Browsing by Author "Wijesinghe, W.A.J.P."
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Item Application of Gamma Irradiation as a Quarantine Treatment to Control Fruit Fly (Bactrocera dorsalis) Prevailing on Export Potential Mango Fruits in Sri Lanka(Uva Wellassa University of Sri Lanka, 2018) Madhushani, U.G.L.; Hewage, L.C.; Weerawansa, A.N.R.; Wijesinghe, W.A.J.P.Fruit flies cause considerably serious damage to mango fruits by reducing quality and nutritional suffering. Among all the quarantine treatments, irradiation is unique as it is the only treatment used which does not cause acute mortality; instead, insects are prevented from maturing or are sterilized.Currently there are no any approved irradiation quarantine treatment doses for eggs of Bactrocera dorsalis. The objective this study was to determine the effective irradiation dose to control eggs of B. dorsalis.Export quality Tom EJC mango fruits which were artificially inoculated with B.dorsalis eggs were treated with 100 Gy, 200 Gy and 250 Gy Gamma radiation. The experiment was carried out in Complete Randomized Design with four treatmentsand a control with three replicates.Each replicate included three fruits where approximately 50 eggs were introduced to each fruit. After exposing to gamma irradiation, there was no any adult emergence but some of eggs were developed into larvae and pupae. No significant difference was observed in titratable acidity, brix, colour, moisture content, pH, textureand water activity of irradiated fruits compared to untreated fruits. Therefore, selected three gamma radiation dosages can be declared suitable for reducing the development of B. dorsalis eggs and it does not cause any quality defects to the fruit.Item Assessment of Peanut Varieties Grown in Sri Lanka for Peanut Butter Production(Uva Wellassa University of Sri Lanka, 2020) Kularathne, G.M.S.K.; Ranathunga, R.A.A.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Great potential exists for value-added products of peanut (Arachis hypogaea L.) due to its functional properties. The study was focused on the development of peanut butter using peanut varieties grown in Sri Lanka to find the best peanut variety and the best method for peanut butter production. Peanuts were roasted and blanched with 90°C hot water for 3 minutes. Vegetable oil (15%), sugar (8%), salt (1%) were added to peanuts and ground using a colloid mill. Peanut butter was filled into sterilized glass bottles and stored at - 4°C. The experiment was laid out in a complete randomized design with five treatments; peanut butter prepared from Tissa, Indi, Lanaka Jambo, and ANKGL3 varieties and commercially available product replicated thrice. Proximate, physicochemical, sensory, and microbial analysis were determined against a commercially available product. Peanut butter prepared from Indi variety was selected as the best product by sensory evaluation with thirty untrained panelists using a nine-point hedonic scale. The lowest moisture (0.66+0.01%), highest ash (5.21+0.14%), crude protein (26.45+0.82%), carbohydrate (21.95+0.89%) and crude fat (54.85+0.16%) contents were exhibited in peanut butter prepared from Indi, Tissa, Indi, ANKGL3 and Indi varieties. Total soluble solids and titratable acidity were increased, and pH was decreased in all the products and phenolic content and peroxide value were 0.98 mg GAE g-1 and 0.04 meq g-1 of peanut butter prepared from Indi variety during storage of 3 months. Total plate count and yeast and mold count were less than 101 CFU g-1 . The best condition for roasting of large nuts: Lanka Jambo and ANKGL3 was 170°C for 30 minutes and for small nuts: Indi and Tissa were 150°C for 65 minutes. According to shelflife evaluation, there was no significant change in all the peanut butter and no significant microbial count in peanut butter prepared from Indi variety throughout 3 months storage period, thus it was selected as the best product. Keywords: Arachis hypogaea L, Peanut butter, ShelflifeItem A Case Study in Analysing Chemical and Microbial Properties of Orthodox Black Tea Manufactured in Uva High Region(Uva Wellassa University of Sri Lanka, 2021) Wewelwala, N.A.C.S.; Kahandage, K.P.M.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.Sri Lankan teas are accepted as the finest tea produced in the world. Quality of tea is determined by it‟s physical, chemical and microbiological properties. But very few research studies shown the variation of quality parameters during black tea manufacturing against the manufacturing method and selling catalogues. Therefore, this case study was conducted to investigate the variation of selected quality parameters of Orthodox black tea from Uva high region during its manufacturing process. In Chemical analysis, Total polyphenol content (TPC) (ISO 14502-1;2005) and radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) (AOAC International standards) were determined with some modifications to the standard analytical methods. Samples were taken (n=3) from six stages of manufacturing process. The IC50 values of DPPH radical scavenging activity changed from 7.96±0.08 ppm (withering) to 69.79±3.73 ppm (winnowing), indicating that withering stage has highest antioxidant content. The TPC ranged from 1.46 ±0.03 to 6.08 ±0.11 mg GAE g-1 dry leaves but no linear relationship exists between TPC and antioxidant activity (p>0.05) (R2 = 0.4803). In microbial analysis, Total plate and Yeast and mold counts were determined (Sri Lanka Tea Board - SLS 516: part 1 and SLS 516:2;1991) and highest microbial counts were identified in winnowing stage as 6.22x106 CFU g-1 (Total plate count) and 2.82 x106 CFU g-1 (yeast and mold count) respectively. However, the tea collected from packing, had not exceeded the acceptable levels of minimum requirement for exportation (ISO 3720:2011). Research findings exhibit that the tea manufactured in respective factory, is satisfied the minimum requirements for exportation but hand hygiene practices, and cleanliness of contacting surfaces may be the cause of highest microbial counts of tea samples in winnowing. This study recommends further studying of microbial parameters to investigate the contaminations of tea in tea factories. Keywords: Orthodox black tea; Uva high region; Selling Catalogue; Antioxidant activityItem 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, MineralItem Comparative Study of Proximate Composition of Palmyrah Pinattu and Flour (odiyal, Boiled odiyal)(Uva Wellassa University of Sri Lanka, 2016) Srikantharasa, S.; Mahilrajan, S.; Wijesinghe, W.A.J.P.; Bandara, S.M.I.P.G.Palmyrah (Borassus flabellifer) palms can be considered as a gift of nature as they contribute wide range of vital products for human diet and existence. Among palmyrah products fruit and flour are highly utilized by local population. Fruits are mostly used as fresh, because of its perishable nature it is traditionally preserved as dried fruit pulp leather called as pinattu. Palm produces two types of flour such as odiyal (Dried tuber) and plukodiyal (boiled and dried tuber) flour. In this study the proximate composition of palmyrah pinattu and flour were evaluated. Samples were collected from the three different branches of Palmyrah Development Board and used for the analysis.There were no significant different between moisture content of the boiled odiyalflour [11.66± (0.001)] and odiyal flour [10.66± (0.001)] while pinattu showed [16.6± (0.008)] %. Protein content of boiled odiyal flour [6.51±0.062] and odiyal flour [6.7813± (0.06)] were significantly higher when compared with pinattu [2.23± (0.062)] %. As well fat content of odiyal flour was 0.43±0.013 g/100g and that was significantly higher than boiled odiyal flour and pinattu. Significantly higher amount of ash was observed in pinattu [0.04±(0.001)]when compared with flour. Boiled odiyal flour [7.13±(0.18)] contained significantly higher crude fiber content than odiyal flour [4.49±(0.15)] and pinattu [5.06±(0.01)] g/100g. Carbohydrate content was significantly higher for odiyal flour [77.59±(0.5)] when compared with pinattu [75.91±(0.61)] and boiled odiyal flour [74.37±(0.65)] g/100g. This study was suggested that proximate composition of pinattu and flour were varies and which were good source of fiber and protein. Keywords: Boiled odiyal flour, Palmyrah, PinattuItem Comparative Study on Physicochemical Properties of Sunflower Oil, Palm Oil and Virgin Coconut Oil Available in Sri Lankan Market(Uva Wellassa University of Sri Lanka, 2021) Madushani, R.V.C.; Sandarekha, K.A.S.M.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Sunflower oil (SO), palm oil (PO) and virgin coconut oil (VCO) are three different types of widely consumed edible oils, in Sri Lanka. At the time of purchasing the physicochemical parameters among the same oil type can be varied. The study was designed to evaluate the quality attributes of randomly picked oil samples in Sri Lankan local market at the moment of purchasing. Twelve samples (Three brands of SO, four brands of PO and five brands of VCO) of oils were purchased from the supermarkets in Badulla and Colombo area. Specific gravity, viscosity, colour, free fatty acid (FFA) and peroxide value (PV) of all the oil samples were measured. PV and FFA values of SO ranged from 14.80±3.02 meq/kg to 7.67±0.70 meq/kg and 0.86±0.30% to 0.53±0.11%% respectively. The recorded PV values of some brands of SO are complying with the SLS standards and PV values of remaining brands and all FFA values are not complying with SLS standard (946: maximum FFA as oleic acid: 0.25% and maximum PV: 10 meq/kg). Specific gravity, viscosity and colour of the three brands of SO were significantly different (P˂0.05). PV and FFA of PO ranged from 0.36±0.12meq/kg to 0.25±0.02 meq/kg and 11.13±1.43% to 7.07±0.69% respectively. Thus, the recorded PV and FFA of some brands comply with the SLS standards (720: maximum FFA as palmitic acid 0.25% and maximum PV: 10meq/kg). The colour and specific gravity of PO were significantly different (P˂0.05) within the three brands but viscosity was not significantly differed (P˃0.05). PV and FFA of VCO ranged from 3.07±0.17 meq/kg to 2.27±0.13 meq/kg and 0.31±0.03% to 0.20±0.05%, respectively. Thus, the recorded PV values and FFA values are complied with some brands while some are not conformity with SLS standard (32:2002) (maximum FFA as lauric acid: 0.2% and maximum PV: 3 meq/kg). Values for specific gravity, colour and viscosity of three brands of VCO were not significantly different (P˂0.05). In conclusion, the physicochemical properties of some brands in three different oil types do not comply with the SLS standards and also show significant differences within the brands. Keywords: Edible oil; Free fatty acid; Peroxide value; Sunflower oilItem Determination of Nitrate and Nitrite Concentrations in Commercially Available Sausage Products from Small–Scale Retailers in Kandy Area(Uva Wellassa University of Sri Lanka, 2019) Rasangika, A.H.B.G.; Wijesinghe, W.A.J.P.; Ariyasena, J.A.T.C.Nitrates and nitrites are found in many foods which people may consume on a daily basis. In processed meat products, nitrate and nitrite salts are widely used as preservatives, antioxidants, flavor enhancers and color stabilizing agents. But the presence of excessive nitrates and nitrites can have toxic and carcinogenic effects on humans. Hence, the concentrations of nitrates and nitrites in food need to be monitored to ensure the quality and safety of meat products. This study was aimed to investigate the Nitrate and Nitrite content of frequently consumed sausage samples in Kandy area. The samples were collected from 10 different small-scale retailers’ stores and supermarkets in the area, over a period of 7 months from May, 2018 to November, 2018. To determine the nitrate and nitrite concentrations, Suppressed Ion Chromatographic (IC) technique was used following the extraction and protein precipitation procedures. According to the results obtained, the average nitrite and nitrate concentration levels in small-scale retailers’ uncooked samples were 60-85 mg kg-1 and 90-150 mg kg-1, respectively. Average nitrite and nitrate levels in small-scale retailers’ cooked samples were 55-75 mg kg-1 and 70-105 mg kg-1, respectively. For selected branded samples nitrite and nitrate levels were 40-55 mg kg-1 and 60-80 mg kg-1, respectively. According to the results, for small-scale retailers’ uncooked samples, nitrate levels exceeded the acceptable nitrate levels according to the Sri Lankan standards (125 mg kg-1). These excessive levels of nitrates, can act as a reservoir for nitrites. Therefore, it is necessary to regulate nitrate and nitrite levels in sausage products manufactured by small scale retailers in Kandy area.Item 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.Item Development of a Coconut Milk Beverage Incorporated with Cinnamon and Ginger(Uva Wellassa University of Sri Lanka, 2019) Sarathchandra, G.L.P.; Wijenayake, A.D.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.There is a great potential for commercialization of spiced natural beverages, dairy free and healthy drinks from coconut milk in both domestic and the international market front. This study was focused to develop and assess the nutrient content and physicochemical properties (pH, fat%, moisture%, brix, free fatty acid [FFA] and titratable acidity [TA] as citric acid) of a spiced coconut milk beverage. Both spices were added at 0.2% (w/v). Five treatments were prepared by incorporating Cinnamon powder: Ginger powder at the rate of 25%:75% (T1), 40%:60% (T2), 50%:50% (T3), 60%:40% (T4) and 75%:25% (T5) (w/w). Sensory evaluation of the product was tested using 9-point Hedonic scale with 30 untrained panellists and the results were analysed using Friedman test. The highest overall acceptability was recorded by T5, contained 75% cinnamon and 25% ginger. The T5 was further assessed for the changes of physicochemical properties for one month at the room temperature, and data obtained were analysed using one-way ANOVA. Microbial quality (aerobic plate count, yeast and mold, E. coli, coliform and salmonella) was tested for one-month period. According to the results of nutrient analysis, the selected product is free from cholesterol and consists with 6.7% carbohydrate, 0.3% protein and 2.1g of dietary fibre, and 64 kcal per 100g of beverage. The selected coconut milk beverage (T5) consists with 4.60±0.01 pH, 10.50±0.00 °Brix value, 1.70±0.01% fat, 0.225±0.000% FFA, 0.005±0.000% TA and 88.52±0.01% moisture. During storage, no significant difference (P>0.05) were observed in pH, brix, FFA and moisture. However, fat% and TA of the product showed a significant difference (P < 0.05) over the storage. There was no observed microbial growth in the product during storage. In conclusion, the best cinnamon: ginger ratio to develop nutritious spiced coconut milk beverage is 75%:25%.Item Development of a Fruit Leather by Using Underutilized Bael (Aegle marmelos L.) Fruit(Uva Wellassa University of Sri Lanka, 2016) Thanaweera, T.A.D.D.L.; Wijesinghe, W.A.J.P.Fruit leather, a dehydrated snack, has the potential to increase fruit solids consumption especially in the young. When consider about underutilized fruits, bael fruit is one of them which is highly nutritious, medically important and seasonably available fruit in Sri Lanka. A product developed through such a valuable fruit will give a great potential to be popularized among the health concerned consumers in the present world. Hence, the study was carried out to develop bael fruit (Aegle marmelos L.) pulp based leather using sugar, citric acid and a thickening agent as ingredients, with the aim of improving the palatability and increasing the utilization of bael fruit. The proximate composition of the final product was analyzed. The product was evaluated for quality by using its microbial, physicochemical and sensory properties. Data of sensory evaluations were statistically analyzed using Friedman non parametric test and the shelf life evaluation data were analyzed using by using one way ANOVA test with 95% confidence level. The results were revealed that the best thickening agent was corn flour and its best concentration was 2.5%. Proximate analysis of the fruit leather showed that the finally developed product contained 2% ash, 2.3% crude protein, 0.1% fat, 3.9% fiber and 8.9% moisture. According to the results the developed bael fruit leather packed in low density polypropylene (gauge 300) can be safely stored under room temperature for six weeks. Keywords: Bael fruit, Fruit leather, Sensory evaluation, Shelf lifeItem Development of a Herbal Tea Bag from Sweet Potato Leaves (Ipomoea batatas (L.) Lam) and Evaluation of its Physicochemical and Sensory Parameters(Uva Wellassa University of Sri Lanka, 2021) Ganegoda, G.W.P.M.; Arachchi, M.P.M.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.; Kahandage, K.P.M.Sweet potato (Ipomoea batatas (L.) Lam) is an economically important nutritious root crop that was considered the 7th most important food crop in the world. Though sweet potato plants are typically grown for their sweet tubers, leaves also a rich source of nutrients. However due to lack of awareness of its nutritional composition and health benefits, still sweet potato leaves remain underutilized. Therefore, this study was conducted to develop a herbal tea from sweet potato leaves and to evaluate its quality parameters. Two varieties of sweet potato leaves (Red variety „Ama‟ and yellow variety „CARI 426‟) were selected and proximate composition, antioxidant activity and total polyphenolic content were analyzed by AOAC 2000, 2,2- diphenyl-1-picrylhydrazyl radical scavenging assay and Folin-Ciocalteau methods respectively. Moisture, total fat, crude fiber, ash, protein and carbohydrate content of fresh leaves of „Ama‟ variety was 86.78±0.72%,11.73±0.12%,19.35±0.59%,19.44±0.73%, 22.5±1.36%, 26.98% respectively while for CARI 426 values were 85.79±0.24%, 9.94±0.23%, 13.56±0.58% ,17.9±0.64%, 14.72±0.39%,43.88% respectively. For fresh leaves, antioxidant values were obtained as 59.33±1.24%,41.05±2.18% for Ama and CARI 426 respectively at 500μg/mL while total polyphenolic content was obtained as 5.56g/100g and 3.17g/100g at dry weight respectively. The results obtained for antioxidant values, for freeze dried Ama and CARI 426 leaves were 69.66±1.24% and 41.66±2.05% respectively at 500 μg/mL while total phenolic content was 6.94g/100g and 4.55g/100g at dry weight. Ama variety was chosen to prepare the herbal tea considering its highest antioxidant and total phenolic content. Four different herbal teas were prepared by adding strawberry, vanilla, orange flavor and control was used without adding any flavor. Sensory analysis was carried out with 30 untrained panelists using a 9-point hedonic scale to determine the best herbal tea product. Among those flavors, orange flavored herbal tea shows the best sensory acceptability. It can be concluded that sweet potato leaves can be used to develop a value- added herbal drink. However further studies should be needed to evaluate its functional properties. Keywords: Sweet potato leaves; Freeze drying; Antioxidant activity, Sensory propertiesItem Development of an Edible Film Using Coconut Protein Isolate(Uva Wellassa University of Sri Lanka, 2019) Jayasinghe, J.M.M.S.; Hewapathirana, H.P.D.T.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Most of food products are covered by a packaging to separate it from the surrounding environment. There are several investigations on food packaging have shown that film forming ability of different plant proteins such as soy protein, mung bean protein, cowpea protein etc. This research was conducted to develop an edible film using coconut protein (CP) isolate from defatted coconut flour as an alternative for petroleum-based packaging materials. Coconut protein was isolated from the defatted coconut flour by alkaline extraction method. Extracted protein was dried using freeze drying and sieved through 800 µm mesh. Percentage of protein of the extracted powder was analyzed by Kjeldahl digestion method. Four different combinations of corn starch (3%, 2%, 1% and 0%) and coconut protein (0%, 1%, 2% and 3%) were used for film fabrication with two levels of pH (8.5 and 9.5) and two levels (2% and 0%) of polyethylene glycol (PEG) plasticizer. Casting technique was used for film preparation with 2% (w/v) glycerol and distilled water. The experiment was arranged as a three-factor factorial design with three replicates. Physical, chemical and optical quality characteristics (moisture %, swelling index, solubility, thickness, light transmission %) of edible films were evaluated. Data was analyzed by ANOVA (p<0.05) using MINITAB 16 software package. Results showed that, extracted CP has 78.43% of protein content. Combination of corn starch and CP were showed weaker film characteristics than pure treatments. CP films with 2.5% of PEG showed significantly (p<0.05) high moisture content (49.20% ± 0.43), swelling index (483.96% ± 13.79) in 8.5 pH and significantly high solubility (76. 0% ± 1.4) and thickness (0.33 ± 0.01 mm) in 9.5 pH. The pure corn starch film (pH 8.5 and 0% PEG) was showed significantly higher percentage of light transmission at 200 to 800 nm. In conclusion, coconut protein isolate can be effectively utilized as an edible food packaging material.Item Development of Coconut (Cocos nucifera) Water Jelly(Uva Wellassa University of Sri Lanka, 2019) Namalgamuwa, N.G.N.A.; Wijenayake, A.D.; Wijesinghe, W.A.J.P.; Wedamulla, N.E.Coconut water is a natural nutritious liquid available inside the coconut fruit. Coconut water separated during the manufacturing of coconut kernel products processes as a by-product. Thus, the present study aims towards the development of a jelly using coconut water as main ingredient with the purpose of utilizing this by-product. Gelatin [1.57% (w/w)] and citric acid [0.078% (w/w)] were used as minor ingredients. Three levels of sugar [20, 30, and 40% (w/w)] were used while all other ingredients kept constant. The prepared product was packaged in polypropylene cups and stored under refrigerated conditions (4°C). Appearance, aroma, texture, taste and overall acceptability were evaluated as sensory attributes using 9-point hedonic scale with 30 untrained panelists. Sensory data were analyzed using Friedman test with 95% level of significance by Minitab 16.1. The best jelly sample selected based on the results of sensory evaluation was tested for physicochemical properties such as pH, titratable acidity and total soluble solids (TSS). Aerobic plate count, yeast and mold, coliform and Escherichia coli tests were carried out to evaluate the shelf life. The pH, TSS and titratable acidity of the final product were 4.70±0.00, 50±0.00 and 0.04±0.00%, respectively. There was no significant difference in pH (p>0.05) and TSS (p>0.05) during the three weeks of storage period. However, the titratable acidity was significantly increase (p<0.05) during the storage period. Jelly sample prepared using the 20% (w/w) sugar received the highest overall acceptability. Based on the microbial analysis, the product was safe for consumption up to 3 weeks period. In conclusion, coconut water, a by-product of coconut can be effectively utilized to develop jelly and further studies are needed to identify the proper storage condition.Item Development of Green Tea incorporated instant herbal porridge mixture(Uva Wellassa University of Sri Lanka, 2015) Munasinghe, M.A.U.P.; Wijesinghe, W.A.J.P.; Pieris, P. U. S.As the second largest tea exporter in the world, the greater portion of tea is exported as bulk tea. Average price of bulk tea is lower than that of value added products (Ganewatta et al., 2005). There are several types of teas which are producing with different processing methods such as, Black tea, Green tea, Oolong tea and White tea. Among them, green tea is considered as the healthiest beverage in the world. It is loaded with antioxidants and nutrients have powerful effects on the body. (Gunnars, 2014). Because of the bitter taste of green tea, most of the consumers do not prefer to consume green tea alone. Herbal porridge which is considered indigenous to Sri Lanka, comprises with therapeutic values and nutritious. In Ayurvedic medicine Osbekicaoctandera (heenbovitiya), Murrayakoenigi (curry leaves) are highly recommended for the preparation of Herbal Porridge for Diabetes& heart patients in traditional ayurvedic medicine. O. octandra is a very valuable and widely utilized plant species in indigenous Ayurvedic medicine in Sri Lanka (Peiris et al., 2006).A study published in the (Journal of Plant food for Nutrition), found that curry leaves have a great impact on the blood sugar levels of diabetics (Sampath, 2014). It can be medicinally and economically more valuable to develop green tea incorporated instant herbal porridge mixture by using natural resources. The objectives of this research were: — — Develop a green tea incorporated instant herbal porridge mixture Find out the best ratio of dehydrated green leaf powder and green tea powder for herbal porridge mixture — Determine the Shelf life of the developed product Materials and Methods Heenbovitiya (Osbeckiaoctandra) leaves and curry leaves (Murrayakoenigi) were steam blanched for two minutes separately and few minutes were allowed to drain excess water. Then leaves were oven dried at 60°C. Finally, well dried leaves were grinded and sieved well to obtain fine leaf powder for instant herbal porridge mixture. For the preparation of red rice for the instant herbal porridge boiled for 25 minutes and oven dried at 80°C. Well dried soya beans were grinded to obtain fine powder for the porridge mixture. All the prepared ingredients were blended with three different levels of green tea powder (2.6, 3.6, 4.6g per cup) according to an Ayurvedic formula; the formula to prepare 25 cups of Kolakanda was rice 500g, fresh leaves 275g, soya bean 10g, raw garlic 10g, raw ginger 25g, salt 15g and water 5l (Gamlath et al., 2002). The developed instant herbal porridge mixtures were evaluated for color, taste, aroma, texture and overall acceptability using 30 untrained panelists. The responses were recorded according to 5 point hedonic scale (5- extremely like to 1- extremely dislike). The sensory attributes were analyzed by Friedman test in MINITAB 14 statistical package and samples were compared by using 5% significant level. Proximate analysis was carried out to determine the nutrient content of the selected best product through sensory evaluation. Total polyphenol content was determined according to the method based on ISO 14502 -1. Detection of total plate count and yeast and mould were done during six weeks storage period. A sample of 31.4g of developed product was reconstituted for 5 minutes with 200ml of distilled water and 1ml of reconstituted sample was mixed with 9 ml of 0.1% peptone water in to test tube. After completing appropriate dilution (10 ) 1ml of the sample was introduce in to plates and it was allowed to be incubated at 25°C for two days. To determine the yeast and mould count potato dextrose agar (PDA) medium was used and to determine the total plate count plate count agar medium was used.Item Development of low Glycemic Index bread using a composite flour mixture(Uva Wellassa University of Sri Lanka, 2015) Thilakarathna, K.W.; Wijesinghe, W.A.J.P.; Sarananda, K,H.Composite flour technology is initially referred to process of mixing wheat flour with cereal and legume flour for making bread and biscuits. However, the term can also be used with regard to mixing of non-wheat flours, roots and tubers or other raw materials (Singh and Raguvanshi, 2011).Bread is a product obtained by baking yeast leavened dough prepared from wheat flour and with or without the addition of ingredients and permitted additives (SLS 141: 1992). The Glycemic Index (GI) of a food refers to the effect the food has on the body’s blood sugar levels. Modern day people seek to avoid wheat flour bread, due to health risk. There is growing interest about nutrients content in bread using composite flour technology. Therefore, this research was carried out to develop low Glycemic Index bread as a solution for various health effects occurred due to the consumption of wheat bread. Methodology The current study was carried out at Food Research Unit, Gannoruwa. Six experimental trials with different treatments were conducted during this study. Finally three treatments were prepared and evaluated on sensory and microbial analysis. 10%, 12% and 14% finger millet incorporated, treatments were used for sensory evaluation. The sensory evaluation was done using 15 semi trained panelists. In chemical analysis, proximate composition was determined for moisture content, fat, crude protein, ash, fiber, total carbohydrate and calcium. Specific volume was measured in selected three bread dough and bread samples using Modified Rapeseed Displacement Method. Texture was measured using a penetrometer for selected bread sample from sensory evaluation. Microbiological analysis was done for Escherichia coli, Total Plate Count (TPC), yeast and mould. Self-life determination was done by stored normal temperature with polythene wrap and without polythene wrap. Glycemic Index was measured using ten healthy volunteers in Food Research unit Result and Discussion According to the sensory evaluation, the 12% finger millet incorporated bread was selected as best bread sample by giving good texture, taste, aroma and colour. According to the figure 01, just after baked mean pressure become 0.83 kg. Then texture was soft. The pressure gradually increased with the time. With the time texture become harder than just after baked. After two hours mean pressure was 16.67 kg. Texture is mainly governed by gluten percentage. High gluten content gives soft texture due to gluten network. In this bread, Finger millet flour was used. Due to it fibrous content it affects for the texture and it gives more hard texture with the time. High pressure show poor texture.Item Development of Madan (Syzygium cumuni L.) Incorporated Novel Yoghurt(Uva Wellassa University of Sri Lanka, 2020) Shanika, M.K.A.; Wedamulla, N.E.; Wijesinghe, W.A.J.P.Madan (Syzygium cumuni L.) is an underutilized fruit crop grown in Sri Lanka with promising functional properties. In this study, well ripen Madan fruits were used to develop fruit incorporated set yoghurt. Yoghurts were prepared with different sugar (0, 5 and 10% w/v) and gelatin (0.6, 0.7 and 0.8% w/v) levels to select the best combination. Pasteurized fruit pulp was added at the levels of 7.5, 10, 12.5, and 15% w/v with a preselected level of sugar and gelatin. Based on sensory evaluation (9-point hedonic test), selected treatment was tested against the control (set yoghurt without added fruits) for physicochemical and phytochemical properties. Shelf life and microbial analysis were carried out in three days intervals for 18-days. Based on the results of sensory analysis, it was revealed that 10% sugar, 0.8% gelatin, and 10% of fruit pulp were the best combination for the production of fruit yoghurt. Addition of Madan increased (p<0.05) the phenolic content (3.04±0.1 mg GAE 100 g-1 yoghurt), monomeric anthocyanin (4.42±0.4 mg L-1 ) and antioxidant activity (Ferric reducing power assay: 0.14±0.0 µ mol Fe+2 100 g-1 : IC50: 331.08±1.5 ppm) of fruit yoghurt compared to that of the control. Storage of the yoghurt samples for 18-days under refrigerated condition (<5ºC), increased (p<0.05) the acidity while decreased (p<0.05) the pH. Syneresis increased (p<0.05) with the storage period in the control sample while fruit yoghurt exhibited the decreasing (p<0.05) pattern with the time. Yeast and mold, Staphylococci spp, and Escherichia coli did not exceed the Sri Lankan Standard Institute recommendation during the 15 days of refrigerated storage (<5ºC). In conclusion, 10% fruit pulp was the best level for the production of Madan incorporated set yoghurt with promising antioxidant properties which have 15 days of shelf life at refrigerated conditions (<5ºC). . Keywords: Anthocyanin, Antioxidant activity, Total phenol, Yoghurt, MadanItem Development of Nelli (Phyllanthus emblica) Powder Incorporated Instant Rasam Mixture and Evaluation of Its Sensory, Physicochemical and Microbial Properties(Uva Wellassa University of Sri Lanka, 2019) Warnakulasooriya, R.W.M.A.U.K.; Wijewardana, R.N.N.A.; Wijesinghe, W.A.J.P.; Jayarathna, G.E.D.A.M.Nelli (Phyllanthus emblica) is one of the underutilized, seasonal fruit crops which contains higher amount of vitamin C as well as other vitamins and minerals. However, due to lack of awareness on its nutritional composition, astringent and bitter taste of the fruit, usage of it for developing food products is in low level. Therefore, this study was conducted to develop a value added product from Nelli. Nelli powder incorporated instant rasam mixture was prepared by mixing 30 % (w/w) of Nelli powder with 70% (w/w) of dehydrated powders of the usual ingredients of traditional rasam. For select that ingredient combination, preliminary studies and several sensory evaluations were carried out. Sensory evaluations were carried out using 9-point hedonic scale by 30 panelists and considered sensory parameters were aroma, taste, color and overall acceptability. Sensory data were analyzed by Friedman test using MINITAB 18 statistical software. Developed product was packed in metalized film pouches. Storage life of the product was evaluated up to 2 months at ambient temperature. Proximate analysis was done and resulted values for moisture, total fat, crude fiber, total ash and crude protein contents were 5.33 0.03%, 2.17 0.23%, 8.52 0.18%, 3.18 0.06%, 9.17 0.65% respectively. Ascorbic acid was determined as it is the main constituent presence in Nelli, and it results significant reduction (p<0.000) during the storage period. According to the microbiological results product was microbiologically safe for consumption up to 2 months of storage period. This study provides potential on developing value added products from Nelli.Item Development of Palmyrah Tuber Flour Incorporated Noodles and Analysis of its Physicochemical and Sensory Properties(Uva Wellassa University of Sri Lanka, 2020) Mathurshana, A.; Anuluxshy, B.; Wijesinghe, W.A.J.P.; Kirushanthi, A.; Srivijenthiran, S.; Dharmarathna, T.T.D.Noodles is one of the popular fast food items having good market demand. Palmyrah tuber flour with numerous health benefits can thus be a better option than wheat flour to make healthy noodles. The objective of this study was to develop palmyrah tuber flour (PTF) incorporated noodles and compare with wheat flour noodles (control). Five different ratios of wheat flour: PTF (45: 55, 55: 45, 65: 35, 75: 25, 100:00) were tested. Other ingredients used were salt (1.75%), carboxymethyl cellulose (0.30%), sodium bicarbonate (0.60%), coconut oil (7%) and water (35%). The best formulation was selected via sensory evaluation by 30 untrained panelists using a 9-point Hedonic scale. Noodles containing wheat flour: PTF in 35:65 ratio was chosen as the best formulation according to the sensory analysis. The selected noodles were compared with the control in terms of cooking quality, pH, moisture, nutritional composition, calorific value, total phenolic content, and yeast and mold count. Total phenolic content was in 2-fold greater abundance in PTF noodles (1.35±0.07 mg/ g), indicating greater antioxidant capacity. Additionally, the PTF noodles contained calcium (0.01 mg/g) and magnesium (0.13mg/g) 3 times and 10 times greater abundance respectively as determined by titrimetric analysis. Yeast and mold count in both noodles complied with Sri Lanka Standard requirement for noodles. Fat (6.27%) and sugar (1.65%) contents of the PTF noodles satisfied the Food Act requirement, whereas the salt content (3.46%) exceeded the preferred limit The PTF noodles were found to be inferior to the control noodles, in terms of cooking quality. The incorporation of PTF had increased the health values of the noodles as PTF has higher mineral (calcium and magnesium) and total phenolic content Keywords: Food act, Noodles, Nutrients, Palmyrah tuber flour, Sri Lanka StandardItem Development of Ready to Serve Beverage by Using Ginger (Zingiber officinale) with Lime (Citrus aurantifolia)(Uva Wellassa University of Sri Lanka, 2016) Wijerathna, R.M.M.K.; Wijesinghe, W.A.J.P.; Gunawardhana, C.R.Beverage industries always search for fruits to produce juices, blends and cordials. Producing ready-to-serve beverages now move to new concepts such as using vegetables, herbal plants and spices. People expect the easiness in every aspects of their living style. Ready-to-serve beverage is the best solution for those people. There is no any preparation after buying the ready serve product and it can be consumed as such. Ginger (Zingiber officinale) is an important spice as well as an important herbal plant which have many medicinal properties. Lime (Citrus aurantifolia) is widely grown and serving as one of the most abundant source of vitamin C and antioxidants which are beneficial to human health. Objective of this investigation was to develop a lime added ginger ready-to-serve beverage. Three preliminary trials were carried out to find out preferable level of ginger, best level of lime and best combination of lime and ginger. Best ginger and lime combination was determined by sensory evaluation using 20 semi trained panellists and five point hedonic scale. Ginger 120 mL (6%), lime 43.75 mL (2.2%), sugar 250 g (12.5%), and water 1750 mL (87.5%) was the best recipe out of three recipes. Physico¬chemical properties and microbial properties were determined for the selected product. Shelf life studies of final product was carried out by analysing pH, total soluble solids, and titratable acidity at 7 days intervals for 1 and half months period and microbial analysis at 14 days interval for 1 and half month. PH, total soluble solids, titratable acidity shows significant different with the storage time. Microbial amount was less than the standard limits. All the data were analysed by using MINITAB 17 statistical software. Based on the results, it can be concluded that ginger 6%, lime 2.2%, sugar 12.5% recipe has the highest sensory attributes with 1 and half months of storage period. Key words: Ginger, Lime, Ready-to-serve, Sensory EvaluationItem 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.