Export Agriculture Degree Programme (EAG)
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Item Development of Fiber Rich Rice Based Biscuit(Uva Wellassa University of Sri Lanka, 201) Fernando, P.A.T.Dietary fibre has demonstrated its benefits in health and disease prevention in medical nutrition therapy. The study was carried out on the utilization of the Banana Blossom (BB) in nutritional enrichment of biscuits. The Blossom of Banana is an excellent source of crude fibre in the human diet. Dietary fibre promotes laxation, lowers blood glucose and cholesterol levels. The aim of this study is to develop a value added product BB and rice flours in different blends. BB was cut in to slices and dipped directly in to 20g1- Citric acid solution for five minutes and dehydrated at 55° C for 8 hours and pulverized. Resultant Banana Blossom Flour (BBF) was packed in Polyethylene and Polypropylene and was subjected to proximate analysis, to determine moisture absorption capacity and L' value. Polyethylene was superior to Polypropylene as a packing material. BBF was used to supplement rice flour in percentages of 3,5,10 and 15 for biscuit production. Biscuits made of 15% coarse BBF and red rice flour with ginger flavor added were selected as the best treatment based on selected sensory attributes such as taste, color, texture and overall acceptability evaluated at the sensory evaluation. According to the proximate analysis, crude fibre content of the selected biscuits was 12.32%. To analyze the shelf life of the selected formula, Total colony count, Yeast and Mould count, moisture absorption capacity, acidity of the extracted fat were determined. According to the results, the developed product has a shelf life of three weeks without an addition of a preservative. Aluminum foil laminated with high density polyethylene (HDPE) was superior to Polyethylene as a packing material for the developed biscuits. The fibre content of this novel product is far above than the products available in the market. Key words: Banana Blossom, Banana Blossom Flour, Dietary fibre, Biscuit, Rice, Shelf life, PolyethyleneItem Determination of Optimum Citric Acid Concentration and Pressing Weight for Marinated Ready to Cook Paneer Cheese with Maximum Organaleptic Properties(Uva Wellassa University of Sri Lanka, 201) Karunarathna, D.C.Optimum acid concentration and pressing weight is critical to get the desired quality of paneer. Aims of this study was to determine the correct citric acid concentration and pressing weight to enhance yield, organaleptic qualities and add value to paneer. Paneer was made using three levels of citric acid concentrations [10%, 20%, 30% (v/v)] and each paneer sample was subjected to three levels of pressing weights (14, 24, 34 gcm-2) resulted in nine treatments. Optimum citric acid concentration and pressing weight were selected by measuring yield and organaleptic properties. Fresh weight of treatments was measured to calculate yield. Organaleptic properties were analyzed by a sensory evaluation using 30 untrained panelists. Three vinegar and sugar based sauce samples were developed using different tomato (Lycopersicon esculentum) pulp% and chilli (Capsicum annum) powder% (w/w). Three treatments are; 90% tomato pulp, 10% chilli powder and 80% tomato pulp, 20% chilli powder and 70% tomato pulp, 30% chilli powder. Paneer prepared using selected citric acid concentration and pressing weight was marinated using three sauce samples. Sensory evaluation was done to identify best marinated paneer sample and analyzed for shelf-life during 19 days determining yeast and mould count and p1-I at 4 °C. Yield was analyzed using two-factor factorial design. Sensory data were analyzed by Friedman non parametric test. Paneer manufactured using 20% (v/v) citric acid concentration, 24 gcm-2 pressing weight showed highest (P<0.05) yield and organaleptic properties. Paneer marinated with 90% (w/w) tomato and 1.0% (w/w) chilli sauce showed higher preference (P<0.05) for sensory attributes. Optimum citric acid concentration and optimum pressing weight were selected as 20% (v/v) and 24 gcm-2 to develop paneer with highest yield and organaleptic qualities. This paneer can be marinated using a sauce containing 90% tomato pulp and 10% chili powder, where the shelf-life is 17 days at 4 °C.Item Development of an Instant Herbal Tea from Walkoththamalli (Scoparia Dulcis) for Reduction of Blood Sugar Level(Uva Wellassa University of Sri Lanka, 2010) Sarathchandra, P.W.S.G.H.The study was carried out to identify the suitable plant part, drying period for the preparation of instant herbal tea of Walkoththamalli and to analyze consumer preference, quality of the product, chemical composition and pharmacological effect of the herbal extract to control the blood sugar level. Whole plant and leaves were selected as reliable plant parts and dried under 70°C for 12, 24 and 24 hours to prepare the bags by filling 1.5 g of dried samples and microbial test was performed for four months to check the shelf life of the product by comparing the available standards for black tea. Organoleptic properties of finished product and herbal extract were evaluated using a sensory evaluation with thirty one panelists and Thin Layer Chromatography (TLC) with 5% methanol in chloroform solvent system was used to study chemical compounds available in the 95% ethanol herbal extract. Random Blood Sugar Test and Glucose Tolerance Test with 75 g of oral administration of glucose were used as clinical trails to test the effect of the herbal extract on blood sugar level (leaves dried for 24 hour at 70°C) using five and three volunteers respectively. Among the six treatments, leaves dried for 24 hours was recorded the significantly highest (P<0.05) consumer preference for all parameters analyzed in the sensory evaluation. The same sample recorded the lowest microbial activity compared to the other samples. With the TLC all six samples showed that different banding patterns in the plates, which represent the availability of chemically active compounds in the herbal extracts and leaves dried for 24 hours at 70°C was shown the highest number of bands under 254 nm UV light. The results of random blood sugar test and blood sugar level in glucose tolerance test showed that significant reduction in blood sugar levels of each volunteer with herbal extract than the control. According to the above results leaves dried for 24 hours at 70°C was the best type to prepare the instant herbal tea from walkoththamalli which is having the ability to reduce the blood sugar level.Item DEVELOPMENT OF BUTTERMILK PUDDING INCORPORATING SKIM MILK POWDER, CONDENSED COCONUT (Cocos nucifera) MILK, AND KITUL (Caryota wrens) TREACLE(Uva Wellassa University of Sri Lanka, 2010) ILLANKOON, I.M.V.E.Buttermilk is the major byproduct of butter industry. Lack of utilization as a food, low total solids contains and shorter shelf life are the three major limitations associated with buttermilk. Few studies have been conducted on improving the utilization of buttermilk as a dessert. Aim of this study is to add value to buttermilk by developing buttermilk pudding incorporating skim milk powder, condensed coconut (Cocos nucifera) milk and kitul (Caryota urens) treacle.Four consecutive sensory evaluations were conducted to select the best percentages of skim milk powder, condensed coconut milk, kitul treacle and gelatin for buttermilk pudding. Skim milk powder, condensed Coconut milk and kitul treacle levels were changed as 10% (w/w), 20% (w/w), 30% (w/w) and gelatin levels were changed as 1% (w/w), 2% (w/w) and 3% (w/w), while maintaining the percentages of other ingredients constant. The selected samples were analyzed for shelf life during day 1, day 3, day 7, day 8, day 10 and day 12. Shelf life determination was done analyzing coliform, yeast and mould, total colony count, pH and organaleptic qualities. Sensory evaluations were done by 30 untrained panelists for appearance, flavor, color, texture, mouth feel and overall acceptability using five point hedonic scale, to select the best percentage of skim milk powder, condensed coconut milk, kitul treacle and gelatin. Sensory data were analyzed by Freedman non-parametric statistical method and pH, coliform, yeast and mould, total colony count were analyzed by correlation using minitabl4. Overall acceptability was highest (p<0.05) in 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin added buttermilk pudding. Yeast, moulds and total colony count were increased (p<0.05) and pH decreased (p<0.05) after 10 days at 4 °C. According to the results buttermilk pudding incorporated with 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin (percentages were calculated by weight of buttermilk) has been selected as the best formula with highest sensory attributes. Furthermore, this buttermilk pudding can be kept under refrigeration condition (4 °C) for 10 days without any quality deterioration.Item Effect of Lime Concentration and Soaking Period for the Quality of Bleached Ginger (Zingiber Officinale)(Uva Wellassa University of Sri Lanka, 2010) Delpachitra, M.T.K.Ginger is cultivated in Sri Lanka in about 1529 ha and the annual production is about 8271 Mt. Eventhough there is a greater potential to expand the ginger industry, production mainly targeted the domestic market with only about 10% being exported as fresh ginger. However, the dried and value added ginger by process has great export potential. There are three types of ginger varieties cultivated in Sri Lanka, the local variety, Chinese ginger and the Indian ginger. Bleached ginger is widely used for medicinal purposes in Ayurvedic and oleoresin extraction. It is mainly imported from India, but there is an ability to produce bleached ginger in Sri Lanka by using local varieties. Bleaching is done by treating with calcium hydroxide. However, no data is available on the exact concentration and soaking period. Therefore this research introduce to determine best lime (Calcium oxide) concentration and soaking period to produce high quality bleached ginger, under 0%, 1%, 2%, 4% lime concentrations and 2 hr, 4 hr, 6 hr soaking periods with three replicates. Moisture content, oil content, oleoresin content, calcium content, colour were determined quality parameters. It was found that the oleoresin percentage, oil percentage, calcium percentage, colour difference and lightness difference of bleached ginger were depend on soaking period and lime concentration. Oil percentage decreased with increasing soaking time and lime concentration. The highest oil percentage was obtained by the ginger sample which was soaked two hours in 1% lime solution (1.053%). Oleoresin content increased with the lime concentration but decreased with increasing soaking time. The highest oleoresin percentage (9.356%) was obtained by the ginger sample which was soaked six hours in 4% lime solution: Mean calcium content of unbleached ginger was 1.440%. The highest mean calcium content (1.940%) was obtained in the ginger sample which was soaked in 4% lime concentration for 6 hr. The lowest total colour difference (dE) and. lightness difference (dL) were obtained the treatment which soaked in 4% lime for 6 hr compared to the market sample imported from India. According to the all quality parameters, with soaking in 4% lime concentration for six hours found to be the best treatment to produce bleached ginger.Item Investigation of the Effect of Addition of Sugar in to Ice on Tvb-N Content , Microbial Growth, Ph and Histamine Formation During the Ice Storage of Skipjack Tuna in Boats(Uva Wellassa University of Sri Lanka, 2010) Wimalakeerthi, K.K.M.M.Skipjack tuna comprises about half of world tuna production, being the number one species in every ocean in terms of catch. Addition of sugar into ice is done on storage as an ad-hoc practice to improve the external appearance of Skipjack and present study reports the effect of this practice on quality parameters of Skipjack. Forty eight of Skipjack samples were obtained from Beruwala landing site and divided in to two equal lots. One sample set (control) was kept in normal ice and the other (treated) in sugar added ice (ice: sugar = 200:1). Samples were kept for 20 days and at 3 days intervals, analyzed for histamine by AOAC method 977.13, Total Volatile Bases Nitrogen (TVB- N) by Conway-Byrnes method and microbial assay by Aerobic Plate Count (APC). In the initial period of storage TVB-N increased slowly, then increased rapidly and in the later stage increased slowly whilst APC increased gradually in both samples. Initially in both samples histamine level gradually increased and in the later period (16th and 20th days) histamine content of treated sample was low (44.6±32.50 ppm, 60.0±17.72 ppm) over the control (57.8±22.47 ppm, 64.1±21.25 ppm). Initially pH decreased in both samples and then increased. Up to 16th day and 12th day tuna was safe for consumption on the basis of TVB-N and histamine respectively and never exceeded the rejectable level for APC during the study period. Treated and control samples were not significantly different for histamine content, TVB-N, APC and pH (respective p . values 0.376, 0.974, 0.411 and 0.617). But there was a significant difference in above quality parameters of both samples with the storage time (p < 0.05). Since. sugar addition into ice did not negatively affect to the quality parameters of Skipjack, this can be applied as a desirable practice to improve the buying ability of consumers.Item Study on Impact of Price Incentive & Identifying Factors Affecting Green Leaf Quality in Relation to Reasonable Price Formula for Tea Small Holder Sector Based on Kalutara District(Uva Wellassa University of Sri Lanka, 2010) Premadasa, K.P.T.In Sri Lanka Tea small holding sector plays major role in contributing to 74% of the national tea Production. Quality of green leaf supplied to the tea factories by this sector greatly affects on the quality of the final made tea. But at present, most of the tea processing factories receive only about 35 - 40% of best quality leaves. Having identified this fact the SLTB has incorporated a price incentive into the reasonable price formula through which payments for the green leaves are made, to motivate small holders to supply quality leaves. The present study was conducted to identify impact of price incentive on the motivation of small holders to quality build-in their products and the factors affecting on the best quality leaf percentage received to the factories. 75 tea small holders were selected randomly from the study area Baduraliya Tea Inspector range to represent the population and collection of the data was done through a semi structured questionnaire. Wilcoxson sign test was performed to analyze the small holders' motivation level and a linear regression analysis was done to identify the factors that affect on the best quality leaf percentage. The results of the Wilcoxson sign test revealed that there is significant effect of price incentive on motivating tea small holders to quality build-in their green leaf supply. According to the linear regression analyze reception of price incentive, mode of disposal, practicing fine plucking method, transport condition, age of the farmer and the education level of the farmers are main factors affect on the best quality leaf percentage received to the tea processing Factories. Key Word: Price incentive, Quality of tea green leaf, Tea small holding sectorItem Prevalence of Gastrointestinal Parasites in Cattle in Badulla District (with special reference to Cryptosporidium spp)(Uva Wellassa University of Sri Lanka, 2010) Fernando, T.S.R.Due to the recognition of subclinical infections with negative impacts on production as diseases, control of gastrointestinal (GI) parasites in cattle is becoming established. Cryptosporidiosis is a gastrointestinal zoonotic disease and there is no effective therapy for this disease. This study examines prevalence of gastrointestinal parasites in Badulla district including Cryptosporidium spp and identifies the significance' of age, water source and feeding pattern for the prevalence of Cryptosporidium in cattle. The prevalence of gastrointestinal parasites including Cryptosporidium in faeces of 250 cattle in three age categories was examined. The eggs of gastrointestinal parasites were identified using the Mc Master method. Larval culture was done to identify the Genera of parasites. Oocysts of Cryptosporidium were demonstrated using the Shearther's sucrose flotation method followed by staining with modified Ziehl Neelsen technique. Prevalence of gastrointestinal parasites and. Cryptosporidium in Badulla district was 57.20% and 15.20% respectively. Trichostrongyl spp, Haemonchus spp, Strongyloid spp, Toxocara spp, Trichuris spp, Moneiza spp,. Eimeria spp were the common gastrointestinal parasites in cattle in Badulla district. Prevalence, of Cryptosporidium was significantly higher in cattle of <6 months (57.89%) compared with 7-12 months and >12 months of age (P value<0.05). Cryptosporidium oocysts were detected in cattle using surface and well water with the highest prevalence of infection (81.58%) were with surface water. There was no significant association of prevalence of Cryptosporidium oocysts with feeding pattern (P value>0.05). These animals are likely to play an important role in the epidemiology of cryptosporidiosis in cattle and humans. These findings clearly demonstrate that cattle farmers and the people living in villages amidst cattle in Badulla district are more exposed to the infection. Key Words: Cryptosporidium spp, Gastrointestinal parasites, CattleItem Development of Value Added Stirred Yoghurt Rippled with Cooking Chocolate Syrup(Uva Wellassa University of Sri Lanka, 2010) Ranasinghe, M.K.Chocolate is one of the most popular confection with high nutritive value which majority not heard so far. Incorporation of chocolate in to conventional yoghurt increases the organoleptic profile of the product while conveying different experience to the 'consumer. The aim of the study was, to develop ripple stirred yoghurt using cooking chocolate syrup. Stirred yoghurts were prepared according to the standard procedure with slight modifications to the gelatin percentage. There were three treatments with respect to gelatin percentage as 0.5% (w/v), 1.0% (w/v) and 1.5% (w/v). Best gelatin percentage was selected by sensory evaluation using 07 trained panelists at day 01. Stirred yoghurts prepared with selected gelatin percentage were rippled with 6.5 mL (based on preliminary trials) of chocolate syrup of three concentrations as 40% (w/v), 50% (w/v) and 60% (w/v). Chocolate incorporated stirred yoghurts prepared with 0.5% gelatin were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, colour, appearance, chocolate flavour, sweetness and overall acceptability. Sensory data were analyzed by friedman non- parametric statistical method while titratable acidity and pH were analyzed by one-sample t- test in MINITAB 14. Shelf life determination was done by analyzing titratable acidity, pH, yeasts and moulds, total colony count (TCC), coliforms and Escherichia coil at two days intervals for 15 days compared with plain stirred yoghurt (control sample) Stirred yoghurt prepared with 50% chocolate syrup concentration showed higher (P<0.05) preference with all sensory attributes except appearance. The pH and titratable acidity of stirred yoghurt with 0.5% gelatin and 50% chocolate syrup showed higher significance (P<0.05) compared to the control at day 3. Coliforms and Escherichia coil were not detected with the storage duration. Yeast and mould counts were not exceed the specifications in Sri Lankan Standards for the set yoghurt during 10 days. Based on results it can be concluded that stirred yoghurt rippled with chocolate syrup prepared with 0.5% gelatin and 50% chocolate syrup concentration has highest sensory attributes with 09 days of shelf life at 4 °C temperature.Item Development of Fish Cake by Incorporating Sword Fish (Xiphias Gladius) and Tuna (Thunnus Albacores) with Suitable Local Available Filler, Rice (Oiyza Sativa), Kurakkan Powder (Eleusine Coracana) & Soya Flour (Glycine Max)(Uva Wellassa University of Sri Lanka, 2010) Thilakarathna, G.D.M.Fish is one of the excellent source which fulfill human protein requirement, as an animal protein it contains all essential amino acids, vitamins, minerals and especially essential fatty acids. Sea foods have more omega-3 fatty acid which is very use full to the humans to reduce the heart diseases. This study was focused on adding value to both fish waste from fish processing factories which is almost 50%, and the local available fillers for to the new product development. As the main ingredients of the fish cake were Tuna (Thunnus albacores), Sword fish (Xiphias gladius), Rice (Oryza sativa), Kurakkan powder (Eleusine coracana), Soya flour (Glycine max) and Spices were used. The method consisted of three stages; identification of best fish species, suitable filler and chemical analysis. Identification of best fish species was done with Tuna and Sword fish, best filler from Soy flour, Red rice flour and Kurakkan powder. Fish samples were chopped ground it well and mixed with other ingredients and add in to the mould by the preference. Finally fish cake was vacuum packed, after the processing it was send to the freezers or cool rooms under -20 °C . The product was fryed at 163°C to 165°C within 5 to 8 minutes. The products were subjected to 40 untrained panelist and sensory evaluation 01 data were analyzed by Friedman using MINITAB In sensory evaluation 01 showed significant influence of treatment with 'colour' and `appearance' sensory attributes made (p<0.05) whereas all other sensory attributes showed P>0.05 which implies no significant differences between organoleptic characters. Therefore both tuna and sword fish is good to use for the production of fish cake. In the evaluation 02 Soy flour was selected as the best treatment for all organoleptic characters (P< 0.05). Therefore fish cake was prepared with tuna and sword fish with Soy flour to select the final recipe. Keeping quality analysis was done pH, Water holding capacity (WHC) for both samples for five weeks period and with the time both WHC and pH was reduced in both samples. Proximate analysis was done for both samples and the sample which had sword fish and soy flour was having 15.57% protein, 1.83% fat and 2.18 % ash level comparing with tuna and soy flour sample respectively 17.96%, 2.47% and 2.15%. Finally the study concluded that the tuna and sword fish was prominent in sensory qualities and it is suitable for preparing the fish cake with tuna and sword fish.Item Observation of Enviorenmental Factors and Live Performance in Enviorenmental Control Broiler Houses During Hot Weather(Uva Wellassa University of Sri Lanka, 2010) Amarasekara, A.M.R.S.Broiler building typology associated with the local characteristics (climate, topography and surrounding vegetation) and handling systems (stocking density, curtains, equipment and nutrition) influence the inside environment. This study is mainly focused to analysis the main environmental factors which effect to live performance of Broilers in hot weather. Under a less stressful environment, animals can utilize more feed efficiently. But Heat stress is a major concern of the broiler industry due to the resulting decreased growth, feed intake and increased FCR ratio and mortality. Heat exposed bird's decrease feed intake in order to reduce metabolic heat production and resulting in slower growth. Heat is added to the air of a building by the body heat production, heat from electric lights and motors, sometimes heat from the roof and walls, and heat from fermentation of the litter or accumulated droppings. Of these, the dominant source of heat is body heat. Maintaining proper temperature to promote efficient growth is a key to profitable Broiler production. In this study Broilers in three broiler hoses were used by giving same environmental conditions for them. Then temperature and relative humidity of broiler house, mortality, and panting and water intake were measured. According to the results shows significantly (p<0.05) that water intake and relative humidity are the factors that cause for the Broiler's weight gain. Because of that have to provide adequate ventilation and stimulating water consumption is essential. It will help to decrease the heat generation from the metabolic activities. In addition to heat-stress mortality, economic losses associated with broiler heat stress also occur as a result of lowered growth rate and decreased feed efficiency. Therefore, it is natural for proaucers want to stimulate feed consumption in hot weather. Any management technique which promotes feed consumption or increased activity during the peak hot periods may be counter-productive. The extra feed consumed will increase the bird's heat load and probably result in additional mortality. Key words: Broiler, Hot weather, Relative humidity, live performancesItem INDUCED MUTATION AND DEVELOPMENT OF MEDIA PROTOCOL FOR PLANT REGENERATION FROM MUTATED CALLI OF LILY (Cilium longiflorum L.)(Uva Wellassa University of Sri Lanka, 2010) JAYASINGHE, H.S.L.The study was carried out to create novel types of Lilium longiflorum by using irradiated calli to cater the increasing demand for Lilium as one of the most important bulbous flower commercially grown in Sri Lanka. The calli were induced from lower half of the bulb scales and the basal part of the in-vitro plants in MS medium supplemented with three different combinations of BAP, IBA and 2, 4-D in the first experiment. Data were recorded on callus induction frequency, minimum days taken to appear callus, percentage of calli without direct organogenesis, growth rate and diameter of calli. In the second and third experiments, the calli were subjected to irradiation with different exposure time (10, 20, 30 and 40 minutes exposure) of UV (254 nm) and 60Co gamrha (2.5, 5 and 16 Gy) and cultured on MS medium with three different hormone combinations of BAP, NAA and GA3.Observations were made on mortality percentage of calli after irradiation, number of calli producing shoots, total number of shoots and shoot height. All experiments were conducted as Complete Randomized Design with two factors. Each treatment of experiment 1 was consisted with 20 replicates and treatments of experiment 2 and 3 were consisted with 15 replicates. MINITAB was used to analyze the data. Lower half of bulb scales cultured on MS supplemented with 0.022 mgl-1 BAP and 0.22 mgl-1 2,4-D recorded least number of days (22 days), highest frequency of callus induction (85%), highest percentage of calli without direct organogenesis (82.35%), diameter (1.8+0.12 cm) and growth rate (3.3+0.30) at P<0.05. In experiment 02 and 03 interaction effect of media and irradiation source was not significant at p<0.05. Irradiation levels with reduced plant height, mean no of shoots and mortality less than 50 %, considered as an indicators for mutations, UV with 30 minutes exposure time and 10 Gy of gamma can be selected as effective sources of mutation which recorded the lowest values for above parameters at p<0.05. At the same time mutated calli from above irradiation levels in the MS supplemented with 0.5 mgl-1 NAA and 0.6 mgl-1 BAP recorded the significant growth than other media (p<0.05).Item DEVELOPMENT OF FISH CAKE BY INCORPORATING SWORD FISH (Xiphias gladius) AND TUNA (Thunnus albacores) WITH SUITABLE LOCAL AVAILABLE FILLER, RICE (Oryza sativa), KURAKKAN POWDER (Eleusine coracana) & SOYA FLOUR (Glycine max(Uva Wellassa University of Sri Lanka, 2010) THILAKARATHNA, G.D.M.Fish is one of the excellent source which fulfill human protein requirement, as an animal protein it contains all essential amino acids, vitamins, minerals and especially essential fatty acids. Sea foods have more omega-3 fatty acid which is very use full to the humans to reduce the heart diseases. This study was focused on adding value to both fish waste from fish processing factories which is almost 50%, and the local available fillers for to the new product development. As the main ingredients of the fish cake were Tuna (Thunnus albacores), Sword fish (Xiphias gladius), Rice (Oryza sativa), Kurakkan powder (Eleusine coracana), Soya flour (Glycine max) and Spices were used. The method consisted of three stages; identification of best fish species, suitable filler and chemical analysis. Identification of best fish species was done with Tuna and Sword fish, best filler from Soy flour, Red rice flour and Kurakkan powder. Fish samples were chopped ground it well and mixed with other ingredients and add in to the mould by the preference. Finally fish cake was vacuum packed, after the processing it was send to the freezers or cool rooms under -20 °C . The product was fryed at 163°C to 165°C within 5 to 8 minutes. The products were subjected to 40 untrained panelist and sensory evaluation 01 data were analyzed by Friedman using MINITAB In sensory evaluation 01 showed significaht influence of treatment with 'colour' and `appearance' sensory attributes made (p<0.05) whereas all other sensory attributes showed P>0.05 which implies no significant differences between organoleptic characters. Therefore both tuna and sword fish is good to use for the production of fish cake. In the evaluation 02 Soy flour was selected as the best treatment for all organoleptic characters (P< 0.05). Therefore fish cake was prepared with tuna and sword fish with Soy flour to select the final recipe. Keeping quality analysis was done pH, Water holding capacity (WHC) for both samples for five weeks period and with the time both WHC and pH was reduced in both samples. Proximate analysis was done for both samples and the sample which had sword fish and soy flour was having 15.57% protein, 1.83% fat and 2.18 % ash level comparing with tuna and soy flour sample respectively 17.96%, 2.47% and 2.15%. Finally the study concluded that the tuna and sword fish was prominent in sensory qualities and it is suitable for preparing the fish cake with tuna and sword fish.Item Low Cost Fish Feed for Rearing Ornamental Fish, Guppy (Poecilia Reticulata)(Uva Wellassa University of Sri Lanka, 2010) Wanigasekara, W.M.K.G.S.B.The study carried out to develop successful low cost aqua feed for guppy (Poecilia reticulata) Low cost two aqua feed types (Aqua feed I, Aqua feed II) were prepared by using locally available feed ingredients. A Commercial feed was used as a controller. A total of 1350 fry of guppy (P. reticulata) (average length of 2.76 ± 0.0252 cm and average weight 0.28g ± 0.03 g) were used to determine the performance of the two feed types. Complete randomized block design was used for the eight weeks feeding trial with three treatments which contained three replicates. Weights and lengths were measured bi-weekly. Growth performance and total cost of feed production parameters were assessed using the Feed Conversion Ratio (FCR), Specific Growth Rate (SGR) Survival rate, Weight gain, Condition Factor, Average daily growth (ADG). The trial groups reached a mean live length of 3.50 ± 0.0764 cm, 3.80 ± 0.0361 cm , 3.70 ± 0.0351 cm and mean live weight of 0.41 ± 0.06526 g, 0.62 ± 0.00541 g, 0.51 ± 0.07974 g at the end of the trial when fed with aqua feed I, aqua feed II and commercial feed respectively. Growth data indicates that the final length, weight ADG, SGR, weight gain values of aqua feed II was not significantly different with other groups ( p < 0.05).The best (lowest) mean FCR was obtained from Aqua feed II (p < 0.12).Condition factor showed similar values. It seems that aqua feed II fed guppy fry showed higher performance than those fed with other two feeds. Key words; Guppy, Poecilia reticulata, feed, growth, Aqua feed, Commercial feedItem Analysis of the Factors Affecting the Replanting Decision by Tea Small Holders in Yatinuwara Divisional Secretariat Division(Uva Wellassa University of Sri Lanka, 2010) Weerasinghe, W.M.H.P.Tea is the third largest foreign exchange earner in Sri Lanka and 74% of the total tea production in the country comes from tea small holdings sector. Despite superiority of tea small holders in numerous ways to the plantation sector, this sector is not free from problems. In conformity to national policy, 2% of the existing tea extent has to be annually replanted in order to maintain the tea extent to obtain maximum yield. However, present annual replanting rate in the tea small holdings sector is 0.8%. The low levels of decision making on replanting in tea small holdings is a factor responsible for not reaching desirable replanting rate. Considering this, a research was carried out in Yatinuwara Divisional Secretariat division in Kandy district, to identify the factors affecting for replanting decision. 60 tea small holders were selected from Gannoruwa, Manikdiwele and Dhanthure by using the stratified random sample method and the data were analyzed using descriptive techniques and regression analysis. Present study identified that income sources other than tea, replanting subsidy, cost of replanting, price of green tea leaves, labour availability, credit facilities, and tea land size significantly affect on replanting decision of tea small holders. More specifically, one unit change in income sources other than tea, replanting subsidy, labour availability, and credit facilities lead to average change in replanting decision by 22.08, 0.00018, 16.00 and 10.80 units respectively, while age of tea small holder, cost of replanting, price of green tea leaves and tea land size negatively related to replanting decision. The study strongly recommends that increase in replanting subsidy and provision of credit facilities at a low interest rate should be considered to maintain an acceptable replanting rate. Key words: Replanting rate, Stratified random sample method, Regression analysis, Replanting subsidyItem Improvement of Bread Crumb Structure Using Cinnamon Leaves Extract Along with Functional Properties (Cinnamomum Verum)(Uva Wellassa University of Sri Lanka, 2010) GAMAGE, T.J.H.Bread is a popular food product across the whole cross profile of the society. This study was carried out to produce bread with a soft crumb structure along with well leaven bread mass for the competitive and dynamic market. Every ingredient used in bread making has a function causes improve bread quality. Physical properties of certain types of polysaccharides cinnamon leaves can be applied as gums and mucilage. To select the best growth stage of cinnamon leaves in extraction of mucilaginous material, strength of the gum obtained from each maturity stage of leaves was measured as viscosity. In viscosity evaluation fully matured leaves result the best gum forming ability as 9 centipoises. In prevention of enzymatic browning reaction of cinnamon leaves, gum extracted were subjected to tree treatments as steam blanching process in 5 minutes, treat with vitamin C and both together. A pantone color chart was used to identify the least color occurrence. The lightest Panton colors number 471 were observed in the treatment subjected to both heat treatment and vitamin C application. When select best drying method to preserve gum forming ability of cinnamon leaves cooling with dehumidifying resulted highest viscosity as 9 centipoises. To determine the influence of cinnamon extract leavening process and leavening time with four variables such as, Magnitude of leavening agent, sugar content, plant extract, leavening time, at two levels (low and high) two factor factorial design was used. The best treatments were selected in terms of less leavening time to reach leavening index 2. Incorporation of best treatments to commercial scale bread manufacturing, the prepared bread result 40 % of moisture content, 0.13 and 0.14 of bulk density and 5.23, 5.31 in pH values. In sensory evaluation appearance of the bread and fragrance of the bread highly accepted in cinnamon incorporated bread comparatively to ordinary bread. KEYWORDS: pantone color chart, steam blanching, cooling with dehumidifying, leavening time, leavening indexItem COMPLIANCE TO INTERNATIONAL FOOD SAFETY REGULATIONS: IN THE TEA INDUSTRY OF SRI LANKA(Uva Wellassa University of Sri Lanka, 2010) RATHNAYAKA, R.M.S.D.Tea is the second most popular drink in the world after water. Although Sri Lanka has been producing and exporting tea for over 125 years, sufficient attention has not been paid to marketing aspects of tea. In addition to conventional tea production, the percentage of value addition has to be gradually increased to cater the changing global consumer requirements. Assurance of quality is a form of value addition to tea, which guarantees production quality and safety standards to consumers. The subject of food safety has at present caused a great concern, from recent past Japan and European Union have stipulated the Maximum Residue Level (MRL) for various pesticides which are used in tea fields. Therefore our concerted efforts have to be made to avoid all possible ways of build-up of residues in made tea. The study was aimed to assess the current situation of tea industry (in the field level) with respect to international food safety regulations of tea — MRL and to identify the barriers that inhibit the adoption of recommended practices on MRL. A questionnaire based survey was carried out to collect the data from random sample of 45 tea small holders and 15 tea estates in Kandy district. Descriptive statistical analyze method was used to determine the status of adoption of MRL while Multiple Linear Regression was used to find out the relationship between the level of adoption and other explanatory variables. Result revealed that the adoption of recommended practices on MRL of tea small holders was significantly determined by the farming experience, education level of tea small holder, awareness on MRL and use of hired labour for tea farming. Further it was revealed that awareness on MRL, working experience of the estate manager and company ownership largely contributes to the process of adoption to the MRL by tea estates. The most important constraints perceived by both tea small holders and estate sector are lack of information on MRL and lack of labour. Key Words — International Food Safety Regulations, Maximum Residue Level, Adoption, Recommended practices on MRLItem DEVELOPMENT OF HACCP PLAN FOR STEAM BOILED CRAB MEAT OF ASIAN BLUE SWIMMING CRABS (Portunus pelagicus), PRODUCTION LINE AT JAY SEA FOODS PROCESSING (PVT) LTD.(Uva Wellassa University of Sri Lanka, 2010) KANOJAN, K.In past few years' concern regarding food safety has increased and continuous reports on food borne disease out breaks has been a major impetus in the application of new quality management systems such as Hazard Analysis and Critical Control Point (HACCP), developed to eliminate the risks associated with foods and reduce the incidence of food poisoning outbreaks. The present study aimed to identify the HACCP in steam boiled meat production line. The exciting production line was observed to determine the adequacy of safety measures adopted. Good Manufacturing Practices (GMPs), Standard Sanitary Operating Procedures (SSOPs) and Standard Operating Procedures (SOPs) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed and potential hazards associated with entire process from raw material reception to dispatch of the end product were identified by critically evaluating each processing step. The microbiological, chemical and physical hazards and their significance and likely occurrence at each step of the process were observed. Then Critical Control Points (CCPs) were determined based on CCP decision tree. The CCP's of steam boiled crab meat production line were identified as the receiving of raw materials, steam cooking, picking of crabs, and chill/cold storage. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures and the number or percentage of live crabs, steaming temperature of 15 minutes at 100 °C, cooling crab meat temperature of 4.5 °C or less within 2 hours during or after picking are identified as the critical limits. Corrective actions were established for deviations that observed during monitoring such as: supplying of wet sacs, removing the improperly cooked crab meat. Finally, a HACCP plan was developed and verified for its validity. Key Words: - Critical Control Points; Critical limits; HACCP; Hazards; Pre-requisite.Item EFFECT OF POTASSIUM (KCl) APPLICATION ON POSTHARVEST DISEASE CONDITION AND FRUIT QUALITY OF RIPE PAPAYA (Carica papaya L.)(Uva Wellassa University of Sri Lanka, 2010) RATHNAYAKE, R.P.S.H.Fusarium is one of the most destructive postharvest diseases of red lady papaya. Fusarium species are a weak pathogen and there are several species causing diseases, where Fusarium moniliform is the most common species causing fruit rot in tropical countries. Initially disease symptoms appear as circular water-soaked lesions on ripening fruit which later becomes depressed. At the advanced stage of disease development, the soft rotted area is covered with a white mycelial mat of the fungus. Fungus also penetrates into the tissues of the fruit, causing it to become darker and softer than the surrounding tissues. Nutritional conditions under which the plants are grown have shown significant impact on the disease severity and disease occurrence. In this study four treatments (0%, 2%, 4% and ,6% of KCl) were applied as spray solutions in to the papaya fruits three weeks before harvesting. Treatments were arranged in a Randomized Complete Block Design (RCBD). After fruits were harvested they were inoculated with Fusarium and kept under the ambient conditions.. Then disease severity, disease lesion development and time taken to disease occurrence were observed. Fruit quality parameters were also measured such as TSS (Total Soluble Solids), pH, peel color, flesh color and fruit firmness. Application of 4% KC1 significantly reduced the Fusarium rot disease than other treatments and it also resulted in fruits having the highest pH and TSS values. Treatments with 4% and 6% KC1 gave the best flesh color (dark red / red) and highest fruit firmness at the table ripe stage. There was no significant impact of the 4% and 6% KC1 on decreasing the percentage of weight loss during ripening and increasing the peel color development. In this study it was found that the continuous increase of KC1 levels, beyond an optimum level can cause negative impacts on fruit quality. Key words: Fusarium fruit rot, Red Lady papaya, Potassium, Fruit quality, Disease severityItem EFFECT OF EXPLANT SOURCE AND HORMONE COMBINATIONS FOR IN-VITRO PROPAGATION OF DIFFERENT GENOTYPES OF GERBERA (Gerbera jamesonii)(Uva Wellassa University of Sri Lanka, 2010) WEERASINGHE, S.K.M.M.This research was carried out to study the effect of explant and hormone combinations for in-vitro propagation of different genotypes of Gerbera, in order to produce high quality and disease free planting materials for commercial cultivation. In experiment one, leaf and capitulum explants of Ecco and Winter Queen varieties were cultured in MS media supplemented with different combinations of TDZ, IAA and 2,4D. In experiment two, leaf and capitulum explants of the hybrid of Ecco and Winter Queen were treated with the selected best hormone combinations from experiment one. The selected, best calli from experiment one and two were transferred in to the multiplication media (MS with 0.5 mg 1-1 BA, 0.5 mg 1-1Kinetin and 0.4 mg 1-1 IAA) in experiment three, to find out the best hormone combinations to develop the desired green calli. Culture conditions for all experiments were maintained, at 26 + 2°C temperature, 25% RH and 16 hour photoperiod. All experiments were designed using CRD with 5 replicates. In experiment one and two, the percentage of calli growth was recorded. In vitro propagation of variety Ecco and Winter Queen with capitulum explant can be combined with 0.5 mg r1 IAA and 0.5 mg 1-1 TDZ economically, as there was no significant difference (P<0.05) in percentage of calli groWth and green calli development compared to 0.5 mg 1-1 IAA and 1.0 mg 1-1 TDZ. In hybrid, capitulum explant was not significantly succeeded (p< 0.05) whereas leaf explant recorded the highest calli growth (85%) at p< 0.05 with 1.0 mg 14 2,4-D. The best green calli growth in multiplication media was recorded in sixth weeks after establishment and no significant growth was observed thereafter. The results of above experiments revealed, that the hormone combinations of 0.5 mg 1-1 TDZ and 0.5 mg r1 IAA with capitulum explant in variety Ecco and Winter Queen and the leaf explant of hybrid with 1.0 mg 1"1 2,4-D can be successfully used in in-vitro propagation of Gerbera in commercial scale. Key words: IAA, TDZ, capitulum, multiplication, calli growth