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All Journal Food ScienTech Journal
Fernando, Ganwarige Sumali Nivanthi
Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Impact of Different Drying Methods on the Quality Attributes of Bilimbi (Averrhoa bilimbi l.) Fruits Sandarenu, Elgiriya Gamage Sanduni; Fernando, Ganwarige Sumali Nivanthi; Kariyawasam, Kariyawasam Majuwana Gamage Menaka Menike; Awanthi, Mahanama Geegana Gamage
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.31854

Abstract

Bilimbi (Averrhoa bilimbi L.), a sour tropical fruit, is underutilized but has significant export potential. Drying, a key preservation method to increase the shelf-life of the bilimbi fruits. Therefore, this study evaluated the effects of sun, dehydrator, microwave oven, and electric oven drying on the physicochemical, proximate, antioxidant, and sensory properties of bilimbi fruits. Using AOAC methods, the physical and nutritional properties were analyzed, while antioxidant activity was measured via DPPH radical scavenging, total polyphenol content, and total flavonoid content assays. Results were statistically compared using one-way ANOVA with Tukey’s test. Sensory analysis, conducted by 30 semi-trained panelists using a 7-point hedonic scale, was analyzed using the Kruskal-Wallis test. The dehydrator-dried bilimbi sample exhibited the highest rehydration ratio (3.97±0.02), crude protein (5.50±0.15%), crude fat (3.64±0.01%), and crude fiber (8.939±1.26%), along with the lowest water activity (0.48±0.002). The microwave oven-dried sample had the highest ash (17.1±3.14%), vitamin C (4.46±1.26 mg/g), and total polyphenol (71.96±1.27 mg GAE/g) content, with the lowest moisture content (5.17±0.08%). The oven-dried sample exhibited the highest DPPH radical scavenging activity (10.66±0.10 µg TE/g) and the best surface structure. Overall, dehydrator drying proved to be the best method for preserving the sensory and nutritional qualities of bilimbi fruit.
Comparative Assessment of Physico-Functional, Nutritional, and Antioxidant Properties of Yam Flours From Southern Sri Lanka De Silva, Manikka Badathuruge Lahiru Gayan; Navodi, Wijesundara Weerarathna Himansha; Fernando, Ganwarige Sumali Nivanthi; Perumpuli, Perumpuli Arachchige Buddhika Niroshie
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.35679

Abstract

Yams (Dioscorea spp.) are traditional starchy root crops grown mainly by small-scale farmers in Sri Lanka and valued for their rich content of fiber, vitamins, and minerals. This study aims to fill the gap by characterizing the physico-functional, nutritional, and antioxidant properties of selected yam flours cultivated in the Southern Province and evaluating their potential in value-added food applications. The purpose of this study was to compare six locally accessible yam varieties which are Arrowroot, Kiri ala, Buthsarana, Kahata ala, Dandila White, and Dandila Purple, with commercially available wheat and rice flours in order to assess their physico-functional, nutritional, and antioxidant qualities. The physico-functional properties were analysed by using standard methods. Proximate composition of flour types was analyzed using standard AOAC methods. Yam flours showed bulk densities that were in close contact with those of wheat and rice flours. Different thermal qualities were suggested by the gelatinization temperatures. Dandila White demonstrated exceptional antioxidant potential. The findings offer novel evidence supporting yams as sustainable, health-enhancing substitutes in food formulations.
Co-Authors Awanthi, Mahanama Geegana Gamage De Silva, Manikka Badathuruge Lahiru Gayan Kariyawasam, Kariyawasam Majuwana Gamage Menaka Menike Navodi, Wijesundara Weerarathna Himansha Perumpuli, Perumpuli Arachchige Buddhika Niroshie Sandarenu, Elgiriya Gamage Sanduni