Browsing by Author "Liyanage, T."

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    A Comparative Study of Phytochemical, Proximate and Mineral Compositions of Different Selections of Dried Goraka (Garcinia quaesita) Fruit Rinds in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2016) Jayasundara, K.K.I.; Wijesinghe, W.A.J.P.; Liyanage, T.
    Goraka (Garcinia quaesita) is a multi- purpose and endemic tree species bearing economical important edible fruits. Objective of this study was to investigate the comparative phytochemical, mineral and proximate contents between four Garcinia quaesita selections namely Ovilikanda I, Ovilikanda II, Gasnawa and Aranayaka I that were cultivated under similar agro climatic conditions in the nursery farm of Department of Export Agriculture, Gasnawa. Standard Analytical procedures were followed to analyze phytochemical, mineral and proximate compositions. The phytochemical analysis suggested a quantitatively higher percentage of hydroxycitric acid content in Aranayaka I selection than other selections. Flavonoid content was significantly (p < 0.05) higher in Ovilikanda I than other selections. The results of proximate analysis revealed that Ovilikanda I was richer in acid insoluble ash and dry matter while Gasnawa selection exhibited greater amounts of crude fat and crude protein. Significantly (p < 0.05) higher amounts of crude protein and nitrogen contents were found in Aranayaka I selection while Ovilikanda II selection exhibited the highest total ash content. In mineral analysis, significantly higher amount of magnesium was observed in Ovilikanda I, while Ovilikanda II contained highest amount of phosphorous. Gasnawa selection contained significantly (p < 0.05) higher amount of potassium and Aranayaka I contained higher amount of sodium than the other selections. Keywords: Goraka, Garcinia quaesita, Phytochemical analysis, Fruit rind, Mineral
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    Development of Aloe Vera (Aloe barbadensis) Gel Cubes Incorporated Jelly
    (Uva Wellassa University of Sri Lanka, 2020) Harold, A.G.C.K.M.; Liyanage, T.; Alakolanga, A.G.A.W.; Wedamulla, N.E.
    Aloe vera (Aloe barbadensis Mill. or Aloe vera (L.) Burm. F.) gel derived from the leaf pulp has drawn considerable attention owing to its functional properties and exhibited wider applications in the food industry. The present study was aimed towards the development of jelly using Aloe vera (87.55%), sugar (9%), gelatine (3%), flavorings (0.25%), colorings (0.1%) and aromatic agents (0.1%). Jelly was made from removing latex and unwanted parts from leaves followed by the heat treatment at 65 oC for 15 minutes. Three levels of sugar content (1%, 5%, 9% (w/w)), three types of flavorings (strawberry, pineapple, and orange) and three types of aromatics (vanilla, rose and almond) were selected to determine the best combination. The final jelly was made from the best sugar level, flavor, and aroma. The prepared jelly was packed in polypropylene cups and stored at 4oC. The physicochemical properties were measured for the final jelly and data were analyzed using one-way ANOVA. Aerobic plate count was determined to evaluate the shelf life. Appearance, aroma, texture, taste and overall acceptability were evaluated as sensory attributes using a nine-point hedonic scale. Data were analyzed using the Friedman test with a 95% level of significance. Treatment with a 9% sugar level was selected as the best sugar level and strawberry and vanilla were selected as the best flavor and the best aroma, respectively. The pH, total soluble solids, and titratable acidity at the initial were 5.034 ± 0.001, 10.62 ± 0.01, and 0.050 ± 0.001% respectively. There was no significant difference (p<0.05) of total soluble solids during the four weeks of storage. However, there was a significant difference (p<0.05) in pH and titratable acidity with storage time. Based on the microbial analysis, the product is safe for consumption up to one month period. In conclusion, Aloe vera gel can be effectively utilized to develop jelly and further studies are required to increase the shelf life. Keywords: Aloe vera, Jelly, Sensory evaluation, Shelf life