Publications by authors named "Ranahansi Rangadharee Bandara"
Article Synopsis
- The interesterification process modifies the structure of triacylglycerols (TAGs) by replacing saturated fatty acids with healthier monounsaturated and polyunsaturated fatty acids to create structured lipids (SLs).
- The study evaluated the fatty acid profile and oxidative stability of various blends of hemp seed oil and coconut oil, finding that while the ratios of saturated to unsaturated fatty acids remained consistent, the blends exhibited higher acid values than standards.
- Although the oxidation time and overall stability varied based on the oil blend ratio, the results indicated a need for further removal of free fatty acids post-interesterification to enhance the quality and storage stability of the structured lipids made from these oils.
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut ( var. aurantiaca) water compared to minimal and thermal processing.
Ranahansi Rangadharee Bandara Thirani Sasmini Dilani Thilanka Hewa Pathirana Chandi Yalegama Melani Arachchige
Food Sci Technol Int
April 2024
The study aimed to investigate the effect of thermal and non-thermal processing on the physicochemical, microbial, and sensory characteristics of king coconut water. King coconut water samples were subjected to ultrasonication (50 kHz, 30 min at 35 °C), microfiltration (0.5 µm), and thermal treatments (at 90 °C for 10 min) with sodium metabisulfite (0.
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