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 ...
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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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, ...
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 ...