Showing papers in "Vidyodaya Journal of Science in 2019"
TL;DR: In this article, the authors developed cookies enriched with sugarcane bagasse as a fiber source with no added sugars and showed that the 5% bagasse with peel enriched cookies showed the highest overall acceptability than other bagasse enriched cookies.
Abstract: Sugarcane bagasse is a by-product of sugarcane processing and it is rich in insoluble dietary fibers. The objective of this study was to develop cookies enriched with sugarcane bagasse as a fiber source with no added sugars. Bagasses with or without peel were collected from a jaggery manufacturing plant and they were dried, grinded, and sieved to obtain powder (moisture content, 3%). The fiber content (%, wet weight basis) of bagasse powders with and without peel were 12.43±0.30 and 8.61±0.38, respectively. Furthermore, the bagasse with peel contained the highest total phenolic content (1270.89±3.36 μg GAE/ g) than bagasse without peel (721.41±0.33 μg GAE/g). In addition, water holding capacities (WHC) of with peel and without peel bagasse were 4.85±2.91 and 8.04±1.78 g of water/g of bagasse powder, respectively. These two types of bagasse powders at 0% (control), 5%, and 10% (w/w) ratios were enriched to develop cookies. Texture analysis revealed that bagasse with peel enriched cookies were shown optimum hardness compare to the bagasse without peel cookies. According to the sensory evaluation, the 5% bagasse with peel enriched cookies showed the highest overall acceptability than other bagasse enriched cookies but lesser overall acceptability than the control. Collectively, these results suggest that the potential incorporation of sugarcane bagasse (with peel at 5%, w/w) is acceptable in cookies manufacturing.
8 citations
TL;DR: Nine most frequently consumed leafy vegetables types in Sri Lanka were cooked and analysed for their moisture, digestible carbohydrate, protein, fat, soluble fibre and insoluble fibre contents.
Abstract: Information regarding realistic macronutrient gains by consuming cooked Sri Lankan leafy vegetables are rare. Some available information often overestimates available carbohydrate contents and under-estimates dietary fibre contents, as a result of not using in-vitro digestion models prior to proximate analysis. In aim to address this issue, nine most frequently consumed leafy vegetables types in Sri Lanka were cooked and analysed for their moisture, digestible carbohydrate, protein, fat, soluble fibre and insoluble fibre contents. All vegetables were prepared in most frequently practiced culinary methods by the local community such as salads, tempered with oils, or as curries/gravies. Dry weights of all macronutrients were determined using six replicates to maximize the accuracy of results. Majority of the leafy vegetable types selected elicited substantial amounts of dietary fibre. The highest content of insoluble dietary fibre was present in Centella asiatica (centella) leaves salad (51.0±3.4%), whereas highest percentage of soluble dietary fibre was in Heracleum sphondylium (hogweed) leaves prepared as a curry (16.4±1.7%). H. sphondylium curry (20.7±1.3%) and Sesbania grandiflora (Hummingbird) leaves salad (20.7±0.9%) resulted in greatest amounts of digestible carbohydrates.The highest fat content (12.6±0.5%) was in Ipomoea aquatic (water spinach) since it was tempered with coconut oil as it is the mostly practiced local culinary method for Ipomoea. Spinacia oleracea (spinach) curry elicited the highest protein content (4.8±0.9%) among all leafy vegetables. Keywords: Dietary fibre, leafy vegetables, digestible carbohydrates, Centella asiatica, Heracleum sphondylium, Sesbania grandiflora
5 citations
TL;DR: This paper summarizes the different social media violent categories and existing methods to detect the violent content, and describes how to identify violent content using convolution neural network.
Abstract: Social media has become a vital part of humans’ day to day life. Different users engage with social media differently. With the increased usage of social media, many researchers have investigated different aspects of social media. Many examples in the recent past show, content in the social media can generate violence in the user community. Violence in social media can be categorised into aggregation in comments, cyber-bullying and incidents like protests, murders. Identifying violent content in social media is a challenging task: social media posts contain both the visual and text as well as these posts may contain hidden meaning according to the users’ context and other background information. This paper summarizes the different social media violent categories and existing methods to detect the violent content. Keywords: Machine learning, natural language processing, violence, social media, convolution neural network
3 citations
TL;DR: It can be deduced that enzyme supplementation of PKC helped in increasing and improving protein, ether extract and fibre digestibility and use of enzymes is therefore recommended when HFFs are required as prebiotic source in the gut of broilers.
Abstract: Recent development of antibiotics-resistance pathogens in poultry which poses threat to human health has necessitated the search for alternative to Antibiotic Growth Promoters (AGPs) to improve gut microflora in poultry diets. One of the alternatives to AGPs is probiotics which are beneficial organisms. Prebiotics, are by-products of digestion of polysaccharides which poultry do not have enzymes to digest are food for probiotics. Advent of enzymes makes this digestion possible. The prebiotic potentials of enzyme supplemented High Fibre Feedstuffs (HFFs) are not known. This study was conducted to assess the prebiotics potential of xylanase enzyme supplemented Palm Kernel Cake (PKC) on broiler chickens (in-vivo). In the absence of xylanase supplementation, there was significant increase in feed intake (P>0.05), significant decrease in weight gain (P 0.05). There were significant interaction between dietary levels of Palm Kernel Cake and enzyme supplementation on Feed Intake, Weight Gain and Feed Conversion Ratio parameters (p<0.05). Enzyme supplementation irrespective of dietary level of PKC caused a reduction in cost of raising 1kg of broiler Chickens. It can be deduced that enzyme supplementation of PKC helped in increasing and improving protein, ether extract and fibre digestibility. The result obtained for the weights of vital organs showed that the birds were in good health conditions. Analysis of gut microflora (Fungi and Bacteria) showed that dietary levels of PKC (10%, 20% or 30% inclusion) with supplementation of enzyme xylanase enhanced the growth of beneficial microbes which resulted in inhibition or elimination of the opportunistic/ pathogenic microbes. The result of the cost benefit analysis also showed that 10% inclusion level of PKC supplemented with xylanase enzyme resulted in reduction of the cost of production with the best improved broiler performance. Use of enzymes is therefore recommended when HFFs are required as prebiotic source in the gut of broilers. Key words: prebiotics, enzymes, intestinal microflora, digestibility, broiler nutrition
3 citations
TL;DR: In this paper, a β-carotene enriched drinking yoghurt was developed by incorporating carrot pulp and orange juice, which has 35 days shelf life with high nutritional value including pro-vitamin A which is a natural antioxidant.
Abstract: Beta (β) carotene is a natural antioxidant which is omnipresent in yellow, green vegetables and fruits. The main objective of this study was to develop a β carotene enriched drinking yoghurt by incorporating carrot pulp and orange juice. The mixing ratio of carrot pulp, orange juice and yoghurt base was selected by analyzing the data gathered from a preliminary sensory trial with respect to appearance, colour, taste, mouth feel, and overall acceptability of drinking yoghurt samples. The product was developed according to the selected best formula and was subjected to analysis of chemical composition and shelf life evaluation. The sample containing 10% carrot pulp, 10% orange juice and 80% yoghurt base was selected as the best formula. Coliform, yeast and mold were absent after 35 days. The β-carotene content, antioxidant capacity and pH of the developed product were 0.495±0.001 mg/100 g, 55.245±0.008% and 4.416±0.005 respectively. Collectively these results suggest that, the developed drinking yoghurt has 35 days of shelf life with high nutritional value including pro-vitamin A which is a natural antioxidant. Keywords: β-carotene, vitamin A, natural antioxidant, drinking yoghurt, carrot pulp
3 citations
TL;DR: The experimental results have shown that the proposed algorithm performs better than the other multi-objective ACO algorithms considered in this study, and it is named as the random weight-based ant colony optimisation algorithm (RWACO).
Abstract: The multi-objective quadratic assignment problem (mQAP) is an NP-hard combinatorial optimisation problem. Real world problems are concerned with multi-objective problems which optimise more objective functions simultaneously. Moreover, QAP models many real-world optimisation problems, such as network design problems, communication problems, layout problems, etc. One of its major applications is the facility location, which is to find an assignment of all facilities to all locations in the way their total is minimised. The multi-objective QAP considers multiple types of flows between two facilities. Over the last few decades several meta-heuristic algorithms have been proposed to solve the multi-objective QAP, such as genetic algorithms, Tabu search, simulated annealing, and ant colony optimisation. This paper presents a new ant colony optimisation algorithm for solving multiple objective optimisation problems, and it is named as the random weight-based ant colony optimisation algorithm (RWACO). The proposed algorithm is applied to the bi-objective quadratic assignment problem and evaluates the performance by comparing with some recently developed multiobjective ant colony optimisation algorithms. The experimental results have shown that the proposed algorithm performs better than the other multi-objective ACO algorithms considered in this study. Keywords: ACO, multi-objective problem, QAP, travelling salesman problem
1 citations
TL;DR: In this article, tannins extracted from Cassia auriculata (Ranawara) were used to synthesise renewable tannin based porous cation exchange resin systems.
Abstract: Tannins are one of the most abundant compounds in the nature. Naturally tannins have ion exchanging capability. Conversely, tannins are highly water soluble compounds, thus natural tannins cannot be used as ion exchangers. In this study, tannins extracted from Cassia auriculata (Ranawara) were used to synthesise renewable tannin based porous cation exchange resin systems. Essentially, the applicability of these resin systems as an ion exchange resin were considered. Identification of the Tannin was carried out by using ferric chloride test, nitrous acid test and acid butanol tests. Total polyphenolic content of Cassia auriculata was 13.30% (w/w) and it was calculated by using Folin-ciocalteau method. Tannin-Formaldehyde resin was prepared, and the ion exchange capacity was measured. Then the Tannin-Formaldehyde resin was sulfonated to increase the ion exchange capacity by refluxing with concentrated H2SO4. Then, the ion exchange capacity of the resin was further increased by introducing a porous structure using virgin coconut oil as the porogenic agent. Ion exchange capacity, solubility, Fourier transform infrared spectroscopy and scanning electron microscopy analysis were used to characterise the resin systems. The modified resin with high fraction of surfactant contains mostly open porous structures and it has the highest IEC (0.9550 meq/g) among the synthesized resin systems. Keywords: Cassia auriculata (Ranawara), porous tannin-formaldehyde cation exchange resin, ion exchange capacity, FTIR, SEM
1 citations
TL;DR: In this article, an experiment was carried out to develop par-fried frozen slices of cassava in order to increase the consumption of the cassava roots, and the experiment revealed that extended hot water blanching for 10 minutes and initial freezing for 12 hours, increase the sensory qualities of frozen fries significantly.
Abstract: Cassava (Manihot esculanta Crantz) is nutritionally strategic famine reserve crop in areas of unreliable rainfall, poor soil or unfavourable climate. Presence of toxic compounds and high perishability has limited the consumption of cassava roots. An experiment was carried out to develop par-fried frozen slices of cassava in order to increase the consumption of cassava roots. Mature undamaged fresh cassava roots of cultivar ‘MU 51’ were cleaned, peeled and cut in to longitudinal cubes (0.8×0.8×10 cm). The cubes were blanched, partial fried and stored, deep freeze and stored in freezer after packing in 300 gauge LDPE pouches. The experiment revealed that extended hot water blanching for 10 minutes and initial freezing for 12 hours, increase the sensory qualities of frozen fries significantly. Moisture content, carbohydrate content, mineral content, fat content, protein content and crude fibre contents of the sample were 56.71±0.80%, 32.18±0.19%, 0.42±0.02%, 9.13±0.05%, 1.18±0.06% and 0.20±0.03% respectively. Cyanide content of the cassava frozen fries sample was 1.42±0.12 ppm. According to the microbiological and chemical testing results, cassava frozen fries were safe for consumption up to 3 months at freezer storage. Keywords: Cassava, freezing, sensory attributes, frozen fries, shelf life analysis