Browsing by Author "Jayasinghe, M. A."

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Investigation of handling, storage quality and traceability of dairy cattle concentrates used in Central Province, Sri Lanka
(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Wilamun, N. H. B.; Chinthaka, U. G. S.; Jayasinghe, M. A.
This study was conducted to investigate traceability and the moisture levels with respect to the storage conditions of different dairy cattle concentrates used in selected dairy farms in Central Province, Sri Lanka. AOAC official method 934.01 was used to analyse the moisture content. ANOVA (MINITAB 17) was used to conduct the statistical analysis with 95% significance level. Sixty four dairy farms were selected for the study. Twenty four of the selected farms were using coconut oilcake. Oilcake were purchased from six shops. 83.33% of the shops did not have information about the source of the products. None of the products contained traceability and nutritional composition details. Six farms were storing their products on the floor without a sealing well which elicited mean percentage moisture value of 6.42 ± 0.01%. Fourteen farms were storing their product on pallets without a sealing well and showed mean moisture value of 8.15 ± 0.02%. Only four farms were storing coconut oilcake cattle concentrate on pallets with a sealing well; elicited mean moisture value 4.51 ± 0.01%. There was a significant difference (p<0.05) of moisture content between products stored on pallets without a sealing well and products stored on pallets with a sealing well. Forty of the other farms were using formulated cattle feed as their dairy cattle concentrate. They were purchased through authorized agents. Source of all the products are known and 75% of the products consist traceability and nutritional composition details. Sixteen farms were storing the product on the floor without a sealing well; elicited mean moisture value 9.67 ± 0.01%. One farm storing their product on the floor with a sealing well showed moisture level of 10.98%. Six farms storing them on the pallets without a sealing well showed a mean moisture value of 9.43 ± 0.01%. Seventeen farms were storing their product on the pallets, well-sealed; elicited mean moisture value of 10.54 ± 0.01%. There was no significant difference (p>0.05) between the moisture content with respect to the three storing methods used to store formulated dairy cattle concentrate. Hence, this provides an indication that coconut oilcake require careful sealing and storing since it has a greater tendency to absorb atmospheric moisture rapidly. Overall moisture absorption levels of formulated dairy cattle concentrates are not dependable on sealing and storage methods. It is also recommended to provide product information for coconut oilcake.
Utilization of Cinnamon (Cinnamomum verum) and Turmeric (Curcuma longa) to develop novel low glycemic index bread products
(Faculty of Science, University of Kelaniya Sri Lanka, 2023) Wijewardhana, U. S.; Jayasinghe, M. A.; Wijesekara, I.; Ranaweera, K. K. D. S.
Type II diabetes is a major healthcare problem in the world affecting almost all households and economies. Diet is a crucial factor in the etiology of Type II diabetes and therefore, dietary interventions can be used effectively to prevent and manage the disease. Bread is a staple among all communities which is high in carbohydrates and glycaemic index. Regular consumption of high-glycaemic foods can lead to the onset and development of Type II diabetes. Hence, innovating low-glycaemic indexed bread products is a timely intervention. The study aimed to develop novel low-glycaemic bread products incorporating minuscule amounts of Cinnamon (Cinnamomum verum) and Turmeric (Curcuma longa) powder without affecting palatability and sensory properties. Initially, breads were formulated with different percentages of Cinnamon and Turmeric powder and separate sensory evaluations were carried out to select the best ones according to sensory perceptions. A semi-trained sensory panel consisting of 30 panellists was used for sensory evaluations and products were evaluated for their Appearance, Aroma, Texture, Taste, and Overall acceptability. Statistically selected best bread products proceeded to human study to calculate the glycaemic index along with a control. Twelve healthy adults were selected for the study on a voluntary basis and finger prick blood samples were drawn in a 2-hour time window, upon ingestion of test foods. Glycaemic index values were calculated using D-glucose as a standard. Calculated glycaemic index values were 57.1±14.94, 45.06±12.34, and 42.98±13.9 for control bread, Cinnamon bread, and Turmeric bread respectively. Thus, it could be concluded that the incorporation of Cinnamon powder and Turmeric powder in minuscule amounts has hindered the glycaemic impact of wheat bread reducing the glycaemic index from the ‘medium GI (56-69)’ to low GI (≤55) category. The study provides future insights into reducing the glycaemic impact of a diet incorporating functional ingredients. Future research is needed to explore whether the addition of antidiabetic plant ingredients could reduce the glycaemic impact of other high glycaemic foods. These novel products will be greatly beneficial to the diabetic community and the general public and will be highly marketable.