Browsing by Author "Ekanayake,Sagarika"

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    Antioxidant Properties of Selected Hela Suwaya Herbal Porridge
    (Institute of Chemistry Ceylon, 2021-06) Randiligama,Bismi Thisaruka; Ekanayake,Sagarika
    Herbal porridges that contain high amounts of plant materials are rich sources of antioxidants. These are made by incorporating rice, different leaf extracts and coconut milk. Commercial availability of easy to prepare porridges is currently a trend due to the lifestyle changes of people.
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    Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties
    (Institute of Chemistry Ceylon, 2021-06) Wimalarathne,B. A. Lishana. C; Ekanayake,Sagarika
    Rice (Oryza sativa L.) is the staple food for Sri Lankans. Currently over 300 different Sri Lankan traditional rice varieties are grown under all agroclimatic conditions in Yala and Maha seasons.
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    Food analysis: why and current hows
    (Institute of Chemistry Ceylon, 2018-05) Ekanayake,Sagarika
    Food analysis is a discipline that deals with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These procedures provide information regarding characteristics of foods which include nutrient composition, structure, physicochemical properties, sensory attributes as well as toxicants, allergens, contaminants, bioactive molecules & health benefits.
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    Proximate composition of tetra-packed fresh milk in Sri Lankan Market
    (Institute of Chemistry Ceylon, 2021-06) Disanayaka,H.N; Ekanayake,Sagarika; Keerthi,A. A. P
    Fresh milk is well-known for its nutritional value and is considered as a healthy food product. In Sri Lanka, fresh milk is marketed as different types and by different manufactures. The objectives of this study were to proximate the composition of different local brands of tetra-packed fresh milk in Sri Lankan market, compare and legitimate the composition as suitable to digest as per the standards.