http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2688 2026-04-20T03:27:14Z 2026-04-20T03:27:14Z Wimalawardhana, E.A.Y.N. http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2875 2022-11-21T06:26:31Z 2007-08-01T00:00:00Z

EFFECT OF STORAGE TEMPERATURE, QUALITY OF CREAM AND HANDING PRACTICES ON SHELF LIFE OF BUTTER Wimalawardhana, E.A.Y.N. It has been complained by regular customers and retailers that large proportions of salted butter samples get deteriorated due to rancidity and microbial growth rather before its expected shelf life under domestic refrigeration conditions, which in turn greater extent of returns becoming inevitable and continuously faces to the problem profit loss. Therefore the objective of this research was to determine the root cause that leads to deprive the storage stability of “Highland” salted-butter in order to the shelf life under domestic refrigeration conditions. First approach was to study the butter manufacturing process. Foremost, principle raw materials, equipments and machineries that are used in butter manufacturing were identified.Thereafter actual processing flow diagram along with workers traffic pattern was out lined to identify the most probable steps that may lead to cross contaminations. The quality of incoming cream is very important for shelf life of butter. Quality of incoming cream was evaluated using two quality parameters. The physico-chemical quality was evaluated by analyzing the titrable acidity, where as the microbiological quality was evaluated by performing total plate count. Another important factor is storage temperature of butter. It was evaluated using acidity level at two temperatures (10°C and -10°C). Free fatty acid level was identified using titration method, and continued for ten weeks. Finally, the results were statistically analyzed. Handling practices are very important in butter manufacturing. Handling practices was observed and identify bad manufacturing practices. Acidity test (P value 0.009) indicates that there is a day to day variation in percentage acidity and thus, assuring the uniformity of end product is somewhat questionable. However, average acidity of the each cream sample is far less compared to the minimum allowable acidity i.e.,0.14%. The maximum CFU/ml shall be 50 for a cream if it is utilized for butter manufacturing. The two cream samples conform to the specifications where as one cream sample is somewhat inferior in microbiological quality. The average shelf-life of butter was determined using regression equation at these two temperatures. Sample of butter stored in butter cold room had a shelf-life of 46 weeks. On other hand, samples of butter stored in normal refrigerated condition had a shelf-life of 24 weeks. According to these results, storage temperature directly affects to shelf life of butter.

2007-08-01T00:00:00Z Wijesinghe, W.E.M. http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2874 2022-11-21T06:16:00Z 2007-10-01T00:00:00Z

Development of egg replacing gel type cake additive Wijesinghe, W.E.M. Large scale cake manufacturing process, adding of egg is a difficult and time consuming operation. It required more labored, additional equipments, will be a risk due to the law availability during the festival season. There fore study was conducted to develop a 50% egg replacing gel type cake additive. A marketing survey was conducted using randomly selected thirty bakeries to identify future demand,, by improving texture of cake egg replacing agent. Product development was carried out using food emulsifiers such as Glycerol Monostearate, combination of Glycerol Monostearate/ Sodium Stearoyl Lactylate and combination of Distilled Monoglyceride (E471) /Polyglycerol ester (E475). Sorbitol and Propylene Glycol ratio was changed to maintain the gel state. Experiment was design to identify the minimum amount of product that can replace 50% of eggs in a Madeira cake recipe using sugar batter method and to identify the water amount to give maximum volume. 50% egg replace cake was compared with a normal cake using physical measurement (height, weight) and observed crumb structure. Sensory test were conduct using thirty untrained panelist. Data was analyzed using Mann Whitney nonparametric MINITAB software statistical package. Total cost reduction was calculated using present market o prices with Excel office package. There is an 87% of future market demand for the cake egg replacing agent by considering the cost and shelf life of the product.38% local bakeries accept gel type texture and same percentage accept any type of texture. Mixture (temperature 90°C) of 14g distilled monoglyceride (more than 90% monoglyceride content), l lg of Polyglycerol ester and 34.7 ml of water are formed transparent gel structure at room temperature. Combination of Sorbitol and Propylene Glycol 30g and lOg respectively improve the above formed gel structure.5% of the developed gel type egg replacing cake additive can replace 50% egg of a Madeira cake (lOOg flour weight) and 8% of water maintain the maximum (546cm )volume. Texture, taste, color, moistness and odour of 50% egg replaced cake are not significantly different to a normal Madeira cake and egg replacing cake additive reduces 23.25% of total egg cost ( per kg of baked cake).

2007-10-01T00:00:00Z WEERAKOON, W.M.S.D. http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2873 2022-11-21T06:06:50Z 2007-08-01T00:00:00Z

STUDIES ON DEVELOPMENT OF BOTTLED HERBAL * PORRIDGE (KOLAKENDA) OF WEL-PENELA (Cardiospermum halicacabum) STORED UNDER AMBIENT TEMPERATURE WEERAKOON, W.M.S.D. Introduction of ready to serve bottled herbal porridge (kolakenda) to the non-competitive market with extracts of Wel-penela (Cardiospermum halicacabum) in rice and coconut-milk medium is profitable. Shelf life evaluation and sensory evaluation is a must before introducing this type of product. This study was conducted to add value to a bottled herbal porridge (kolakenda) of Wel-penela (Cardiospermum halicacabum) stored under ambient temperature and to evaluate shelf life for two weeks. The extracts were obtained by cutting, blending and squeezing the mass of Wel-penela with water, ground rice was boiled with chopped garlic about 20-30 minutes until it got soften,prepared coconut milk and herbal extract were added to the boiled ingredients, the mixture was re-boiled for another 5-10 minutes and salt was added. The preservatives (citric acid,ascorbic acid, Sodium Benzoate (SB) and Sodium Meta-bisulphite (SMS) were added after the mixture was taken out of the flame. The prepared porridge in the liquid form was poured in to jars immediately and was exhausted- in a hot water bath until the center of the liquid was 82°C and was kept about 10 minutes. Then it was sealed immediately and the jars were cooked at 85°C for 25 minutes. After cooling and labeling the jars were stored at ambient temperature. Determination of best bottled herbal porridge was done using citric acid, ascorbic acid and acid control with SB and SMS. Among them citric acid treated samples presented best sensory appeal according to the sensory evaluation panel. Thus herbal porridge with citric acid, SB and SMS was selected as best type of product. To evaluate the shelf life, pH and Total Soluble Solids (TSS) were measured and microbial tests were done after 14 days of storage at ambient temperature. Finally sensory evaluation was done to evaluate the difference of bottled herbal porridge after storing two weeks and immediately prepared herbal porridge without any preservatives. The study revealed that the best type of bottled herbal porridge was one which contains citric acid, SB and SMS as preservatives. pH (5.2) and TSS (3) were constant during the study period. Bottled herbal porridge was microbiologically safe and it is 8.2x10 for bacteria,i 5x 10 for yeast and molds and no Coliforms were detected after 14 days and providing an aseptic sterile environment will be reduce contamination much lower. The results of sensory evaluation test revealed that there is no significant difference in between bottled herbal porridge lifter storing two weeks and immediately prepared herbal porridge without any preservatives.

2007-08-01T00:00:00Z Ukwattage, T.B.S. http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2872 2022-11-21T04:48:12Z 2007-10-01T00:00:00Z

FEASIBILITY OF INCREASING RICE (Oryza sativum) USAGE AS AN ADJUNCT FOR BEER Ukwattage, T.B.S. Adjuncts are an additional source of carbohydrate extract used to partially replace or supplement the malt in beer. They are also used to reduce the overall material costs and to utilize indigenous sources. Rice (Oryza sativum) is widely used as an adjunct in the world for the production of alcoholic beverages such as beer. The ratio of malt to adjunct must fall within an acceptable range. Each brewer according to the quality specifications for the final beer and the cost estimation sets adjunct ratios. Thus the major objective of this project was to increase the rice usage in beer as an adjunct. Alpha amylase and Beta amylase are the main two enzymes involved in brewing.Alpha amylase is more thermo stable than Beta amylase. Alpha amylase cleaves starch randomly except near ends of branch points while Beta amylase cuts off maltose from nonreducing ends of molecules. Alpha amylase mainly produces dextrin molecules and Beta amylase produces Beta maltose which is the major sugar in wort. It is considered that additional Beta amylase enzymes are in malt. This additional enzyme amount can be used for saccharification of other carbohydrate sources in mashing where the ground malt and the solid adjuncts (grist) are mixed with, water at a set temperature and with a set volume of liquor (water) to produce wort. The first approach was to identify the optimum ratio of malt and rice for saccharification. More than 50% rice amount can be saccharified by additional Beta amylase enzymes in malt, For Lion Larger it is used about 29.2 % rice and 70.2% malt amount as weight basis. That usage was increased up to 40% with keeping the quality of it. For that three different larger samples were prepared by changing the rice, malt and water amount of the original recipe. The amount of extract was calculated according to the IBD (Institute of Brewing & Distillation) method. The existing recipe was changed by gradually increasing the rice usage step by step. The rice usage starting from 30% and gradually increased by 35% and finally up to 40%.This was done in the commercial scale while the Lion Larger quality limits were maintained at all the stages of the beer production. Then beer samples were organoleptically analyzed by the well trained sensory panel. The Triangular test was done to identify the differences. Beer samples were scored for overall acceptability on 9-point hedonic scale using 12 well trained panels, where 4 samples were presented in 1 session in a well prepared sensory room. Data was statistically analyzed with Freidman test using M1NITAB statistical analysis package (version 14.1). According to that aroma and colour gave significant difference when comparing with other beer samples. About sixty thousand rupees cost saving could be achieved by this project for each batch of the beer annually that is about 7.2 millions rupees of cost saving.

2007-10-01T00:00:00Z