http://www.digital.lib.esn.ac.lk//handle/1234/14692 2026-04-09T03:42:41Z http://www.digital.lib.esn.ac.lk//handle/1234/15645 DEVELOPMENT OF NONI FRUIT (Morinda citrifolia) READY-TO-SERVE DRINK AND ITS NUTRITIONAL PARAMETERS HETTIARACHCHI, N.S. Noni (Morinda citrifolia linn) fruits are edible but they don't have nice taste and flavor but it has not come to general popular consumption like coffee and other fruit in same family due to the myth in the community as it a toxic fruit. Therefore, this is one of the very underutilized fruits in Sri Lanka. Therefore, the proposed study aimed to investigate the utilization of Noni fruits to develop Ready -To-Serve (RTS) drinks and evaluate its sensory, analysis of its Nutritional parameters. Four formulations of Noni Drink were prepared by changing the percentages of juice level (10%,13%,14%, and 15%) the control sample was formulated without incorporating Additives (sugar, citric acid, pectin and potassium sorbate). All the formulations were subjected to physicochemical analysis (pH value, moisture, ash, Titratable acidity, Brix%, and ascorbic acid), microbial analysis (Standard plate count (SPC) and Coliform), and sensory evaluation. The shelf-life of the product was studied during 30 days of the storage period by evaluating the changes in moisture content, pH value, Ascorbic acid and microbial qualities. Moreover, all the formulations exhibited acceptable limits on microbial quality parameters throughout the storage period. According to the sensory evaluation, the sample which was formulated by incorporating 15% noni juice, 12% sugar, 66% water, 4% ginger flavor and 2% mint flavor was found to be the best treatment (p < 0.05) with the highest overall acceptability of 7.5 +- 0.11a. According to the physicochemical analysis, the Noni drink sample contained 66.77c+-0.05% moisture, 0.268+-0.42% Ash, 17.00+-0.00a % Brix, 3.30 +0.00a pH, 12.64+-0.06 mg/l00ml ascorbic acid and 0.0032+-0. 0.00d Titratable acidity. 2023-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/1234/15644 Selection of highest yielding chilli variety (Capsicum annuum) with good germination and growth parameters among the varieties cultivated in Sri Lanka (Chili varieties of M.I. 01, M.I. 02, MICH HY 01) BALASOORIYA, R.M.C.R.I. Chilli crop grown in the country is not enough to meet the annual consumption requirement of the country. Therefore the aim of this study was to select highest yielding chilli variety with good germination and growth parameters among the varieties cultivated in Sri Lanka. The experiment was conducted at home garden, Anamaduwa Puttalam District. For this experiment, chilli (capsicum annuum) variety was used. Research was carried out using Complete Randomized Design (CRD) with four treatments and forty replicates for each treatment. Treatments were T0 -Normal chili verity, T1 - M.I. 01 chili verity, T2 - M.I. 02 chili verity and T3 - MICH HY 01 chili variety. The seeds of chilli (capsicum annuum), black Polybags and compost were obtained from agriculture farm, Anamduwa. The size of a polybag was 45cm height and 30cm diameter. Polybags were filled with potting mixture (sand: compost: top soil 1:1:1) leaving a space of 10 cm at the top of the polybag. Holes were made on bottom of the bags to drain water. All the pots were kept at the distance between 02 rows is 45 cm and the space between pots is 60 cm. MICH HY 01 chili variety recorded significantly highest (p<0.05) height, number of leaves, number of branches per plant, number of flowers per plant and yield. From this study, it was found that the MICH HY 01 chili variety recorded better germination, growth and yield showed the best performance. 2023-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/1234/15643 A STUDY ON VALUE CHAIN ANALYSIS OF RAMBUTAN: STATUS AND PROSPECTS IN GAMPAHA DISTRICT FATHIMA MAHBOOBA, I.S. Rambutan is a well-known tropical fruit that is widely grown in Sri Lanka. Gampaha district is one of the most popular districts for Rambutan production in Sri Lanka. The study was conducted to investigate the current status of Rambutan production, processing, and value chain analysis in the Gampaha district after the COVID-19 pandemic and the economic crisis in the country. For this study, the Biyagama, Dompe, Gampaha, and Attanagalla DS divisions were selected. Specific objectives include understanding socio-economic characteristics of people engaged in Rambutan cultivation, evaluating each activity of the farmer's value chain, identifuing the product made from Rambutan fruits, finding out the processing industries of Rambutan, and finding out the constraints or problems faced by the people engaged in Rambutan cultivation. It examined the socio-economic characteristics. factors contributing to Rambutan production, sources of Rambutan planting materials, sources of information on Rambutan cultivation among farmers in the study area, fertilizer application, legal status, marketing strategies, demand, harvesting, labour force, and the availability of extension services for Rambutan cultivation also processing industries for Rambutan. The simple random sampling method was used for the primary data collection among the Rambutan fanners. The study area was chosen based on the existing high number of Rambutan farmers. In addition, secondary data were used from various sources. Data were analysed using SPSS software with descriptive statistics, frequencies, and a chi- squared test. Findings revealed that association between awareness of Rambutan processing and selected variables.98% of farmers were aware of Rambutan processing. The rest of them, however, were not. 78% of farmers had processing infrastructure in place. There was a significant association between years of experience in plantation, farmers' preference to sell. customers preference, infrastructure to Rambutan process, experience in Rambutan processing, source of employees, and market availability for processes. It implies that these factors contributed to increase the awareness of processed Rambutan in the study areas. The results further suggest a non-significant association between age, gender, family size, main cultivating plant, legal status for process, and willing to extend the process. 2023-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/1234/15642 DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED COCONUT (Cocos nuciferu) JAM JAYASHANI, R.L.B. Jam is a semi-solid product used as a spread ingredient in bakery products. In Coconut jam is made from Young coconut, Coconut Embryo that are rich in pectin, sucrose, and citric acid. Jam based on coconut meat is an innovative product aimed to make coconut product diversification.. This research study was carried out to investigate the production of coconut based jams, which are more nutritious and, instead of jam containing artificial colors and sweeteners widely available in Sri Lanka. Also to improve the eating quality of coconut embryo ,which has exceptional medicinal properties, to introduce these product to the market and to raise awareness about their medicinal value. The high content of bioactive compounds in Coconut Embryo and Young Coconut provides various health benefits. The result of this study confirms the great potentiality of Young Coconut pulp with Coconut Embryo for jam production. The treatments are as follows. T1-Ordinary Young Coconut pulp, T2- Young Coconut pulp with Coconut Embryo, T3-. Ordinary Coconut Embryo. Physico-chemical analysis vs.- pH, Moisture content (MC), Total Soluble Solids (TSS) and Titrable acidity (TA) and sensory analysis vs.- Texture, Colour,spreadability, taste, appearance and overall acceptability were conducted for each treatment of the jam. Physico-Chemical analysis was conducted by using standard AOAC methods. In physico-chemical analysis there was a decrease of pH value in T3 (Ordinary Coconut Embryo) which is responsible for the low pH of coconut Embryo and citric Acid. In T2 (Young Coconut with Coconut Embryo) had highest amount of Total Soluble Solids. Sensory evaluation was conducted using a sensory panel consisting 20 semi trained panelists. The texture, colour, spreadability, taste, appearance and overall acceptability were evaluated using a Nine-point hedonic scale. In the sensory analysis T2 (Young Coconut pulp with Coconut Embryo) had highest texture, colour, spread ability, taste and overall acceptability and appearance. T1 had highest appearance similar to T2. The initial bacterial and fungal population of the coconut based jam was 2.00 x 10-6cfu/g and 1.00x 10-6 cfu/g respectively. An It increasing trend in bacterial and fungal population was observed in the stored jam samples. A minimum count was recorded in the prepared by Young Coconut with Coconut Embryo packed in glass bottles throughout the storage period. Therefore, jam prepared from Young Coconut with coconut embryo is the best jam sample within three treatments and there is no any harmful effect to the consumers. Therefore, it can be concluded that jam prepared by Young Coconut with Coconut Embryo is having good potential for the commercial production. 2023-01-01T00:00:00Z