotukola (Centellaasiatica) is one of the valuable medicinal herbs and it has several food and beverage applications in many countries of the world. It is used by Sri Lankan people mainly as a leafy vegetable. C. asiatica is a good source of antioxidants and famous for its neuroprotective effect (Hashim, 2011). In addition, this herb is also used for treating in numerous kinds of acid, madecassoside and madecassic acid (Tiwari et al., 2011). However, there is no any value added product in Sri Lankan market purely produced from Gotukola. Ready to serve drinks (RTS) are becoming popular recently in all over the world. This is an effort to develop leaf based ready to Creeping typeGotukola (HeenGotukola) was used for this study due to its nutritional value and to reduce its wastage by introducing a value added product. Materials and Methods Current study was carried out at Food Research Unit, Gannoruwa, Peradeniya. Laboratory analysis was conducted at Laboratories of UvaWellassa University and laboratories of Veterinary Research Institute, Gannoruwa. Six preliminary trials were carried out to develop four different recipes by changing the percentage of leaf amount by mass as 5%, 7.5%, 10% and 12.5% with constant amount of other ingredients. First quality leaves were selected with stalk and washed properly. Leaves were dipped in Clorox (Sodium Hypochlorite / NaClO) added water for one minute. Then leaves were washed from pure water and leaf extract was separated after grinding. Leaf extract was mixed with prepared sugar syrup and heated up to 80˚C. Citric acid was added while preparing the sugar syrup. In each recipe quality standards of RTS drink like pH, brix and titratable acidity were tested according to SLS 729: 2010, to ensure whether product is fulfilled the quality requirements of RTS drink. Sensory evaluation was carried out using 5 point hedonic scale to select the best recipe from the developed four recipes. It was conducted for colour, taste, odour, mouth feel and overall acceptability using 25 semi trained panelists. Proximate analysis was carried out according to the method of AOAC for the product selected through sensory evaluation. Total polyphenol content was determined according to the method of ISO 14502 -1. Determination of yeast and mold, Escherichia coli and total plate count test were carried out under the microbial analysis of the final product. Shelf life evaluation for the final product was carried out for one month period under refrigerated storage conditions. Total plate count test and sensory evaluation were conducted weakly as a part of that procedure. In addition to that, pH, brix and titratable acidity values were tested weakly.
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    Development of soursop pulp (Annonamuricata) incorporated fermented sweet cream buttermilk beverage
    (Uva Wellassa University of Sri Lanka, 2015) Buddhadasa, K.; Abesinghe, A.M.N.L.; Luxman, R.A.J.N.
    In Sri Lankan context buttermilk removed from the dairy processing plants considered as a dairy waste and utilization of dairy by product is considerably low compared to other countries. Sri Lankan market is still having a market gap for locally produce fermented flavored milk base beverages. Buttermilk could be used to produce fermented milk beverages replacing milk which would result in differentiated products. Buttermilk is also considered a nutritious dairy ingredient that is saturated in milk fat globule membrane (MFGM) components (Sodini et al., 2006). Addition of fruit juices or pulps is an attractive avenue for the utilization of buttermilk. Soursop is one of the fruit spp. which can be incorporated to manufacture beverages with good consumer demand. The fruit is rich in vitamin B, potassium, fructose and vitamin C (Pamplona-Roger, 2005 cited in Ekaluo et al., 2013). Soursop fruit is a proven cancer remedy for cancers of all types and broad spectrum antimicrobial agent for both bacterial and fungal infections, antiparasitic activity, lower high blood pressure and is used for depression and stress (Camiel et al., 2008). Methodology The current study was carried out at Pelwatte Dairy Industries Limited, Pelwette and laboratory analysis was done at Pelwatte Dairy Indusries Limited and Uva Wellassa University laboratories. Soursop pulp was prepared by flowing method. Fresh fully ripped Soursop fruit was washed by chlorinated water and disinfected by using 70% of ethanol. Then fruit was cut it to halves by using a sharp knife and seeds and blemishes were removed. After that, flesh was scooped out using a clean stainless steel spoon and blended it using an electric blender. Initially incubation time was standardized for the buttermilk base by incorporating different levels of Skim Milk Powder. Several preliminary studies were done to select the best Soursop pulp and Sugar incorporation level for the final product. Sensory evaluation was done using 30 untrained panelists for the final three treatments (12%, 13% and 14% of Soursop). The pH value and acidity were evaluated in one day intervals for thirteen days in both Potassium Sorbate added sample and without preservative sample and microbiological analysis was done for Escherichia coli, Coliform and Yeast and Molds. The sensory data was analyzed using non- parametric procedure, according to the Friedman test with 0.05 levels of significance in Minitab 16 software package. Complete Randomized Design (CRD) was conducted and data obtained from chemical and microbiological testes were analyzed using analysis of variance (ANOVA) using the General Linear Model (GLM) procedure of SAS software. Results and Discussion Skim Milk Powder was added to buttermilk to increase the total solid content. The increase of total solid content has reduced the incubation time by influencing the growth and activity of starter culture (Figure 01). Incubation time was reduced to 4 hours by adjusting Skim Milk Powder level to 6 grams/100 mL. Eight grams of Skim Milk Powder addition level was not selected as it can increase the cost of production.
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    Development of Tea incorporated Jackfruit ( Artocarpus heterophyllus Lam ) cordial
    (Uva Wellassa University of Sri Lanka, 2015) Dulanjalee, A. G. C.; Wijesinghe, W. A. J. P.
    Since few decades tea has become one of the most famous and commonly consumed beverage which only second to the water in the world. There is evidence that the bio active compound like polyphenols, flavonoids, catechins, caffeine which comprise in tea are responsible for the human health ( Puneet, 2013 ) by helping to reduce the risk of cardiovascular diseases and some forms of cancer, promoting oral health, reduce blood pressure, helping for weight control, improving antibacterial and antiviral activity etc. Jackfruit is an excellent source of phytonutrients including lingans, isoflavones and saponins which all have anti-cancer properties due to their capacity to protect the body from the effects of free-radicals, slowing the degeneration of cells that can lead to degenerative diseases. Jackfruit also provides small amounts of essential fatty acids with an ideal omega 3 to omega 6 ratio of roughly 1:2. We now know that the ratio at which we consume these essential fatty acids is just as important, if not more important than how much we consume of them (Baslingappa, 2012). The ripened jackfruits have appealing flavor, color, and a taste that can be used to prepare a delicious fruit drink enriched with vitamins. Therefore, this research was carried out to develop a tea incorporating jackfruit cordial which enrich with nutritional and stimulant effect with the endurable cost of production and maximizing the consumer satisfaction. Methodology There were two treatments conducted by changing tea type as green tea and black tea and amount of tea. Jackfruit to tea combination was evaluated and trial was done in order to find the best overall acceptability and finally three treatments were prepared and evaluated on sensory, chemical and microbiological basis. The sensory evaluation was done using 30 untrained panelists. In chemical analysis, proximate composition was determined for moisture content, crude fat, crude protein, ash and carbohydrate for content. pH value, brix value and microbiological analysis were done for Escherichia coli, Total Plate Count (TPC) and Yeast and mold in weekly for 1 month and analyzed by using Friedman nonparametric statistical method.