Browsing by Author "Gunathilake, K.D.P.P."

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    Development of Low Cost Coconut Water Vinegar Making Process and Evaluation of "Generator Process" to Accelerate the Acetification
    (2011) Gunathilake, K.D.P.P.; Fernando, J.A.K.M.; Jayawickrama, D.S.
    Attempts were made to develop an appropriate low cost vinegar making technique and evaluate the physico-chemical, microbial and sensory qualities of the product. Coconut water was adjusted to four different levels of sugar levels (12%,15%,17%, and 20%) and pasteurized sweetened coconut water was allowed for alcoholic fermentation for one week by addition of baker's yeast and then for acetic fermentation by addition of raw vinegar at 10%.Changes in alcohol %, titratable acidity,pH and yeast and mold count were determined periodically. Best treatment was selected for evaluation of the vinegar generator. Vinegar generator consists of a feeding device, an acetifier and a receiving trough. The acetifier was filled up with maize cobs soaked with mother vinegar.The maximum alcohol content was observed in 17° TSS coconut water sample on Stil day(9%) of alcohol fermentation and the same sample achieved the highest acetic acid level during acetic fermentation period.Results indicated that vinegar generator accelerates the conversion of alcohol to acetic acid within 5 cycles or runs. It takes about 32 hours to obtain the 4% acetic level.Sensory evaluation was done to determine the acceptability of product using 30 untrained panelists.Sensory evaluation revealed that coconut toddy vinegar and coconut water vinegar were highly acceptable for aroma, taste, color,appearance and overall acceptability.Mature coconut water can be used to produce vinegar with the aid of vinegar generator for accelerating the production process.
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    Evaluation of Properties of Dikiri Pulp in the Formulation of Jam
    (2015) Gunathilake, K.D.P.P.; Samarasinghe, D.N.H.
    The peculiar farm of coconut," Dikiri" was studied for its kernel composition including pectin content with the objective of developing a jam out of Dikiri kernel. Three levels of Dikiri pulp, 20%, 30% and 40%, were evaluated to prepare Dikiri based jam. Two types ofjam were prepared; Jam made with Dikiri only as the fruit pulp and the jam with Dikiri pulp together with 10% pineapple. They were tested for sensory attributes and were compared with pineapple jam prepared with added commercial high methoxyl pectin. The best jam was selected for shelf life study at room temperature. Results showed that Dikiri kernel differs from ordinary coconut for all the variables tested in proximate composition analysis. Dikiri kernel contained 16.6% of high methoxyl pectin on a dry weight basis. The jam with 30% Dikiri pulp was selected as the best total pulp ratio and-the incorporation Of 10% pineapple pulp into Dikiri gives better sensory properties compared with Dikiri only jam. In conclusion, there is a possibility of formulation of jam without adding external pectin with considerable sensory acceptability and good keeping quality.
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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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    Optimum Physico-Chemical and Processing parameters for the Preservation of King Coconut Water
    (2012) Gunathilake, K.D.P.P.; Rathnayake, R.M.C.N.
    King coconut(Cocos nucifera var. aurantiaca) water is a natural,nutritious and healthy beverage.However, it is underutilized in terms of value addition with extended shelf life.Therefore,an attempt was made to develop the physico-chemical and processing parameters for the value addition of King coconut water with extended shelf life.King coconut water was analyzed for sugar,minerals and vitamin C content based on reviewed methods. Studies were conducted to identify the optimum pH, total soluble solid (TSS), type of acidulant and pasteurization conditions based on sensory properties of the product using semi trained panelists. Processed King coconut water was packed in three different packages and stored at refrigerated(4°C) condition for two months. Changes in pH, TSS and titratable acidity were evaluated in two weeks intervals throughout the storage period. The results showed that optimum pH,TSS, type of acidulant and pasteurization conditions were 4.4,9, malic acid and 70· C/15 sec ., respectively. The product was microbiologically (less than 50 CFU/ ml) safe for consumption even after 8 weeks of storage. These storage studies revealed that the changes in pH,TSS and titratble acidity of King coconut water packed in three packaging materials had no significant difference (p<0.05) during refrigerated storage.
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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.