• FORMULATION AND OPTIMIZATION OF A GREEK-STYLE BUFFALO CURD DESSERT INCORPORATING STRAWBERRIES TO ENHANCE NUTRITIONAL AND SENSORY QUALITIES 

  Siyambalangamuwa, T.M.C.S.; Pathirage, K.P.D.A.; Dissanayake, C.A.K. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  This study is focused on the development of a Greek-style buffalo curd dessert incorporating strawberries, addressing the growing demand for nutritious and functional dairy products in Sri Lanka. Buffalo milk is high ...
• DEVELOPMENT AND QUALITY ASSESSMENT OF ROBUSTA COFFEE (Coffea canephora) INCORPORATED HARD-BOILED AND MILK-BASED SOFT CANDIES 

  Warnakulasooriya, D.S.; Induruwa, I.V.A.D.C.S.; Thilakarathna1, H.R.M.G.C. (Faculty of Agriculture,University of Rajarata, 2024-11-20)
• EVALUATION OF QUALITY PARAMETERS AND STANDARD COMPLIANCE IN SELECTED COMMERCIALLY AVAILABLE SRI LANKAN BEE HONEY 

  Madhushani, T.R.S.S.; Thilakarathna, H.R.M.G.C.; Sirisena, U.G.A.I.; Sampath, U. W. R.; Abeyrathne, B.M.T.H.; Prabashwara, V.A.T. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Assessment of the quality and authenticity of commercial bee honey is crucial to ensure consumer safety and rights. This study aimed to evaluate the quality of some selected commercially available Sri Lankan bee honey. ...
• DEVELOPMENT AND QUALITY ASSESSMENT OF A READY-TO-COOK FISH PATTY USING AN UNDERUTILIZED INDIAN MAJOR CARP ROHU (Lebeo rohita) 

  Ranasinghe, S.M.M.I.; Thilakarathna, H.R.M.G.C.; Wathsala, R.H.G.R.; Wijesekara, V.A. (Faculty of Agriculture,University of Rajarata, 2024-11-20)
• EFFECT OF PRIMARY PACKAGING ON PRESERVING QUALITY OF CEYLON CINNAMON (Cinnamomum zelanicum) FEATHERINGS DURING STORAGE 

  Hettiarachchi, S.N.; Wijeweera, A.A.; Thilakarathna, H.R.M.G.C.; Kasunmala, I.G.G. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Cinnamon Featherings (CFs) are inner bark fragments used to extract cinnamon oil and oleoresin. Substantial quality degradations of export CFs have been reported due to the lack of appropriate primary packaging during ...
• EFFECT OF BUNCH TRIMMING ON POSTHARVEST FRUIT QUALITY OF AMBUL BANANA (Musa spp.) 

  Herath, H.M.N.S.; Herath, M.M.; Dissanayake, C.A.K.; Wasala, W.M.C.B. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Banana is one of the major fruits in Sri Lanka. However, it undergoes high postharvest losses and quality deterioration. This study aimed to investigate the effect of bunch trimming on the physicochemical properties and ...
• DEVELOPMENT OF VALUE-ADDED NUTRI FLAKE INCORPORATING PLANT-BASED FOODS IN SRI LANKA 

  Kirinde, G.L.A.; Thilakarathna, H.R.M.G.C.; Weerakoon, H.; Senadheera, S.P.A.S. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Introducing nutritionally rich ready-to-eat foods is crucial for reducing unhealthy eating habits prevalent in modern society. This study aimed to develop a new value-added Nutri flakes diet using plant-based food ...
• DEVELOPMENT OF READY-TO-USE ASH GOURD (Benincasa hispidia) CHUNKS WITH EXTENDED STORAGE LIFE 

  Nanayakkara, A.D.K.; Wasala, W.M.C.B.; Dissanayake, C.A.K.; Rathnayake, R.M.R.N.K. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  This study aimed to develop ready-to-use different ash gourd products with extended shelf life with convenience to consumers. A chemical pretreatment (EDTA, calcium chloride, citric acid, and sodium metabisulphite), ...
• DEVELOPMENT OF OATS AND RICE-BASED BREAKFAST CEREAL 

  Ilesinghe, I.A.M.P.; Tennakoon, T.M.B.T.; Dissanayake, C.A.K.; Senevirathna, S.M.A.A. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  This study aimed to develop an oat and rice-based breakfast cereal with improved organoleptic properties. First, soaking (TS) and cooking (TC) were compared to select the best way to incorporate oats. Using 30 g of ...
• DEVELOPMENT OF NATURAL ANTIOXIDANT SOURCES INCORPORATED PROBIOTIC CREAM CHEESE 

  Madurasinghe, M.S.N.; Rajawardana, D.U.; Dissanayake, C.A.K.; Jayawardana, S.A.S.; Wijesekara, V.A. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  The potential for novel food products with functional properties is enormous. This study aimed to incorporate natural antioxidant sources into probiotic cream cheese. Three antioxidant sources (tomato, garlic and pepper ...
• DETERMINATION OF QUALITY ATTRIBUTES OF SRI LANKAN BEE HONEY BASED ON PHYSICOCHEMICAL PROPERTIES 

  Liyanag, H.L.A.C.; Thilakarathna1, H.R.M.G.C.; Sirisena, U.G.A.I.; Sampath, U.W.R.; Abeyrathne, B.M.T.H; Prabashwara, V.A.T. (Faculty of Agriculture,University of Rajarata, 2024-11-20)
• DEVELOPMENT OF A TAMARIND (Tamarindus indica) GUMMY JELLY CANDY 

  Samarathunga, S.M.S.I.; Senarathne, S.M.A.C.U.; Dissanayake, C.A.K. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  The development of a tamarind gummy jelly candy represents a novel approach to adding value to underutilized tamarind (Tamarindus indica). This addresses the limited product availability of this nutritious and distinctive ...
• COMPARISON OF THREE METHODS FOR ISOLATING STARCH FROM TURMERIC (Curcuma longa) SPENT AND SUBSEQUENT CHARACTERIZATION OF PROPERTIES 

  Udugoda, W.M.H.P.; Induruwa, I.V.A.D.C.S.; Thilakarathna, H.R.M.G.C. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Turmeric spent, the residue remaining after oleoresin extraction from turmeric, contains a significant proportion of starch. This study aimed to identify the best protocol for starch isolation from turmeric spent (TS) ...
• DETERMINATION OF PHYSIOCHEMICAL AND NUTRACEUTICAL PROPERTIES OF TRADITIONAL SRI LANKAN SPICY SOUP, THAMBUM HODDA 

  Ekanayake, M.R.G.A.S.; Thilakarathna, H.R.M.G.C. (Faculty of Agriculture,University of Rajarata, 2024-11-20)
• COMPARATIVE ANALYSIS OF NUTRITIONAL AND FUNCTIONAL ATTRIBUTES OF COOKED RICE FROM SELECTED RAW AND PARBOILED NEW IMPROVED RICE VARIETIES IN SRI LANKA 

  Mahanama, T.S.B.; Liyanage, R.; Dissanayake, C.A.K.; Kasunamala, I.G.G.; Piyasiri, C.H.; Wickramasinghe, M.A.; Ariyasena, P.D. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Rice is the staple food in Sri Lanka, significantly contributing to the nutritional status and dietary intake of the population. This study compared the nutritional and functional properties of cooked rice from raw and ...
• CURRENT STATUS AND CHALLENGES OF POSTHARVEST PRACTICES IN TRADITIONAL YAMS CULTIVATED IN KEGALLE AND RATHNAPURA DISTRICTS, SRI LANKA 

  Senanayaka, S.M.O.P.; Gunawardhana, K.V.T.; Dissanayake, C.A.K. (Faculty of Agriculture,University of Rajarata, 2024-11-20)
• CHARACTERIZATION AND OPTIMIZATION OF CHEMICAL ISOLATION TECHNIQUES OF PIPERINE FROM Piper nigrum L. OLEORESIN 

  Subasinghe, H.A.U.; Induruwa, I.V.A.D.C.S.; Thialakarathna, H.R.M.G.C. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Piperine is an alkaloid that is primarily responsible for the pungency of black pepper and has gained significant attention for its potential health benefits and pharmacological properties. This study aimed to select ...
• BELIEFS AND MYTHS ASSOCIATED WITH THE FRUIT CONSUMPTION AMONG UNIVERSITY STUDENTS 

  Rathnayaka, R.A.P.T; Dissanayake, C.A.K.; Kasunmala, I.G.G. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Fruits, being an excellent source of nutrients, play a vital role in meeting the daily nutritional requirements of people. However, fruit consumption is often influenced by various beliefs and myths, some stemming from ...
• ASSESSING THE FRESHWATER HABITAT HEALTHINESS USING Lamellidens marginalis (FRESHWATER MUSSEL) – A CASE STUDY IN A SELECTED URBAN TANK LOCATED IN ANURADHAPURA DISTRICT 

  Nushkiya, M.N.F.; Wathsala, R.H.G.R.; Udagedara, Susantha; Abeysingha, N.S. (Faculty of Agriculture,University of Rajarata, 2024-11-20)
• APPLICATION OF CEYLON CINNAMON (Cinnamomum zeylanicum) OIL AND OLEORESIN AS A QUALITY ENHANCER OF DESICCATED COCONUT INCORPORATED COOKIES 

  Kaushalya, M.P.G.; Wijeweera, A.A.; Thilakarathna, H.R.M.G.C.; Kasunmala, I.G.G. (Faculty of Agriculture, University of Rajarata, 2024-11-20)

  Ceylon cinnamon is commonly used as a natural flavoring agent due to the presence of cinnamaldehyde and its associated health benefits. A study was conducted to evaluate the suitability of applying cinnamon oil and ...

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