http://ir.lib.ruh.ac.lk/handle/iruor/20497 2026-04-26T18:25:32Z http://ir.lib.ruh.ac.lk/handle/iruor/20556 Development of coconut-based non-dairy ice cream using underutilized Sri Lankan fruits and evaluation of its sensory and physicochemical properties Samarasinghe, S.A.N.P.; Fernando, G.S.N.; Amarathunga, Y.N.; De Silva, P.G.S.M.; Silva, A.B.G.; Wickramasekara, T.D.; Pathirage, S. The growing demand for dairy-free frozen desserts has encouraged the development of plant-based ice creams with improved nutritional and functional qualities. This study developed a coconut milk–based vegan ice cream incorporating soursop (Annona muricata) and Ceylon olive (Elaeocarpus serratus) and evaluated its sensory, proximate, physicochemical, functional, and storage properties comparison with a control. Four formulations with different soursops to Ceylon olive puree ratios were prepared: T1 (1:1), T2 (1:2), T3 (2:1), and T4 (0:0 control). Sensory evaluation with 50 untrained panelists on a 5-point hedonic scale identified T1 (1:1) as the most preferred formulation. Proximate analysis of T1 revealed 55.67 ± 0.84 g/100 g moisture, 1.29 ± 0.01 g/100 g protein, 0.55 ± 0.00 g/100 g fiber, 23.00 ± 1.78 g/100 g carbohydrate, 19.09 ± 0.34 g/100 g fat, and 0.73 ± 0.07 g/100 g ash. Functional analysis showed significantly higher antioxidant activity (542.14 ± 11.00 mg TE/100 g), flavonoid content (725.00 ± 22.05 mg QE/100 g), and total phenolic content (334.33 ± 9.38 mg GAE/100 g) than the control (p < 0.05). During one month of storage at −18 °C, T1 showed a pH reduction from 4.42 ± 0.01 to 3.86 ± 0.02, total soluble solids increased from 23.27 ± 0.75 to 26.87 ± 0.61 Brix, and titratable acidity rose from 0.72 ± 0.06% to 1.22 ± 0.06%, compared with the control. Microbiological analyses was assessed biweekly for two months under the same conditions confirming the product safety, with total plate count decreasing from 5 × 10³ CFU/g initially to less than 1 × 10³ CFU/g, while presumptive coliforms, Salmonella spp. and Escherichia coli were absent. It can be concluded that the developed product represents a safe and promising plant-based frozen dessert alternative with enhanced fiber, fat, and functional properties. 2025-12-31T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/20555 Selection and optimization of a semi-synthetic diet for mass rearing of helicoverpa armigera in local laboratory conditions, Sri Lanka Kulasinghe, W.M.N.K.K.; Nishantha, K.M.D.W.P.; Nugaliyadde, L.; Hemachandra, K.S. The effective mass rearing of Helicoverpa armigera under laboratory conditions is essential for numerous entomological research and pest management programs, such as biocontrol studies, resistance identification, toxicology bioassays, and integrated pest management strategies. This study aimed to develop and optimize a cost effective, nutritionally balanced semi-synthetic diet for rearing H. armigera larvae at the Horticultural Crops Research and Development Institute (HORDI). Initially, four semi-synthetic diets with wheat, mung, chickpea, and corn flours as the main ingredients were evaluated alongside cabbage leaves and soaked-chickpea natural diets. Growth and reproductive parameters such as larval and pupal durations, larval and pupal weights, pupation and moth emergence percentages, and moth fecundity were assessed. Results revealed that mung bean and chickpea flour diets significantly outperformed the others, resulting in shorter larval and pupal durations, higher survival rates, and greater fecundity. Although mung bean flour yielded slightly better results than the chickpea flour diet, the chickpea diet was selected as the optimal main ingredient for the semi-synthetic diet due to its lower market cost. Subsequently, the chickpea diet was modified by replacing costly laboratory-grade ingredients, such as yeast extract, sucrose, and agar, with food-grade alternatives, such as instant dry yeast, sugar, and gelatin or agar-agar, in two modified diets. Of the two modified diets, the one using agar-agar (modified diet 1) showed comparable results to the original in all measured parameters, while the gelatin-based diet (modified diet 2) showed slightly delayed development and lower moth emergence, possibly owing to its stickiness, due to instability in room temperature. The study concludes that the chickpea-based semi-synthetic diets, particularly the modified version using cost-effective alternatives and food-grade agar-agar, offer a reliable, economical, and efficient solution for mass rearing H. armigera larvae under local laboratory conditions. 2025-12-31T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/20554 Physicochemical composition, nutritive value, and functional attributes of commercially cultivated mushrooms in Sri Lanka Senuri, G.T.; Perumpuli, P.A.B.N.; Wasantha Kumara, K.L.; Ravindi, S.M.A. Edible mushrooms are nutrient-rich functional foods, popular in both modern and traditional Sri Lankan cuisine. However, limited studies have assessed the nutritional profile and functional qualities of commercially grown mushroom species in Sri Lanka. Therefore, this research seeks to analyse the physicochemical profile, nutritional quality, and functional properties of five edible mushroom species cultivated on a commercial scale in Sri Lanka, namely, American Oyster (Pleurotus ostreatus), Black Oyster (Pleurotus sp.), Abalone (Pleurotus cystidiosus), Button mushroom (Agaricus bisporus) and Chinese mushroom (Pleurotus sp.). In this study, one-way ANOVA and Tukey’s post hoc multiple test have been used to analysed the above properties. In terms of physicochemical characteristics, Abalone exhibited the highest pH (6.53 ± 0.06). At the same time, Button mushroom had the highest titratable acidity (0.62 ± 0.00 g/ 100 mL), and the Black Oyster recorded the maximum total soluble solids value compared to other varieties (5.8 ± 0.1 Bx). In terms of nutritional properties, moisture, ash, total lipid, crude protein, carbohydrates, and crude fiber fractions of the analyzed mushroom species exhibited values ranging from 0.72-3.23 %, 22.45-31.51 %, 58.75-65.07 % and 7.89-11.88 %, respectively. The highest moisture content was observed in Chinese Oyster mushrooms (93.45 ± 0.70 %), and the highest carbohydrate content was observed in American Oyster mushrooms (65.07 ± 0.95 %). The lowest fat content (P<0.05) (3.23 ± 0.34 %), and the highest protein content (P<0.05) (31.51 ± 0.87 %) were found in Button mushrooms. In terms of functional properties, Button mushroom showed the significantly (P<0.05) highest values for flavonoids (45.56 ± 1.33 mg QE/100 g DW) and antioxidant activity (86.38 ± 0.63 mM Trolox/g). In contrast, the Black oyster mushroom obtained the highest phenol content (515.33 ± 1.53 mg GAE/100 g). Based on findings of this study, the variety Button mushroom was highly nutritious and provided functional qualities compared to the other four varieties. Moreover, this study provides valuable insights into the comprehensive properties of these selected mushroom species, which could support the pharmaceutical and biomedical industries due to their bioactive properties, while also promoting consumer nutritional well-being. 2025-12-31T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/20553 A comparative assessment of fruit components of recommended coconut (cocos nucifera l.) cultivars in Sri Lanka Thilakarathne, M.G.O.S.; Senanayake, P.S.W.L.; Bandara, B.G.R.R.; Liyanage, W.L.A.M.; Dissanayake, H.D.M.A.C.; Warnasooriya, W.M.R.S.K.; Samarasinghe, C.R.K.; Weerasinghe, P.R. The coconut (Cocos nucifera L.) is one of the major plantation crops in Sri Lanka, which contributes to both local consumption and export income generation. The recommended coconut cultivars (RCC) play a major role in that, providing higher nut production. The absence of information on dry matter (DM), crude fat (CF) of the kernels, coconut milk yield (CMY), and total solids of coconut milk (TS) in the RCC has created a knowledge gap in identifying specific cultivars for better end use. Therefore, the objectives of the current study were to conduct a comparative fruit component analysis that measures all of the above parameters. The studied materials were CRIC60, CRIC65, CRISL98, CRISL2004, CRISL2012, CRISL2013, and CRISL2020. Six fully matured nuts were collected from six palms of each variety at the Raddegoda Estate, Kurunegala, Intermediate zone. Measurement included weights of the fresh nuts (FNW), de-husked nuts (DNW), husk (HW), shell (SW), kernel (KW), nut water (WW), DM, and CF content of the kernel. After that, CMY content per nut and unit fresh weight of kernel were assessed and followed by the measurement of TS. Experiments were arranged in a CRD with one-way ANOVA. Means were compared using Tukey’s test at α = 0.05. The highest FNW, DNW, SW, and KW were observed in CRISL98. There was no significant difference for the DM%, CF%, CMY per unit fresh kernel weight, and TS% in CM. CRISL98 stands out with the highest CMY per nut. Overall, the results indicate that CRISL98 is the best option in terms of per-nut value. However, as there are no significant differences in unit weight or percentage values of DM, CF, CMY per unit fresh kernel weight and TS, each cultivar has equal potential to use in any end use. This is the first study to report all these components in RCC in Sri Lanka. 2025-12-31T00:00:00Z