Browsing Agricultural Chemistry by Author "Arasaratnam, V."

Now showing items 1-9 of 9

ANALYSIS OF DRINKING WATER IN EDUCATIONAL INSTITUTIONS OF JAFFNA PENINSULA FOR BACTERIAL CONTAMINATION DURING DRY AND WET SEASONS

Rajendran, B.; Balakumar, S.; Vasantharuba, S.; Arasaratnam, V. (2008)

Improving access to safe drinking water can result in tangible benefits to health. Ground water is an important natural resource in the Jaffna peninsula. The population of the Jaffna peninsula is entirely dependent on the ...
BIOCHEMICAL CHANGES ASSOCIATED WITH GERMINATING RICE GRAINS (ORYZA SATIVA L. SUBSP. INDICA VAR. MOTTAIKARUPPAN) AND GERMINATION IMPROVEMENT

Veluppillai, S.; Nithyanantharajah, K.; Vasantharuba, S.; Balakumar, S.; Arasaratnam, V. (In Rice Science, vol. 16, no. 3, pp. 240-242, 2009., 2009)

To determine biochemical changes during the germination of rice grains (Oryza sativa L. subsp. indica var. Mottaikaruppan) and to improve germination rate using gibberellic acid and surfactants [sodium dodecyl sulfate (SDS) ...
COMPARISON OF THE GLYCEMIC INDEX OF THE WHEAT FLOUR BREAD AND MALTED RICE-WHEAT BREAD

Raguparan, P.; Veluppillai, S.; Nithyanantharajah, K.; Vasantharuba, S.; Balakumar, S.; Arasaratnam, V. (In Proceedings of 15th Annual sessions, Jaffna Science Association, 2008)

The glycemic index (GI) is an important parameter of food quality which compares the hyperglycemic effect of a tested meal with pure glucose (or another defined standard food). The glycemic index of different types of ...
COMPARISON OF THE GLYCEMIC INDEX OF THE WHEAT FLOUR BREAD AND MALTED RICE-WHEAT BREAD AVAILABLE AT JAFFNA IN SRI LANKA

Raguparan, P.; Veluppillai, S.; Thayaananthan, K.; Nithyanantharajah, K.; Balakumar, S.; Arasaratnam, V. (In Journal of Research in Bioscience, vol. 4, no. 3, pp. 23-28, 2008., 2008)

The glycemic index (GI) is an important parameter of food quality which compares the hyperglycemic effect of a tested meal with pure glucose (or another defined standard food). The glycemic index of different types of ...
IMPROVING MALTING OF A LOCAL VARIETY OF RICE (MOTTAIKKARUPPAN) AND ANALYSIS OF BIOCHEMICAL CHANGES OCCURRING DURING MALTING

Veluppillai, S.; Nithyanantharajah, K.; Balakumar, S.; Arasaratnam, V. (In Proceedings of 15th Annual sessions, Jaffna Science Association, 2008)

Malting improves the nutritional value of seeds. The aim of this study was to improve the malting technique of rice grains and to determine the biochemical changes during malting of dehusked unpolished rice grain ...
Microbial Analysis of Bottled Drinking Water available in Jaffna Peninsula

Sasikaran, S.; Kirubahary, S.; Balakumar, S.; Arasaratnam, V. (JUICE- 2012 University of Jaffna, 2012-07-20)

More than 20 brands of bottled drinking water are supplied in Jaffna peninsula. People rely on the quality of the bottled drinking water, expecting them to be free of microbial contamination which will not cause any health ...
OPTIMIZATION OF BREAD PREPARATION FROM WHEAT FLOUR AND MALTED RICE FLOUR

Veluppillai, S.; Nithyanantharajah, K.; Vasantharuba, S.; Balakumar, S.; Arasaratnam, V. (In Rice Science, vol. 17, no. 1, pp. 51-59, 2010., 2010)

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better ...
OPTIMIZATION OF CULTURE CONDITIONS FOR BAKER’S YEAST CELL MASS PRODUCTION- A PRELIMINARY STUDY

Inparuban, K.; Balakumar, S.; Vasantharuba, S.; Arasaratnam, V. (2009)

The aim of this study was to find out suitable culture conditions to improve the cell mass production of Saccharomyces cerevisiae. S.cerevisiae was grown in a medium(300C, pH 5.0) with sucrose (Table sugar) from 10 to 50 ...
PRODUCTION OF MALTED RICE-WHEAT BREAD WITH GOOD PHYSICAL AND SENSORY QUALITY

Veluppillai, S.; Nithyanantharajah, K.; Balakumar, S.; Arasaratnam, V. (In Proceedings of 15th Annual sessions, Jaffna Science Association, 2008)

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations aiming to find a flour mixture for the production of malted rice-wheat bread with better ...

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