http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/651 Tue, 28 Apr 2026 08:07:49 GMT 2026-04-28T08:07:49Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/907 DEVELOPMENT OF YOGHURT-BASED WEANING FOODS FOR 1-3 YEARS OLD TODDLERS BY INCORPORATION OF MUNG BEAN (Vigna radiata), SOYBEAN (Glycine max) AND BROWN RICE (Oryza sativa) FOR THE SRI LANKAN MARKET Munasinghe, M. A. D. D; Silva, K. F. S. T; Jayarathne, K; Sarananda, K. H Three extruded yoghurt-based weaning foods were formulated at different ratios by blending of brown rice: Rathu kekulu (Oryza sativa), soybean (Glycine max), mung bean (Vigna radiata) and milk powder which blend with yoghurt to achieve the recommended level of nutrients for a toddler aged between 1-3 years. These three formulated products were compared with a commercially available weaning food, Cerelac. Protein, fat, energy, dry matter, ash and water solubility index of formulated weaning foods were significantly (P˂0.05) higher than that of the commercial weaning food. Moisture, carbohydrate and water binding capacity were significantly (P˂0.05) lower than that of the commercial weaning food. The microbial counts of both flour and yoghurt separately, and for the gruel form were within the limits of recommendations. Moisture content data showed that flour mixtures were stable more than 21 days. Titratable acidity and pH indicated that the yoghurt was stable until16 days. Overall chemical evaluation results suggested the weaning food-2 (Rice-2%, mung bean-17%, soybean-3%, milk-3%, yoghurt-75%) as the best weaning food among the yoghurt-based weaning foods evaluated. Results concluded that formulation of the yoghurt-based weaning foods is a good approach to alleviate the malnurishment associated with conventional stipulated cereal-beased weaning floor mixtures given in liquid-gruel form. Wed, 01 May 2013 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/907 2013-05-01T00:00:00Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/904 WOMEN CONSUMER PREFERENCES FOR SOCIALLY RESPONSIBLE FOOD PRODUCTION ATTRIBUTES: EVIDENCE FROM URBAN SUPERMARKET SETTING IN THE ANURADHAPURA DISTRICT Herath, H. M. T. K; Udugama, J. M. M; Jayasinghe-Mudalige, U. K This study assesses the consumer preferences towards “socially responsible production of food” in the context of urban women consumers in Anuradhapura District. The empirical analysis focuses on whether women consumers accept certain “alterations” made to three major food products, including: (1) “Hormone Injected” Chicken; (2) “Pasteurized” Milk, and (3) “Genetically-Modified” Soya Meat, and further, how much they are willing-to-pay for such products as a premium. A series of Dichotomous-Choice Contingency Valuation questions were formulated, which elicits consumer willingness-to-pay for such products, by taking into account of certain motivational factors, including: (a) health; (b) labeling; (c) packaging, and (4) animal welfare. These were included in a structured questionnaire together with other questions to explore consumer motivational and demographic characteristics influencing their choices. The questionnaire was administrated with 500 randomly selected consumers visiting major supermarkets in the Anuradhapura city during May – June 2010. The Stated Preference models characterized by the Principle Component Analysis Technique were employed to assess the relative strengths of consumer preferences and motivation to purchase these products. The outcome of analysis implies that consumer expectations on food firms’ “ethical conduct in production”, the “level of food quality” and their “anxieties over the food risks” were increased progressively in the recent past and that had an impact on their food purchasing behavior and consumption patterns. The results imply that remaining food firms and potential entrants into the market should consider catering their client-base with socially responsible food products to be competitive in the market. Wed, 01 May 2013 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/904 2013-05-01T00:00:00Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/901 EFFECT OF PRESSURE INFILTRATION OF CALCIUM CHLORIDE ON POSTHARVEST STORAGE LIFE OF AVOCADO (Persia americana Mill) Wickramasinghe, W. R. K. D. W. K. V; Abayagunawardane, W. A. A. S; Dissanayake, P. K Fruits of avocado var. Pollock, harvested at physiologically matured stage, were pressure infiltrated with four concentrations of aqueous solutions of CaCl2 (0%, 2%, 4% and 6%) at 250 mmHg pressure with a view of improving the shelf-life and quality. Fruits were assessed for firmness, ascorbic acid, and total Ca in peel and flesh. Postharvest pressure infiltration of CaCl2 extended the storage life and slowed down the ripening process of avocado. Ripening of fruits was delayed for 2-3 days with pressure infiltration of CaCl2 compared with untreated fruits, while treated fruits maintained considerable quantity of ascorbic acid at ripened stage. Sensory evaluation revealed that there were no significant differences among treatments for sweetness, color, odor and hardness of fruits. Wed, 01 May 2013 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/901 2013-05-01T00:00:00Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/896 RELATIONSHIP BETWEEN TOTAL SOLID CONTENT AND RED, GREEN AND BLUE COLOUR INTENSITY OF STRAWBERRY (Fragaria x ananassa Duch.) FRUITS Abeytilakarathna, P. D; Fonseka, R. M; Eswara, J. P; Wijethunga, K. G. N. A. B The relationship between total solid contents and red, green, blue (RGB) colour intensity of full spectrum images of strawberry fruits were examined to develop an efficient, non destructive, cost effective and economical method to determine correct maturity stage of strawberry fruits for harvesting. The RGB colour intensity of the full spectrum images of strawberry fruits of cv. Chandler, RGB colour ratio and their respective total solid content (Brix value) at three different colour development stages; fully red coloured (FRC), three-quarter coloured (TQC) and half coloured (HC) were analyzed. Total solid contents of the strawberry fruits were significantly difference among the three colour developmental stages of fruits. The highest average total solid contents (7.7 0 Brix ) was found in the fully red coloured strawberry fruits while the lowest total solid content (5.3 0 Brix ) was found in the half coloured fruits. Total solid content of three-quarter coloured fruits was 6.1 0 Brix. The sum of red, green and blue colour (R+G+B) intensities and the ratio of ((G+B-R)/(R+B+G))2 were strongly correlated (R2 =0.95 and 0.89 respectively) with the total solid content of strawberry fruits. This two indices could be used to decide the correct maturity stage of the strawberry fruits. With reducing the values of these indices, increase the TSS of fruits. consequently, the lowest values of indices indicates the highest total solid contents in fruits . Wed, 01 May 2013 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/896 2013-05-01T00:00:00Z