Browsing by Author "Jeewanthi, P.W."

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    Case Study on Waste Water Management Systems Adopted by Different Industries
    (Uva Wellassa University of Sri Lanka, 2020) Nishshanka, J.S.; Kaliyadasa, P.E.; Ranawana, S.R.W.M.C.J.K.; Jeewanthi, P.W.
    Different industries discharge wastewater with different contaminants in the production process. The heavy metals and other inert materials present in wastewater will contaminate the environment by causing normal drainage systems and natural water resources polluted. Therefore, it is a timely need to study detail on potential industries that generate wastewater and their adoption measures at present to treat the wastewater. With that objective twenty companies that represent eight different industries were identified using secondary data and a structured questionnaire was used to collect data in this study. Data were analysed by descriptive analysis method using Minitab 17 software. The findings of this study emphasized that different industries have adopted different wastewater management systems and analysis methods, however, their wastewater treatment methods at present are of very expensive. Further cost for water consumption by eight different industries is significantly different every month and recorded an average of Rs. 4,700,000.00 per month. Among the eight different industries and the highest cost recorded in the glove industry that costs about Rs. 5,000,000.00 per month. Moreover, 98% of industries prefer to implement a cost-effective wastewater treatment method in which each industry would be able to reuse the water and enhance the efficiency of water usage in a sustainable way. Keywords: Waste water treatments, Heavy metals, Industries, Water reuse
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    Determination of the Variation of Biochemical Profile of Commonly Grown Tea (Camellia sinensis (L.) O. Kuntze) Cultivar of TRI 2025 in Low Country Agro-ecological Zones
    (Uva Wellassa University of Sri Lanka, 2019) Nirmala, M.H.G.S.; Kaliyadasa, P.E.; Alakolanga, A.G.A.W.; Jayasinghe, H.A.S.L.; Jeewanthi, P.W.
    There is a unique taste, color and aroma of low country teas compared to other types of tea grown in Sri Lanka. Those properties are governed by the biochemical composition of the tea, basically the tea leaves. However, there was no reported study related to the variation of chemical profile of tea grown in different agro-climatic regions within the low country region. Therefore, this study was conducted to determine the variation of biochemical profile of commonly grown tea (Camellia sinensis (L.) O. Kuntze) cultivar of TRI 2025. Fresh tea leaves of TRI 2025 in 5th pruning cycle were randomly collected from eight selected plantations which represent four major tea cultivating agro-climatic regions WL1a, WL1b, WL2a, WL2b in low country. The estates were selected using stratified sampling technique and samples from each stratum were selected randomly from different tea estates in a way of including two estates in each agro-climatic region. The study was conducted during the period of onset of rain, from November to December, 2018. The fresh tea leaves placed on ice immediately after harvesting and transported. The leave samples were dried at 50 °C for 12 hours and crushed into fine particles. Chemicals were extracted from each sample using 1g of leaf powder in methanol for the analysis of polyphenols and reducing sugars while phosphate buffer was used for proteins extraction. Folin Ciocalteu regent method Lawry’s method and DNS reagent method was used to determine polyphenols, free sugars and total proteins with slight modifications, respectively. This study found that significantly different polyphenol and free sugar contents (p<0.05) were in teas grown in the four agro-ecological regions in low country of Sri Lanka but free total protein contents were not shown the significant difference.
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    Determination of the Variation of Biochemical Properties of Selected Tea Cultivar (Camellia sinensis (L.) O. Kuntze) in Mid Country
    (Uva Wellassa University of Sri Lanka, 2019) Samarakoon, S.M.I.S.; Kaliyadasa, P.E.; Alakolanga, A.G.A.W.; Jayasinghe, H.A.S.L.; Jeewanthi, P.W.
    In the tea trade, quality is used to indicate the presence of special desirable attributes in the tea liquor which are detected by physical appearance, smell and taste. The biochemical properties of tea is very complex and is currently a subject of broad medicinal and toxicological studies. This study was conducted to determine the variation of selected biochemical properties (polyphenols, free sugars, and total proteins) of commonly growing tea cultivar (Camellia sinensis (L.) O. Kuntze), of TRI 2025 among all tea growing agro ecological regions in Mid Country of Sri Lanka. Fresh tea samples (two leaves and bud) were collected from same aged plants by using stratified sampling technique and samples from each stratum were selected randomly from different tea estates of each agro ecological region in Mid Country (WM1a, WM1b, WM2a, WM2b, WM3a, WM3b, IM1a, IM2a, IM2b, IM3a). Collected samples were placed on an ice and transported and oven dried at 50 ˚C for 12 hours and crushed in to fine particles. Methanol extraction was performed for the analysis of total polyphenol content and reducing sugars while phosphate buffer was used to extract samples for the analysis of proteins. The concentrations of polyphenols, proteins, and free sugars were determined by folin Ciocalteu reagent method, Lowry’s method and dinitrosalicylic acid method respectively with slight modifications. The findings of this study shown that biochemical properties of teas such as polyphenol, total protein and free sugars contents were significantly different (p <0.05) among many tea growing ago ecological zones in mid country of Sri Lanka. Maximum polyphenol, free sugar, total protein contents were recorded in WM1b, WM2a and IM2a respectively. Minimum polyphenol, free sugar, total protein contents were recorded in IM2a, IM3a and IM2a, respectively. This sets a precedent for the characterization of biochemical profiles of mid grown tea of Sri Lanka.
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    Developing Scientific Method to Calculate the Surface Moisture of Fresh Green Tea Leaves on Wet Days
    (Uva Wellassa University of Sri Lanka, 2020) Dissanayaka, D.M.S.M.; Perera, G.A.A.R.; Gamage, A.; Jeewanthi, P.W.
    Plucking is the most labor-intensive field operation in tea plantations. Laborers are paid according to the kilograms of shoots plucked by the workers. Interview with workers as well as management has been used to deduct the weight of green tea leaf of 1 kg per plucking round only when there is rain during the plucking time. This is happened due to the water content in the green leaf or leaf carrying bags. Although this practice is approved by the estate level workers union, any estate does not have any systematic methodology or governing law/ regulation to demonstrate that this deduction is appropriately justifiable. Moreover, the pluckers have some doubts related to the deduction of the weight of leaf plucked by them. Therefore, this study was focused on generating and evaluating of the scientifically accepted method to determine weight reduction of tea shoots plucked from the moisture of shoots during rainy days. NuwaraEliya Estate, Labukelle, and Tyllyrie Estate, Dikoya were selected for the study. Secondary data of rainfall within early 5 years periods were collected from the offices of the estates and primary rainfall data were obtained using a moisture analyzer after artificial rainfall was applied to leaf taken from selected fields. The quantitative analysis methods were used for data analysis including an analysis of independent and dependent variables, hypotheses testing, correlation, and regression analysis. A regression model was developed to calculate the surface moisture content of leaf during a rainy day. This model can be used to calculate the amount of weight to be deducted from the weight of tea leaf during rainy days and is only applicable to Nuwara-Eliya and Dimbula region. Keywords: Plucking, Green leaf, Deduction of the weight of leaf, Surface moisture content, Wet days
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    Development and Assessment of Sensory, Physicochemical and Phytochemical Properties of a Soursop (Annona muricata L.) Jam
    (Uva Wellassa University of Sri Lanka, 2018) Rodrigo, K.M.D.N.; Gunawardhana, C.R.; Jeewanthi, P.W.; Wijesinghe, W.A.J.P.
    There is a great potential for soursop (Annona muricata L.) value-added products due to its proven influence on human health. Fruit jam is a preservation technique with a mixture of fruit pulp, sugar, pectin and citric acid. This study was focused to develop a soursop jam and assess its sensory, physicochemical and phytochemical properties. Soursop jam was prepared according to Sri Lankan standard specification for jams, jellies and marmalades by using a general recipe for fruit jam. Proximate composition of the final product was determined. Microbiological analysis including total plate count and yeast and mold count were done up to two months of storage at room temperature. Sensory evaluation was done using nine point hedonic scale. Physicochemical properties including total soluble solids, titratable acidity, pH and ascorbic acid content were determined during the storage period. Total polyphenol content was determined by Folin-Ciocalteu method and antioxidant activity of soursop jam was assessed using DPPH assay and ABTS assay. Sensory data were analyzed using MINITAB 17 statistical software by Kruskal-Wallis test and physicochemical and phytochemical data were analyzed by one way ANOVA test with 95% confidence level. Soursop jam contained 69.58% carbohydrate, 29.46% moisture, 0.4% ash, 0.29% crude protein and 0.27% fat. Microbial counts were less than the standard maximum limits. Total soluble solids, titratable acidity and pH were not significantly changed (P>0.05) during the storage period. Ascorbic acid content, total polyphenol content and antioxidant activity were significantly decreased (P <0.05) during the storage period. Sensory evaluation revealed that only texture of soursop jam was significantly changed (P<0.05) during the storage period. In conclusion, soursop jam is an ideal way of adding value to the underutilized soursop fruit with retained antioxidant properties.
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    Development of Savory Nutrient Bar
    (Uva Wellassa University of Sri Lanka, 2019) Senevirathna, P.J.J.; Senarathne, S.M.A.C.U.; Jeewanthi, P.W.; Wijesinghe, W.A.J.P.
    This study was carried out to develop a balanced, savory nutrient bar with readily available commodities in Sri Lankan market in every season. The savory nutrient bar was specifically developed for the local market which is currently saturated solely by sweet nutrient bars. Rice flour, chickpea flour, soy flour, puffed rice, pumpkin powder, moringa leafs powder, dehydrated guava coarse articles, onion powder, garlic powder and a nonsweet binding agent were used as the common ingredients. Three nutrient bars were developed separately by incorporating dehydrated pineapple coarse particles and tomato powder (A), mushroom powder and tomato powder (B) and mushroom powder (C) with the common ingredients. The mixture of dry food ingredients were combined with the binder at 3:1 (w/w).A specific compressing machine and mould were developed to produce the pieces uniformly and consistently. Prepared nutrient bars were packed in the triple laminated pouches and kept under ambient conditions. Sensory acceptability was evaluated using 5-point hedonic scale with the 23 trained panelists and the results were statistically evaluated by Friedman test using Minitab 16.1. Sample B and C were rejected based on the sensory evaluation results. Sample A was selected from the sensory evaluation and analysis of the sample A revealed that it contained 12.2±0.60% moisture, 4.14±0.05% ash, 2.12±0.44% acid insoluble ash, 12.35±0.23% crude protein, 9.78 ±0.13% crude fat, 8.8±0.12% crude fiber, 52.8±0.94% carbohydrate and 0.7±0.02% of water activity. The product is microbiologically safe for consumption up to 7 days.
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    The Effect of Canopy Thermal Changes on Growth, Yield and Grain Sterility of Three Ultra-short age Rice Varieties under Aerobic and Flooded Conditions
    (Uva Wellassa University of Sri Lanka, 2020) Wettasinghe, D.R.Y.; Silva, L.C.; Ranawana, S.R.W.M.C.J.K.; Jeewanthi, P.W.
    Canopy Temperature (CT) represents the temperature experienced by the uppermost portion of the crop canopy. CT may better explain the grain sterility associated with high temperatures than the air temperature. Most of the CT related experiments were conducted on wheat. Therefore, Sri Lankan rice varieties were evaluated at the Rice Research and Development Institute, Bathalagoda under two soil moisture conditions to realize the canopy thermal changes and its impact on growth, yield, and grain sterility. This Experiment was arranged in a two-factor factorial in Completely Randomized Design with eight replicates. Factor one was soil moisture conditions, aerobic, and flooded. Factor two was rice varieties; Bg 250, Bg 252, and Ld 253. CT, growth, and yield parameters were recorded. CT at 10:00 h had a positive impact (r=0.76) on grain yield in flooded condition and CT at 9:00 h had a positive impact (r=0.77) on yield in aerobic conditions. Grain sterility increased with increasing CT in both moisture conditions. The number of tillers was negatively correlated with maximum CT, while plant height was positively correlated with minimum CT in both conditions. CT at spikelets opening had a negative impact (r=0.76, 0.80) on pollen fertility at heading and positive impact (r=0.95, 0.85) on grain sterility in both conditions. Moreover, growth and yield performances were superior under flooded conditions compared to aerobic conditions. Interaction between soil moisture and variety was significant for thousandgrain weight and pollen fertility % where highest values were recorded by Bg 250 (29.33 g) and Bg 252 (96.4%) in flooded conditions, respectively. In conclusion, monitoring CT dynamics can be considered as a useful tool to assess the growth and yield performances of rice under varying environmental conditions. Keywords: Rice (Oryza sativa), Canopy temperature, Aerobic & flooded conditions, Grain sterility, Pollen fertility
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    Effect of Drought on Shoot, Root and Yield Parameters of Selected Rice Lines
    (Uva Wellassa University of Sri Lanka, 2020) Manurangi, D.D.M.; Illangakoon, T.K.; Kaliyadasa, P.E.; Jeewanthi, P.W.
    Rice (Oryza sativa L.) is the major food crop in Sri Lanka. That occupy 34 percent (0.77 /million ha) of the total cultivated area in Sri Lanka. Drought is one of the major environmental constraints severely reducing rice yields, making serious threat to global rice production. This study was conducted using eight rice lines including newly improved and exotic rice lines. Drought tolerant rice variety, Bg251 used as the control. The experiment was conducted inside a plant cage using Complete Randomized Design with three replicates for each rice variety and with 96 experimental pots. Seven days old seedlings were established in pots and drought condition were initiated after two weeks of planting. Growth parameters like plant height, chlorophyll content, shoot dry weight and flag leaf length were measured and Drought Tolerant Degree index was estimated. Root parameters were measured using WhinRHIZOpro root scanning machine. Further yield parameters like panicle weight, spikelet no per panicle, Yield and 1000 grain weight were measured. ANOVA process was conducted at 5% significant level for data analysis. Mean comparison was done by using Turkey’s comparison. And Pearson ’correlation was performed to investigate the relationship between the parameters. AERON 9-3, IRDTN 7- 11 and IRBBN dhana were identified as highly drought tolerant compared with BG 251. AERON 9-3 identified as a cultivar with good yield as well as good Drought Tolerant Degree value. And Drought Tolerant degree index was identified as simple and accurate drought screening method. Keywords: Drought Tolerant Degree, Drought Tolerance, Panicle weight, Spikelet no per panicle
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    Effect of High Temperature on Growth, Pollen Fertility and Yield Parameters of Selected Rice Varieties in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2019) Rajapaksha, R.M.C.Y.; Illangakoon, T.K.; Ranawana, S.R.W.M.C.J.K.; Jeewanthi, P.W.
    Temperature is one of the main environmental parameters affecting growth and development of rice. The mean surface air temperature has increased globally by ~0.74 °C in the last century and will further be increased by ~1.1- 6.4 °C by the end of this century. Therefore, identification and development of heat tolerant rice varieties is an urgent need. This study was conducted to screen twenty rice varieties including newly improved and traditional cultivars for high temperature tolerance based on their growth and yield parameters. Heat tolerant rice variety, N22 was used as the control. The experiment was conducted inside a temperature chamber (35-42 °C) using Randomized Complete Block Design with three replicates for each variety. Eighteen days old seedlings were established with the spacing of 15 x 20 cm as one plant per hill and 40 seedlings per replicate. Growth parameters, pollen fertility, days to 50% heading and 85% maturity, and yield were recorded. Cluster analysis was performed to group the varieties. Accordingly, Kalu heenati was grouped with N22 and was categorized as heat tolerant cultivar. The filled grain percentage and yield per plant of them were 53.5% and 2.19, respectively. Bg 300, Bg 304, Bg 305, Bg 310, Bg 94-1, Bg 352, Bg 357, Bg 358, Bg 359, Bg 360, Bg 366, Bg 369, Suwandal, Pachchaperumal and Pokkali were grouped together and categorized as moderately heat tolerant compared to N22. Sulai, Bg 370 and Madathawalu were grouped together and had the lowest pollen fertility, filled grain percentage and the yield per plant revealing its high susceptibility to elevated temperature. Since none of the tested improved rice varieties were tolerant to high temperature, further research is needed to develop heat tolerant rice varieties for changing future climate.
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    Evaluation of the Quality of Cinnamon Quills (Cinnamamum zeylanicum Blume) after Primary Processing in Matara District: A Case Study
    (Uva Wellassa University of Sri Lanka, 2018) Dilanil, W.G.M.; Wijeweera, A.A.; Jayasinghc, H.A.S.L.; Jeewanthi, P.W.
    Ceylon cinnamon is an indigenous spice crop to Sri Lanka and the main export product is cinnamon quills. Maintenance the quality of cinnamon quills is a challenge as it is exposed to a wide range of contaminations during post-harvest practices. Cinnamon growers, processors and dealers not much concern about the maintenance of hygienic conditions. Therefore, this case study was conducted to evaluate the quality and major contaminations of cinnamon quills handled by different parties, viz., growers (T1), collectors (T2) and exporters (T3) present in Matara district. Three different parties and the control (T4) which prepared in the cinnamon research center were served as four treatments, Samples were collected proportionate to the population of each party and physical, chemical and biological properties of collected quills were compared with the control. Data analysis was done using Minitab 17 Statistical package using analysis of covariance. Moisture % of quills collected from growers (21.8%) statistically significant (P < 0.05) compared to quills handled by collectors and exporters. Oil content present in quills of control (1%) statistically on par with other three treatments. Sulphur was the major chemical contaminant present on cinnamon quills and it was significantly highest in exporter level as 20 ppm (P < 0.05). Quills collected from growers and collectors exhibited statistically same values for acid insoluble ash % (2.26 and 2.92, respectively), water activity (aw) (0.83 and 0.84, respectively) and bark colour while the collectors maintained significantly different insoluble ash % and a, collated to control and exporters (P < 0.05). Insects are the biological contaminants present in cinnamon quills and it was significantly highest in grower and collector levels, 75 and 68 per 100 g of quills, respectively. The results revealed that the attention paid by growers and collectors on possible contaminants and quality aspects of cinnamon quills in a poor stage.
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    Exploring the Demand for Microlivestock Products in Galle District
    (Uva Wellassa University of Sri Lanka, 2020) Pathum, K.K.H.S.; Jeewanthi, P.W.; Abeyrathne, E.D.N.S.
    Demand for food of animal origin is growing faster than production due to improved health education, higher per capita income, and increasing in the tourist industry in the country. Microlivestock species are an important source of animal protein as a result of the rapid increase in the human population. The purpose of this study was to analyze the contemporary demand and awareness of microlivestock products in Galle district during November and December 2019. Data were collected from 100 foreigners and 65 hotels (3-star and above) by using stratified and simple random sampling techniques. A pretested questionnaire was given to both parties and collected data were analysed using descriptive statistical methods. According to the study, most of the tourists and local consumers preferred to have turkey meat (31%) and followed by duck (25%), rabbit (16%), geese (15%), and quail (13%) meat respectively. Among them, 25% preferred to have quail eggs and 23% for duck eggs. The study further revealed that the total of microlivestock meat (turkey - 1139 kg, duck - 634 kg, rabbit – 97 kg, quail - 22 kg) and egg (quail - 7050) were consumed in the selected hotels during the period. 58% of hotels preferred to purchase microlivestock products from near farms. The majority of consumers preferred to eat the meat of geese and turkey, quail eggs, duck meat, and eggs while rabbits as pets. The study concluded that there was an adequate awareness related to microlivestock products within the Galle district, but lack of availability of microlivestock products in the Galle area was a problem. Therefore, there is a potential for expanding the microlivestock industry in the district with proper guidance. Key words: Microlivestock, Demand, Awareness, Galle district
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    Identification of Solid Losing Points and Quantification of Total Solid Loss in Coconut Milk Powder Production
    (Uva Wellassa University of Sri Lanka, 2019) Ranawaka, R.A.N.R.; Gamage, K.J.; Perera, G.A.A.R.; Jeewanthi, P.W.; Madugalle, M.D.
    Coconut milk powder is a water dispersible solid obtained by drying an aqueous extract of coconut (Cocos nucifera) kernel. It is a substitute to coconut milk which makes cooking convenient. A Sri Lankan coconut milk powder production plant equipped with spray drying technique is experiencing a solid loss problem during its production process. This case study was carried out to identify the solid losing points and to quantify solid loss during the process. Solid contents in raw materials, intermediates and final product were measured and solid loss from each step was calculated. Daily waste generation was recorded. Accuracy of tote bin scale set point and flow meters was investigated by checking the deviation between set point and actual quantity in several trials. The human errors in total solid analysis, rework bagging and plunging process were identified by monitoring working behavior of operators. Accuracy of total solid, fat and moisture analyzers was determined by analyzing previous calibration data. Sample weights were recorded during a month and sampling loss was estimated. Average total solid loss quantified through this study was 0.52%. In conclusion, waste generation, sampling loss and human errors were identified as the major causes for total solid loss. Standardizing the unloading process using flushing water in a predetermined constant temperature and pressure for a constant time, reducing waste generation and sustaining through attitude development, displaying posters, training on correct methods of rework bagging, plunging and total solid analyzing, standardizing the required sample quantity, defining the sampling points and using instrument calibration data tracking tools can be recommended to reduce solid loss in commercial scale coconut milk powder production processes.
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    Pre-harvest Soil Application of Rice Husk Ash on Post-harvest Quality of Green Chili (Capsicum annuum L.)
    (Uva Wellassa University of Sri Lanka, 2020) Siriwardhana, W.M.T.L.; Ratnayake, M.Y.U.; Wijesinghe, J.; Jeewanthi, P.W.
    Green chili (Capsicum annuum L.) is commercially grown as a spice crop in Sri Lanka. Rapid changes in post-harvest quality and pre-harvest and post-harvest diseases are the main problems in the green chili industry. Silicon (Si) application has shown many beneficial effects on plant growth and disease control. The present study evaluated the effect of soil application of Rice husk ash (RHA), a natural Si source on postharvest quality of green chili, compared to the fungicide treated plants and non-treated control plants. RHA was added to plants (2g/plant) starting at 10 days after seedling establishment and continued up to 28 days at seven days intervals. Si accumulation in leaves and pods were tested during the growth. Natural disease occurrence, changes in chlorophyll content, pH, total soluble solids (TSS), Titratable acidity (TA), ascorbic acid content, total phenolic content, peel color, visual quality rating (VQR), weight loss, cuticle epidermal layer thickness, crude protein, crude fat, crude fiber, total ash, and moisture percentage were measured in the harvested pods. Soil amendments with Si significantly reduced the postharvest weight loss through delayed ripening and reduced natural disease occurrence hence enhancing VQR (p < 0.05). Accumulated Si content in leaves of the RHA treated plants was significantly higher (p < 0.05) than that of control plants although the differences among the pods of different treatments were insignificant (p > 0.05). RHA treatment increased the Crude Protein, ash, total chlorophyll, total phenol content, and cuticle epidermal layer thickness significantly but did not affect other physic-chemical parameters tested (p > 0.05). These results suggest that by using the preharvest soil application of RHA, the postharvest quality of green chili can be improved. Enhanced Si content in leaves and increased phenolic content in pods may have some role in Si-induced disease resistance and other quality parameters. Keywords: Green chili, Rice husk ash, Post-harvest quality, Post-harvest disease, Si Content
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    Socio-Economic Influence on Growth Performance of Smallholder Rubber Cultivation in Uva Province
    (Uva Wellassa University of Sri Lanka, 2020) Madushanka, B.G.G.T.; Jeewanthi, P.W.; Senevirathna, A.M.W.K.
    Rubber cultivation in Sri Lanka has been extended to Uva Province (Intermediate Zone) to meet the demand for natural rubber. This study was conducted to find the growth performance of smallholdings in Uva Province and associated socio-economic factors. Using a stratified sampling technique, a hundred farmers were selected from four and six Rubber Development Officers’ divisions in Badulla and Moneragala districts, respectively. A questionnaire-based survey including information on the family profile, income, expenditure, rubber land & its management, the government supports, yield & products, and marketing facilities was carried out. Also, stem girth, bark consumption rate, the quality of harvesting, and land management were evaluated by randomly selecting twenty rubber trees in each smallholding. Descriptive statistics and multiple regression analyses were performed. According to the results of age distribution, the majority of smallholders (45%) are in the 51-60 age group. Also, more than 50% have only primary and O/L education. According to the results, 93% farmer’s cultivation area is less than 2 acres and most have cultivated RRIC 121 rubber clone. The majority (85%) had participated in training/extension programs conducted by the Rubber Research Institute of Sri Lanka and Rubber Development Department. When considering fertilizer usage, 52% of farmers use fertilizers; of them, 68% apply fertilizer yearly. Results of regression analysis revealed that rubber stem girth positively correlated with management practices, fertilizer usage, farming experience, and age of plants. Keywords: Growth performance, Rubber smallholder, Socio-economic status
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    Utilization of Jackfruit Seed Flour (Artocarpus heterophyllus L.) as a Thickening Agent in Tomato Sauce Production
    (Uva Wellassa University of Sri Lanka, 2019) Maduwage, C.S.D.S.; Rajakaruna, R.A.M.A.T.; Wijesinghe, W.A.J.P.; Jeewanthi, P.W.
    Even though Jackfruit seeds are a good source of starch, they are still underutilized. This study investigated the potential of using of Jackfruit Seed Flour (JSF) as a thickening agent in tomato sauce production. Lye peeled mature jackfruit seeds were used to obtain flour. Proximate analysis and functional behavior of the JSF were compared with corn flour. Tomato sauce samples were prepared according to the Sri Lankan Standard specification for tomato sauce (SLS 260:1989). Three batches of tomato sauce were prepared by adding JSF, corn flour and without any thickening agent separately. Thickening agents were added at 3.75g/100g of tomato pulp. Sensory evaluation and microbial analysis were conducted to determine the acceptability of the sauce samples. Sauce samples were analyzed for physicochemical properties during 8 weeks of storage at ambient temperature. JSF contained 69.96±0.31% carbohydrate, 13.40±0.09% crude protein, 8.53±0.19% moisture, 2.93±0.15% crude fiber, 2.77±0.05% fat and 2.39±0.37% total ash. JSF had 0.80 g cm-3 bulk density, 2.5 ml g-1 oil absorption capacity, 1.4 ml g-1 water absorption capacity, 3.5 ml g-1 emulsifying capacity and 5% gelation capacity. Swelling power was increased with the temperature. JSF incorporated tomato sauce received the highest scores in the sensory assessment. Microbial counts were less than standard maximum limits. Total soluble solids, titratable acidity were not significantly changed (p > 0.05) while pH, water activity significantly increased (p < 0.05) during storage period in JSF added tomato sauce. JSF showed the role of a thickening agent in tomato sauce with lowest serum separation and highest viscosity. This study concludes that JSF can be successfully used as a thickening agent in the tomato sauce industry.