Abstracts of Undergraduates Dissertations-UWU

Permanent URI for this community

https://erepo.lib.uwu.ac.lk/handle/123456789/249

Browse

Filter results by year or month

Now showing 1 - 20 of 2265

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, Polyethylene
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.
Gender Variation and Job satisfaction
(Uva Wellassa University of Sri Lanka, 2009) Rajapaksha, R.M.D.
According to the past research findings, it is clear that there are contradictory ideas about the Gender Variation and Job Satisfaction. This Research study investigates relationship between gender variation and job satisfaction among bank employees in Colombo district of Sri Lanka. At the same time this research study, attempts to achieve the objectives of assessing whether there is a difference between Gender Variation and level of Job Satisfaction in related to the commercial banking labors in Sri Lanka. At the same time, this is accomplished by achieving the two sub objectives. They are: 1. identify the critical factors that influence to determine the Job satisfaction of both Male and Female employees 2. evaluate the trend and its importance of Gender variation and job satisfaction 3. compare the job satisfaction level of employees of government and private banks.
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.
Comprehensive Study of Marketing Strategy Applied in Handloon Industry with Special reference to Kalmunai Division
(Uva Wellassa University of Sri Lanka, 2010) Fasloon, R.M.
"Comprehensive study of marketing strategy applied in Handloom industry" by UWIRENM/06/0005, R.M.Fasloon which was studied with the purpose of identifying marketing knowledge and practices of handloom product manufacturer to develop marketing strategic practices to improve handloom industry by recommending possible solution similar to an established organization with special reference to Kalmunai division of Ampara District. The research was designed to analyze marketing mix strategy through univariate analysis. The data were measured by using descriptive analysis and evaluated by five point likert scale method. This research gathered information regarding each marketing mix element strategic practice in making market effectiveness. It was interpreted by tables and graphs with descriptive measures. Manufacturers are practicing quality and designing strategy but branding strategy. Pricing decisions are not in stable position in handloom industry. The placing strategy implementation is being complex to make effective market. There is a poor level of promotion strategy used to communicate product to market. Further this research was studied the operation regarding Department of Industries Development in promoting handloom industry in Kalmunai. There were several influences make manufacturers into critical situation to apply marketing strategies to create an effective market in this industry. Further more this research concluded why this industry should be protected, how can be strategically improved were also discussed.
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.
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.
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.
Study of Impact of Performance Appraisal Systems Towards Employee Performance and Organizational Effectiveness of ‘Rural Banking Sector’ in Uva Province
(Uva Wellassa University of Sri Lanka, 2010) Sutha, J.; Padmasiri, H.G.M.
As there is a significant importance of the rural banking sector to the SriLankan economy, this research was conducted with the objectives to understand the existing performance appraisal systems and to identify the impact of performance appraisal systems towards employees performance and the organizational effectiveness whereas to analyze the relative contribution of performance appraisal systems towards employees performance and organizational effectiveness in rural banks in Uva province. Accordingly questionnaire and direct interviewing method were employed to collect the primary data from 120 employees of the rural banking in the Uva Province. Further internal reports of the employee reward systems and publications of selected banks were used as secondary data collection method. The findings showed that there is positive impact between the performance appraisal systems and the employee performance as well as with the employee performance and the organizational effectiveness. The rural banking sector mostly follows the confidential report methods while ignoring other highly acceptable appraisal methods.
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 sector
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, Cattle
The Comparative study of Reward System with Job Satisfaction in Government Banks and Private Banks in Vauniya District
(Uva Wellassa University of Sri Lanka, 2010) Kandasamy, K.
The Vavuniya District population was increased by double within one year after the internal conflict situation. According to the increasing population the banking sectors are booming rapidly. Especially the mobile banking activities, banking operation. deposit rates and loan facilities are increased very fast. So the employee's work load also increased day by day. The government banks and private banks are giving special rewards to satisfy their employees to get maximum productivity. But both banks are giving different types of rewards to satisfy their employees. All reward systems are based on the assumptions of attracting, retaining and motivating people. Research sample selected from 32 bank assistants in private banks and 28 bank assistants in government banks. The data was collected in primary and secondary method. The primary data was collected by questionnaire with direct interview. The Data were analyzed through MINITAB software to find out e relationship between reward systems with job satisfaction by regression analysis and correlation analysis. According to that, the strong positive relationship traced between reward systems and employee job satisfaction in government banks and private banks. The private banks employees job satisfaction is higher than government bank employees. So the private banks give more rewards to satisfy their employees to get the customer loyalty. Let us win the hearts of the employees as well as customers by best rewarding system.
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.
Empirical study of Employee Rewards system and Impact on Behavioral outcomes of Employees with Special Reference to Private Commercial Banks in Badulla Urban Area
(Uva Wellassa University of Sri Lanka, 2010) Fasana, S.F.
People play fundamental role in establishing and sustaining a firm's success. Human resource seems to be most dynamic factor of an organization. They need considerable attention from the organization's management. Reward system is a big tool for organization to motivate employees. In this context, the objective of this research is to identify the relationship exists between the reward system and behavioral outcomes of employees in terms of employee performance and job commitment. The population used for this study consisted of 6 banks from Badulla urban area and sample was 63 employees. Stratified random sampling method was used to select the sample. Questionnaires were used to collect primary data where as published articles and journals used as secondary data. Questionnaires consist of questions evaluating different fact such as personal information, existing reward system in banks, Intrinsic and extrinsic rewards, job performance and commitment to be ranked. Both descriptive and inferential statistical techniques were used. With respect to the inferential techniques, Pearson's product movement correlation, Regression analysis, Analysis of variance were used to indicate relationships and differences in the reward and behavioral outcome of employees. Analysis were done by using Minitab and SPSS statistical software packages Ultimate results conclude that there is a strong positive relationship between rewards and behavioral outcomes (+0.925). The above findings were in line with previous studies and supported with literature. With reference to the study results some valuable suggestions and remedies were provided to equip bank staff and enlighten senior management.
Service quality Perception in the Hotel Industry (With Special Reference to Galle District)
(Uva Wellassa University of Sri Lanka, 2010) Sheriff, A.M.; Ranasinghe, J.P.R.C.
The service quality is an important factor for the success in the hotel industry. This research attempts to study customer's perceived service quality in the hotel industry. This paper aims to discover what customers think of the quality of service as that can be found in the hotel industry by looking into certain factors. The method employed to gather the research data was adopted from some of the instruments used in the SERVQUAL method as well as some of the other popular dimensions used in the hotel industry researches regarding measuring the perceived service quality. By using a descriptive analysis with a measurement scale of a 5 point Likert scale system the analysis were done. There was some methodical and dimensional issues regarding measuring the perceived service quality. Based on the research nine service quality dimensions were identified. Research findings indicated that 36 percent were repeated customers to the specific hotels. The research findings also indicated that generally the customers in the classified hotels were satisfied with the service quality that was provided by the hotel management.
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.
Customer Relationship Management Tools and Customer Satisfaction in the Hotel Industry (With Special Reference to Kandy District)
(Uva Wellassa University of Sri Lanka, 2010) Shameer, M.N.A.; Ranasinghe, J.P.R.C.
The one of the main objective of the Customer Relationship Management (CRM) is to delight the customers. Today most organizations think that expenses on CRM will erode the profitability and some CRM implementations can be failed. This study was carried out at the hotels situated in Kandy district. In those hotels application of the CRM is at satisfactory level and all of them are trying to achieve overall efficiency in delivering the service while maximizing their returns. Customer satisfaction levels with respect to the CRM are measured by a descriptive analysis with a measurement of a 5 point Likert scale system with relate to ten mentions. It has shown that the customers are almost satisfied with the overall services they received from the hotels. Management of hotels has some positive impact on there CRM initiations. The hoteliers personally believe that they have the necessary competencies for continuing their CRM initiations and prefer to update them self s with CRM improvements.
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 performances
An Empirical study on Relationship Between Productivity Techniques and Export Quality Production Level of the Tea Factories (Special Reference to Badulla District)
(Uva Wellassa University of Sri Lanka, 2010) Wickramarathna, P.
The scarcity of the resources is the major problem in the present world and all the nations tried getting the maximum use of the existing resources. Therefore use several strategies to increase the productivity of the existing resources to get the competitive advantage. This research conducted using a sample of five tea factories who used 5S to identify how the productivity techniques or the 5S concept affect to increase the export quality production level of the small holding Tea factories in Badulla District . Within last years The Sri Lankan tea sector faced some problems most of the economist emphasis the need of increasing of the productivity and though the factories implement the productivity techniques there were no any ex-post evaluation of the effect of the 5S the increase the quality production level of the tea factories. Though Badulla District significantly contributes to the Sri Lankan tea production, it is one of the poorest Districts. So this study was based on the Small holding tea factories in the Badulla and to analysis the effect of the 5S used the model derived from the Cobb Douglas production function.
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).

Browse

Browsing Abstracts of Undergraduates Dissertations-UWU by Issue Date

Results Per Page

Sort Options