Science

Permanent URI for this communityhttp://repository.kln.ac.lk/handle/123456789/1

Browse

Has files: YesSubject: search.filters.subject.minimal processing

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Effect of pretreatments on extending the shelf life of minimally processed “Ela Batu” (Solanum surattense)
    (Tropical Agricultural Research and Extension, 2007) Dharmabandu, P.T.S.; de Silva, D.S.M.; Wimalasena, S.; Wijesinghe, W.A.J.P.; Sarananda, S.
    Due to the cumbersome nature of the cleaning process and high time consumption for the preparation, most Sri Lankan housewives are reluctant to prepare Solunum surattense (Sinh. Elabatu) as a vegetable for their diet. If S. surattense is available in „ready to cook‟ form it would become a popular vegetable among Sri Lankan housewives. Studies were carried out to identify the best conditions for minimal processing of S. surattense. As pre-treatments 2% (w/v) calcium chloride solution, 0.6% (w/v) turmeric solution, 1% (w/v) vinegar solution, 2% (w/v) calcium chloride + 0.6% (w/v) turmeric solution and 2% (w/v) calcium chloride +1% (w/v) vinegar solution were used. Low density polyethylene (LDPE) pouches (gauge 150) were used to pack pre-treated samples and stored them at 8ºC. In all the pre-treated samples stored at 8ºC, Salmonella and E. coli were absent and coliform counts were at acceptable levels. Sensory evaluation of cooked pre-treated samples showed that the sample pre-treated with 2% (w/v) calcium chloride was the best. In addition to shelf life, colour, and degree of browning of the treatments were also acceptable. Treating S. surattense cut fruits with 2% (w/v) calcium chlo-ride solution before packing in LDPE pouches and storing in 8ºC found to be the best method for extending shelf-life of the fruit. The product could be kept for seven days.
  • Thumbnail Image
    Item
    Pretreatments and Cold Storage on the Quality of Minimally Processed Ambarella (Spondias Dulcis L.) and the Mixed Load of Ambarella and Pineapple (Ananas Comosus (L.) Merr)
    (University of Kelaniya, 2012) Daranagama, A.; Ediriweera, S.; Abeywickrama, K.P.
    Minimally processed ambarella (Spondias dulcis L.) and the mixed load of ambarella and pineapple (Ananas comosus (L.) Merr) stored at 5-7 0C for seven days were evaluated for variation in physico-chemical, sensory and microbiological quality. Samples were treated with sodium chloride, calcium chloride, sodium chloride + calcium chloride, ascorbic acid, citric acid, chitosan or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not have a significant effect on the physico-chemical properties [titratable acidity (TA), total soluble solids (TSS) and pH] when compared to the control. Sensory attributes such as appearance, colour, odour, flavour, taste and overall acceptability generally declined with time but were within acceptable limits by the end of seven-day storage period. The microbial counts (total plate count and yeast and mould count) for all treatments except for the control were within safe-to-consume limits and Salmonella was not detected in any of the samples by the end of storage period. As pretreatments tested had no significant effect on physico-chemical or sensory properties and maintained low microbial counts, minimally processed ambarella and mixed load of ambarella and pineapple processed this way could be recommended for sale at supermarket chains with cold storage facility as a value added product.