Tomato (Lycopersicon esculentum L.) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt

W. K. Meegahawaththa(W. K. Meegahawaththa ),I. D. Singhalage(I. D. Singhalage ),D. C. Mudannayake(D. C. Mudannayake ) 한국축산식품학회 2020 Food and Life Vol.2020 No.2

Lycopene is the principle carotenoid responsible for red pigment in tomato. Lycopene is proven to indicate many health promoting properties due to its free radical quenching effects in human body. Tomato peel is a rich source of lycopene which can be used as a natural antioxidant and colorant in foods. Tomato peels were freeze dried, pulverized and sieved to prepare fine, light orange colored tomato peel powder. Tomato peel powder (TPP) was analyzed for radical scavenging activity (RSA), total phenolic content (TPC) and total carotenoid yield. Fourier transform infra-red spectroscopy (FTIR) and UV-visible (UV-VIS) spectrum analysis were carried out for TPP comparing with extracted and commercial lycopene. Two batches of stirred yoghurts were prepared by adding TPP at levels of 0%, 2%, 4%, 6%, and 8% (w/w), before fermentation and after fermentation and analyzed for RSA and color. RSA (%) and TPC of tomato peel powder were 50.05±0.66% and 0.38±0.01 mg of gallic acid equivalent per gram of sample (mg GAE g–1), respectively. Total carotenoid yield of the TPP was 7.14±0.01 mg g–1. FTIR and UV-VIS spectrum data confirmed the presence of lycopene in TPP. Significantly higher (p <0.05) overall acceptability was shown by the stirred yoghurt contained 2% TPP. RSA of the stirred yoghurt were significantly increased with the increasing level of TPP. Tomato peel powder (8%) added stirred yoghurt showed the highest color value for redness (18.83±0.37). Results revealed that TPP can be successfully incorporated into stirred yoghurt as a natural antioxidant and a colorant.

Evaluation of Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka

Alwis, Upeksha S.,Mudannayake, Deshani C.,Jayasena, Dinesh D.,Ubeyarathna, Kamalika J.H. Institute of Agricultural Science 2014 Korean Journal of Agricultural Science Vol.41 No.1

This study was carried out to evaluate the Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka and to identify the risk factors for Salmonella contamination at retail chicken meat outlets. Fifteen retail chicken meat outlets in Kandy area were randomly selected. Pre-tested questionnaires were used to collect data for identifying risk factors of Salmonella cross contamination at retail outlets and swab samples from meat contact surfaces/utensils were obtained. Out of 57 swab samples collected from meat contact surfaces/utensils, the overall prevalence of Salmonella cross contamination was 21%. Weighing scale (33%), meat containing trays/buckets (27%) and cutting board (25%) showed the highest percentage of Salmonella prevalence whereas knife and showcase showed relatively low percentages, 14% and 9%, respectively. Retail chicken outlets with slaughtering facilities had a significantly higher prevalence of Salmonella cross contamination than those without slaughtering facilities. This higher rate of Salmonella cross contamination at retail chicken meat outlets could be attributed to lack of proper cold chains and minimal facilities, and poor level of hygiene in those outlets.

Evaluation of Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka

Upeksha S. Alwis,Deshani C. Mudannayake,Dinesh D. Jayasena,Kamalika J. H. Ubeyarathna 충남대학교 농업과학연구소 2014 농업과학연구 Vol.41 No.1

This study was carried out to evaluate the Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka and to identify the risk factors for Salmonella contamination at retail chicken meat outlets. Fifteen retail chicken meat outlets in Kandy area were randomly selected. Pre-tested questionnaires were used to collect data for identifying risk factors of Salmonella cross contamination at retail outlets and swab samples from meat contact surfaces/utensils were obtained. Out of 57 swab samples collected from meat contact surfaces/utensils, the overall prevalence of Salmonella cross contamination was 21%. Weighing scale (33%), meat containing trays/buckets (27%) and cutting board (25%) showed the highest percentage of Salmonella prevalence whereas knife and showcase showed relatively low percentages, 14% and 9%, respectively. Retail chicken outlets with slaughtering facilities had a significantly higher prevalence of Salmonella cross contamination than those without slaughtering facilities. This higher rate of Salmonella cross contamination at retail chicken meat outlets could be attributed to lack of proper cold chains and minimal facilities, and poor level of hygiene in those outlets.

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

Gayathree Nidarshika Jayarathna,Dinesh Darshaka Jayasena,Deshani Chirajeevi Mudannayake 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.2

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value, pH, and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

Effects of supplementation of urea-molasses multinutrient block (UMMB) on the performance of dairy cows fed good quality forage based diets with rice straw as a night feeding

Dona R. Jayawickrama,Piyatilak B. Weerasinghe,Dinesh D. Jayasena,Deshani C. Mudannayake 충남대학교 농업과학연구소 2013 농업과학연구 Vol.40 No.2

An experiment was conducted to evaluate the effects of nitrogen supplementation through urea-molasses multinutrient block (UMMB) on the performance of dairy cows fed good quality forage based diets with rice straw as a night feeding. A total of 10 multiparous crossbred dairy cows in their early lactation were grouped into two categories based on their breed, parity, body weight, milk yield, milk fat and protein contents and daily fed a chopped CO-3 grass (Pennisetum purpureum × Pennisetum americanum; hybrid Napier) ad-libitum, 1 kg of dairy cow concentrate feed during the day time and 5 kg of rice straw (dry matter basis) at night as the basal diet (control) for 5 wk. In addition to the basal diet, the treatment group received 300 g of crushed UMMB daily throughout the experimental period. Cows were milked twice daily and the milk yields were recorded. Milk and feed samples were collected weekly for chemical analysis. Supplementation of UMMB had no significant effects (p>0.05) on straw intake, daily milk yield, contents and yields of milk constituents such as milk fat, protein, lactose and solids-non-fat. In addition, milk urea nitrogen content were not affected (p>0.05) by UMMB supplementation. However, numerical increments in all the parameters measured were observed during the study in cows fed diets supplemented with UMMB. It can be concluded that nitrogen supplied through UMMB had no effects on production performances of dairy cows in this study.

Effects of supplementation of urea-molasses multinutrient block (UMMB) on the performance of dairy cows fed good quality forage based diets with rice straw as a night feeding

Jayawickrama, Dona R.,Weerasinghe, Piyatilak B.,Jayasena, Dinesh D.,Mudannayake, Deshani C. Institute of Agricultural Science 2013 Korean Journal of Agricultural Science Vol.40 No.2

An experiment was conducted to evaluate the effects of nitrogen supplementation through urea-molasses multinutrient block (UMMB) on the performance of dairy cows fed good quality forage based diets with rice straw as a night feeding. A total of 10 multiparous crossbred dairy cows in their early lactation were grouped into two categories based on their breed, parity, body weight, milk yield, milk fat and protein contents and daily fed a chopped CO-3 grass (Pennisetum purpureum ${\times}$ Pennisetum americanum; hybrid Napier) ad-libitum, 1 kg of dairy cow concentrate feed during the day time and 5 kg of rice straw (dry matter basis) at night as the basal diet (control) for 5 wk. In addition to the basal diet, the treatment group received 300 g of crushed UMMB daily throughout the experimental period. Cows were milked twice daily and the milk yields were recorded. Milk and feed samples were collected weekly for chemical analysis. Supplementation of UMMB had no significant effects (p>0.05) on straw intake, daily milk yield, contents and yields of milk constituents such as milk fat, protein, lactose and solids-non-fat. In addition, milk urea nitrogen content were not affected (p>0.05) by UMMB supplementation. However, numerical increments in all the parameters measured were observed during the study in cows fed diets supplemented with UMMB. It can be concluded that nitrogen supplied through UMMB had no effects on production performances of dairy cows in this study.

Probiotic ice cream incorporated with blue pea flower Clitoria tematea as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient

Haljothi Isuri Upeksha Thilakarathna,Gayathree Nidarshika Jayarathna,Deshani Chirajeevi Mudannayake 한국축산식품학회 2023 Food and Life Vol.2023 No.2

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

Gayathree Nidarshika Jayarathna,Dinesh Darshaka Jayasena,Deshani Chirajeevi Mudannayake 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1;2;and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash;moisture;and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value;pH;and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition;TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion;garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.