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Development of a HACCP plan for selected barbequed meat products

Attygalle, G.S.K (2007-10)

Lifestyle and demographic changes in Sri Lanka over the past several decades have led to increased consumption of foods that are raw, minimally processed and ready-to-eat. These changes are believed to contribute to ...

Determination of the effect of fat percentage on functionality of Low Moisture Mozzarella Cheese made by cow milk

Perera, R.A.N.D. (2006-08)

Low Moisture Mozzarella cheese is a member of pasta filata, or stretched curd cheese. It is distinguished by a plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its ...

Determination of /3-carotene and other nutrients of uncommon leafy vegetables with special emphasis on Pitasudu Sarana (Boerhavia diffusa ) and its blast frozen products

Colombagama, P. W. N. M. (2006-08)

Vitamin A deficiency is one of the major health problems prevailing in Sri Lanka. Consequently the under utilization of these potential vegetables may result in their long-term extinction from the biodiversity on one hand ...

DETERMINATION OF SCOVILLE INDEX OF CHILLIES USING A SENSORY EVALUATION BASED APPROACH

Gamage, P.P.H. (2006-08)

Capsicum annum, a variety of chillies is extensively consumed throughout the world because of their colour, flavour and pungency. The quality of chilli pods is rather determined by observing the visual appearance of the ...

READY TO SERVE CARBONATED FRUIT BEVERAGES

Weerasinghe, Amani Upekka (2006-08)

Carbonation (saturation of fruit beverage with CO2) of fruit beverages has become one of the most applicable methods to add an extra value to the traditional fruit beverage. Coupling carbonation with the production process ...

USE OF SWEET TODDY (COCONUT SAP) AS A BEER ADJUNCT

Geetharatne, S.A. (2006-08)

Sweet toddy is the phloem sap of coconut tree (Cocos nusifera), with the composition of 16.5g/100ml of Sucrose, 17.5g/100ml of Total Solids, 0.4 g/lOOml Ash, & 0.6g/100ml of Protein, etc. The physical characters of freshly ...

Development of Hazard Analysis Critical Control Point (HACCP) Plan for the process of Homogenized Pasteurized Milk at Cargills Quality Dairies

Wijesekara, M.S.M (2006-08)

HACCP is a systematic approach to the identification and assessment of the hazards and risks associated with a food operation in defining the means of their control. It reduces the hazards such as biological, chemical and ...

DEVELOPMENT OF INSTANT SPICED CURRY POWDER FORMULA

Basnayake, B.M.Shiral (2006-08)

In the modem world the people are busy with their routine work. They have less time to spend for preparing there meals. In an Asian country like Sri Lanka ancient people prepared the meals with rice and curries. To make ...

FORMULATION AND DEVALOPMENT OF A CEREAL BASED INFANT FOOD

SENANAYAKA, SUMITH KUMARA (2006-08)

In the current situation of Sri Lanka, most of mothers show an increasing trend to buy infant foods from market for their babies without preparing them at home and simultaneously since the crude birth rate is increasing ...

Development of Fruit and Nut Ice cream using Tropical almond (Kottamba) as a substitute for Cashew nut

Samayamanthri, S.D.B. (2006-08)

Terminalia catappa (kottamba) is a tropical tree. This is probably indigenous to Andamans and the neighboring islands. It is common along the coast in Sri Lanka and it is also cultivated in home gardens to yield edible ...

Enhancing the Flavour Profile and Rheological Attributes of Processed Cheddar Cheese

Indrakumara, M.G.P. (2006-08)

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 ...

EXTENDING THE SHELF LIFE OF FRESH NOODLES AT THE AMBIENT TEMPERATURE

Perera, P.W.M.K. (2006-08)

Fresh noodles, called as “Hokkien” in Malaysia, is a semi processed food product widely used in Asian countries like Malaysia, China and Japan. Product contains high moisture content and hence limit its shelf life at ambient ...

Identification of possible causes for presence of yeasts and moulds in end product of carbonated non alcoholic beverages and implementation of corrective actions and preventive measures.

KUMARA, M.K.P.R. (2006-08)

Soft drinks are simply defined as any non-alcoholic beverage containing syrups, essence or fruit concentrates that are mixed with water or carbonated water. Basic raw materials of carbonated soft drinks are purified ...

FORMULATION AND DEVELOPMENT OF BATTER AND BREADING FOR MEAT BASED PRODUCTS

KUMARA, K.M.G.I.R. (2006-08)

The function of batter and/or breading is defined as a coating adhering to the food product after cooking. The batter can be defined, as a liquid mixture comprised of water, flour, starch,and seasonings into which food ...

Screening of a Potential Biological Control Agent for the Control of Post harvest Stem end-Rot of Banana and Papaya

Ileperuma, I.A.T.K. (2006-08)

Stem end rot caused by Botryodiplodia species is one of the most important post harvest disease of papaya and crown rot is the most common post harvest disease in banana. This study was conducted to evaluate the possibility ...

DESIGNING AND IMPLEMENTATION OF HACCP TO LOW COUNTRY ORTHODOX TEA MANUFACTURING FACTORY

GUNAWARDENA, M.A. (2006-08)

HACCP is an abbreviation for the Hazard Analysis and Critical Control Point system. The HACCP concept has been around in the food industry for some time, yet it continues to be debated rigorously at international level. ...

IDENTIFICATION OF AEROBIC PATHOGENIC MICROORGANISMS IN SWELLED CANNED LAMPRAI

Chandrasena, W.M.U. (2006-08)

Lamprai is a traditional Dutch food. It contains rice and five other curries, such as Lamprai curry, Seeni sambol, Prawn paste, Brinjal moju and Meatballs. Among them, Rice, Lamprai curry, Seeni sambol and Prawn paste ...

THE IMPLEMENTATION OF FOOD SAFETY MANAGEMENT SYSTEM (HAZARD ANALYSIS CRITICAL CONTROL POINT- HACCP) IN MOP AG ATI. A TEA PROCESSING CENTER

BOYAGODA, B.M.R.N. (2006-08)

Tea industry of a Sri Lanka generates lot of foreign income and all of the produces are exported worldwide and the country is reputed for its high quality tea. However safety of the product is being dramatically decreased ...

The effect of substrate on the growth of population density of Trichoderma harzianum (TrH 40)

Adikari, Tharanganee Sandya (2006-08)

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 ...

IDENTIFICATION OF FACTORS LEADING TO TEE SPOILAGE OF STERILIZED MILK

Wicramarathne, W. (2005-06)

Milk and milk products are an important as they gain demand because of its nutritional and organoleptic properties. Milk is perfect medium for microorganism to grow that favours it’s resulting in subsequent spoilage. ...

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