Ariyasinghe, G. G. N. T.Wijesinghe, W. A. J. P.Hettiarachchi, D. N.2022-01-312022-01-3120159789550481088http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8268/71-EAG-Development%20of%20ready%20to%20serve%20drink%20from%20gotukola.pdf?sequence=1&isAllowed=yGotukola (Centellaasiatica) is one of the valuable medicinal herbs and it has several food and beverage applications in many countries of the world. It is used by Sri Lankan people mainly as a leafy vegetable. C. asiatica is a good source of antioxidants and famous for its neuroprotective effect (Hashim, 2011). In addition, this herb is also used for treating in numerous kinds of acid, madecassoside and madecassic acid (Tiwari et al., 2011). However, there is no any value added product in Sri Lankan market purely produced from Gotukola. Ready to serve drinks (RTS) are becoming popular recently in all over the world. This is an effort to develop leaf based ready to Creeping typeGotukola (HeenGotukola) was used for this study due to its nutritional value and to reduce its wastage by introducing a value added product. Materials and Methods Current study was carried out at Food Research Unit, Gannoruwa, Peradeniya. Laboratory analysis was conducted at Laboratories of UvaWellassa University and laboratories of Veterinary Research Institute, Gannoruwa. Six preliminary trials were carried out to develop four different recipes by changing the percentage of leaf amount by mass as 5%, 7.5%, 10% and 12.5% with constant amount of other ingredients. First quality leaves were selected with stalk and washed properly. Leaves were dipped in Clorox (Sodium Hypochlorite / NaClO) added water for one minute. Then leaves were washed from pure water and leaf extract was separated after grinding. Leaf extract was mixed with prepared sugar syrup and heated up to 80˚C. Citric acid was added while preparing the sugar syrup. In each recipe quality standards of RTS drink like pH, brix and titratable acidity were tested according to SLS 729: 2010, to ensure whether product is fulfilled the quality requirements of RTS drink. Sensory evaluation was carried out using 5 point hedonic scale to select the best recipe from the developed four recipes. It was conducted for colour, taste, odour, mouth feel and overall acceptability using 25 semi trained panelists. Proximate analysis was carried out according to the method of AOAC for the product selected through sensory evaluation. Total polyphenol content was determined according to the method of ISO 14502 -1. Determination of yeast and mold, Escherichia coli and total plate count test were carried out under the microbial analysis of the final product. Shelf life evaluation for the final product was carried out for one month period under refrigerated storage conditions. Total plate count test and sensory evaluation were conducted weakly as a part of that procedure. In addition to that, pH, brix and titratable acidity values were tested weakly.enAgricultureExport AgricultureCrop ProductionBeverageBeverage IndustryFood ScienceOther