Browsing by Author "Herath, H.M.H.M."
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Item An Analysis of Foreign Travellers’ Satisfaction with Guided Tour Packages in Sri Lanka(Uva Wellassa University of Sri Lanka, 2014) Wickramasinghe, K.K.S.N.; Herath, H.M.H.M.The guided tour package is a special tourism product that is composed of many components that are organized and offered by a tour operator. The literature shows that many travelers prefer guided tour package because they are a convenient way of organizing a holiday. Studies of traveler satisfaction with guided tour package are often conducted in developed economies, on coach tours in cities, and therefore less is known about guided tour package in developing economies where the principle attraction is wildlife and nature. This research investigates visitor satisfaction with guided tour package that feature in the Sri Lanka. Quantitative research method is used in this study and this research explores the traveller satisfaction with guided tour package, and the relationship between traveller satisfactions with the different components of the guided tour package. Package tours are a type of tour where all important services are organized or provided by a tour operating company. In the guided tour package setting, determine the elements of the tour such as the pre-arrival service, accommodation, food, transportation, attraction, guiding and information. Also, visitors in the guided tour package are accompanied by a tour guide who leads the tour, interacts with visitors and links visitors with different service providers. One of the main objectives of tour package companies is to offer a satisfying guided tour package experience. Traveller satisfaction with guided tour package is shaped by a range of services offered during the tour.Item Identifying the Potentials for Pro-Poor Tourism (With Reference to Kalthota Area in Balangoda)(Uva Wellassa University of Sri Lanka, 2014) Kumari, M.G.R.; Herath, H.M.H.M.21st century is becoming complex and rapidly changing to face the global challenges. With advent of globalization the countries have to adopt on the situations. According to the globalization all countries have to face the competition. Therefore countries tried to modify their economy on various concepts. In that time, the tourism became a very attractive industry around the world. As well as countries were found the multifarious tourism concepts to face the global competition. At present most of the countries have paying their attention on community based tourism concepts. Pro- Poor Tourism is one result of their concept implementation and they tried to get community participation for tourism development on that concept. Not only that it helps to develop the rural villages and those villages also have the chance to combine with the global market. The research was conducted in order to identify the potential for PPT in Kalthota area and to identify the community perception on tourism development in that particular area. The primary data was collected through interview protocol and selected sample was 50 Samurdhi beneficiaries in Kalthota. All the members in sample were used collect the data and to analyze the data qualitative narrations and tabulation method was utilized the Microsoft Excel software. The research was identified that there are lot of tourism potentials which help to the tourism development. Further this research suggests the requirement for tourism development in rural area for developing the national economy.Item Study on Antioxidant and Antimicrobial Effect of Garlic (Allium sativum) in Garlic Incorporated Chicken Sausages(Uva Wellassa University of Sri Lanka, 2013) Herath, H.M.H.M.; Wijesundara, W.M.N.M.Meat is the most naturally occurring nutrient dense food stuff in the world (Kinsman et al., 1994). With the theme of value addition, manufacturing sausage is one of the oldest forms of processed meat product with various additives (Raju et al., 2003). Antioxidants are used in processed meat products with the aim of increasing the shelf life. The most common antioxidants used in food preservation are synthetic, such as butylatedhydroxytoluene (BHT), butylatedhydroxyanisole (BHA).With the reveal of adverse health effects of synthetic antioxidants by the researchers the food processors have focused to use natural substances which have antioxidant and antimicrobial effect (Ahmed et al., 1986). Garlic (Allium sativum) is one of the most commonly used ingredients as a flavor enhancer for sausage. In addition to flavoring, garlic is appreciated for its medicinal properties. Allicin is the main biologically active component of fresh garlic that affect antioxidant activity (Ankri and Mirelman, 1999). This study was carried out to determine the suitable garlic form and concentration of garlic in chicken sausages to determine the antioxidant effect of garlic against lipid oxidation and antimicrobial effect. Methodology Control recipe for chicken sausage was prepared by conducting several preliminary trials using mincing chicken meat, salt, vegetable oil, rusk powder, spices and BHA, as an antioxidant. The ingredients were allocated according to the SLSI standards and followed the standard sausage producing procedure according to the Toldra (2010). The suitable BHA level was determined according to the regulations in toxics A to Z: A Guide to Everyday pollution hazards (2006). The amount of BHA used in the control sample was 0.1 g per 1 kg of meat. Furthermore, developing control sausage recipe from all the preliminary trials was by sensory evaluation using 32 untrained panelists. The garlic was allocated according to the SLSI standards, which mentioned as 0.05% per 1 kg of meat. Two experiments were conducted to determine the suitable and acceptable form of garlic for sausages recipe as fresh garlic or garlic powder. Each experiment consisted of 2 sub experiments and 3 replicates were prepared for each experiment. For determination of fresh garlic level (experiment 1) 10 g, 20 g, 30 g and 40 g was allocated for each 1 kg of chicken meat sausage. For the determination of garlic powder form (experiment 2) 3 g, 6 g, 9 g, 12 g was used for 1 kg of chicken meat. With several sensory evaluations contained optimal level of garlic powder and fresh garlic was determined from 5 g, 6 g, 7 g, 8 g and 9 g with powder and 10 g, 20 g, 30 g and 40 g with fresh form using 32 untrained panelists. Changes in chemical, physical, sensory and microbiological parameters of prepared sausages with fresh garlic and powder garlic which stored immediately in refrigerator were analyzed over a period of 40 days. Proximate composition, pH, water holding capacity (WHC), and total plate count were determined in 3 days interval over the storage period for both treatments according to standard procedures (AOAC, 1995). Furthermore, total plate count (TPC) as in AOAC (1995) and Thio barbituric acid (TBA) value as described by Buege and Aust (1977) were analyzed in weekly intervals. As sensory characteristics of sausages, appearance, odor, color, taste and overall acceptability were evaluated by 32 untrained panelists. For each analysis 3 replicates were prepared and used. Statistical analysis for chemical and physical properties were analyzed though one way ANOVA using statistical software system and sensory data by Friedman test using MINITAB 15 statistical software package at the 95% confident interval.Item Study on Antioxidant and Antimicrobial Effect of Garlic (Allium Sativum) in Garlic Incorporated Chicken Sausages(Uva Wellassa University of Sri Lanka, 2013) Herath, H.M.H.M.Meat in the human diet is recognized as an important component because of its appealing flavor and texture and its high nutritional value. The present trend of food is to serve processed food items. Chicken sausage is one of the oldest forms of processed food item in the world. Processed products were prepared by using various additives. For the purpose of increasing the shelf life the main additives which were used call as antioxidants. The most common antioxidants used in food preservation are synthetic, such as butylatedhydroxytoluene (BHT), butylatedhydroxyanisole (BHA). With the reveal of adverse health effects of synthetic antioxidants by the researchers the food processors were focused to use natural substances which have the antioxidant and antimicrobial effect. Garlic (Allium sativum) is one of the most commonly used ingredients as a flavor enhancer for sausage. In addition to flavoring food, garlic is appreciated for its medicinal properties. Allicin is the main biologically active component of fresh garlic that effect to the antioxidant activity. This study was carried out to determine the suitable garlic form and concentration of garlic in chicken sausages and to determine the antioxidant effect of garlic against lipid oxidation and antimicrobial effect. The sausage was prepared adding fresh garlic and garlic powder and compared to control with added BHA. The evaluation of moisture, protein, fat, pH, rancidity (TBA value) and total plate count in the selected sausage which was selected using sensory evaluation using five hedonic scale. Addition of fresh garlic and garlic powder significantly (P< 0.05) affected not only the chemical and microbiological parameters such as moisture content, ash content, crude protein content, crude fat content, WHC and lipid oxidation but also in sensory attributes by changing the flavor. Key words: Antioxidant, Antimicrobial, Garlic, Chicken sausages, BHA