Browsing by Author "Wijayaratne, L.K.W."

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    Development of a Green-Tea-Incorporated White Chocolate
    (Uva Wellassa University of Sri Lanka, 2012) Weerasingha, W.N.D.; Wijayaratne, L.K.W.; de Silva, W.A.N.T.; Wanniarachchi, M.
    According to the processing method, there One different kinds of tea: black tea, green tea, oolong tea. Sri Lanka is the second largest tea exporter in the world (Anonymous a, 2012); the greater portion is exported as bulk lea (Ganewatfa cr at., 2003). The average price of bulk tea is lower than that of value-added products (Ganewatla el ul., 2005). However, the Sri Lankan tea industry experiences lack of value-added products to local and export markets. Consumption of chocolate and related products has been increased by 1 l% in the last decade (A nonyinous b, 2007). Bes ides, the consumers have a great interest on the presence of plant-derived compounds in food (Belléak e/ of., 2009). The chemical composition of green tea differs from that of black tea (Bhagwat ri al., 2003); green tea has a higher flavan-3-ol, a type of polyphenol (L6est e/ ml., 2002) and is well-known to provide health bene fi ts (Yang e/ «/„ 20 1 1 i Cooper, 20 1 2; Narotzki el al., 20 12). Therefore, development of a wit ite chocolate with green tea incorporation would be of great interest for both tea and chocolate industries. The objectives of this research were: • Developing a white chocolate by incorporating green ten powder, and evaluate it for sensory parameters \o select the best percentage of green tea incorporation • Determining the polyphenol content of green-tea-incorporated white chocolate and compare it with the while chocolate available ii\ the market • Evaluating the developed product for free fatty acids, moisture content and microbial growth during the storage period
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    Effect of Targa (R) Super (Quizalofop-P-ethyl) Against Weeds in Chili Cultivation in Manner District
    (Uva Wellassa University of Sri Lanka, 2012) Narmatha, T.E.; Wijayaratne, L.K.W.; Kiri waththuduwage, S.
    Chili(Copxicum onnum L.) is one of the most valuable casf› crops gi own in Sri Lanka, and an important condiment and a culinary supplement. A. large extent of chilli cultivation is prominent in the dry zone of Sri Lanka, especially in Mannar, Jaffna and Vavuniya districts. The annual national chilli production has decreased over the years, and more than 30,000 t is imported annually to meet the shonfall (Department of Agriculture, 20 12). Weeds are a major problem in chilli cultivation, and one reason for this is the poor competition of chilli plants with weeds (Gonza’ lez and Salas, I999).So the productivity of chilli depends largely on weed flee condition.Both monocotyledonous and dicotyledonous weeds are reported in chilli (Gonza’ lezer o/., 1 992). They compete for nutrients, moisture, sunlight and spsce during both the vegetative and reproductive stages of the crop (Singh, 2009), causing field losses from 30 (Mofimoode/ at., 2006) to 78%« (VedPrakashe/ at., 2003). Herbicide application is an efficient method of managing weeds. Mostly pre- emergence herbicides have been used to control weeds in chilli cultivation (Muthussnkaranarayananer o/. , 1997; t'•larasalagi, 999; Adigun, 200 I; Frost and Hingston, 2004), and it is the same condition in Sri Lanka, as well. But in chilli cultivation, late- emergence weeds areassvere problem (Singh e/ o/., 1 993), and the managemenc of these weeds is critical to increase the crop yield (Singh, 2009). Targa‹BSuper (Quizalofop-P-ethyl) is a new post-emergence, systemic herbicide, which controls grasses and shows excellent selectivity over non-graminaceous crops (The Pennsylvania State University, 2007).This product is used on the crop plantations at 20 to 30 days are establishment (Technology Commercialization, 2012), and hence will be effective at controlling even late emergent grass weeds. The objective of this study was to determine the effect of 'Targa Super' against weeds in chilli cultivation and to compare its elTect with the pre-emergence herbicide, Stomp.
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    Value Addition to Black Tea by Supplying the Collected Volatile Compounds from Fermented Tea
    (Uva Wellassa University of Sri Lanka, 2012) Bandara, E.M.E.H.; Bandara, S.M.I.P.G.; Wijayaratne, L.K.W.; Amarasena, S.
    The tea plant, Camellia sinensis, is native to Southeast Asia. It is currently cultivated in more than thirty countries around the world, and is a popular beverage (Chaturvedula and Pi akash, 2011). A cup of infusion of made tea is completely different from that of fresh tea fl ushes in color, taste and aroma. These characteristics are developed during the manufacturing process once the tea flushes are harvested (Chaturvedula and Prakash, 2011). The volatile compounds present in fermented tea are lost during tea drying with exposure to direct heat (Zoysa et al., 2008). Resupply of those evaporated volatile compounds to black tea may increase the fresh and natural smell coming out of made tea, and thereby improve the smell of brewed tea liquor. Thus, it may enhance the consumer preference as well. The objectives of this research were: To collect the volatile compounds evaporated from fermented tea. To incorporate the collected volatile compounds again into black tea. To determine the smell, taste and colour of volatile-compound-incorporated black tea. To determine the shelf life of the developed black tea blend.