Senevirathne Navaratne

University of Sri Jayewardenepura · Department of Food Science and Technology

Lycopene is responsible for red colour development in tomatoes. Since locally grown tomatoes have less lycopene content, it negatively affects the production of tomato sauce at required quality. The aim of this study was to determine the best post-harvest practices to improve the lycopene content in locally grown tomato (Solanum lycopersicon) varie...

Highlights • Higher milling-induced damages to starch granules causes decreased final product quality • Dry-milling into finer particles increases the damaged starch content • Milling machines with high grinding temperatures increase starch damage • Wet-milled rice flour surpasses dry-milled flour for developing bakery products • Heat-moisture trea...

Value-added mushroom based savory cream development was carried out using button mushroom (Agaricus bisporus), white pepper powder, garlic, red onions, corn flour, pasteurized cow milk, salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively. the product formulation...

In order to combat the rise in non-communicable diseases including diabetes, hyperlipidemia, cardiovascular disease, and kidney problems driven on by diet heavy in sugar, salt, and fat, food consumption globally is shifting toward healthier options. In this product development research, a savory soup cream was produced based on white button mush...

Today, consumer’s perception over food has evolved merely from the sole mean of satisfying starvation to a vital source of essential nutrients, a tool for preventing and managing nutrition-related ailments, and a catalyst for enhancing both physical and mental well-being. However, a concerning trend has emerged wherein many children and adults cons...

Plant leaves, especially from bananas, have been used in food packing for a long time, and it has been proven that banana leaves possess the best attributes in developing bio-degradable packaging materials. The current study aims to determine the effects of four types of chemical treatments on the mechanical properties of banana leaves and to optim...

Minimization of the Oxidative Rancidity in Sri Lankan Traditional Confectionery Dodol by Addition of Vitamin E (alpha tocopherol) and Determination of Changes in Peroxide Value

Dodol is a popular traditional confectionery in Southeast Asia, containing a mixture of carbohydrates, proteins, and a high amount of fats. However, this high fat content makes Dodol susceptible to damage, such as rancidity due to oxidation reactions, impacting its shelf life. Typically, Dodol can only last for seven days in storage before deterior...

The aim of this study was to determine the in vitro antioxidant potential of four extruded and domestically prepared composite flour formulations developed by composting selected locally available grain varieties in Sri Lanka. The potential of the flour extracts to scavenge free radicals were evaluated by performing DPPH, ABTS, and FRAP assays. Fur...

The importance of Resistant Starch

Resistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism as well as being important in promoting gut health. However, the presence of RS varies across diverse food systems depending upon process conditions. To investigate this, chickpeas, potatoes, arrowroots, unripe bananas and oats were subjected to boiling and pr...

Plastic pollution, mainly due to single-use food packaging materials, has become a drastic environmental issue around the world. As a consequence of their accumulation, naturally balanced ecosystems may undergo various types of vulnerabilities, and eventually, it may lead to the annihilation of flora, and fauna. Hence, there is an urgent need to fi...

Sri Lankan black tea is renowned for its high quality and regarded as a brand that is chemically safe, ozone-friendly, and ethically acceptable with accountable stakeholders in the supply chain. Meantime, food safety has become one of the mandated food attributes that is heavily concern by stakeholders even at the estate level. Hence, this study ai...

Aims: The Global population is increasing at an accelerated rate while food security is moving in towards a negative direction. Therefore, identification and utilization of underutilized food resources are important to attain sustainability. The present study focused on seeds of two underutilized plants namely; Ceylon almond (Terminalia catappa) an...

Tea is the second topmost extensively drunk beverage which accounts for 3.5 billion cups per day with a per capita consumption of 2.52-3.16 kg/person per year. Correspondingly, tea plays an important role in the Sri Lankan economy, contributing to 1.1% of the Gross Domestic Production (GDP), while accounting for 19% of the foreign exchange earnings...

This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean flour (MF), Black gram flour (BF), and Meneri flour (MF) together with c...

A significant percentage of the world population suffers from non-communicable diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to unhealthy food habits. There is an association between the ingestion of carbohydrate-dense food products and diabetes and obesity. Resistant (RS) starch is chemically tolerable to the...

A significant percentage of the world population suffers from noncommunicable diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to unhealthy food habits. There is an association between the ingestion of carbohydrate-dense food products and diabetes and obesity. Resistant (RS) starch is chemically tolerable to the d...

Edible algae, including seaweeds, are a source of functional food, dietary supplements, metabolites and bioactive compounds. Algal-based functional foods have potential health benefits, and their commercial value depends on their applications in the food and nutraceutical industries. This book covers several aspects of algal-based functional foods....

Tea plays an important role in the Sri Lankan economy, contributing 1.1% of the Gross Domestic Production (GDP) and accounting 19% of the foreign exchange earnings of the country. Black tea manufacturing process contributes to the releasing of nitrous oxides (N 2 O), carbon dioxide (CO 2) and methane (CH 4) to the atmosphere. Acting on carbon could...

Postharvest illumination with light-emitting diodes (LEDs) is an emerging, non-chemical, residue-free technique used to preserve plant commodities. This paper aimed to review current knowledge on postharvest LED illumination on vegetables while focusing on their effect on the physical, nutritional, and microbial quality of vegetables. Most of the s...

Bêche-de-mer (dried sea cucumbers) is considered as one of the most luxurious seafood in the world. The market demand for bêche-de-mer mainly depends on species and product quality. This study is aimed at assessing the effect of different processing methods on the product quality and nutritional composition of bêche-de-mer. Three sea cucumber speci...

Rice-based crackers with functional properties were formulated according to Taguchi’s L8 design using four variables; flour composite (a0 = rice: wheat flour in 50:50 ratio, a1 = rice: wheat: corn: green gram flour in 50:40:5:5 ratio), dehydrated Moringa oleifera leaves powder (DML) (b0 = 0%, b1 = 1%), dehydrated Spirulina powder (DSP) (c0 = 0%, c1...

Researching on potential biopolymer sources with the aim of developing edible films with better mechanical and barrier properties has become innovative as it would be a key factor to minimize the use of synthetic polymers in food packaging. Therefore, different biopolymers such as galactomannan have been gaining attention recently. Fenugreek seed g...

Signal detection theory (SDT) is a theoretical framework that can be used to detect the degree of sensory acuity in different sensory panels. This study was conducted to determine the accuracy of a consumer panel (n=75) over SDT principles before and after a basic training. It was performed in two stages to distinguish the sensory acuity of the pan...

Researching novel biopolymer sources of biodegradable and edible films has become a recent trend as a potential alternative for plastic packaging films which highly cause environmental pollution. Among the biopolymers used in edible film making, galactomannan is identified as a good film-forming agent. Caesalpinia pulcherrima seed gum is a rich sou...

Recently, many researchers have focused on investigating novel biopolymer sources of biodegradable and edible films as a successful alternative for synthetic polymers that leads to environmental pollution. Galactomannan is identified as a potential source of film making material. Fenugreek seed gum (FSG) is a rich source of galactomannan, which can...

Postharvest illumination is an emerging nonthermal preservation technique used to preserve the quality of vegetables. This review aimed to provide an insight into the effect, importance, and limitations of postharvest illumination by fluorescent and ultraviolet (UV) light on the physical and nutraceutical properties of vegetables. It presents the c...

The fortification of yogurt with natural herbs to improve its nutritional and health benefit are an emerging trend. Hot infusions of Nyctanthes abo-tristis flowers are a traditionally used herb against diabetes. This study was designed to develop a novel yogurt fortified (FY) with 3, 3.5, and 6% N.arbor-tristis flower extract (NFE) to determine its...

Sorghum is a drought‐resistant crop widely spread in tropical regions of the American, African, and Asian continents. Sorghum flour is considered the main alternative for wheat flour, and it exhibits gluten‐free nature. Generally, conventional wet chemical methods are used to analyze the nutritional profile of sorghum. Since many sorghum plants are...

Research background. Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour with different treatments and to select the best one to develop rice and wheat-based leavened food products. Experimental approach. Eight treatmen...

Sri Lanka is a leading country for the production and export of the world's finest quality orthodox black teas. This exclusively branded Ceylon Tea represents the symbol of quality of black teas in the global market. In the meantime, unsafe food contaminated with harmful substances has driven a growing public health concern across the world. Theref...

Investigation of potential biopolymers for developing edible films as alternatives for plastic packaging is a recent trend. Among the biopolymers used in edible film making, galactomannan is a good film-forming agent. Caesalpinia pulcherrima seed gum is a rich source of galactomannan and could be used as an edible film making material. The main obj...

Regular use of petroleum-based plastic packaging films has led to environmental impact due to their total non-biodegradability. Substantially, the food industry generates waste and agricultural-based raw materials have recently been applied to produce biodegradable, renewable and safe to eat packaging materials as a viable alternative to aforesaid...

A critical issue in virgin coconut oil (VCO) industry is fungal contaminations which leads to black colour speck formation. This study was designed to distinguish the type of fungal growth and to determine the remedial actions. VCO was extracted by cold press method and subjected to eight treatments. Efficacy of the treatments were evaluated in ter...

Well-porous structured leavened food products with a proper texture have a high demand in the dynamic food market. Hence, the current study was focused to formulate a leavened food product with a proper porous and better-textured crumb using rice-based composite flour (CF). Nine CF samples were prepared according to Taguchi's orthogonal array by ta...

The study was aimed to evaluate how drying methods and extracting solvents can preserve antimicrobial properties of Acmella flower pods. Four drying techniques [sun drying (SD), air drying (AD), oven drying (OD), and cooling with dehumidifying (CWD)] and three different solvent extractions [ethanol extracts (EE), water extracts (WE) and pet ether e...

Presently, there is a blooming recognition in using the herbal medicine to treat the Diabetic mellitus due to the negative side effects of usage in synthetic drugs. The present study was aimed to evaluate the potential of anti-amylase activity of three different leaf extracts of Thebu (Costus speciosus), Kowakka (Coccinia grandis) and Masbadda (Gym...

Background: The excessive formation of Advanced Glycation End-products (AGEs) by non-enzymatic glycation mediates many health complications in the human body and the formation of AGEs largely accelerated under the hyperglycaemic condition. Objective: The prospect of the study to assess the strength of inhibiting the rapid AGE formations in four Ayu...

Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the wo...

The perishable nature and seasonality of fruits make them harder to use in the food industry. Hence, the aim of this study is to preserve antioxidant-rich Syzygium caryophyllatum (L.) fruit using different drying techniques and evaluate the efficiency of drying methods in terms of antioxidant capacity. Fruits were dried using five different drying...

Modern trends in food habits are moving towards fast food outlets due to the busy lifestyle of people all over the world. Due to consumption of foods with excessive amount of Trans Fatty Acids (TFA), may leads to heart and other chronicle diseases. Therefore, with a view to study presence of TFA and changes occurrence on fatty acid profile during b...

Nutritional quality of rice flakes was enhanced by incorporating Syzygium caryophyllatum fruit pulp while binding it with rice flour by Neolitsea cassia mucilage. Four rice flakes formulations were prepared by altering two variables namely adding with and without leavening agent (Sodium bicarbonate) into the dough and extruded dough flaxes subjecte...

Antioxidant activity and physicochemical properties of Melastoma malaba-thricum (L.) and Syzygium caryophyllatum (L.) fruit were determined in line with the progressive color development in three maturity stages (MS) such as unripe (MS1-green), intermediate (MS2-light purple) and ripe (MS3-blackish-purple). Antioxidant values in terms of total phen...

Vidya Newsletter by National Science Foundation, Sri Lanka Volume 22, No 03 September 2020

Moisture content of food material is a key factor influencing the quality of storage and extending the quality of a food product. Manufacturers develop new technologies to process sensitive food materials to supply new products with improved properties and high quality. The process in which the air is cooled sensibly while the moisture is removed f...

Sea cucumbers are considered healthy and high in nutritive value. Conversely however, limited consumption of sea cucumbers has been reported in many parts of the world. This study was done to produce a ready-to-prepare soup mix incorporating the sea cucumber aiming to popularize the sea cucumber consumption. The highly abundant low-value Bohadschia...

Reverse spherification is a common technique used in molecular gastronomy to produce innovative products with an improved texture by shaping a liquid into an edible semisolid sphere that gives a burst in the mouth sensation. In this study, liquid‐core hydrogel beads (LHBs) were prepared using Syzygium caryophyllatum fruit pulp adapting reverse‐phas...

Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochem...

Global trends moved towards fast food consumption due to the busy lifestyle of humans. Hence, the intake of fat-related food has exceeded the daily dietary reference intake (DRI) of fat, which caused multiple diseases. Analysis of the fatty acid profile plays a vital role in nutritional labelling and helps to understand the availability of diverse...

Acmella oleracea (L.) R.K.Jansen belongs to the family Asteraceae is generally called “toothache plant”. Though Acmella genus has complex patterns, the cylindrical discoid capitula which owe agolden yellow color with red tip make it unique. It is an annual herb, occurring around the world and, is cultivated for horticultural, pharmacological (anti-...

Current study was conducted to characterize the porous crumb structure properties of leavened food products prepared from selected popular rice varieties in Sri Lanka. Three certified paddy varieties (BG300, BG94/1 and At309) along with an unknown variety of rice sample obtained from a local reputed rice supplier were selected for the study. Paddy...

Nuwara Eliya district is the leading fresh milk producing area in Sri Lanka. In the district, pesticides are widely applied for intensive cultivation of vegetables which leads to contamination of water and material used to feed cows. Contamination and health risk hazards of organophosphorus pesticide residues in milk and dairy products originated i...

Deep fat frying, refers to the process of cooking food by immersing it in hot oil (150 0 C-190 0 C), leads to various chemical changes in an edible oil including oxidation, polymerization and hydrolysis. In this study, dietary antioxidant sources such as garlic, cinnamon and black cumin were introduced to palm olein to monitor the changes in chemic...

Porous crumb structure of rice-related leavened food products developed under air pressure conditions during fermentation and gelatinization in a fabricated fermentation chamber were characterized. Therein, four samples were prepared under three pressurized conditions (sample pressurized by the leavened gas itself, 1 kg/cm2 initial pressure, 1.5 kg...

A novel value-added sea cucumber powder incorporated ready to drink soup mix was developed by utilizing the powder prepared from Bohadschia vitenesis, low-value sea cucumber species. The method includes sub-processes before formulating the final product; the preparation of sea cucumber powder, preparation of tomato powder, preparation of spice powd...