http://ir.lib.ruh.ac.lk/handle/iruor/14032 ARSAG Fri, 03 Apr 2026 23:52:52 GMT 2026-04-03T23:52:52Z http://ir.lib.ruh.ac.lk/handle/iruor/14066 Covere Page Mon, 12 Sep 2005 00:00:00 GMT http://ir.lib.ruh.ac.lk/handle/iruor/14066 2005-09-12T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/14065 Content Mon, 12 Sep 2005 00:00:00 GMT http://ir.lib.ruh.ac.lk/handle/iruor/14065 2005-09-12T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/14064 Details Mon, 12 Sep 2005 00:00:00 GMT http://ir.lib.ruh.ac.lk/handle/iruor/14064 2005-09-12T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/14063 Extraction and purification of gel forming substances of Cyclea burmanni (kesi pissan) and study of its use for the production of fruit yoghurt and jelly Jayasundara, W.N.P.K.; Lakshman, P.L.N. Cyclea burmanni, (kesi pissan) has a unique expectorant property. The jelly produced out of crushed fresh leaves has some obnoxious color properties and therefore, it is not popular. The study aims to formulate a commercially acceptable herbal jelly out of Cyclea leaves. Mature unripe Cyclea leaves were put under sun for two days and ground. Then it stored in refrigerated condition for the later usages. For the purification 4 methods were tested to select best one. Color, odor, texture and overall appearance show no significant differences between commercial jelly and Cyclea jelly. The overall quality of Cyclea burmanni jelly is acceptable as commercially graded jelly crystal. Mon, 12 Sep 2005 00:00:00 GMT http://ir.lib.ruh.ac.lk/handle/iruor/14063 2005-09-12T00:00:00Z