Ishera Lanka Rajini's scientific contributions

Publication (1)

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Cookies are consumed as a snack, ready-to-eat and convenient food. The utilization of composite flour in the development of cookies is replacing wheat flour thereby enhancing the quality of the product. But, the quality assessment of cookies made with composite flour is greatly influenced by storage conditions. Therefore, the present research was c...


... However, a complete substitution of wheat flour in battered cake significantly lowered sensory acceptance ratings due to its impact on the cake texture (104). A shelf-life study conducted by Ranjini et al. (105) demonstrated that as the percentage of breadfruit flour substituting wheat flour increases, the initial moisture content and the rate of moisture absorption also increases. This may then affect stability and microbial growth. ...