International Conference on Sustainable Biotechnology [ICoSBi] 2025

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Subject: search.filters.subject.sensory evaluation

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    PublicationOpen Access
    Development of a Proteinous Composite Flour for the Bakery Industry
    (Department of Applied Sciences. Faculty of Humanities and Sciences,SLIIT, 2025-10-10) Divyanjalee, S.; Mathangadeera, R.; Jayasinghe, M.
    Bakery products are commonly prepared using refined wheat flour, which lacks nutrients such as highquality proteins and minerals. The incorporation of plant-based ingredients into composite flours has emerged as a promising approach to improve the nutritional quality of bakery products. This study was focused to develop a nutritionally enhanced composite flour by blending exudate soy flour, pumpkin seed powder, and spinach powder with wheat flour and assess its functional suitability in muffin production. Four flour combinations were formulated: T1 (100% wheat as control), T2 (60% wheat + 36% soy + 2% pumpkin + 2% spinach), T3 (65% wheat + 31% soy + 2% pumpkin + 2% spinach), and T4 (70% wheat + 26% soy + 2% pumpkin + 2% spinach). Muffins prepared from these blends were subjected to a series of analyses, including proximate composition (protein, fat, ash, moisture), mineral content (Mg, Zn, Fe, Ca), antioxidant activity (DPPH assay), and sensory evaluation using a 5-point hedonic scale. Results revealed that the T2 formulation demonstrated the highest protein content (26.5%), strong antioxidant activity, and the most favourable sensory acceptance among all variations. These improvements were achieved without compromising taste, texture, or shelf-life stability. The findings confirm that replacing a portion of wheatflour with locally available, nutrient-rich ingredients can significantly improve the nutritional value of bakery products. Therefore, the study supports the practical potential of composite flours in addressing protein deficiency and promoting healthier bakery alternatives.
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    PublicationOpen Access
    Formulation and Sensory Evaluation of a Herbal Tea Using Pomegranate Peel
    (Department of Applied Sciences. Faculty of Humanities and Sciences,SLIIT, 2025-10-10) Perera, S.; Kasturiarachchi, J; Mathangadeera, R.
    This study evaluates the sensory attributes and physicochemical properties of pomegranate peel-based herbal tea formulations to determine the most acceptable blend. Sensory evaluation was conducted with a semi-trained panel (n=36) using a 9-point hedonic scale to assess aroma, brew colour, taste, astringency, aftertaste, and overall acceptability across five formulations. Statistical analysis using the Friedman test indicated significant differences in sensory acceptability among formulations (p < 0.001). Formulation 567, containing a blend of pomegranate peel powder (PPP), lemongrass powder (LP), ginger powder (GP), and cinnamon powder (CP), exhibited the highest acceptability. In addition, a comparison was made between herbal teas prepared using pomegranate peel powder and those made with coarse pomegranate peel to identify the differences and determine which is most preferred. The findings suggest that formulation 567 offers an optimal balance of sensory qualities, supporting its potential for commercial herbal tea development. This study contributes valuable insights into the utilisation of pomegranate peel waste in functional beverage formulations.
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    PublicationOpen Access
    Development of Plant-Based Yogurt Analogue from Coconut Milk
    (Department of Applied Sciences. Faculty of Humanities and Sciences,SLIIT, 2025-10-10) Senevirathna, R.M.H.D.; Gunathilaka, R.M.S.; Abeysiriwardana, D.D.S.D.Z.
    Plant-based “yogurt” products are ideal alternatives to milk for ethical and health concerns. A coconut milk-based “yogurt” was developed in this study, and its physicochemical properties, microbial stability, and sensory attributes were analysed. Changes of coconut milk into “yogurt” involved major changes, such as a reduction of pH from 6.45 to 4.66 and an increase of acidity from 0.17% to 0.68, which suggests asuccessful fermentation. Moisture content was reduced from 83.79% to 70.20%; this improved the texture and consistency of the “yogurt”; total solids increased from 16.21% to 29.80%; these results contribute to a rich flavour profile. As a result, 100% coconut milk “yogurt” and vanilla-flavoured variants were identified as the most preferred by panellists through sensory evaluation. Over four-week shelf-life testing on proof batches revealed no microbial contamination, indicating the absence of yeast, mold, and coliform bacteria. Acidity of increased steadily with storage, necessitating fermentation optimization to strike an appropriate flavour stability and consumer acceptability. Comparative analysis with existing literature proved that coconut milk “yogurt” is nutritious and sensory beneficial but also revealed limitations like its low protein content and difficulty in maintaining consistent flavour over time. Optimization of fermentation processes, further study into alternative plant-based protein and functional additive formulations, as well as adoption of sustainable packaging solutions, are some of the recommendations mentioned. This study provides significant insights into the feasibility of coconut milk “yogurt” as a plant-based dairy alternative, which caters to consumer needs for healthy, low lactose, and more environmentally friendly dairy products.