Browsing by Author "Arampath, P.C."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Fruit Leather from Woodapple (Feronia limonia L.) Pulp: Formulation, Production and Quality Evaluation
    (Uva Wellassa University of Sri Lanka, 2020) Wijesinghe, W.P.H.S.; Arampath, P.C.
    Woodapple (Feronia limonia L.) is a delicious tropical fruit, which belongs to family Rutaceae. Seasonality of the fruit limits to substantial level of postharvest losses and usage for producing value added products throughout the year. Development of fruit leather is a promising alternative to preserve pulp as a delicious stable product at ambient temperature and to reduce the losses during the season. The best formulation was selected out of four treatment formulations. The developed fruit leathers were subjected to sensory evaluation with 30 un- trained panelist using 9-point hedonic scale and keeping quality tests. The best formulation for the woodapple leather was 80 % pulp, 20 % sugar, 1.5 % liquid glucose, 3 % gelatine and 0.2 % preservative (Sodium metabisulphite (SMS), E223). Woodapple pulp with the ingredients were mixed and heated until reached 30 oBx followed by dehydration using air convection tray dryer with 5 - 6 mm thickness at 65 ±1oC for 8 hours. SMS was added and mixed just after heating the mixture. Physico-chemical parameters were moisture content (14.55 ±0.40%), titratable acidity (4.48%), pH (3.18), texture (1.78 kg) and colour (0.96 Hue and 6.05 Chroma). The thickness of the leather, 4 mm and polyethylene (300 gauge) packages were selected. The shelf life was two months at ambient temperature (28 ±2 oC). Microbiological quality parameters; TPC 30 cfu/g and yeast & mould count 20 cfu/g were compatible with the standards for fruit leather. Mean scores of the sensory attributes were colour 3.70 ±0.18, flavour 3.80 ±0.19, texture 4.50 ±0.17, aroma 4.13 ±0.20 and overall acceptability 3.82 ±0.15.In conclusion the above best formulation is recommended for woodapple pulp leather production with 2 months storability at (28 ±2 oC). Wood apple pulp mixed fruit leathers and extended storability test and degradation kinetics of nutrients are recommended for further studies. Keywords: Woodapple, dehydration, fruit leather, shelf life, pulp
  • No Thumbnail Available
    Item
    Preservation and Quality Evaluation of Elaeocarpus serratus (Ceylon Olive) using Natural Preservatives
    (Uva Wellassa University of Sri Lanka, 2020) Menike, W.A.E.M.P.; Arampath, P.C.
    Elaeocarpus serratus (Ceylon olive/ Veralu) is one of the underutilized fruit tree species indigenous to Sri Lanka. The edible flesh of fully matured or ripen fruits is rich in minerals and vitamin C. The postharvest losses during the season are substantially higher due to shorter shelf life of ripe fruits. The objective was to develop a value-added, preserved product using natural preservatives and Ceylon olives for the offseason. Based on the preliminary trials, the blanching of fruits in a salt solution (10% w/v) was the best pretreatment. Pretreated fruits were filled into sterile bottles with the filling medium of the hot water extracted filtrate (100 ml) of spice mixture (12-15g of red onion, garlic, white pepper, clove, mustard and curry leaves) with salt (10 g) and vinegar (20 mL). Then bottle exhausting and sealing were done. Preserved fruits and filling medium were subjected to chemical and microbiological tests just after bottling and during the storage, at ambient temperature (28 ± 2oC) of 14 weeks. Color, taste, texture and overall acceptability were evaluated by 34 untrained panelists with the hedonic scale (1: extremely dislike, 5: extremely like). Titrable acidity, pH, total soluble solids and Total Plate Count of the filling medium of the blanched fruits were recorded as 1.7 ± 0.1%, 2.7 ± 0.1, 12.9 ± 0.1%, 344 ± 10 cfu mL -1 respectively, at 14th week storage. However, yeast & molds were not detected in the product containing blanched fruits, during the storage. All the tested sensory properties of both blanched and non-blanched fruits were evaluated above neither like nor dislike by the sensory panel. Preserved fruits in combination with blanching pretreatment were microbiologically safe for 14 weeks while the shelf life of the non-blanched fruits was 4 weeks. Therefore, natural preservatives can be used to preserve Ceylon olives up to 14 weeks with acceptable sensory properties and quality parameters in comparison with allied fruit product standards. Keywords: Ceylon olive, Elaeocarpus serratus, Natural preservatives, Underutilized