Two teams of the Department of food science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura won Silver and Gold Medals at the Sahasak Nimavum 2019. Following are the details of the Winners and the products created,

Development of a seaweed-based snack from Ulva fasciata in Sri Lanka

Category- Food Technology

Field – University and Tertiary Education Institutes

Awarded with a Silver medal at Sahasak Nimavum – 2019

Team – Ms. M.M. Jayakody

Dr. M.P.G. Vanniarachchy

Dr. I. Wijesekara

Seaweeds are an abundant underutilized natural resource available in Sri Lanka with a good potential to be utilized in Sri Lankan food industry. Generally, seaweeds are rich with fibre, vitamins, minerals, antioxidants, and many other bioactive compounds which are beneficial for the human body. Most Sri Lankans refuse seaweed-based products due to its unfamiliar taste. Thus this product was developed appealing to the Sri Lankan taste, utilizing Sri Lankan seaweeds to popularize seaweed consumption in Sri Lanka.

Development of Gluten-free Muffins from traditional yams

Category- Food Technology

Field – University and Tertiary Education Institutes

Awarded with a Bronze medal at Sahasak Nimavum – 2019

Team – Dr. I. Wijesekara

Prof. I. Wickramasinghe

Ms. D.L.S. Kalhari

At present, people seek nutritious and healthy food products over unhealthy wheat flour-based products. Thus, traditional yam based products will be a good alternative to ordinary wheat flour-based products. Traditional yams are rich with fibre, vitamins, minerals, antioxidants and other bioactive compounds with anti-cancer and anti-diabetic properties. Hence, muffins were developed with traditional yams to popularize underutilized traditional yam consumption in Sri Lanka.