http://ir.lib.ruh.ac.lk/handle/iruor/7521 2026-04-08T23:18:59Z http://ir.lib.ruh.ac.lk/handle/iruor/8231 DEVELOPMENT OF COCONUT SAP BASED NON-ALCOHOLIC READY TO DRINK BEVERAGE Gunawardhana, S.P.M.G.; Hewapathirana, H.P.D.T.; Yalegama, L.L.W.C.; Lakshman, P.L.N. This study was aimed to develop a cost effective non-alcoholic ready to drink beverage using unfermented coconut sap (Meera). Four experiments (each with 3-4 treatments and 3 replicates) were conducted with complete random ized design to find out organoleptically acceptable dilution ratio of sap: water, type of flavor, concentration of fla vor and effect on carbonation. Sensory evaluations were conducted for each experiment to select best treatment with 20 number of semi trained panelists. The final products were pasteurized at 95 oC for 7 minutes and stored 4±2oC. Shelf-life evaluation was done in two weeks interval. The dilution ratio of 2:3 (sap: water; v/v) and 0.56 % natural lemon flavor were the best combinations for both carbonated and non-carbonated beverages. The initial physico-chemical parameters (pH 4.04, Brix 9.0, ash 0.69 %, alcohol 0%) were not significantly different for both carbonated and non-carbonated beverages. However, significantly higher (p<0.05) sucrose (10.7 %), glucose (3.0 %), fructose (1.9 %), ascorbic acid (1.83%), sodium (26 ppm), potassium (35 ppm) and magnesium (7 ppm) were present in the non-carbonated beverage. Final products were acceptable for 4 months. 2018-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/8228 EFFECT OF VASCULAR ENDOTHELIAL GROWTH FACTOR 165A ON PORCINE PRI MORDIAL FOLLICLE DEVELOPMENT IN VITRO: A PRELIMINARY ST Madushanka, D.N.N.; Mayurawansha, W.R.A.S.; Ruwandeepika, H.A.D.; Magamage, M.P.S. Folliculogenesis is a complex process of ovarian follicle growth and development, which is yet to be completely understood. Vascular endothelial growth factor (VEGF) is known for its ability to promote angiogenesis. Among different candidates, VEGF165a is recognized as one of the major factors that determines the degree of vasculari sation of the target tissue. This brings up the importance of studying the role of VEGF165a in ovarian follicle acti vation with special emphasis to ovarian cortex. The objective of current study was to determine the effect of VEGF165a on porcine primordial follicle viability in vitro. This preliminary data was obtained from short-term (72 hours) in vitro culture of porcine ovarian cortical strips under 5% CO2 and 95% O2 under the humidified at mospheric conditions. Cortical strips were treated with 0.1ng/ml VEGF 165a, 1.0ng/ml VEGF 165a, 10.0ng/ml VEGF165a. Parallel to the treatments, a negative control(Tissues were fixed on 10% neutral buffered formalin) and a positive control were conducted.In this study, all the observations suggested that the lower concentrations of VEGF165a has increased the follicle viability among all treated groups (0.1ng/ml,88.02%; 1ng/ml, 67.68%; 10ng/ ml, 25.21%) while higher concentrations implicit higher follicle degeneration (74.79%). In conclusion, the lowest VEGF165a concentration has increased the follicle viability while the highest concentrations implicit increased follicle degeneration in this study. 2018-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/8218 ASSESSMENT OF GENETIC DIVERSITY OF SELECTED Capsicum chinense AND C. fru tescens ACCESSIONS DERIVED THROUGH MORPHOLOGICAL AND MOLECULAR CHARACTERIZATION Menike, B.M.K. Senarathne; Dhammika, W.A.R.; Weerakoon, W.M.W.; Perera, A.M.; Wasala, S.K.; Gamage, M.G.R.U.A.; Bandara, H.M.S. Capsicum chinense and C. frutescens are common cultivated and consumed chilli species in some parts of Sri Lanka. Thirteen Capsicum accessions were characterized by morphological and molecular means to assess genetic diversity in plants by randomized complete block design with two replicates during yala 2016 and maha 2016/17 at the Field Crops Research and Development Institute, Mahailluppallama. Twelve morphological characters were analysed using analysis of variance (ANOVA) and multivariate methods. ANOVA revealed significant differences among genotypes for most of the tested traits. Principal component (PC) analysis explained more than 71% of total variability for the first 3 components among the traits of genotypes evaluated. Plant height, width, days to 50% flowering, pods per plant and yield were positively correlated with PC1. Dendrogram based on morphologi cal and SSRs analyses showed two and three clusters respectively at 0.1 similarity levels and both analysis showed comparable results. A total of 45 alleles were detected in 15 microsatellite markers (M1 to M15) across the 13 Cap sicum accessions. Out of these 15 SSR loci, 14 loci showed polymorphism. Genetic diversity ranged from 0.00 to 0.75 with an average of 0.51. High allelic richness was observed in M 10 and M 14. The PIC value varied from 0.13 to 0.70 with an average of 0.44. To date molecular characterization data of Capsicum accessions in Sri Lanka is limited. Therefore, this study will pave the way for a detailed characterization of C. chinense and C. frutescence accessions using morphological descriptors and SSR molecular markers 2018-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/8195 OPTIMIZATION OF WHEAT-SORGHUM COMPOSITE FLOUR FOR THE PRODUC TION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD NAAN Mahendran, T. The use of wheat composite flour for commercial production and consumption of leavened flat bread Naan are not yet popularized in Sri Lanka. The present study assessed the effect of optimization of composite flour on the quality of Naan by mixing wheat and sorghum flour at different ratios. Sorghum flours were used 0, 10, 20, 30, 40 and 50 % by weight to replace the wheat flour in the Naan. The formulated Naan were assessed for physico chemical and organoleptic qualities. The moisture, protein, fiber, minerals, loaf weight and loaf volume of the de veloped Naan were evaluated. The highest moisture content (11.13 %) was recorded in the Naan made with 100 % wheat flour whereas 50 % incorporation resulted in decreased moisture content of 8.11 %. The fiber content in creased from 4.78 to 6.04 % with the increment of sorghum flour substitution from 0 to 50 %. The highest miner al content of 2.91 % was recorded from 50 % sorghum flour contained Naan. The highest Naan bread volume of 233cm3 obtained from 100 % wheat flour, while the mixture containing 50 % sorghum flour resulted in the lower volume of 187cm3 . As revealed by the sensory evaluation, Naan supplemented with 40 % sorghum flour was well acceptable in terms of colour, taste, texture, aroma and overall acceptability. The mixture of 40 % sorghum flour and 60 % wheat flour was found to be successful for the production of leavened bread Naan with improved physi co-chemical and organoleptic qualities within the universally accepted standards. Based on the storage studies, the Naan packed in the low density polyethylene could be frozen stored at -10°C for 90 days without any significant changes in the quality characteristics. 2018-01-01T00:00:00Z