VRC - 2022

Development of a grain-milk food supplement and determination of physico-chemical properties

Sat, 01 Jan 2022 00:00:00 GMT

Development of a grain-milk food supplement and determination of physico-chemical properties Anupama, W. W.; Herath, H. M. T.; Rajawardene, D. U.; Jayasinghe, J. M. J. K. Food supplements are popular in worldwide due to their health-related functional properties. The objective of this study was to develop a nutritious grain-milk food supplement using locally available whole grains. Food supplements were prepared using 35 % and 40 % grain mixtures of pre-determined ratios (Red rice 45 %, Red cowpea 25 %, Barley 20 %, Sesame 10 %) with UHT milk and sugar followed by wet blending and pasteurizing (at 90−95 ℃, 30 𝑚𝑚𝑚𝑚𝑚𝑚). The two best formulas of food supplements containing 35 % and 40 % grain mixture with different milk ratios (57 % and 52 % respectively) were selected based on sensory evaluation. In 35 % and 40 % food supplements, the physical properties of pH, titratable acidity, water activity, total solids, and solid non-fat were (6.63 ± 0.02 %, 6.66 ± 0.01 %), (0.01 ± 0.001 %, 0.02 ± 0.001 %), (0.99 ± 0.001 %, 0.99 ± 0.001 %), (32.28 ± 0.21 %, 34.01 ± 0.43 %) and (28.89 ± 0.23 %, 29.88 ± 0.44 %) respectively. The supplements with 35 % and 40 % grain mixture had ash, fat, crude fiber, protein, total carbohydrate, caloric value and total sugar contents of (0.73 ± 0.001 %, 0.77 ± 0.00 %) (3.31 ± 0.05 %, 3.99± 0.06 %), (0.689 ± 0.001 %, 0.78 ± 0.001 %), (8.15±0 .015 %, 8.39 ± 0.001 %), (20.01 ± 0.45 %, 21.78 ± 0.55 %), (142.45 ± 2.15 kcal, 156.55 ± 1.72 kcal) and (12.12 ± 0.09 %, 11.99 ± 0.03 %) respectively. Zinc, iron, sodium, magnesium, calcium, and potassium content (mg/kg) in supplements with 35 % and 40 % grain mixture were (1.04 ± 0.05, 4.78 ± 0.35), (3.04 ± 0.05, 3.44 ± 0.23), (159.00 ± 2.83, 86.16 ± 2.31), (84.97 ± 1.41, 191.21 ± 6.12), (173.71 ± 2.61, 386.6 ± 15.30) and (367.28 ± 6.29, 386.6 ± 15.3) respectively. Among vitamin B components, only B5 was detected (0.7 mg and 0.5 mg per 100 g) respectively. The self-life of the products was found to be up to 10 days. Although both samples were highly acceptable, overall analysis showed that the 40 % grain mixture supplement had slightly higher nutritional values and sensorial characteristics.

Development of a grain-milk functional beverage and evaluation of physico-chemical and sensory properties

Sat, 01 Jan 2022 00:00:00 GMT

Development of a grain-milk functional beverage and evaluation of physico-chemical and sensory properties Wickramarachchi, L. A.; Herath, H. M. T.; Rajawardene, D. U.; Jayasinghe, M. Consumer demand for functional foods is an increasing trend in the new century. The aim of this study was to develop a low-fat gluten-free functional multi-grain beverage by improving nutritional and flavor profiles. In the present study, a grain-based milk beverage was newly developed from grain extract, which was prepared by mixing selected grains at pre-determined grain ratios (sorghum: horse gram: red rice ‘kuruluthuda’; 5:2:3 respectively) followed by soaking overnight, pressure cooking and blending with water (1:3). Formulation of grain-milk beverages were performed in three grain extract ratios (60 %, 65 % and 70 %) with cow’s milk, sesame milk, sweetener (Kithul treacle and sugar) and carrageenan followed by homogenizing and sterilizing at 121 ℃ for 15 min. The best formulations were selected as 70 % multi-grain extract, 15 % cow’s milk, 8 % sesame milk, 7 % sugar and 70 % multi-grain extract, 15 % cow’s milk, 5 % sesame milk, 10 % treacle while carrageenan as a stabilizer (0.1 %) based on the sensorial attributes. The total soluble solid, total acidity and pH of the beverage with sugar and treacle were (12.13±0.06 %, 12.10±0.1 %), (0.01±0.001 %, 0.02±0.001 %) and (6.11±0.01, 5.8±0.001) respectively. The chemical properties of fat, protein, crude fiber, total ash, carbohydrate, total sugar, and caloric value of grain-milk beverage containing sugar and treacle were (1.46±0.02 %, 1.03±0.01 %), (1.46±0.12 %, 1.46±0.10 %), (0.78±0.13 %, 0.82±0.01 %), (0.37±0.01 %, 0.37±0.01 %), (11.66±0.01 %, 11.70±0.01 %), (9.43±0.001 %, 9.45±0.001 %), and (66.06 Kcal, 65.41 Kcal) respectively. The mineral contents of grain-milk beverages containing sugar had Na (21.30 mg/100 mL), K (76.00 mg/100 mL), Ca (2.64 mg/100 mL) and Mg (15.56 mg/100 mL) while grain-milk beverages containing treacle had Na (14.90 mg/100 mL), K (74.80 mg/100 mL), Ca (2.41 mg/100 mL) and Mg (13.76 mg/100 mL) respectively. Vitamins B1, B2, B3, B6, B9, and E were not found, but Vitamin B5 levels were 1.9 mg/100 g and 2.1 mg/100 g, respectively. The developed beverages had acceptable organoleptic properties with high potential to be introduced as healthy functional beverages.

Development of herbal tea as potential replacement for Guava tea

Sat, 01 Jan 2022 00:00:00 GMT

Development of herbal tea as potential replacement for Guava tea Lilachjini, S.; Haroon, M. H. Herbal teas are commonly consumed by our population since people believe they are natural, harmless, and can assist in treating or controlling various therapeutic illnesses. Even though guava tea has already been developed and proven to have anti-diabetic and antioxidant properties, the purpose of this study was to develop a guava leaf-based herbal tea with a combination of supporting and activating herbs such as guava (Psidium guajava) leaf, cinnamon (Cinnamomum zeylanicum) leaf and bark, avaram senna (Senna auriculata) flower, gurmar (Gymnema sylvestre), holy basil (Ocimum tenuiflorum) leaf and lemon (Citrus limon) leaf in order to improve guava tea. To prepare herbal tea, plant materials are collected, cleaned, and processed. Herbal teas were prepared using nine different combinations of the above-mentioned plant materials, as well as guava tea for comparison. Extraction of tea was done by infusion and phytochemicals were screened with the standard procedures. Total Polyphenolic Content (TPC) was determined using the Folin-Ciocalteu approach, and Total Flavonoid Content (TFC) was determined using the aluminium chloride spectrophotometric method. According to the findings, all of the prepared herbal teas and guava tea are rich in essential phytochemicals. Surprisingly, the five designed herbal tea combinations had greater TPC than guava tea. Most notably, the combination of guava-leaf: cinnamon-bark, cinnamon-leaf: avaram senna-flower: gurmar-leaf: holy basil-leaf: lemon-leaf; 35:20:1:1:1:1:1 exhibited the highest TPC (2027.12 mg GAE/L). In conclusion, as the developed herbal tea showed the highest TPC, further study is needed based on antioxidant and anti-diabetic properties to replace guava tea with prepared herbal tea.

Textural and sensory properties and gel microstructure of set-yoghurt made of indigenous and exotic cow milk

Sat, 01 Jan 2022 00:00:00 GMT

Textural and sensory properties and gel microstructure of set-yoghurt made of indigenous and exotic cow milk Weerasingha, W. V. V. R.; Ranadheera, C. S.; Prasanna, P. H. P.; Silva, G. L. L. P.; Vidanarachchi, J.K. Distinctive milk composition variations have been identified among indigenous cattle and high-yielding exotic cattle breeds. A better milk compositional profile leads to dairy products with enhanced technological and functional properties. The current study was performed to assess the textural, microstructural and sensory properties of set-yoghurts produced using milk from two indigenous cattle types (Thamankaduwa White [TW] and Lankan cattle [LC]) and two exotic cattle breeds [Friesian and Jersey]. Set-yoghurts were made by inoculating commercial starter cultures composed of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis (BB-12). Instrumental texture profiles and scanning electron micrographs (SEM) of set-yoghurts during 21 days of refrigerated (4±1℃) storage were evaluated. Sensory attributes were evaluated with 40 untrained panelists using a five-point hedonic scale. Set-yoghurts made from indigenous cow milk showed higher (p<0.05) firmness, cohesiveness and apparent viscosity compared to those prepared using exotic cow milk. As revealed by micrographs, set-yoghurts made from TW milk had fewer and smaller void spaces and a dense protein gel network, while gel made from Friesian cow milk resulted in a weaker gel than the other milk gel types. The sensory analysis revealed that set-yoghurts made of TW milk had the highest (p<0.05) sensory scores for all sensory attributes, while set-yoghurts made of Friesian milk had the lowest (p<0.05) sensory acceptance. Overall results suggest the importance of using indigenous cow milk in producing set-yoghurts. These approaches may also provide a promising way to strengthen indigenous cattle farming, avoiding the genetic erosion of valuable indigenous breeds.