FOOD RESEARCH UNIT - TECHNOLOGIES
Guava (Variety Apple) can be successfully stored and export under control Temperature (10-13° C) and Relative humidity (75-85%) condition for 4-5 weeks and also with application of edible wax shelflife could be extend up to 4-5 weeks.
The supermarket temperature of 22°C to 24°C under darkened condition was the best storage condition for chili powder which preserves most parameters such as moisture, ascorbic acid content, total phenolic compounds and colour for 04 months. Affalatoxin generation has not accelerated with storage conditions within the duration of study.
The research was conducted to evaluate the effect of Komarika (Aloe vera) gel coatings to prevent post-harvest weight loss and secure nutrients of the red bell pepper Indra variety. 100% of Aloe vera gel showed the good storage results under ambient temperature for 9-12 days.
Jackfruit flour is a good substitute for the existing wheat based products available in the market. The seeds of the jackfruit are rich in protein, fiber and carbohydrate. Jackfruit cookie was prepared in different ratios Wheat flour with 55% jackfruit seed kernel flour and 40% and jackfruit seed flour 5 % containing cookie. Cookies can be stored for 3 months.
Sri Lankan sauce producers import fresh pulp due to unavailability of tomatoes throughout the year for industry. This problem can be solved if we can use powdered tomato to produce sauce. This research was conducted to investigate the effectiveness of tomato powder to produce sauce. Tomato powder was produced from dehydrated tomatoes. Tomato (variety Thilina) were dehydrated in conventional and vacuum dryers as with seeds and without seeds. Powdered tomato could be stored in glass bottles for 6 months. Sauce were produce from dehydrated powder and sauce sample produced from powder derived from tomato with seeds and in vacuum dryer(VS+) chosen as the best in all sensory attributes. Nutrients were highly retained in VS+. No significant differences were observed in physicochemical properties of sauce prepared using VS+ and control. Vacuum dehydrated powder effectively can be used in tomato sauce industry in Sri Lanka.
The technology for dehydration of pumpkin as string type and use in food industry was developed and disseminated.
The research was conducted to develop technologies to preserve pumpkin and introduce novel delicious value added products to reduce post harvest losses and enhance farmer income. Pumpkin was dehydrated using hot-air dryer and dehydrated product was incorporated to foods as ungrounded form. Microbial analysis showed shelf life of ungrounded form exceed six months when packed in in 300 gauge polypropylene respectively. This ungrounded form used in noodles industry, fried rice and many other food. Sensory attributes of all food products were highly acceptable when tested.
The technology for preparation of pumpkin flour through dehydration was developed and disseminated.
Pumpkin was dehydrated using hot-air dryer ground and sieved to make flour. Microbial analysis showed shelf life of these flour exceed six months when packed in clean sterilized glass jars. This flour was successfully used to bread, bun and biscuit making to introduce in to bakery industry.
A research on development of technology for preparation of pumpkin flour incorporated bread .
Bread were produced incorporating different ratio of pumpkin flour .The best ratio of pumpkin flour for bread making was selected through sensory evaluation. Niutrional analysis of the selected pumpkin flour incorporated bread with the normal bread is being done.
Value added product development using fresh pumpkin
Pumpkin is a very nutritious and major vegetable, widely grown in Sri Lanka. Due to surplus in the season farmers face a severe problem of selling pumpkins as price become very low and hence big amount of harvest is wasted. One of the main reason for this is lack of value added products for pumpkin. Therefore technologies were developed to introduce novel value added products using fresh pumpkin to prepare fresh juice, ready to serve drinks, chutney, candy and incorporated in to rotti, pittu, fried rice, noodles, kottu and etc. Sensory attributes of all food products were highly acceptable when tested. All these food products are highly sold throughout the country at small , medium and large scale hotels, restaurants, cafeteria and eaterings.
This study was focused on development of banana snacks from most abundant two varieties Embul and Seeni using vacuum, cabinet dehydration and evaluation of its’ nutritional, physio-chemical and sensory properties. Vacuum dried Embul banana snacks was selected as the best sample in all sensory attributes. Developed banana snacks can be safely stored under room temperature for two months without quality deterioration.
Papaya variety Red lady was use in this study. Ripe fruit slices were dip in different concentrations of sugar with the control and dehydrated in vacuum dryer. Then snacks developed were tested for keeping quality. Data analysis is being done.
This research was conducted to identify the suitability of different mushrooms in production of mushroom fingers and sandwich spread and to improve the quality of products by using the most suitable varieties. According to the sensory evaluation and proximate analysis data oyster mushroom was identified as the best variety for mushroom fingers and abalone mushroom for mushroom spread. Both can be stored at least for two months without any changes in physical and microbial properties in the recommended package and storage conditions
High nutritional rice-based milk alternative was developed using rice milk, moringa extract, anticaking agents and natural flavor agents through spray drying method. Powder formula was developed using AT 309 rice variety and different concentrations (v/v) of moringa extracts (5, 10 and 15%). Sensory data revealed that formula containing 10% moringa recorded the highest overall acceptability and composition of 10.04 ± 0.04% protein, 2.66 ± 0.05% fat, and 3.24 ± 0.06% ash. Its protein content was significantly higher (p<0.05) compared to the RMA containing 5% moringa. Total plate count, yeast and mould were not detected in all RMA packed in aluminium laminated bags during 8 weeks of storage time at room temperature.
High nutritional rice-based milk alternative was developed using rice milk, sour sop pulp and anticaking agents through spray drying method. Powder formula was developed using AT 309 rice variety and different concentrations (v/v) of sour sop pulp (25, 50 and 75%). Sensory data revealed that formula containing 75% sour sop pulp recorded the highest overall acceptability and composition of 6.06 ± 0.08% protein, 0.29 ± 0.14% fat, and 1.56 ± 0.06% ash. Its protein content was significantly higher (p<0.05) compared to the RMA containing 25% Annona. Total plate count, yeast and mould were not detected in formula packed in aluminium laminated bags during 8 weeks of storage time at room temperature.
This study was undertaken to develop value added bakery product; burger bun incorporating pumpkin flour or pumpkin pulp in addition to wheat flour. As basic ingredients wheat flour, sugar, yeast, bread improver, salt, margarine and milk powder were used with different levels of pumpkin flour or pumpkin pulp. Two levels of pumpkin pulp (15%, 25%) and two levels of pumpkin flour (10%, 20%) were tested. Burger bun incorporated 25% of pumpkin pulp recorded the highest sum of ranks for overall acceptability and texture, also highest levels of total mineral and protein (P£0.05). It recorded the highest sum of ranks for appearance, colour and taste but, not significant. Results revealed that 25% of pumpkin pulp can be incorporated in burger buns to improve the nutritional value and sensory acceptability.
Five different cassava varieties at the same maturity level; Kirikawadi, Swarna, MU-51, CA-01 and Suranimala and five different treatments: Steam (5min), Hot water blanching (100°C/2min),Oil blanching (160°C/3min), Steam(5min)+ oil blanching (160°C/30sec), Hot water blanchin (100°C/2min)+ oil blanching (160°C/30sec) were tested for fried (180°C/10min/coconut oil:sticks:2:1)or frozen (-18°C/48hrs) cassava sticks production.
Steam + oil blanching from Swarna cassava variety was selected as the most acceptable sticks for fried sticks while hot water blanching + oil blanching from Swarna cassava variety was selected from frozen sticks. The fried sticks contain carbohydrate (61.48 ± 0.25%), crude fiber (7.54 ± 0.82%), fat (23.34 ± 0.94%), protein (0.23 ± 0.30%), ash(1.14 ± 0.87%) and moisture(6.27 ± 0.32%) whereas, frozen sticks contain carbohydrate (29.51 ± 0.58%), crude fiber (3.32 ± 0.77%), fat (6.27 ± 0.48%), protein (0.47 ± 0.15%), ash (1.06 ± 0.01%) and moisture(59.37 ± 0.61%) . Retained cyanide content of fried and frozen cassava sticks were far below the FAO recommended maximum levels. Yeast and mold count and total plate count in the safe range suggests the sticks were microbial safe for minimum 2 months.
Fatty acid profile was analyzed for three released sesame varieties (Uma, Malee & MI 03), four white sesame and two black sesame promising lines with the help of ITI. All physical, proximate composition and fatty acid profile analysis completed and there were significant different among the tested varieties and lines. All the tested samples were recorded higher quantities (more than 80%) of polyunsaturated fatty acid. Tested samples of white sesame showed higher amount of oleic acid, however Black sesame showed higher amount of linoleic acid.
Objective of this research to introduce a value added product by using big onion, because big onion price may fluctuate yearly with the production. Onion ring is one of the snacks which used in other country. Accordingly, onion rings were prepared with combination of big onion and wheat flour as main ingredients. According to sensory analysis, best combinations were 55:45 ratio. Research is carrying for nutritional evaluation and shelf life studies at GLRODC Angunakolapalessa. Under this research, equipments and chemicals were purchased to carry out the future activities
As quality analysis, pungency level was assessed for nine cluster onion and two big onions. Tested samples showed significant variation for above quality. Cluster onions showed the range in between 7 to 11 and big onions showed 4-7 µmol/g of pyruvic acid.
Xanthan gum and guar gum are effective and showed significant results on processing of low fat banana chips. Therefore, it is a good pretreatment for banana chips production.