DSpace at My University: Recent submissions

  • DEVELOPMENT OF A GREEN CHILLI PASTE FOR SMALL SCALE PRODUCTION 
    Gajanayaka, Isuri Saranga (2002-02)
    Chilli (Capsicum annum) is a major spice which flavours the diet of Asians.Chilli in raw green form is not widely used though it has high nutritional value, due to it’s perihsability, irritability to handsphigh price ...
  • DEVELOPMENT OF A LIME BASED PASTE FOR SMALL SCALE PRODUCTION 
    Hemal, Horagumpita Marage Chaminda Keerthi (2002-02)
    Lime is cultivated in several districts in Sri Lanka, including Moneragala, with an annual production of 13000 MTs. Lime is seasonal and the harvest during peak time is lost due to several reasons including high rate of ...
  • Program Booking System for Sri Lanka Telecom 
    Kumara, U.W. Privantha (2003)
    This Document is submitted to present the detail description of the project o f the final year thesis of m\ degree program.The project objectives o f this project are to develop the program Booking System for the International ...
  • STANDARDIZATION OF A RAPID METHOD TO ANALYSE TOTAL SOLIDS CONTENT IN PACKETED READY TO DRINK MILK 
    WIJEWARDENE, UPULI (2003-02)
    The quality parameters of milk are regularly measured for commercial reasons,for trade, for legal requirements and for reasons of nutrition. The constituents other than water are known as total solids. The total solids of ...
  • DEHYDRATION OF LIME Jl ICE AND SOME OBSERVATIONS ON THE HEAT STABILITY OF ASCOBIC ACID IN THE PRODl CT 
    WEERASINGHE, SASHIE (2003)
    Lime is one of the most common ingredients in many parts of Asia The flavour and acidic base make lime a favourite among various Asian cuisines. In Sri Lanka, the annual production 150 millions of limes and about 50° o ...
  • IMPROVEMENT OF OPTICAL RED -BRIGHTNESS OF CHILLIE POWDER 
    Sirisena, G.A.chamanie (2003-02)
    The colour of dry chillie (Capsicum annuum) powder is the principal criterion for assessing its quality and value. The first assessment on the quality of chillie powder is usually made on visual appearance. A major part ...
  • ELIMINATION OF PACKAGE BURSTING OF SNACK PRODUCTS IN CERTAIN ENVIRONMENTAL CONDITIONS 
    DILINI NIROSHA, A.M.D. (2003)
    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 ...
  • Development of natural Nelli cordial 
    Munaweerage, Shyama (2003-02)
    Nelli (Phyllanthus emblica) is one of the important species in the patana land in Sri Lanka. It is a edible fruit with a therapeutic value, which is commonly used in indigenous medicine. But most of these ripe fruits ...
  • FORMULATION AND QUALITY IMPROVEMENT OF WHEY BASED FRUIT DRINK 
    Jayasinghe, Manori P. (2003)
    Cheese whey nutritious by-product of cheese manufacture contains ail of the nutrients of milk except fat and casein, plus the vitamins developed during the cheese making. This by-product contains 90% of total milk input. ...
  • Development of a breakfast cereal and evaluation of shelf life 
    Jayanie, P.D.C. (2003-02)
    Breakfast is where you ‘break the fast’ of a night without any food. So it is very important to have a very nutritious meal for the breakfast. There are so many types of breakfast cereals readily available in Sri Lankan ...
  • DEVELOPMENT OF AN INSTANT FRIED RICE 
    Kumarasinghearachchi, U.I. (2003)
    The daily diet in Sri Lankans generally consists of principal meal, in which rice accompanied by supportive curries, form the bulk. The preparation of such a meal is significantly time-consuming task when compared to the ...
  • DEVELOPMENT OF MUNG BEEN ENRICHED STIRRED YOGURT 
    Muthumuniarachchi, M.A.M.R. (2003)
    Yogurt, one of the most popular fermented milk products, is known for its typical flavour, characteristic consistency and high nutritive and therapeutic value. The highest consumption of yogurt through out the country ...
  • Problems faced in processing o f passion fruits: microbial contamination and oxidation o f the juice. 
    RATHNAYAKE, R.M. CHAMINDA (2003)
    This study was conducted to investigate the effectiveness of current passion fruit juice processing procedure and to carry out quality improvements at CPC Agrifoods Ltd. Major objectives were to reduce microbial contamination ...
  • A STUDY ON PRODUCT DEVELOPMENT OF PUMMELO 
    Gunawardhana, I.P. (2003)
    Pummelo, Citrus grandis is a member of the family citrus and produce the largest evercitrus fruit, which consist of important nutritional and medicinal values. Due to less usage in food processing industry pummelo fruit ...
  • EFFECT OF DEHYDRATION AND COOLING STORAGE PRACTICES ON THE SHELF LIFE OF LIME (Citrus aurantifolia Swingle) 
    Suranjani, Mannapperumage Thanuja (2003-02)
    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 ...
  • DEVELOPMENT OF GARCINIA SAUCE 
    Wijegunasekara, J.L.S.N. (2003)
    Garcinia cambogia grows in a wide range the of the Sri Lanka and considerable portion of garcinia is wasted during the harvesting season. To prepare a value added product from garcinia here a study was carried out and ...
  • EFFECT OF PROCESSING ON THE DIETARY FIBRE COMPOSITION OF TRADITIONAL BREAKFASTS 
    VITHANAGE, I. J. W. (2003)
    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 ...
  • PREVENTION OF STALING EFFECT OF WOOD APPLE PULP DURING STORAGE 
    Shiromali, T. L . C . (2003)
    Wood apple is a seasonal crop and considerable port ion of wood apples are wasted in the wood apple season. Since (here is no adequate storage facilities and there is no method available to preserve wood apple pulp in ...
  • STUDY ON UTILIZATION OF SOY MILK RESIDUE TO MANUFACTURE “TEMPEH” 
    Rupasinghe, R. N. P. (2003)
    Tempe ¡s a traditional fermented soybean food of Indonesia. It is rich much of its good flavor, sliceable meat-like texture, and excellent nutritional properties due to the process of fermentation. Consumption of Tempe ...
  • PRODUCTION OF A BUFFALO MILK CHEESE 
    Priyadharshanie, W. P. D. A . (2003-03)
    In Asia the buffalo contributes over one third of the total milk production. Buffalo milk is rich and creamy because it has a higher proportion of fat, protein, lactose and minerals as compared to cow's milk. In Sri Lanka ...