Shanika Gunathilaka

Shanika Gunathilaka
Rajarata University of Sri Lanka · Department of Food Technology

Bachelor of Science (Special) Food Science and Technology

About

7
Publications
4,832
Reads
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10
Citations
Citations since 2016
7 Research Items
10 Citations
201620172018201920202021202201234567
201620172018201920202021202201234567
201620172018201920202021202201234567
201620172018201920202021202201234567
Additional affiliations
October 2020 - present
Rajarata
Position
  • Lecturer
Description
  • Lecturer in Dairy Product technology, Confectionary and Beverages.
January 2019 - January 2020
University of Sri Jayewardenepura
Position
  • Temporary Demonstrator
Description
  • Assist in Food Science and Chemistry Practical sessions.
Education
January 2015 - December 2018
University of Sri Jayewardenepura
Field of study
  • Food Science and Technology

Publications

Publications (7)
Article
Full-text available
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...
Article
Full-text available
Spices and herbs are enriched with natural antioxidant compounds which impart a higher antioxidant vigor for those products. Garlic, cinnamon and black cumin seeds are commonly used spices and their total phenolic content, radical scavenging activity and total antioxidant activity were evaluated. Cinnamon shows the highest total phenolic content (T...
Article
Full-text available
Sensory evaluation associates with the psychophysics behavior of the consumer. Hence, this research was conducted to study the effect of individual's age on the sensory profile such as appearance, odor, texture, taste and overall acceptance of five types of biscuits, namely crackers, semi-sweet biscuits, cream biscuits, savory biscuits and wafers....

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