J. A. A. C. Wijesinghe

Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour

J. A. A. C. Wijesinghe, K. M. P. Manamperi & D. H. M. Nandasiri · Asian Food Science Journal · 2020

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has bette...

Open access Research Article 10.9734/afsj/2020/v19i130229

Variance of Arrowroot (Maranta arundinacea) Starch Granule Morphology among Five Different Provinces in Sri Lanka

M. K. S. Malki, J. A. A. C. Wijesinghe, R. H. M. K. Ratnayake, G. C. Thilakarathna & K. A. P. Manamperi · Asian Food Science Journal · 2022

Arrowroot (Maranta arundinacea) is an underutilized tuber crop in Sri Lanka that produces a gluten-free, easily digestible starch. This research aimed to determine the variance of arrowroot starch granular morphology among the plants grown in five different provinces (Western, No...

Open access Research Article 10.9734/afsj/2022/v21i11593