Browsing by Author "Dissanayake, K.D.K.K."

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    Development of Curry Leaf(Murraya koenijii) Extraction Incorporated Low Fat Herbal Sausage with Jack Seeds (Artocarpus Heterophyllus) Flour Binder
    (Uva Wellassa University of Sri Lanka, 2012) Dissanayake, K.D.K.K.
    Jackfruit (Artocarpus heterophyllus Lam.) belongs to the family Moraceae, bears the largest fruit among the edible fruits. Jackfruit tree is native to Sri Lanka and popular in several tropical and sub-tropical countries. Jackfruit has been reported to contain high levels of protein, starch, calcium and thiamine (Burkill, 1997). Roasted, dried seeds are ground to make flour which is blended with corn starch flour for food binder. Curry leaves has proven benefits for problems related to stomach disorders and indigestion. Curry leaves has been known to prevent premature graying of the hair. The leaves also aid in the absorption of iron with their abundance of folic acid. Curry leaves improve circulation and is anti-inflammatory and delay premature graying and is anti¬microbial, anti-diabetic and hypo-cholestrolemic. In addition, these leaves are applied on bruises and skin eruptions and are used as a hair tonic. Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. The leaves contain 6.5% protein, 4.8% fat, 17.9% sugar and 6.2% crude fiber and which also form a good source of vitamin A, calcium and oxalic acid (Farhath-Khanum et al., 2000). Sri Lankan sausage industry at present, uses corn starch as food binder although it is costly and imported. Therefore, it is economically viable to use locally available jack seeds flour as a binder. Hence, present study was carried out to investigate the possibility of developing a low fat herbal sausage with curry leaves extraction and jack seeds flour as a binder.