• Cover Page 

  Unknown author (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2023-03-06)
• Preliminaries 

  Unknown author (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2023-03-06)
• Contents 

  Unknown author (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2023-03-06)
• Analysis of total polyphenol content of fresh tea leaves and black tea from fifteen distinct tea cultivars 

  Kannadashan, M.; Piyasena, K. G. N. P; Fari, M. J. M (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2023-03-06)

  The most popular beverage in the world is tea, which is made from Camellia sinensis (L). O. Kuntze. Polyphenols are abundant in tea leaves. The antioxidative property of tea polyphenols has been partially attributed to ...
• Development of ice cream added with jackfruit (artocarpus heterophyllus) and sugarcane syrup 

  Mangalika, E. B. C.; Fari, M. J. M.; Devindi, S. H. D. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  The jackfruit (Artocarpus heterophyllus Lam.) is one of the important tropical fruits cultivated in the worldwide. The objective of this study was to optimize the amount of jackfruit pulp added to the ice cream while ...
• Development of herbal tea using powdered pumpkin seeds (cucurbita maxima) 

  Liyanage, H. S.; Fari, M. J. M.; Nikzaad, R. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2023-03-06)

  Pumpkin seeds are an excellent source of essential nutrients. The pumpkin seeds are generally thrown away after the flesh is consumed. By creating value-added products like herbal tea blends, pumpkin seed consumption ...
• Determination of the effect of essential oil extract from clove (syzygium aromaticum) leaves and buds on the thermal stability of the coconut oil 

  Thilini, T. M. A. S.; Fari, M. J. M.; Hettiarachchi, P.; Marso, T. M. M.; Nikzaad, R. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2023-03-06)

  Coconut oil is used in deep fat frying to make delicious foods. The oxidation process during deep fat frying produces chemical compounds that affect oil flavor, nutrition, rancidity, shelf life of fried food and oil, ...
• Development of production technology for different yam-based flakes and allied production and evaluation of their physicochemical and nutritional properties 

  Madhushanka, E. M. C.; Fathima Jemziya, M. B.; Nilukshi, V. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2023-03-06)

  This research focuses on the popularize the consumption of commercial and traditional yams through developing a yam flakes product as a preservation method and formulating allied products. Investigated production ...
• Analysis of the catechin and caffeine content in fresh tea leaves from fifteen distinct tea cultivars and the processing of catechin enriched specialty tea 

  Manojani, A.; Piyasena, K. G. N. P.; Fari, M. J. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Tea made from tender shoots of Camellia sinensis (L). O. Kuntze is the most consumed beverage in the world next to water due to its unique taste, aroma, and beneficial health properties. Tea has the potential to function ...
• Development and quality evaluation of plant-based burger patties 

  Loosiya Antony, P.; Jayawardana, S. A. S.; Fari, M. J. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Substitution of meat-by-meat analogues and plant-based meat products can present beneficial results in both personal and societal aspects. When considering the cost-effectiveness, religious beliefs and ethics, plant-based meat ...
• The impact of packaging materials on paddy (at362) quality preservation and shelf-life extension: an iotenabled study 

  Haniya, M. F.; Fathima Jemziya, M. B. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  This study investigates the efficacy of various packaging materials for paddy preservation, integrating IoT technology for internal environmental monitoring. NodeMCU boards were utilized to monitor internal environmental ...
• Determination of physical and engineering properties of Ceylon nutmeg (myristica fragrance) 

  Anushka, A. H. A. B.; Hettiarachchi, H. A. P. W.; Nikzaad, R. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  The physical and engineering properties of Nutmeg are important for developing harvesting and different process equipment, for its mass handling and storage. The study was undertaken to determine the physical and engineering ...
• Creation of a dairy-free and lactose-free beverage: harnessing the richness of coconut milk infused with roasted barley 

  Pathirana, H. P. H. D.; Fathima Jemziya, M. B.; Lakmali, M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  A well-liked and adaptable non-dairy substitute that has become very popular in recent years is coconut milk beverages. The main objective of this study is to optimize the roasting process of barley and formulate a ...
• To investigate the effect of nano edible coating on shelf life of guava 

  Pandithasekara, T. D.; Hettiarachchi, H. A. P. W.; Nikzaad, R. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Guava (Psidium guajava) is one of the popular fruits in Sri Lanka. Due to high perishability postharvest loses are high as 40 %. Study was designed to formulate nano edible coat using varying quantities of bee wax (0.005 ...
• Development of fruit mincemeat based on palmyrah fruit leather with the addition of dried fruits 

  Dilani, P.; Kirushanthi, T.; Fari, M. J. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-03)

  The fruits of the plant palmyra (Borrasus flabellifer L.) provides health and immunity. This fruit is often wasted during peak season due to low usage among consumers and industries. To increase the usage of palmyra ...
• GAP analysis between current good manufacturing practices and post-corrective action at a dairy processing plant 

  Madhuhansi, W. L. M.; Fari, M. J. M.; Pettiyagoda, L. B.; Nikzaad, R. M. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  The Good Manufacturing Practice (GMP) in the dairy industry is the foundation to control the food safety hazards associated with the industry, which in turn ensure public health. The objective of this study is to ...
• Development of pineapple smoothie 

  Chathurangi, N. R. H.; Fathima Jemziya, M. B.; Sadamali, Wathsala (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  A pineapple smoothie with coconut sprouts and coconut milk is a wellbalanced combination of tropical flavors and healthy nutrients. The main objective of this study is to create a delicious smoothie drink by combining pineapple ...
• Development of a soya-based instant soup mix using locally available raw materials 

  Vijayawardana, M. A. L. P.; Abdul Majeed, U. L.; Upeka Buddhini, L. A. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Instant foods are top-rated in the modern food market due to the busy lifestyles, industrialization and population increase. The study was carried with a view to develop a soy-based instant soup mixture using a combination of ...
• Study on the variations in characteristics of cassava starch during the chemical and physical modification process within selected locally grown varieties 

  Kumara, H. T. P.; Hettiarachchi, H. A. P. W.; Gunawardhana, K. V. T. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  The study was carried out to improve functional properties of native starch by hydrothermal modification and cross-linking modifications. The starch was extracted from different varieties of cassava (Swarna, Kirikawadi, MU51, ...
• Determination of anti oxidative ability of clove, nutmeg and cinnamon essential oils on the oxidative stability of coconut oil 

  Opallage, K. S.; Hettiarachchi, H. A. P. W.; Pushpakumara, A. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Coconut Oil in many forms such as Virgin Coconut Oil (V.C.O), White Coconut Oil (W.C.O) and Refined, Bleached, and Deodorized (RBD) Coconut oil. Lipid oxidation is a primary factor influencing the rancidity of coconut ...

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