Research Symposium-2015

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Browsing Research Symposium-2015 by Subject "Beverage Industry"

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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 stirred type fruit yoghurt using wood apple (Limonia acidissima)
    (Uva Wellassa University of Sri Lanka, 2015) Nanayakkara, N.G.A.S.; Wijesinghe, W.A.J.P.; Hettiarachchi, D.N.
    Consumption of fruits and milk is important for human health as they are good sources of protein, vitamins and minerals (Alakali et al., 2008). Fruit yoghurts have been popular among milk products in the world. But, it is not very common in Sri Lankan market. In manufacturing fruit yoghurts, fruit is usually added to milk product in the form of fruit preparations or as fruit flavors. But, manufacturing fruit yoghurts, with natural fruit pulp or juice is very important to provide nutritional and natural balance diet. Yoghurt has nutritional benefits beyond those of milk. Lactose-intolerant individuals can sometimes tolerate yoghurt better than other dairy products, because the lactose in the milk is converted to glucose and galactose, and partially fermented to lactic acid, by the bacterial culture. When, underutilize fruits are concerned, wood apple is one of fruit which is cheap, highly nutritious, perishable and seasonally available fruit in Sri Lanka (Vidhyaasree, 2012). Therefore, this research was carried out to develop a stirred type wood apple yoghurt as a nutritional dessert as well as a balance diet. Materials and Methods Current study was carried out at Food Research Unit, Department of Agriculture, in Gannoruwa, Peradeniya. Laboratory analysis was conducted at Uva Wellassa University, Food Research Unit, Veterinary Research Institute and chemical laboratory in SGS Lanka (Pvt.) Ltd. A series of preliminary trials conducted to find out the best product for further evaluations and development. First preliminary trial was carried out to preparation of main ingredients. Under that, plain yoghurt preparation, wood apple pulp preparation and sugar and fresh milk addition were undertaken. Second preliminary trial was carried out to adjust the pH value, brix value of the product and texture, mouth feel and taste of the product. The third preliminary trial was carried out to create four different recipes. Mainly four different wood apple pulp amounts (5, 7.5, 10 and 12.5%) were added to prepare four different recipes. Sensory evaluation was conducted for colour, taste, odour, mouth feel and overall acceptability using 50 semi-trained panelists. In physicochemical analysis, pH, titratable acidity, total soluble solids, total fat, solid non fat, proximate analysis, calcium and phosphorus contents and microbial analysis yeast, SLSI recommended levels. Shelf life analysis was conducted by analyzing some physicochemical, , 15 and 20 days of storage. Finally, cost of final product was analyzed. Sensory data were analyzed using computer aided MINITAB 14 statistical analysis package Friedman non- parametric test and physicochemical and microbial tests were analyzed using one way ANOVA at 95% level of significant.