Browsing by Author "Hettiarachchi, H.A.S.U."

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    Consumer Awareness and Perception on Highly Processed Food Products Available in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2019) Hettiarachchi, H.A.S.U.; Madumali, J.H.S.; Geethanjana, R.M.S.; Sajiwanie, J.W.A.
    Highly processed food products are popular in modern world. There is a worldwide discussion regarding their positive and negative effects on human health. However, the studies on awareness, acceptance and misbelieves of these food products are less in Sri Lanka. Therefore, this study was focused on consumer awareness and perception on highly processed foods available in Sri Lanka. Randomly selected 500 respondents from all over the country were interviewed using a structured questionnaire that was designed to obtain information on the general awareness and perception and factors influencing their buying behavior. Demographic information and occupation were collected to identify their effect on awareness and perception of highly processed foods. Respondents were also asked to state the level of perception of the family members. Results revealed that 74% of the respondents had awareness on highly processed foods. Highest awareness (95%) was observed in Colombo and Kalutara districts. Respondents below 45 years had approximately higher awareness than those above 45 years. Highest positive perception was observed among children in their families. According to the occupation, 92% of academia and researchers had awareness and positive perception towards highly processed food. The taste and convenience (53%) were the major reasons for consuming highly processed foods. Mostly consumed highly processed foods were ice cream, instant noodles and soft drinks. More than half of the respondents (57%) had selected retail shops as shopping place. Online buying choice had a small influence on the positive perception. Results clearly revealed that young generation and academia have better awareness and positive perception on highly processed food products.
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    Development and Evaluation of the Effectiveness of a Kappaphycus alvarezii Seaweed- based Coating Solution for the Shelf-life Extension of Banana (Variety: Cavendish)
    (Uva Wellassa University of Sri Lanka, 2021) Hettiarachchi, H.A.S.U.; Liyanage, A.L.C.J.; Jayasundera, A.C.A.
    Application of biodegradable coating solutions is a novel approach to extend the shelf life of fresh fruits and vegetables. A variety of raw materials are used to develop cost effective coating materials. Studies focusing on the development of seaweed-based coatings are still scarce in Sri Lanka. Therefore, the aims of the present study are to formulate fruit coating material from Kappaphycus alvarezii seaweed using glycerol as the plasticizer and to determine the applicability of formulated coating for the shelf life extension of Cavendish bananas. Seaweed extract(obtained by hot water extraction) and 10%, 15% and 20% (V/W) glycerol concentrations were used to produce three different types of coating solutions (glycerol concentrations were selected based on potential bioplastic strength). Cavendish bananas (ripening index 5) were coated with the prepared coating solutions and percentage weight loss, change in firmness (fruit hardness tester), total soluble solid (TSS) content (refractometer) and the peel browning (visual observation) were evaluated for six days. Percentage weight loss was highest for non-coated bananas compared to coated bananas and the least weight loss was observed in the bananas coated with 20% glycerol added coating solution (p<0.05). After six days of storage, total percentage weight loss of non-coated bananas was 23.97% and 11.54% for bananas coated with 20% glycerol added coating solution. A continuous loss in fruit firmness was observed in all the four types of samples. The rate of firmness reduction was highest (32%) in non-coated bananas than coated bananas (p<0.05). There was a significant difference in TSS content of non-coated bananas compared to coated bananas during storage (p<0.05). The rate of TSS increment was higher (8%) in non-coated bananas than coated bananas. Lowest degree of peel browning was observed in the banana coated with 20% glycerol added film forming solution while peel browning was greatest in control samples. Accordingly, percentage weight loss, loss of firmness and peel browning can be effectively reduced by applying seaweed- based coating solutions. Effectiveness of coating solution increases with the increasing glycerol content. It can be concluded that the 20% glycerol incorporated coating solution is a viable coating material for the shelf life extension of Cavendish bananas Keywords: Coating solutions; Glycerol; Kappaphycus alvarezii; Seaweeds; Shelf life extension