Browsing by Author "Lakshman, P.L.N."

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    Development of Pond Apple (Annona glabra) Ready-To-Serve Drink and Evaluation of Its Quality Parameters to Popularize the Utilization of Underutilized Fruits
    (Uva Wellassa University of Sri Lanka, 2019) Kanishka, M.E.V.L.; Lakshman, P.L.N.
    Pond apple (Annona glabra) is a tropical fruit species in the family Annonaceae and called “Wel Atha” in Sinhalese. The fruit is edible and the flesh is attractive yellow in colour, highly fragrant, unique and appealing in aroma, but it has not come to general popular consumption unlike Soursop and other fruit in same family due to the myth in community as it is a toxic fruit. Therefore, this is a one of very much underutilized fruit in Sri Lanka. However, all the plant parts are commonly used in Ayurveda medicine due to their superior febrifuge, antidote, emetic, fungi static, antibiotic and anticarcinogenic activities. Therefore, the proposed study was aimed to investigate the utilization of pond apple fruits to develop Ready-To-Serve (RTS) drink and to evaluate its sensory, physicochemical and microbiological properties in order to emphasize and popularize the edibility of this underutilized fruit. The pond apple RTS drink was prepared using fresh ripen pond apple fruit pulp, water, refined sugar (sweetener), citric acid (acidulant), pectin (stabilizer) and sodium metabisulfite (preservative) and bottled using glass bottles and caps. The best consumer preferred formula was selected using an untrained panel consisted of 30 panelists. A drink with 10% fruit pulp, 15% sugar, 74.6% water, 0.2% citric acid, 0.1% pectin and 0.1% sodium metabisulfite at 15 oBrix was found as best formula by sensory evaluation for RTS drink production. The pH, titratable acidity and oBrix or total soluble solids (% TSS) were 3.50±0.01, 0.37±0.01% and 15.2±0.2%, respectively with achieving the final product specifications of RTS fruit drink. The total sugar content was 18.04±0.5% according to phenol-sulfuric acid method and ascorbic acid (Vitamin C) content was 10±0.36 mg 100 ml-1 according to DCPIP method. Eventually, it can be concluded that the pond apple RTS drink can be effectively used to popularize the consumption of pond apple fruit in the community.
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    Effect of Physico-chemical Properties of Local Bee Honey on the Sensory Properties of Developed Honey Wine
    (Uva Wellassa University of Sri Lanka, 2021) Raveesha, P.G.S.; Lakshman, P.L.N.; Bulathgama, B.E.A.U.
    Honey wine is an alcoholic beverage developed by the fermentation of natural bee honey. It is a better way of imparting nutraceutical value to an internationally recognized beverage type, where today‟s health concerned consumer patterns have a developing trend towards nutraceuticals. Additionally, it adds value to local bee honey production. In this study, the effects of Physico- chemical parameters; pH, Brix, titratable acidity, and colour of the bee honey on the sensory and Physico-chemical properties of developed honey wine were examined. Bee honey samples were collected from two different geographic areas of the country, Anuradhapura and Matale. Initially, the pH, Brix, titratable acidity, and colour of the bee honey were measured using standard AOAC methods. Honey wine was developed using both the samples and kept for maturation for 30 days under similar conditions at room temperature (around 300 C). A sensory evaluation was conducted to identify the organoleptic properties of honey wine, using a 30-membered panel using a 5-point hedonic scale. The bee honey sample collected from Anuradhapura showed, pH, Brix, titratable acidity, and colour values, 3.87±0.02, 73.73±0.49%, 0.52±0.03 g/100ml and (L*=55.73, a*=29.15, b*=59.35) respectively. While the same parameters, of bee honey sample collected from Matale, showed 3.5±0.01, 80.2±0.21%, 0.65±0.21 g/100ml and (L*=62.03, a*=20.66, b*=49.87) respectively. Those Physico-chemical properties were significantly different from each other for the two bee honey samples whereas, the honey wines prepared from two bee honey samples also showed a significant difference in sensory properties. The developed wine using bee honey from Anuradhapura showed better organoleptic preference; for colour, appearance, aroma, mouthfeel/body, taste, alcoholic flavour and overall acceptability than the Matale honey wine. The Physico-chemical properties of both wines have also differed from each other. A higher alcohol production (8.1%±0.21 V/V) was also evident in Anuradhapura wine samples as the only sugar source for the fermentation process was given by bee honey. This concludes that even though developed honey wine with local bee honey is a success, a prior standardization of bee honey is needed in commercialization. Therefore, the researchers suggest further research on standardizing the bee honey and optimizing the fermentation process for scaling up for commercial level bee honey wine production. Keywords: Honey wine; Bee honey; Organoleptic properties; Physico-chemical properties