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Introduction
Current institution
Publications
Publications (34)
Nutrients are vital for the growth and development of the human body. Intake of inadequate nutrients substantially affects the growth and mental development of young children. The aim of this research was to formulate and develop a nutritious baby biscuit using composite flour of pumpkin (Cucurbita maxima), soybean (Glycine max) and corn (Zea mays)...
Mayonnaise is a popular semisolid condiment that enhances mouth feel and flavour of food. There is a huge demand for vegan mayonnaise from worldwide by the vegetarian. Aquafaba, a viscous liquid produced during cooking of chickpeas, is a popular egg replacement. It has the ability of performing functionality of eggs. Aquafaba is prepared by soaking...
The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CI...
Jackfruit (Artocarpus heterophyllus) is one of the major edible foodstuffs rich in carbohydrates and fiber. This study investigated the reduction of postharvest losses of jackfruits by value addition. Jack fruit seeds (JFS) flour and Jackfruit bulbs (JFB) flour were used as raw material. JFB and JFS were subjected to mechanical drying, grinding and...
Mangosteen (Garcinia mangostana L.) peel powder (MPP) extract was incorporated to develop stirred yoghurt rich in functional properties. Mangosteen peels are seasonal agricultural waste, rich in phenolic compounds and antioxidant activity. Ethanol (80%) with MPP (10:1) extract was prepared. Stirred yoghurt was produced using pasteurized cow-milk (3...
Non-communicable diseases is one of the challenging health problems of great public health significance. These deadly diseases are associated with higher mortality and morbidity influencing the human resources and the global economy. Prevalence of obesity, coronary heart diseases, diabetes mellitus, cancers and kidney diseases are in increasing in...
Bioactive health promoting compounds are present in foods that
provide health benefits beyond their nutritional value.
Processing of fruits into products can have significant
consequences on the nutritional composition. This research was
conducted to determine the compositional variation of vitamin
C, total phenolic content (TPC), antioxidant activ...
Pumpkin seeds are rich source of nutrients and beneficial
bioactive compounds. In Sri Lanka, pumpkin seeds are discarded
without being used. Physicochemical characteristics of seeds and
functional properties of pumpkin seed flour (PSF) of two
varieties of Cucurbita maxima (Suprema and Bingha F1) and one
variety of Cucurbita moschata (Padma) were de...
Our study investigated whether the chemical intensity and weight yield of essential oil fraction of Zingiber officinale roscoe was significantly affected by variety, maturity stage or cultivated location in Sri Lanka. Two varieties, Rangoon and Siddha planted in two geographical locations of Sri Lanka were harvested at three maturity stages. Chines...
The effect of thermal processing on health-promoting phytochemicals was investigated in relation to the canning of mango and pineapple. The cans were retorted at four different temperatures for varying amounts of time. Vitamin C, β-carotene, polyphenols, flavonoid content, and antioxidant capacity in canned fruit pieces and sugar syrup were determi...
This study aims to analyze the tenderizing ability of Bryophyllum pinnatum leaf extract against papain and bromelain. Papain and bromelain 0.2, 0.4, 0.6 and 0.8 % w/v (g of tenderizer /mL distilled water) and leaf extract (g of leaves B. pinnatum /mL distilled water) were prepared separately. The marinated goat meat chunks (50±2 g each) with saltin...
I n Sri Lanka, palm oil cultivation and processing of palm oil fruits has been operated as a commercial scale since last decade. Effect of postharvest handling operations of palm oil fruits such as transportation, temporary storage at the ramp, damages occurred during the transport and handling of fresh fruit bunches (FFB) were investigated in crud...
Fruit juice-based products are potentially high demanded products in Sri Lanka. The research was conducted to estimate the total sugar content in commercially available fruit juice products and to compare the suitability and efficiency of analytical methods: Lane and Eynon titration method and UV-Visible spectrophotometric methods. Further syntheti...
Abstract
Bromelain is a protease enzyme extracted from pineapple which is used as a natural meat tenderizer. The study was aimed to identify the optimum concentration of commercial tenderizer bromelain for the goat meat (Capra aegagrushircus) chunks. Bromelain solutions were prepared in different concentrations on weight / volume basis (0.2 %, 0.4...
Being available in Sri Lanka, Ready-to-serve drinks are more popular among Sri Lankan’ consumers . Further, ready-to-serve organic fruit drinks are nowadays becoming more popular due to more concern about healthy living. AIM: To produce a ready-to-serve drink using pineapple juice with coconut milk. METHODS AND MATERIAL: Pineapple Juice (Ananas com...
Background: Being available in Sri Lanka, Ready-to-serve drinks are more popular among Sri Lankan’ consumers . Further, ready-to-serve organic fruit drinks are nowadays becoming more popular due to more concern about healthy living. Aim: To produce a ready-to-serve drink using pineapple juice with coconut milk. Methods and Material: Pineapple Juice...
BACKGROUND
The effects of pulp extraction, thermal treatment and bulk storage of mango (Mangifera indica L.) and pineapple (Ananas comosus L.) pulps for 20 weeks at ambient (28 ± 2 °C) and cold (4 °C) temperatures on the bioactive phytochemicals and antioxidant activity were investigated.
RESULTS
The contents of total polyphenols in mango (10.5%)...
Garcinia (Garcinia quaesita) is well accepted in culinary and traditional medicine in Asia as a spice. Indian garcinia has been accepted due to lack of production in Sri Lanka. The research was to investigate the quality differences of local and Indian cured dried garcinia and to develop suitable curing and drying method. The predicted equations we...
Production of Ready-to-Use (RTU) value added spice cubes for chicken and fish curries are potentially high demanding, convenient product for the consumers and the chef. The cubes were formulated using 19 spices for chicken curry and 14 spices for fish curry. Other ingredients were dehydrated vegetables (tomato, capsicum, garlic etc.), vegetable oil...
In ISO 4831:2006 method for the detection and enumeration of coliforms, to obtain a negative result of a milk powder sample a minimum of 72 hours are required. An in-house method can be developed in place of ISO 4831:2006 method, to obtain a negative result within 48 hours. This study was done to validate the developed in-house method taking the IS...
The research was conducted to investigate the potential of incorporation of Olu (white water lily or hairy water lily), Nymphaea pubescens Willd seeds flour with wheat flour in cookies and evaluation of their organoleptic properties. The proximate composition of Olu seed samples was determined. The control (wheat flour) and six cookie formulations...
The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scal...
Soyamilk and milk-based products are nutritionally rich, promising food products in local and international markets. Okara, the residue remaining after soyamilk extraction is the main by- product of the soyamilk industry. Currently okara is being utilized as a miscellaneous food ingredient, feed ingredient, or as a source of fertilizer. Although ok...
Viability of Salmonella typhimurium and Staphylococcus aureus in frozen shrimp sample was investigated. Shrimp slurry was sterilized and divided into two parts. The slurry samples were artificially inoculated with the above organisms separately, frozen and stored at - 240C. S. typhimurium count was reduced by 3 log cycles after 8 weeks of storage a...
Enzyme liquefaction of mango puree (variety Kaew) with commercial enzyme preparations. Pectinex Ultra SP-L and cellulose, and production and applicability ofconcentrated, clarified juice were studied under laboratory and pilot production scale. Enzyme liquefaction with 150 ppm Pectinex Ultra SP-L enzyme preparation and 150 ppm cellulose enzyme at 4...
