Instant rice pittu mixtures are prepared by using rice flour, desiccated coconut and salt. As rancidity is the major problem in oil based food products and it is very difficult to overcome under natural conditions, coconut ...
Acid lime (Citrus aurantifolia Swingle) is a popular acidulant used for
culinary purposes and fresh fruit has . a high demand at the local market. Also the
dried, whole black lime fruit has a very good market potential ...
Pineapple is a highly demanding fruit in Sri Lanka. The quality of pineapple at the
market is lower than the inherent quality of the variety. This may be due to poor postharvest handling practices adapted by growers and ...
Concern about the impact of diet on health has led consumers to reduce the
consumption of high calorie foods in many countries. Health conscious consumers in Sri
Lanka often suffer from lack of suitable low calorie foods, ...
Experiment was carried out to increase the storage life of lime using modified atmosphere at 8-10° C. Fruits were packed in low density polyethylene bags with 200 and 300 gauge. At
each gauge half of the bags were vacuum ...
An experiment was conducted at the research farm of
Sugarcane Research Institute, Uda Walawe to examine the effect
of pre-harvest burning on sugarcane quality and on nutrient
removal. Twelve months old cane field of ...
Dielary fibre is defined as “ remnants of edible plant cell walls, polysaccharides, lignin
and associated substances resistant to hydrolysis (digestion) by alimentary enzymes of
humans.It includes macro constituents of ...
Papaya fruits (Caries papaya) harvested at five stages of maturity ranging from dark
green to fully coloured (75% colour) fruit were tested for quality during storage.Dark green fruit developed yellow skin colour during ...
It has been complained by regular customers and retailers that large proportions of salted
butter samples get deteriorated due to rancidity and microbial growth rather before its
expected shelf life under domestic ...
Trichoderma harzianum is an efficient biocontrol agent that is commercially produced to prevent the development of several pathogenic soil fungi. Successful implementation of the bioagent can be achieved by preparation of ...
Extruded snacks like Tipi Tip are marketed in packs that are formed from triple laminated aluminum foil. It is a multilayer packaging material and formed from thermal lamination process. To having a better quality product ...
It has-been realized that the lack of satisfactory flavour and lack of smooth velvet fullness in
mouth, inability of keeping processed cheese blocks at ambient temperature, due to
disappearance of sharp edges and rapid ...
Cocoa powder is used to produce in-container sterilized and pasteurized milk. Sedimentation of cocoa powder can be observed in in-container sterilized milk. The problem leads to reduce the quality of pasteurized and ...
Milk is a source of high nutrient content fortified with essential ingredients for a healthy
growth and is thus a perfect medium for microorganisms to grow, resulting in subsequent
spoilage. A frequently employed method ...
Establishment of a panel for descriptive sensory analysis is a scientific approach of using
human perception ability as a tool for quality assessment of foods. Meat is a major human food item with hundreds of different ...
Any food product has to be analysed and accepted by a quality control sensory panel prior to be released to the market. The panel used for this purpose should be well trained using standards, in order to make them familiar ...
Vitamin A and iron deficiency is observed mainly among the population in rural, dry and
arid zones. Oxalic acid may course nutrient deficiencies and also contribute to the
formation of kidney stones. It: is probably due ...
Colour of tomato (Lycopersicon esculentum) is one of the most important quality
factor. That is mainly depend upon the quantity of carotenoid available in the fruit. Lycopene is the simple carotenoid found in tomato.
in ...
Study was focused to incorporate more than 60% of rice flour in manufacturing of
rice bread using pre-gelatinization, force-geiatinization and post-gelatinization techniques concerning rice's availability and nutrient ...