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Study on nutritional and antioxidant properties of selected Sri Lankan traditional sweetmeats

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dc.contributor.author Mihiranie, M.K.S.
dc.contributor.author Jayasinghe, J.M.J.K.
dc.contributor.author Jayasinghe, C.V.L.
dc.contributor.author Wanasundara, J.P.D.
dc.date.accessioned 2023-03-30T08:37:34Z
dc.date.available 2023-03-30T08:37:34Z
dc.date.issued 2019
dc.identifier.citation Mihiranie, M.K.S., et al. (2019). Study on nutritional and antioxidant properties of selected Sri Lankan traditional sweetmeats. 6lh Ruhuna International Science & Technology Conference U niversity o f Ruhuna, Matara, Sri Lanka. en_US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/12628
dc.description.abstract Sweetmeats are an essential entity of Sri Lankan traditional food culture; however, they have not been fully investigated. This study aimed to investigate the macronutrients and antioxidant properties o f seventeen traditional sweetmeats (Hendi kewum, Kollu kewum, Naran kewum, Athirasa, Mung kewum, Aasmi, Kokis, Unduwalalu, Welithalapa, Madu welithalapa, Bedihaal piti aggala, Dodol, Aluwa, Thala gull, Kurahan helapa, Gotu pittu and Kiri rod) popular in Central province of Sri Lanka. Major nutrients were analyzed using standard analytical methods and 80% methanol extracts were tested for antioxidant activities (AA) by Ferric Reducing Antioxidant Potential (FRAP), ABTS scavenging activity and DPPH radical scavenging assays in triplicates. The results indicated that all deep fried sweetmeats have higher fat contents ranged from 2.3±0.18% (Aasmi) to 16.1±0.41% (Naran kewum). Unduwalalu (8.7±0.14%) and Hendi kawum (64.0±0.25%) showed the significantly (p<0.05) highest protein and carbohydrate contents respectively. The lowest fat and carbohydrates contents was shown in Badihaal aggala (2.3±0.18%) and Kokis (40.9±0.28%) respectively. All the sweetmeats were energy dense (248-406 kcal/lOQg) while deep fried Hendi kewum had the significantly highest energy (p<0.05). Among the sweetmeats examined for A A, Naran Kewum showed the significantly highest TEAC (1595.7±0.03 |ig/mL TE) by FRAP assay (p<0.05). Helapa showed the highest radical scavenging activity for DPPH (564.8±0.02|ig/mL TE) and ABTS (553.2±0.01 f.ig/niL TE) assays. These AA may be due to the stable polyphenolic compounds at high temperatures and newly formulated molecules by maillardreaction. The findings o f this study provides general consumer about the basic nutritional and functional values o f traditional sweetmeats of Sri Lanka. en_US
dc.language.iso en en_US
dc.subject Traditional sweetmeats, Sri Lanka, macronutrients, antioxidant activity, energy en_US
dc.title Study on nutritional and antioxidant properties of selected Sri Lankan traditional sweetmeats en_US
dc.type Article en_US


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