Food

Palmyrah fruit pulp can be extracted to produce various food products like cordial, jam, sauce, and ready-to-serve drinks. Since palmyrah fruit is seasonal, it must be preserved by drying (sun/oven) to make “Panaddu,” a dried fruit leather that provides health benefits year-round. Dried fruits have long been part of the human diet, offering nutrient-rich options and an excellent means of delivering health-promoting bioactive compounds. They are a concentrated form of fresh fruits with lower moisture content, making them a convenient and nutritious food
source.

This work involves producing palmite using yeast extracts, vegetable extract, and palmyrah fruit pulp. In particular, this work relates as a value addition of palmyrah fruit with highly nutritious palatable paste prepared by the processes of autolysis of yeast cells, extraction of vegetable extract and evaporation or concentration. It is common to use yeast extract it includes an amino acid, glutamic acid used as a spread over toast or in a sandwich, however, salty yeast extract has a strong savory taste, to increase the umami of stews, soups, gravies, and casseroles, as well as a browning agent in baked goods.

Palmyrah fruit pulp, a nutritious and smooth, fibrous food source, is being used for value-added food as flakes, So, addition of Palmyrah fruit pulp to cereal flakes is a healthy option with nutritional and medicinal benefits, contributing significantly to energy intake, despite low Sri Lankan engagement in breakfast cereals. Currently, breakfast cereals are available as both cooked and cold products. Therefore, the idea to incorporate pulp in the production of flaked breakfast cereal was ignited, not only to produce a nutritious breakfast but also to challenge Jaffna’s food waste scenario.

Our patented innovation introduces a method for producing highly alcoholic palm wine, or toddy, with an alcoholic content exceeding 10% ABV. The innovation ensures the complete utilization of sugar present in palm sap obtained from Palmyra, Coconut, or Kithul trees. By implementing this method, we can enhance the efficiency of distillation by 30 to 40%, resulting in a premium distilled, finely blended palm liqueur.

Coconut butter spread is a delicious product made from whole coconut meat and is an ideal alternative for vegans and people with lactose intolerance.

Cinnamon oil distillation unit consists of heat exchanger, boiler and cinnamon still. One special feature of this unit is a heat exchanger and it is used to condensed cinnamon oil rich steam instead of using cooling water tanks in traditional cinnamon processing industry. The boiler which is used for steam generation is operated using saw

Cheese is a delectable dairy product, produced by coagulating protein and draining milk cream, skimmed milk, buttermilk, or a combination of these products. It can either be fresh or mature. However, in recent times, there has been an increasing demand for plant-based alternatives to cheese, which are known as cheese analogs. One such example of plant-based cheese is coconut-based cheese, which is gaining popularity among people who are lactose intolerant or prefer a vegan diet. These cheese analogs are a great alternative for cheese lovers who want to enjoy the taste and texture of cheese without consuming dairy products.

Tea protein is produced using tea waste or refuse tea which is comprised of comprised of sweepings, mature leaves, fluff, mature stalk or any other material that does not include in quality tea made tea. Tea protein is a potential substitute for plant-based proteins in a diet. Other than that, tea proteins can be used in food industry as a foaming agent and to enhance the mechanical properties of semi-solid foods, stabilize the emulsions, and improve the nutritional value of food products.

Spicy Tea sauce, made directly from raw tea leaves, provides consumers with a unique source of nutrients such as antioxidants and polyphenols that are originally presents in tea green leaves. The product is rich in natural tea antioxidants that ensures the health benefits attainable by consuming tea. The pH of the mixture of these ingredients is approximately 4.1 whereas the refractive index is 1.38. Product stored in sterile glass containers are microbiologically stable at refrigerator temperature for six months.