ශ්රී ජයවර්ධනපුර විශ්වවිද්යාලයේ ව්යවහාරික විද්යා පීඨයේ ආහාර විද්යා හා තාක්ෂණවේදය අධ්යනාංශයේ සිසුන් විසින් ශ්රී ලංකා විද්යාභිවර්ධන සංගම් 75 වන වාර්ෂික සැසියේදී පදක්කම් දෙකක් දිනා ගන්නා ලදී.
ශ්රී ජයවර්ධනපුර විශ්වවිද්යාලයේ ව්යවහාරික විද්යා පීඨයේ ආහාර විද්යා හා තාක්ෂණවේදය අධ්යනාංශයේ සිසුන් විසින් ශ්රී ලංකා විද්යාභිවර්ධන සංගම් 75 වන වාර්ෂික සැසියේදී පදක්කම් දෙකක් දිනා ගන්නා ලදී.
Department of Food Science and Technology of the University of Sri Jayewardnepura has won two Medals at 75th Annual Session of Sri Lanka Association for Advancement of Science (SLAAS). The following are the details of the awardees and their researches.
1). Research title: Investigation of the impact by selected local herbal ingredients on glycaemic responses
Category- Life and Earth Sciences
Awarded with a Gold medal (1st place) in Section D – Life and Earth Sciences, at 75th Annual Session of Sri Lanka Association for Advancement of Science (SLAAS).
Team – Ms. Hasithi Samarasinghe
Dr. Madhura Jayasinghe
Dr. Isuru Wijesekara
Prof. K.K.D.S. Ranaweera
Description:
The glycaemic index (GI) is a measure of the food’s power to raise blood glucose (β-glucose) concentration after a meal. Refined flours and sugars are high glycaemic, and are repelled by people due to their impact to induce diabetes. The main objective of this prospective study was to develop a low glycemic cane sugar product that is incorporated with locally available herbal extracts. After conducting a human study, the new sugar product elicited a glycemic index of 38 (Low GI), which is far lower compared to normal cane sugar (GI = 65). The sensory properties of the final product were in acceptable levels.
2). Research title: A comparative study to develop calcium, zinc and antioxidant-rich drinking yogurt products using plant and pharmaceutical ingredients
Winning the 3rd place of Section D (Life and Earth Sciences) award – 2019 presented at 75th Annual sessions of Sri Lanka Association for Advancement of Science (SLAAS)
Team – Ms. Jayani Samarathunga
Dr. Madhura Jayasinghe
Dr. Isuru Wijesekara
Dr. Subhashinie Senadheera
Description:
Milk products are a complex food matrix, feasibility of mineral addition has to be considered and high fortification levels are challenging. Applications become success only with the right selection of the appropriate mineral compound. According to the above study, incorporation of Moringa oleifera (Drumstick) and Phyllanthus emblica (Indian gooseberry) can be concluded as reliable option for dairy products such as drinking yoghurts; to fortify them with high Calcium and Zinc, to enhance antioxidant properties as well as to maintain product stability and organoleptic properties. Finally, it concluded that fortifications done by plant ingredients are more important than pharmaceutical ingredients since they increase medicinal value of the final product.