Browsing by Author "Chamila Thilakahewa"

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    Nutritional Composition of Dikiri Coconut
    (2009) Gunathilake, K.D.P.P.; Chamila Thilakahewa; Kumara, A.A.N.
    Dikiri, an abnormal type of coconut found mainly in the southern part of Sri Lanka, was analyzed for its proximate composition, dietary fiber, minerals, vitamin C and fatty acid profile. Pectin was isolated and characterized (moisture, ash, acetyl value, methoxyl value, equivalent value) from dikiri coconut. Dikiri coconut contains 38.91+ 0.9%, 2.95 + 0.2%, 58.21+ 3.6%, 17.62 + 0.2%, 6.63 + 0.3% and!4.59% dry matter, ash, crude fat, crude fibre and carbohydrate respectively. The main dietary fiber components of Dikiri coconut were pectin and hemicellulose while that of normal coconut was cellulose. Lignin content was significantly lower in the kernel of dikiri coconut{3.98±0.9) than normal coconut kernel(6.14+0.7%). Equivalent weight, methoxyl value, moisture, ash and acetyl value of dikiri pectin were 1052.7 + 11.08, 8.72 + 0.25, 85.8 +1.65, 0.8 ± 0.04 and 0.09 ± 0.01 respectively. The main mineral found in dikiri was potassium. Vitamin G content of dikiri coconut was 2.32 mg/lOOg. The fatty acids composition of dikiri was similar to normal coconut and saturated fatty acids constituted nearly 90% of total fatty acids and lauric acid is the main fatty acid followed by myristic acid.
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    Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities
    (2010) Gunathilake, K.D.P.P.; Mohammad Jaavidh, M.A.; Perera, G.R.P.K.; Chamila Thilakahewa; Kumara, A.A.N.
    A study was conducted to evaluate Sri Lanka's dikiri coconut for toffees, Dikiri spread and ice cream. The prepared products were tested for their physico-chemical and sensory properties. Initial trials were done in Sri Lanka to identify the best Dikiri kernel/sugar ratio for toffees, showing that a 1: 1 ratio gave acceptable quality. Prepared Dikiri spread was compared with margarine-based bread spread. Results revealed that the product was more acceptable in terms of taste and overall acceptability compared with the margarine-spread. The Dikiri spread comprised 7.95% minerals, 11.35% crude fat, 2.68% crude protein, 4.95% crude fiber and 73.07% carbohydrate on dry weight basis. Dikiri-addedice cream was acceptable and comparable with regular dairy ice cream. Composition of the Dikiri-added ice cream conforms to Sri Lanka Standards.