IRSPAS 2018
Permanent URI for this collectionhttp://repository.kln.ac.lk/handle/123456789/19084
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Item Important physiochemical properties of selected underutilized yams and development of cup-cakes using “Raja ala” (Dioscorea alata) flour(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Gunasekara, G. D. M.; Wickramasinghe, I.; Wijesekara, I.Sri Lanka has many underutilized yams with high nutritional potential. Most of these underutilized species have lost their significance among the present generation due to many reasons such as urbanization and changing food habits. The objective of this study was to evaluate the nutrient composition, and physiochemical properties of five selected underutilized yam varieties in Sri Lanka; “Raja ala”, “Kidaramala”, Aralog-green, Aralog- red, and “Katu ala”. In addition, cup-cakes were developed using “Raja ala” flour with food gums including pectin 0.3% (w/w based on flour). Yams were collected, peeled, dried, ground, and sieved to obtain fine flour powder. The proximate analysis was carried out to calculate the moisture content, crude protein, total fat, total carbohydrate, and total ash. Then, the texture profile of cupcakes including hardness, deformation, adhesiveness, cohesiveness and springiness were analyzed. The moisture content of both flesh and peel from each five varieties varied between 6.20% and 7.82% (dry weight, w/w). All five varieties were low in fat content and highest was recorded in “Raja ala” (1.10 ± 0.01%), whereas the lowest was recorded in “Katu ala” (0.27 ± 0.16%). The crude protein content of “Raja ala” and Aralog-green were 4.62 ± 0.59% and 3.89 ± 0.57%, respectively. The highest ash content was recorded in “Kidaram ala” (5.88 ± 1.30%) and the lowest was recorded in Aralog-red (1.65 ± 0.04%). By incorporating pectin, gluten free cupcakes were prepared with “Raja ala” flour. According to the results, the hardness at cycle 1 and cycle 2 were 6065.00 g and 4335.00 g respectively. Also, the stringiness length, cohesiveness, adhesiveness and springiness were 14.63 mm, 0.31, 11.30 mJ and 36.46 mm respectively. Furthermore, the analysis of antioxidant potential and total phenolic content of both peel and flesh of the above selected yams, flour properties, and sensory qualities of developed cup cakes are in progress.Item Textural profile analysis of granulated cassava pearls of two cultivars treated with conventional and microwave heating(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Bulathgama, B. E. A. U.; Wickramasinghe, I.; Wijesekara, I.; Somendrika, M. A. D.Cassava (Manihot esculenta Crantz) is an important food source in tropical countries, and it is a readily available root crop variety in Sri Lanka as well. Yet processed cassava (flour) is underutilized. The objective of this study was to identify the effect of conventional and microwave heating on two selected cassava cultivars namely; Kirikawadi and Muthukawadi granulated flour pearls. The granulated cassava pearls were made by the moistening and mechanical shaping of the flour by adding 50% water by weight. Then the pearls of both cultivars were subjected to conventional heating in normal cooking oven at 1000C for 20 minutes, and microwave heating in mid power for 5 minutes. The obtained pearls were then analyzed for the texture profile analysis. The morphology of flour granules were observed by microscopic image projection, where the two cultivars showed no observable difference in their granular shapes. The two cultivars; Kirikawadi and Muthukawadi flour had an initial moisture content of 8.23% and 9.00% respectively and after moistening the moisture contents were 41.95% and 38.59% respectively. After the heat treatments, the texture profiles including hardness, deformation, adhesiveness, cohesiveness and springiness were analyzed for all the samples. According to the results, the highest hardness was obtained by microwave heating method for both cultivars. The hardness of conventionally heated varieties were 200.00 g for Kirikawadi and 235.00 g for Muthukawadi, and microwave heated varieties were 19780.00 g and 10390.00 g respectively. The deformation has changed with the heating method, where the deformation of both conventionally heated varieties varied, between 0.64 - 0.66 mm and microwave heated varieties showed 1.38 mm (Kirikawadi) and 1.90 mm (Muthukawadi). Other texture properties; adhesiveness, cohesiveness and springiness showed no significant variation (P>0.05) either with cultivar or heating method. According to the results of the study, the microwave heating is suggested to be more preferable over the conventional heating method, as modified forms of this type of starches have higher demand in the novel processed food industry.Item Preliminary study on starch extraction ratio and nutritional composition of two cassava cultivars(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Weerasinghe, R. K. L.; Wickramasinghe, I.; Somendrika, M. A. D.Cassava (Manihot esculanta) is one of the most important food crop among tropical countries. Cassava has higher carbohydrate content and its tapioca starch and modified tapioca starch is highly used as an ingredient of many food products. The objective of this preliminary study was to compare the starch yields and analyze the moisture, fat and protein contents of the extracted starch of two cassava cultivars (Kirikawadi and Muthukawadi variety). Cassava starch was extracted using good quality mature cassava roots. They were cleaned to remove mud, peeled, washed and grated. Those grated roots were milled with tap water mixing in 1:4 ratio by using laboratory scale blender at low speed and filtered through a muslin cloth. Residue was repeatedly milled and filtered again. The suspension was kept to sediment the starch for overnight. The supernatant was decanted and the settled residue was collected into a drying tray and was dried at 600C for 5 hr, dried sample was ground using laboratory blender, sieved through a 300 µm sieve, packed in airtight pouch, sealed in airtight container and stored in cold room (<50C). Cassava starch yield was calculated. Moisture content, fat content and protein contents were analyzed by AOAC (2012) methods. The average extraction ratio of Kirikawadi variety and Muthukawadi variety were 0.13 and 0.11. The average starch yield of Cassava Kirikawadi and Muthukawadi varieties were 12.8% and 11.05%. The flesh of the roots of Kirikawadi and Muthukawadi varieties contained average moisture content of 51.77% and 53.08% respectively. The average range of moisture content of starch of Kirikawadi variety ranged from 16.08% to 16.97% and Muthukawadi variety ranged from 6.99% to 8.43%. The crude fat content of starch of Kirikawadi variety ranged from 0.31% to 0.36% and Muthukawadi variety ranged from 2.14% to 3.29%. The average crude protein content of starch of Kirikawadi variety ranged between; from 2.37% to 3.35% and it ranged from 2.46% to 2.53% in Muthukawadi variety starch. There was a significant difference (p<0.05) between the average moisture content of starch extracted from Kirikawadi and Muthukawadi. Furthemore, there was a significant difference (p<0.05) between the average fat content and there was no significant difference (p>0.05) between average protein content of starch extracted from Kirikawadi and Muthukawadi.Item Effect of dehydration temperature, time and blanching methods on the sensory properties of an herbal tea developed from Moringa oleifera leaves(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Wickramasinghe, W.Y H.,; Wickramasinghe, I.; Ariyasinghe, H. A. E. N.; Wijesekara, I.Moringa oleifera is a highly nutritious plant which can be used as a good source of nutrition and leaves have been found to contain high amounts of vitamins, minerals, proteins and fiber. The main objective of this study is to explore the use of Moringa oleifera leaves, to produce an herbal tea with acceptable sensory properties, by using different dehydration temperatures, time and blanching methods which can be used in the Sri Lankan market. According to AOAC procedures the initial moisture content (%) of fresh leaves was found to be 78.17 ± 1.57 (dry basis). Six sets of samples were prepared where temperature and time combinations were; 600C 4 h 30 min, 650C 3 h, 550C 6 h for unblanched samples and; 600C 5 h 30 min, 650C 4 h and 550C 6 h for the steam blanched samples. The gross yields of the dried leaves to its initial weights were 22.86%, 20.88%, 23.62%, 19.18%, 15.21% and 14.97% respectively. The moisture content of the dried leaves ranged from 2.09±0.17 to 5.36±0.06. The colour values L*, a*, b* ranged from 16.83 ± 3.02 to 30.2 ± 3.32, -1.93 ± 0.46 to - 6.41 ± 0.79 and 5.1 ± 1.29 to 15.49 ± 1.29 respectively. These samples were given to a trained panel of tea tasters for the sensory evaluation and sample 5 (steam blanched, 650C 4 h) was selected as the sample with the best sensory attributes. These samples were evaluated using a 5-point hedonic scale, by a semi-trained panel of 35 assessors and data were analyzed using the MINITAB statistical package using Friedman test. According to the statistical analysis, sample 5 showed the highest score. The brew of unblanched leaves was giving harsh unpleasant characters whereas the steam blanched samples were giving a pleasant taste.