• 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 ...
• Suitability of utilizing of used rice bran oil to produce hard soap and liquid soap 

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

  Waste cooking oil is utilized for re-cooking to enhance commercial efficiency, but its nutritional value has decreased and can cause severe health problems. The cis forms of fatty acids contained in rice bran oil are ...
• A study on consumer purchasing behavior on spicy products special reference to Matara district 

  Wickramasinghe, N. G. K.; Fathima Jemziya, M. B.; Weerathunga, H. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Spices carry important medicinal properties and are widely used in alternative medicine and pharmacology. A large number of factors can affect the consumption of spicy products by individuals. The current study focuses on ...
• Development of bio degradable packaging materials from banana peels 

  Kavindi, V. U. B.; Hetttiarachchi, H. A. P. W. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  This study focused on the development of eco-friendly biodegradable packaging materials using banana peels, examining both fiber-based and flexible types. The fiber sheet was prepared with HCl, NaOH, Banana peel fiber, ...
• Evaluation of different edible coatings for their efficacy and reducing chilling injury in mangoes 

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

  The evaluation of different edible coatings for mitigating chilling injury in mangoes represents a crucial step in addressing postharvest losses and ensuring the prolonged quality of this tropical fruit. This research ...
• Optimizing conditions for the production of jackfruit rind candy: a comprehensive study 

  Alagiyawanna, A. M. A. H. K; Fathima Jemziya, M. B.; Chandrasena, J. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Candy is a confectionary product that is widely used for the impression of all ages of consumers in the world. Nowadays, candy is a major multibillion dollars confectionary industry with a wide range of qualities. ...
• Effect of different heat treatments on oxalic acid content, physicochemical and sensory characteristics of bottled star fruit (averrhoa carambola) in its own juice 

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

  Averrhoa carambola, commonly known as star fruit, is a highly valued tropical fruit due to its unique flavor, high in vitamin, antioxidant, and dietary fiber content, which appeals to consumers who are health-conscious. ...
• Development of frozen yoghurt incorporating mango (mangifera indica) var. alphonso 

  Gunaseela, U. A. H. N. K; Hettiarachchi, H. A. P. W.; Sandaruwan, T. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-06)

  Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures. Mango fruit are rich in nutrients as carbohydrates, fatty acids, vitamins, and minerals as well ...
• Investigation of edible starch – based coating for the preservation of breadfruit during minimal processing 

  Sandamali, D. G. N.; Fathima Jemziya, M. B. (Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka, 2024-03-03)

  Breadfruit (Artocarpus altilis) is a tropical fruit and it is a nutrient dense fruit rich in carbohydrates, fiber, vitamins and minerals. Edible coating is a versatile tool in the food industry to improve food quality ...

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