iPURSE 2021

Permanent URI for this collectionhttps://ir.lib.pdn.ac.lk/handle/20.500.14444/35

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Impact of molasses and foxtail millet incorporation on physicochemical, organoleptic and biological properties of traditional cereal bread
(University of Peradeniya, Sri Lanka, 2021-11-11) Jeyakirishanth, J.; Jayasooriya, M.C.N.
Molasses is a viscous product originated from the refining of sugarcane, which has a high content of total sugar. Common bread is made from wheat flour with different extraction rates. This study is aimed at investigating the impact of molasses (M) and foxtail millet (FM) incorporation on the physicochemical, biological and organoleptic properties of traditional cereal bread. The standard bread preparation was done with four combinations namely MB (10% M), FMB (10% FM), MFMB (M and FM, 5% each) and WB (100% wheat flour) and baked at 180 ⁰C for 35 minutes. As the control commercial bread (CB) was used. The analysis of variance (ANOVA) was done with MINITAB-18 and Friedman rank test was performed to identify significant differences (p < 0.05) among treatments. The highest overall acceptability was for CB followed by MB and MFMB. The whiteness increased in the order MFMB (40.60±1.47), MB (42.62±1.05), FMB (58.87±1.66), WB (61.64±2.45) and CB (63.30±4.07), whereas the hardness increased in the order CB (262.6±63.4 g), WB (371.8±115.9 g), MB (428.0±174.0 g) MFMB (557.9±199.1 g) and FMB (673.1±119.3 g). The adhesiveness of the bread was 0.0240±0.028, 0.0740±0.074, 0.1680±0.168. 0.2000±0.200, and 0.5600±0.335 mJ for WB, FMB, MFMB, MB and CB, respectively. The FMB and MFMB recorded significantly high crude protein percentage as 15.56±0.74% and 15.05±0.74%, and the total plate count and yeast and mould count were below the detection limit until four days. The molasses and foxtail millet incorporation has improved the organoleptic and physicochemical properties of traditional cereal bread.
Utilization of embul banana (Musa spp.) variety for preparation of flour as a food ingredient
(University of Peradeniya, Sri Lanka, 2021-11-11) Senarath, H.P.S.; De Zoysa, P.N.T.; Wijewardhana, R.M.N.A.
Embul banana (Musa spp.) is the most cultivated banana variety in Sri Lanka and the post-harvest loss is nearly 40% per annum. Therefore, this study was conducted to develop flour using embul banana while optimizing the keeping quality. Banana flour is a gluten-free alternative to wheat in bakery products. Preliminary studies were done to identify the optimum maturity level of banana for flour production. Embul banana flour was prepared using unripe mature banana with a mixture of citric acid and sodium metabisulphite (SMS) to optimize the keeping quality of banana flour. The recovery percentage of flour was determined according to peel and flesh weight. The antimicrobial property of flour was tested using the total plate count and yeast and mold count. The proximate composition flour formulations were tested. The results revealed that the recovery percentages of flour with peel and flesh were 15.20% and 21.68%, respectively. Yeast and mold growth was significantly (p<0.05) controlled by adding SMS (0.2%). The selected formulation of flour contained, carbohydrates (82.21%), crude fiber (5.77%), crude protein (2.50%), crude fat (0.74%), moisture (6.60%), and ash (2.21%). The color change of banana flour during storage was minimized using anti- browning agents. Water activity and moisture content of flour were slightly changed (0.45–0.59 and 4.67–7.23%, respectively) during the storage period. The particle size of flour (106–150 μm), pH (5.3–5.4), water holding capacity (167–170%) and oil holding capacity (72–75%) were measured in the selected banana flour. Mature unripe embul banana can be utilized in flour production as a gluten-free alternative and a potential ingredient in the food industry.
Status of whole grain cereal consumption: an online survey
(University of Peradeniya, Sri Lanka, 2021-11-11) Sahabandu, M.S.N.; Abeynayake, N.R.; Chandrasekara, G.A.P.
Encouraging healthy diets among the general public is necessary to mitigate the increasing prevalence rates of diet-related diseases in Sri Lanka. Whole grain cereals (WGC) are pivotal components of healthy diets and have proven effects against a range of non-communicablediseases (NCDs). An online survey was conducted to determine the levels of knowledge, attitudes and behavior (KAB) on WGC consumption and barriers towards adequate intake. It further evaluated the associations between socio- demographic factors and KAB levels on WGC consumption among Sri Lankans. The data were collected from female adults living in Sri Lanka assuming they were responsible for food behavior of the household. An online questionnaire was developed, pretested and used to collect data by posting on social media such as Facebook and WhatsApp. In total 416 responses were used for analysis after cleaning, using SPSS, AMOS and descriptive statistics. The construct validity of the questionnaire was examined using Factor Analysis and the resulted model of the questionnaire exhibited appropriate model fit in AMOS (cmin/df= 2.069, RMSEA= 0.051, GFI: 0.855, CFI= 0.813). The majority of the population had an average knowledge score (66%), high attitude score (75%) and a low behavior score (33%). The lack of knowledge on specific health benefits provided by WGC, the inability to distinguish between whole grains and refined cereals, unacceptable organoleptic properties, longer preparation time duration, low market availability and high cost were identified as the major barriers in WGC consumption. Significant correlations (p<0.05) were obtained between education level and knowledge on WGC. Family income significantly correlated with knowledge and attitudes on WGC while the location of residence significantly correlated with behavior on WGC. Thus, addressing the issues through pricing strategies, providing education on specific health benefits and identification of WGC, and improving market availability of WGC products is required to uplift WGC consumption among Sri Lankans.
Proximate nutritional composition of ceylon cinnamon (Cinnamomum zeylanicum Blume) leaves in different agro-ecological regions in Sri Lanka
(University of Peradeniya, Sri Lanka, 2021-11-11) Jeewanthi, R.K.C.; De Silva, D.A.M.; Ekanayaka , K.B.S.S.J.; Senarathne, N.S.A.; Weddagala, W.M.T.B.
Cinnamon is one of the oldest renowned spices that belong to the genus of Cinnamomum of the Laurel family (Lauraceae). Ceylon cinnamon (Cinnamomum zeylanicum Blume) is designated globally as the true cinnamon due to its distinct characteristics among the other substitutive cinnamon; especially differentiate from cassia, the Cassia cinnamon. The taste and aromatic characteristics of cinnamon drastically vary with the origin and their nativity. Although substantial number of studies were done on identifying the health benefits of the Ceylon cinnamon bark, there is a wider hiatus in studies on the nutritional and physiological characteristics of its leaves. Therefore, the present study attempted to fill this knowledge gap and suggest an approach to utilize Ceylon cinnamon leaves in an economical way by identifying the proximate nutrition composition, which are different according to the ecological regions in Sri Lanka. Cinnamon leaf samples at two maturity levels namely, semi-matured and matured, were collected from five different agro-ecological regions based on the distribution of cinnamon cultivation in Sri Lanka. The crude fat content, protein, ash content, and mineral composition of the leaf samples were analyzed. The results showed that, at an average, the leaf samples contained of 12.5 % moisture, 7.63 % crude protein, 2.28 % crude fat, and 15.36 % of ash. The crude protein and ash contents showed a marginally higher values in the matured leaf samples compared to those of the semi-matured leaves (P>0.05). However, the fat content in mature leaves showed significantly higher value (P<0.05) compare to the semi-matured leaves. Therefore, semi-matured cinnamon leaves could be used to develop food-grade products for human consumption.
Evaluation of antibiotic resistance in soil amended with cow manure
(University of Peradeniya, Sri Lanka, 2021-11-11) Wijesinghe, W.R.P.; Salih , R.; Abeysundara, S.P.; Siriwardhana, A.D.D.M.
Livestock manure is a potential reservoir for antibiotic-resistant (AR) bacteria. Recently, cattle manure from farms harbored AR genes (β-lactam antibiotics) despite the use of antibiotics. These AR genes can be transferred to pathogenic bacteria in soil via horizontal gene transfer and impose adverse effects on agriculture and human health. Therefore, this study was set up to explore whether soil amended with cow dung containing AR bacteria could induce AR bacteria in soil. Accordingly, untreated soil (pH 8.5, 78% moisture, brunette, friable) encompassing Centella asiatica in each tray was treated with cow dung with amoxicillin-resistant bacteria (ARB) and cow dung without ARB (2 kg/m² ) separately and with NPK fertilizer (0.075 kg/m² ). Soil without any fertilizer amendment was the control. These cow dung samples were previously screened for ARB using 96 well plate based assay. The experiment was conducted in a greenhouse to ensure all treatments were carried out under similar temperature and relative humidity. Soil samples from trays were screened every two weeks up to 16 weeks according to previously published work. To detect the presence of ARB, 96 well plate-based high- throughput assay and three susceptibility testing strains Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 25619) and Staphylococcs aureus (ATCC 25923) were used as controls followed by pour plate to determine the CFUs. Eighth week after treatments, the soil treated with cow dung containing ARB showed an increase in ARB relative to the control (p<0.001), while, the amount of ARB in soil samples treated with cow dung without ARB did not show a significant increase (p=0.630). Consequently, it can be argued that the proliferation of ARB is due to cow dung with ARB at least under the afore used soil conditions. Further, large-scale experiments are warranted before relating the afore mentioned findings to agriculture in Sri Lanka.
Replacement of palm oil with refined coconut oil in bakery products – biscuit manufacturing
(University of Peradeniya, Sri Lanka, 2021-11-11) Chandrasiri, K.G.K.B.; Yalegama, C.; Patirana, D.T.H.; Jayasooriya, M.C.N.
Palm-oil (PO) is a primary ingredient for confectionery industry in Sri Lanka. At present, government of Sri Lanka has banned the cultivation and importation of oil palm to encourage the utilization of coconut oil (CO). Thus, this research was conducted to evaluate the replacement of PO with CO for making soft dough biscuit (MARI). The dough preparation was done with five oil combination, namely OB1 (100% CO), OB2 (75% CO), OB3 (50% CO), OB4 (25% CO) and OB5 (100% PO). Physio-chemical properties of oil blends and oil in biscuits after baking process were compared using standard methods. The MARI was further evaluated to its physic-chemical, and biological properties by using commercial MARI as a reference sample. Significantly low level of peroxide, Iodine, free fatty acid, conjugated diens and triens, moisture content, refractive index, relative density and melting point were observed in OB1 as 0.80±0.80 meqO₂/kg, 2.90±0.14%, 0.03±0.01%, 0.02±0.03%, 0.0005%, 0.03±0.008%, 1.4480, 0.917g/ml and 24.42±0.63 °C respectively and values were increased by palm oil substitution and OB5 contained higher values as 4.60±0.20 meqO₂/kg, 9.38±0.21%, 0.14±0.06%, 0.1328±0.05%, 0.0033%, 0.037±0.01%, 1.4580, 0.9091g/ml and 27.42±0.38 °C respectively. Moreover, these values were increased by baking process and high level of peroxide, free fatty acid, conjugated diens and triens were observed in pure palm oil added biscuit sample as 6.74±0.33 meqO₂/kg, 1.70±0.48%, 39.45±0.30% and 0.27±0.02% and low in pure coconut oil added sample as 4.69±0.61 meqO₂/kg, 0.78±0.05%, 28.40±0.08% and 0.18±0.005%, respectively. Adhesiveness, fracturability, hardness, thickness, spread ratio and diameter of OB1 did not show significant difference (p>0.05) compared to the commercial MARI and OB5. OB1 was the preferred sample by semi-trained sensory panel and no objectionable characteristics of OB1 were observed due to coconut oil. Therefore, refined bleached and deodorized coconut oil can be used for production of soft dough biscuit MARI instead of palm oil.
Knowledge, attitudes and practices among food handlers on food safety during orthodox black tea manufacturing in Uva medium region of Sri Lanka
(University of Peradeniya, Sri Lanka, 2021-11-11) Kahandage, K.P.M.; Wickramasinghe, I.; Navarathne, S.B.; Wijesinghe, W.A.J.P.
Sri Lanka is a leading country for the production and export of the world‘s finest quality orthodox black teas. This exclusively branded Ceylon Tea represents the symbol of quality of black teas in the global market. In the meantime, unsafe food contaminated with harmful substances has driven a growing public health concern across the world. Therefore, as stakeholders, food handlers must play a vital role in assuring the safety and quality of foods throughout the value chain including tea. However, some limited and considerably low number of available studies have exhibited that food handlers are poor in handling food and acclimatizing to food safety practices. Therefore, this study was conducted to assess knowledge, attitudes and practices (KAP) of food safety among 90 food handlers in orthodox black tea manufacturing factories in the Uva Medium region (elevation between 600–1200 m m.s.l.) of Sri Lanka, using a questionnaire-based survey with simple random sampling technique. The findings of this study exhibited that food handlers possess a good total mean score values and mean of scores value for knowledge (16.05±2.76, 0.94), practices (86.66±9.78, 4.56) and attitudes (68.25±9.95, 4.26) concerning food safety practices such as wearing hair caps, masks, hand washing etc. However, a significant positive correlation existed only between the attitude and the practices of food safety among food handlers (0.338, p < 0.05). The knowledge and practices on food safety did not show any significant correlation. Therefore, the study revealed that food safety practices of food handlers at Orthodox black tea manufacturing factories in the Uva Medium region has a linear positive relationship with their attitudes, but not with their knowledge. Hence, this study suggests improving attitudes of food handlers through education and training for enhancing food safety culture.
An improved method to produce cholesterol reduced dairy cream and skimmed milk directly from pasteurized non-homogenised milk with single step centrifugation
(University of Peradeniya, Sri Lanka, 2021-11-11) Mendis, B.E.P.; Jayakody, P.A.N.K.; Gunawardana, M.
There is a strong positive correlation between serum cholesterol level and coronary heart diseases. Due to the effect of dietary cholesterol on serum cholesterol levels, the removal of cholesterol from milk and other dairy products is a process that has attracted great interest. The use of β-cyclodextrin has been reported as an effective method to remove cholesterol from milk and other dairy products, though studies have not been conducted to assess the effect of cholesterol removal process on the other milk constituents. The purpose of this study was to assess the effectiveness of the cholesterol removal process under different conditions (cyclodextrin percentage, mixing time, centrifugal force) and to assess the effect of this process on the availability of lactose, solid non-fat, fat, protein and salt in milk. Different β-cyclodextrin percentages (0.5, 1.0, 1.5, 2.0, and 2.5) were added to milk, stirred and the mixture was then centrifuged. The upper layer and the middle layer were analysed separately. Pasteurized non-homogenized milk provided the highest cholesterol reduction with 2% β-cyclodextrin which was mixed for 5 min and centrifuged at 2000 rpm for 10 minutes. It provided 67.3% and 70.7% cholesterol reduction in the upper layer and the middle layer respectively. Fat, solid non-fat, lactose, salt and protein percentages of milk were significantly (p<0.05) affected during the cholesterol removal process. The ultimate effect was different depending on the milk constituent and the conditions of the cholesterol removal process. Fat percentage of resulted upper and middle layer was 0.22% and 11.77% respectively, which can be called cholesterol-reduced skimmed milk and dairy cream respectively according to the United States Department of Agriculture regulations. Hence, this method can be recommended as an improved method to produce cholesterol-reduced dairy cream and skimmed milk directly from pasteurized non-homogenised milk treated with β- cyclodextrin with single-step centrifugation where-in tested regular methods, milk should undergo centrifugation twice to achieve that.
Effect of tea and coffee polyphenols on syneresis and quality of set yoghurt during refrigerated storage
(University of Peradeniya, Sri Lanka, 2021-11-11) Karunathilaka, S.P.J.C.; Perera, O.D.A.N.
Syneresis is the most pronounced textural defect in yoghurt. Polyphenols can bind with milk proteins to form a network in dairy matrices, minimizing the syneresis. The study evaluated the concentration effect of polyphenols derived from green tea (GT), black tea (BT), and coffee (CF) on syneresis, physicochemical, and quality attributes of yoghurt during refrigerated storage (4°C). Green tea yoghurt (GTY), black tea yoghurt (BTY), and coffee yoghurt (CFY) with four different polyphenol concentrations (10, 20, 30, and 60 mg (GAE)/100 ml) were prepared by adding different volumes of the infusions. All yoghurts, including the plain yoghurt [Control (CY)], were prepared without stabilizers. Chemical characteristics (pH, titratable acidity) and physical characteristics (degree of spontaneous syneresis, water holding capacity, and colour) were evaluated for the storage period of 21 days. The yoghurt samples with the highest sensory acceptance were examined to determine the Total Phenolic Content, Antioxidant Capacity, and microbial analysis (Total Plate Count and Yeast and mould count). All treated yoghurt samples showed a significantly (p<0.05) lower level of spontaneous syneresis than the control samples. With increasing concentration, the ability to reduce syneresis was increased except in CFY. Treated yoghurts showed a significantly higher viscosity indicating the possible polyphenol-milk protein matrix formation. GTY and CY had no significant difference (p>0.05) in colour, while BTY and CFY showed a significant (p<0.05) colour difference when increasing the polyphenol concentration. GTY-10, BTY-10, and CFY- 20 achieved the highest overall acceptability from the sensory analysis where GTY-10 represents green tea yoghurt with 10 mg (GAE)/100 ml added polyphenol, etc. In conclusion, adding natural polyphenols can reduce syneresis in set yoghurt while stabilizing colour and maintaining its chemical properties within the acceptable range. The degree of syneresis reduction is determined by polyphenol type and concentration.
Development of fiber-enriched bun from wheat flour fortified with kohila (Lasia spinosa) flour
(University of Peradeniya, Sri Lanka, 2021-11-11) Karunarathna, E.G.K.M.; Pemasinghe, W.D.S.S.
Wheat flour buns are generally rich in carbohydrates, energy and low in dietary fiber. Due to affordability, easy access, and convenience in consumption, buns have become a ready-to-go type food source in the community. The regular consumption of carbohydrate rich wheat flour buns can result in health issues such as obesity, constipation, and other non-communicable diseases. This study was conducted to develop a fiber-enriched wheat flour bun by adding kohila (Lasia spinosa) flour to wheat flour. Kohila was specifically selected due to its high dietary fiber content. Buns were prepared by blending 5, 7.5, 10, and 12.5% (by mass) kohila flour with wheat flour. A 100% wheat flour bun was used as a control. After mixing all the ingredients (wheat flour, kohila flour, egg, yeast, salt, margarine and water) the fermented dough in the molds was baked in a hot air oven at 200±5 °C for 15 min until golden-brown colour appeared on the surface of buns. At 0.05 significance level, the highest acceptability (5.93±1.143) by sensory evaluation was achieved by the 7.5% kohila flour substituted buns on a hedonic scale (7 points, 1: dislike very much, 7: like very much). The proximate composition of 7.5% kohila flour added bun revealed higher amounts of moisture (48.63±0.68), dietary fiber (3.49±0.88), ash (1.16±0.05), lower amounts of proteins, (13.78±0.29) carbohydrates (26.24±1.25) and significantly lower calorie value (217.65±1.80) compared to the control sample. There was no significant difference in crude fat content between the 7.5% kohila flour sample (6.39±0.3) and the control (6.27±0.95). The lightness value of 7.5% kohila flour containing bun (57.12±0.64) was significantly lower than the control sample (67±3.64). In conclusion, 7.5% kohila flour substituted wheat flour is a potential enrichment for the dietary fiber content in buns providing health benefits for regular bun consumers.
Effect of acmella pod extracts on controlling microbes present on dairy processing surfaces
(University of Peradeniya, Sri Lanka, 2021-11-11) Uthpala, T.G.G.; Navaratne, S.B.
Identification of microorganisms in dairy processing surfaces (DPS) is important in controlling safety of the finished products. Hence, this study was conducted to identify and control bacteria on stainless-steel (SS) DPS using Acmella (Acmella oleracea L.) flower pod water extract. Three SS (ALSI 304) food processing surfaces were contacted with fresh pasteurized milk for 2 hours, and then the surfaces were rinsed with fresh water. Two of the surfaces were sanitized with Acmella extract and a commercial sanitizer (positive control) separately while keeping the remaining one untreated as the negative control. Swab samples were collected using 100cm² template after 2, 4, 8, 12, 24 and 48-hour time periods, and the total plate counts were obtained using the plate count agar media. All the test surfaces were kept undisturbed at ambient condition (28- 30⁰C RT, 75-80% RH) for 48 hrs. Further, the samples taken from the inoculated surfaces after two hours were subjected to Gram staining and VITEK 2 analyzer for microbial identification. The results revealed that there were 2.31, 1.39 and 5.59 Log CFU/100cm² of bacterial counts in the Acmella treated, positive control and negative control surfaces, respectively after 12 hours, where the initial population was 3.35 Log CFU/100cm² . The reduction of microbial growth in Acmella treated surface was not significantly different (p>0.05) to the reduction observed in positive control, but differed significantly from the negative control (p<0.05). Moreover, there was a significant difference (p<0.05) of 5.52 LogCFU/100cm² microbial density between Acmella sprayed and the negative control surfaces at 48-hour. Further, there were six gram- positive and one gram-negative isolates identified on SS of DPS namely Pseudomonas fluorescens, Staphylococcus warneri, Staphylococcus pasteuri, Staphylococcus haemolyticus, Bacillus circulans, Microbacterium lacticum and Paenibacillus odorifer. Hence, Acmella pod extract can be used as an effective alternative for commercial sanitizers in suppressing the growth of microorganisms on DPSs.
A ready-meal functional soup mix supplemented with potential antidiabetic herbs
(University of Peradeniya, Sri Lanka, 2021-11-11) Wickramasinghe, M.A.; Dias, P.G.I.; Anuradha, N.G.D.; Kananke, T.C.; Perera, M.G.A.N.; Rathnayaka, R.M.K.T.; Sabaragamuwa, R.S.; Wickramarathne, M.N.; Rathnayaka, R.M.U.S.K.
The commercial demand for functional foods is increasing with shifting consumer perspectives towards the consumption of healthy meal alternatives. However, there seems to be a vacuum in the Sri Lankan food market for convenient healthy meal alternatives, especially for individuals with diabetes or with the potential risk of developing diabetes. This study was carried out to develop a nutritious and healthy instant soup mix with grain, vegetables and spice base, additionally incorporating selected functional herbs; Osbeckia octandra (leaves), Cassia auriculata (flowers) and Passioflora foetida (leaves), screened for their α-amylase inhibition activities and the total phenolic contents (TPC). The product formulation was carried out by changing the proportions of ingredients and their particle sizes to obtain optimum organoleptic properties. The shelf life of the ambient stored product in aluminum package was evaluated by the microbial quality and consistent sensory properties throughout a storage period of six months. α-amylase inhibition activities (IC50) and the TPC of O. octandra, C. auriculata, P. foetida and the plant mix (1:1:1) were 1.78±0.07, 2.01±0.38, 1.70±0.01 and 2.05±0.31 mg/mL and 2.16±0.19, 1.97±0.13, 2.04±0.03, and 2.68±0.03 GAE mg/g DW, respectively. The rank-sum test identified that the most preferred formulation was the one with all three herbs incorporated. There was no any significant (p>0.05) difference in preference for different particle sizes of dried herbs. The proximate composition of final soup mix was, 77.3±0.5% carbohydrates, 17.8±0.2% protein, 3.5±0.0% fat, 11.1±0.1% crude fiber, 1.4±0.4% ash and 8.4±0.3% moisture. The microbial analysis confirmed the acceptable levels of total plate counts, while the sensory evaluation showed that there was no significant (p>0.05) variation in organoleptic properties of the soup mix in aluminum packaging, during the six months' storage period at ambient conditions. The present study successfully conceptualized and developed a functional soup mix as an alternative healthy choice of a meal for the commercial market.
Ceylon cinnamon value chain profiling
(University of Peradeniya, Sri Lanka, 2021-11-11) Hettiarachchi, I.C.; De Silva, D.A.M.; Esham, M.
This paper presents a framework for value chain profiling developed for the Ceylon cinnamon industry of Sri Lanka. The value chain profiling framework is the first step towards developing a value chain description scheme for the Ceylon cinnamon industry. Four leading cinnamon producing districts (Galle, Matara, Kalutara, and Ratnapura) were considered for the study. Filed observations, in-depth interviews, and focus group discussions were the principal data sources. Both qualitative and quantitative techniques were instrumental in data analysis and the responses of 351 growers, 85 collectors, and 58 exporters were considered in developing the value chain profiles. The framework captured a characteristic profile of a value chain covering a wide range of operational aspects. The framework separated the value chain into seven categories, where the content and purposes were explained. Though these categories could have been considered individually, recognition of their reciprocity was vital for in-depth analysis of collected data. The Average Monthly Trading Volumes of the producers, mobile collectors, lead collectors, and exporters were 47, 3850, 14482, and 30414 kilograms respectively. Ninety-five percent of the farm gate production revealed concentration at the exporter node as lead collectors, mobile collectors, and producers exchanging 69, 39, and 22 percent of their total output directly with the exporters. ̳Higher prices, faster payments, fewer risks‘, ̳higher prices, faster payments, repeat sales‘, and ̳repeat sales, mutual trust, large volumes‘ were the factor combinations influencing the growers, collectors, and exporters in decision making. The domestic facet of the value-added and ultra-value-added product exporters constituted with own retail establishments (21%) and outlets at one-stop luxury stores (14%). The volume traded between the exporters and their domestic client base was less than 10 percent of the total input volume. Entrepreneurial skills, risk taking, profit and market orientation, networking, and decision making varied and each value chain profile had its own unique features.
Development and validation of a method for analysis of carbosulfan residues in tea (Camellia sinensis) using LC-MS/MS technique
(University of Peradeniya, Sri Lanka, 2021-11-11) Abarna, K.; Liyanaarachchi, G.V.V.; Samanthy, Y.; Weerasekara, R.A.D.S.M.R.; Chathurangani, D.A.U.; Weeraman, P.I.D.; Mubarak, M.N.A
The presence of pesticide residues above the maximum residue levels in tea, which results from field application of pesticides without following precautionary measures, is one of the major issues faced in the tea sector. However, with increased health consciousness, it has become a need of the day to assure that tea is free of pesticide residues. Therefore, introducing appropriate methods to determine pesticide residues in tea is of timely importance. This study highlights a method developed and validated for the determination of Carbosulfan in tea. Carbosulfan is a systemic pesticide that belongs to the carbamate group, which affects the nervous system of the pest. The carbosulfan residues in tea were extracted following the QuEChERS approach using acidified acetonitrile, which was buffered using sodium acetate. The clean-up of the extract was carried out using a combination of primary secondary amine, graphitized carbon black and C18 dispersive clean-up materials. The detection of carbosulfan was carried out using liquid chromatography-tandem mass spectrometry with electron spray ionization and multiple reaction monitoring. The chromatographic separation was achieved using a C 18, Synergy 4u fusion column. Methanol and water acidified with formic acid (0.1%) were used as mobile phases. The method was validated considering accuracy, precision and recovery at three different concentration levels: low, mid and high. The linear working range of the method was 0.005–0.250 mg/kg with a correlation coefficient of 0.999 over six calibration levels. Recoveries were in range of 70-120% and percentage relative standard deviation was below 6% over the three concentration levels (0.040, 0.100 and 0.200 mg/kg). The limit of detection and limit of quantification were 0.004 mg/kg and 0.005 mg/kg respectively. The method developed in the present study is accurate and reproducible and, it complies with the international validation guideline requirements allowing determination of carbosulfan residues in tea.
Simple and rapid method for underivatized analysis of glyphosate residues in tea (Camellia sinensis) using LC- MS/MS detection
(University of Peradeniya, Sri Lanka, 2021-11-11) Samanthy, Y.; Liyanaarachchi, G.V.V.; Abarna, K.; Weerasekara, R.A.D.S.M.R.; Chathurangani, D.A.U.; Weeraman, P.I.D.; Mubarak, M.N.A.
Tea (Camellia sinensis) is among the most popular beverages around the world. The use of pesticides to abate the frequent attacks on tea plants by pests and invasion by weeds, which pose a threat to the growth and nutrition of tea plants, has become a crucial part in the tea industry and has increased over the years. Glyphosate belonging to the broad- spectrum herbicide category is the most widely used herbicide in the local tea industry. Due to the unavailability of an accurate method, the health risk arising from Glyphosate residues left on dried tea leaves being transferred to tea infusions has been overlooked. This study presents the validation data of an accurate and precise method developed for quantitative analysis of Glyphosate residues in tea using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Glyphosate residues in tea were extracted using water and chloroform. The extracted samples were analyzed using liquid chromatograph coupled to tandem mass spectrometer (LC-MS/MS). Chromatographic separation was achieved on an Atlantis T3 column with isocratic elution. Glyphosate was detected with electron spray ionization (ESI) in negative polarity using multiple reaction monitoring (MRM) transitions. Accuracy evaluated based on recoveries obtained for samples fortified at three concentration levels: low mid and high, covering the working range of the method were within 92%–100%. Precision measured in terms of repeatability and reproducibility expressed as percentage relative standard deviation was below 6%. Detection limit and quantification limit of the method were 1.1 mg/kg and 1.8 mg/kg respectively. The method had a wide linear working range of 1.25–100 mg/kg with correlation coefficient greater than 0.999 over six calibration levels. The method developed in the present study is in compliance with international validation guideline requirements, and is accurate and reproducible enabling simple, rapid and underivatized analysis of Glyphosate residues in tea.
Method validation for quantification of selected non-nutritional sweeteners and preservatives and caffeine in carbonated beverages commercially available in Sri Lanka
(University of Peradeniya, Sri Lanka, 2021-11-11) Jayasooriya, J.A.G.K.; Guruge, K.P.G.K.T.; Madhujith, W.M.T.
A study was carried out on validating a method for quantification of selected non- nutritional sweeteners and preservatives and caffeine in carbonated beverages commercially available in Sri Lanka. A liquid chromatography method with photodiode array detection was developed with SHIMADZU Shim Pack HR ODS column with particles of 3.0*150mm and potassium dihydrogen orthophosphate (pH 4.3) and acetonitrile as mobile phases in 88:12 ratio. Validation was performed in terms of linearity, specificity, reproducibility, recovery, Limit of Detection (LOD), and Limit of Quantification (LOQ) values. Detection was done by photodiode array detector and wavelengths used were 200 nm, 214 nm, 230 nm, 235 nm, 258 nm and 275 nm. Aspartame, acesulfame-K, sodium saccharin were selected as non-nutritional sweeteners, and benzoic acid, sorbic acid were selected as preservatives. Aspartame, acesulfame-K, sodium saccharin, benzoic acid, sorbic acid, and caffeine showed linearity within the 1- 100 ppm range. The correlation coefficient (R² ) for all the compounds tested was higher than 0.996. Recovery of all the compounds ranged between 70% and 120%. The LOD values ranged between 0.054 and 0.097 while LOQ values ranged between 0.18 and 0.32. The percentage relative standard deviations were ≤5 for all the compounds. The extraction process was optimized using the surface response methodology and box Behnken design. Process optimization was carried out by Design-Expert Software Version 12.0. The optimum extraction conditions were found to be ultrasonic temperature 25 °C, time 10 minutes and mobile phase concentration 50% (V/V). Good separation and quantification could be obtained within 15 minutes of total run time.
Rice, soybean, and finger millet Milk-incorporated non-dairy drinking yoghurt analogue with desired food quality attributes
(University of Peradeniya, Sri Lanka, 2021-11-11) Perera, O.D.A.N.; Karunathilake, G.R.K.H.
The development of non-dairy food products has been a growing trend as functional food to respond to the problems of cow‘s milk allergy, lactose intolerance, hypercholesterolemia and vegetarianism. During this study, a plant-based drinking yoghurt analogue was developed using rice (Oryza sativa) ―Suwandal‘‘ with a milky taste and exquisite aroma, finger millet (Eleusine coracana) with high fibre, and soybean (Glycine max) with high protein with improved sensory characteristics. Each milk substitute was prepared by a wet grinding process with optimized water: bean/grain ratio (1:1). The sensory evaluation with 30 untrained panelists selected 25% soy milk: 25% rice milk: 25% finger millet milk ratio, 5% (w/v) sucrose, 2% (w/v) glucose, 3% (w/v) sago starch, 10% (v/v) pineapple pulp as the best formulation. Non-dairy yoghurt analogue was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii sub sp. Bulgaricus. The proximate composition results indicate crude protein (12.03%), crude fat (0.11%), moisture (78.49%), crude ash (0.33%), crude fibre (1.30), and nitrogen-free carbohydrate (7.74%). As functional properties, total phenolic content (5.83 mg (GAE)/g) and DPPH scavenging activity (33.24 mg/mL) were analyzed. The physicochemical and microbial properties were evaluated for a storage period of 21 days. The initial day values revealed the pH (4.56), titratable acidity (0.51% of lactic acid), total soluble solid (13%), viscosity (19.52 mPa.s) and water holding capacity (64.68%). Furthermore, the viability of Lactobacillus remained above 106 CFU/mL up to 14 days and after 14 days, yeast and mould count exceeded the safe level (102 CFU/mL). A shelf life study revealed that the product can be stored up to 14 days at 4 oC with desired food quality. In summary, the prepared cereal and legume blended novel non-dairy yoghurt analogue is a potential candidate to be used as a protein-rich, functional, non-dairy yoghurt analogue to consumers looking for dairy alternatives.
A study on perception and usage of herbs among young adults in Gampaha district
(University of Peradeniya, Sri Lanka, 2021-11-11) Diyapaththugama, D.V.S.S.; Abeynayake, N.R.; Chandrasekara, G.A.P.
Several bioactive compounds present in herbs help in the prevention and management of non-communicable diseases (NCDs) and maintenance of wellness. Relatively less attention is given to studying whether people know and use the available herbs against NCDs, which are public health issues in the country. It is important to study the extent of knowledge, attitudes, and behavior (KAB) on the herbs among young adults, who are the key contributors of the country‘s workforce and the deciders of well-being of the future generations. The objective of this online cross-sectional survey, done on young adults of 20-34 years old, was to determine their levels of KAB on herbs and the associations between KAB and socio-demographics. The pre-tested questionnaire randomly forwarded to respondents through email, Facebook and WhatsApp, was used for data collection from a sample of 344 participants. Respondents showed socio-demographic variations of district, gender, ethnicity, education, income, NCDs presence. Data analysis for exploratory and confirmatory factor analysis was performed with SPSS and AMOS statistical software. AMOS tested the associations between KAB and the socio- demographics. Calculations based on a scoring system revealed that KAB levels were 75, 68 and 48%, respectively. Gender, ethnicity and education levels showed significant correlations with KAB. From a list of 39 herbs, ginger, garlic, curry leaves, turmeric and lime were consumed by the majority. The major knowledge sources were family, books or media. Knowledge on herb-nutrient and herb-prescription drug interactions was lacking. The majority used herbs during common cold/fever and for improvement of immunity. Problems faced during herb consumption were undesirable taste, lack of ingredients and time for preparation. Thus, it was concluded that young adults have high knowledge, medium attitudes and behavior towards herbs; and KAB depends on socio- demographics. It is recommended to conduct future research to determine other socio- demographic factors affecting KAB and plan approaches to replenish the identified gaps in KAB.
Development of aloe vera (Aloe barbadensis Mill) cubes-incorporated set yoghurt
(University of Peradeniya, Sri Lanka, 2021-11-11) Manjitha, K.G.L.; Ranasinghe, R.D.A.K.; Rajawatta, K.M.W.
This study was conducted to investigate the possibility of developing set yoghurt incorporated with treated Aloe Vera cubes and to evaluate the physicochemical, microbial and sensory quality parameters of the product. Aloe Vera cubes treated with sugar syrup were incorporated before the incubation process of yoghurt preparation. Yoghurts prepared with three differently treated Aloe Vera cubes (T1 - heated Aloe Vera cubes at 60 0C and soaked in sugar syrup for two days, T2- non-heated Aloe Vera cubes soaked in sugar syrup for two days, T3 - untreated Aloe Vera cubes) were compared with the control sample arranged in Complete Randomized Design. Products were stored at 4 0C for 21 days and different physicochemical and microbial properties such as pH, moisture, titratable acidity, yeast and mould count were tested at 01, 07, 14 and 21 days of storage. A sensory evaluation was done with 35 untrained panelists to get the consumer attributes. Data were analyzed using one-way Analysis of Variance in Microsoft excel. Results revealed that, pH and titratable acidity were significantly different among the products (p<0.05). The highest yeast and mould counts were presented at the treatment with untreated Aloe Vera cubes (T3). Sensory analysis suggested that the treatment with heated Aloe Vera cubes at 60 0C and soaked in sugar syrup for two days (T1) had the best sensory qualities and it complies with the standards of Sri Lanka Standards Institute up to 14 days of storage under 4 0C. The study concludes that, the set yoghurt incorporated with heated Aloe Vera cubes at 60 0C and soaked in sugar syrup for two days had the best qualities and can be stored up to 14 days at 4 0C without any quality deterioration.
Phospholipase application in milk: Does it improve cheese yield of gouda?
(University of Peradeniya, Sri Lanka, 2021-11-11) Prabashwari, T.I.G.; Vidanarachchi, J.K.; Prasanna, P.H.P.; Jayawardene, L.P.I.N.P.
Gouda cheese is one of the most important and value-added dairy products, which has expanded over the world market as a commodity type cheese. Cheese yield has a great economic importance when determining the profitability of a cheese manufacturing plant. This study was conducted to evaluate the effect of fungal phospholipase A1 (PLA1) from Fusarium venenatum on the yield of Gouda by adding PLA1 prior to renneting of Gouda cheese milk. In the current study, the most appropriate PLA1 concentration on the yield improvement of Gouda was determined out of three different PLA1 concentrations. Thus, four Gouda samples were manufactured from cow milk; T1 (1.26 g PLA1/15 L of milk), T2 (1.44 g/15 L), T3 (1.62 g/15 L) and control Gouda. The compositional analysis of whey, sensory evaluation, compositional analysis and microbiological analysis of Gouda samples were carried out. Standard formats of yield expressions were calculated for all the treatments. The use of high concentration of PLA1 (1.62 g/15 L) in Gouda cheese milk had increased (p<0.05) the actual yield, the milk protein plus fat adjusted yield and the moisture adjusted milk protein plus fat adjusted yield by enhancing fat and crude protein composition in cheese. The sensory evaluation revealed that the Gouda manufactured using minimum concentration of PLA1 (1.26 g/15 L) was highly preferred (p<0.05) by the panelists. Microbiological tests revealed that all treatments were safe to consume within forty-five days of ripening period at 10-17 oC and 80-85% RH. The highest PLA1 (1.62 g/15 L) concentration can be selected as the most appropriate treatment on yield improvement of Gouda which can be further improved in industrial cheese trials.

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