Surige, D.N.Abesinghe, A.M.N.L.De Silva, K.I.U.2022-02-222022-02-222013http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8404/42-ANS-Development%20of%20a%20Sugar%20Free%20Two%20Bar%20Ice%20Palam%20by%20Incorporating%20%e2%80%98Kothala%20.pdf?sequence=1&isAllowed=ySalacia reticulata (Kothala Himbutu) is a woody climber native to Sri Lanka and it is a well known traditional medicinal plant used in Ayurvedic treatments (Anurakumara et al., 2010). Researchers found that the aqueous extract of the roots and stems of S. reticulata has sugar reduction ability and used for treating type II diabetic. Moreover the decoction of S. reticulata is used in the treatment of gonorrhea, rheumatism, skin diseases, hemorrhoids, itching, swelling, asthma, thirst, amenorrhea and dysmenorrheal (Anurakumara et al., 2010). Therefore, it is used in functional food industry and there are several Salacia based preparations available in the market (Ryanghyok et al., 2008). Current study aimed to develop a two bar ice palam which consists with two parts as shell and core. Shell of the product consisting with water ice incorporated with S. reticulata extract and the core comprises sugar free ice cream (lite ice cream).The objectives of this study was to find out the best method to prepare S. reticulata stem extract and to develop a sugar free two bar palam by incorporating S. reticulata extract. The current study was carried out at the Ceylon Cold Stores PLC, Kaduwela. First, the basic composition of the water ice was determined using preliminary trials. Then, water ice was prepared by incorporating S. reticulata stem extract. Several extraction methods were followed to find out the best method to prepare S. reticulata stem extract. The appropriate dosage of the extract was decided according to the Ayurvedic recommendations (Singh and Duggal, 2010) and recommendations of Industrial Technology Institute, Colombo, Sri Lanka. Total soluble solid content for the ice palam incorporated with S.reticulata were adjusted by adding ) in different combinations. Most compatible artificial sweetener combination was determined. Another trial was conducted to select the most compatible flavor of the final product. The best treatments were selected by evaluating the sensory attributes of the product using 7 trained panelists with five point hedonic scale. Then, ) consisting with 6% fat, 30.7% total solid and with a density of 1.09 kg/L. Finally, product was formulated with the developed S. reticulata incorporated water ice as the outer shell and lite ice cream as the inner core. Final product was assembled by GSL machine (GSL wrapper/GSL 12) at -32 °C. pH and the microbiological analysis were done to determine the Aerobic Plate Count (APC), E. coli, Coliform, Yeast and Mould counts of S. reticulata extract for 10 weeks of period under different storage temperatures. Physiochemical parameters and the microbiological analysis were done for the final product. Melting rate of the developed product was determined and compared with a commercially available water ice. A result of sensory evaluation was analyzed by Friedman non-parametric test using MINITAB 15 statistical software program and Microsoft Excel 2010.enAnimal SciencesFood ScienceFood TechnologyMilkMilk ProductionOther