{"id":284,"date":"2021-07-21T14:38:03","date_gmt":"2021-07-21T14:38:03","guid":{"rendered":"https:\/\/science.sjp.ac.lk\/fst\/?page_id=284"},"modified":"2024-03-11T18:31:15","modified_gmt":"2024-03-11T18:31:15","slug":"dr-m-a-dulani-somendrika","status":"publish","type":"page","link":"https:\/\/science.sjp.ac.lk\/fst\/dr-m-a-dulani-somendrika\/","title":{"rendered":"Dr. M.A. Dulani Somendrika"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Dr. M. A. D. Somendrika
\n<\/strong>B.Sc. (Hons) (USJ), Ph.D. (USJ)<\/p>\n

Senior Lecturer
\ndsomendrika@sci.sjp.ac.lk<\/a><\/p>\n

Research Interests:<\/strong> Root & Tuber Crops Processing Technology, Herbs & Spices Processing Technology, Hospitality Management, Quality Management, Cleaner production and Life cycle analysis<\/p>\n

Publications:<\/strong><\/p>\n

Full papers published in Scopes indexed journals <\/u><\/em><\/h4>\n
    \n
  1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2016). Analysing proximate composition of macro nutrients of Sri Lankan cassava variety \u201cKirikawadi\u201d. Pakistan Journal of Nutrition<\/em>, Volume 15(3), p.283-287. DOI: 10.3923\/pjn.2016.283.287<\/li>\n<\/ol>\n
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    1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2017). Nutritional composition of cassava cultivar \u201cCARI-555\u201d. Pakistan Journal of Nutrition<\/em>, Volume 16(4), p. 216-220. DOI: 10.3923\/pjn.2017<\/li>\n<\/ol>\n
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      1. Rajapaksha, K. D. S. C. N., Somendrika, M. A. D.<\/strong> and Wickramasinghe, I. (2017). Nutritional and toxicological composition analysis of selected cassava processed products. Potravinarstvo Slovak Journal of Food Sciences<\/em>, Volume 11(1), p. 35-42. DOI: https:\/\/dx.doi.org\/10.5219\/689<\/a>.<\/li>\n<\/ol>\n

        Full papers published in indexed refereed journals <\/u><\/em><\/h4>\n
          \n
        1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2017). Proximate composition of the flesh and the peel of Sri Lankan cassava variety \u201cMU-51\u201d. International Journal of Innovative Research in Technology, <\/em>Volume 4(7), p. 267-270. Available at: https:\/\/www.researchgate.net\/publication\/322331407_Proximate_ Composition _ of_the_Flesh_and_the_Peel_of_Sri_Lankan_Cassava_Variety_MU-51<\/li>\n<\/ol>\n
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          1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2016). Material flow analysis of Cassava crocket manufacturing process from raw cassava (Mannihot esculenta<\/em>) roots. International Journal of Innovative Research in Technology<\/em>, Volume 2(9), p. 32-35.<\/li>\n<\/ol>\n
              \n
            1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2016). Quantification of the material flow of raw cassava tubers processing for export market. European Journal of Academic Essays<\/em>, Volume 3(3), p.105-108.<\/li>\n<\/ol>\n
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              1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2017). Economic analysis of Cassava crocket manufacturing process from raw cassava (Mannihot esculenta<\/em>) roots as an initiative for waste reduction. International Journal of Food Science and Nutrition<\/em>, Volume 2(2), p. 61-64.<\/li>\n<\/ol>\n
                  \n
                1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2019). Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots. Vidyodaya Journal of Science, <\/em>Volume 22(2), p. 43-52.<\/li>\n<\/ol>\n
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                  1. Bulathgama, A.U., Gunasekara, G.D.M., Wickramasinghe, I. and Somendrika, M.A.D<\/strong>., (2020). Development of Commercial Tapioca Pearls used in Bubble Tea by Microwave Heat\u2013Moisture Treatment in Cassava Starch Modification.\u00a0European Journal of Engineering Research and Science<\/em>, Volume\u00a05<\/em>(1), pp.103-106.<\/li>\n<\/ol>\n

                    Abstracts published in local \/ International conference proceedings or symposium<\/u><\/em><\/h4>\n
                      \n
                    1. Somendrika, M.A.D.<\/strong> and Ranaweera, K. K. D. S.(2013). Development of Supplementary food formula rich in Iron using locally available raw materials. In: Proceedings of the 69th Annual Sessions of Sri Lanka Association for the Advancement of Science (SLAS)<\/em>. Colombo, Sri Lanka: p. 32. (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                        \n
                      1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2015). Quantification and Chemical Analysis of Waste Generated during the Processing of Cassava Crocket. In: Proceedings of International Conference on Multi-disciplinary Approaches, University of Sri Jayewardenepura<\/em>. Colombo, Sri Lanka: p. 219. \u2013 (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                          \n
                        1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2018). Environmental impact of cassava chips processing. In: Proceedings of the International Research Conference in Humanities and Social Sciences (IRCHSS), University of Sri Jayewardenepura<\/em>. Colombo, Sri Lanka: p.151. – (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                            \n
                          1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2018). Development of frozen hash brown cassava from raw cassava roots. In: Proceedings of 5th<\/sup> International Conference on Multi-disciplinary Approaches, University of Sri Jayewardenepura<\/em>. Sri Lanka: p.176. \u2013 (poster presentation and abstract publication)<\/li>\n<\/ol>\n
                              \n
                            1. Minna, M. M. F., Somendrika, M. A. D.<\/strong>, Wickramasinghe, I. (2018). Comparative Life cycle Analysis of Environmental Impact from micro and small scale cassava chip production using raw cassava roots. In: Proceedings of 2nd<\/sup> International Research Symposium IRSUWU2018, Uva Wellassa University.<\/em> Sri Lanka: p. 228. (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                                \n
                              1. Minna, M. M. F., Somendrika, M. A. D.<\/strong>, Wickramasinghe, I. (2018). Comparative life cycle analysis of small scale cassava chips processing with different energy sources for frying process. In: Proceedings of SLCARP International Agricultural Research Symposium \u2013 2018, Sri Lanka council for Agriculture research policy.<\/em> Colombo, Sri Lanka: p.61. (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                                  \n
                                1. Bulathgama, B. E. A. U., Wickramasinghe, I., Wijesekara, I., Somendrika, M. A. D.<\/strong> (2018). Textural profile analysis of granulated cassava pearls of two cultivars treated with conventional and microwave heating. In: 3rd International Research Symposium on pure and Applied Sciences, Faculty of Science, University of Kelaniya<\/em>. Sri Lanka: p.41. (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                                    \n
                                  1. Weerasinghe, R. K. L.,Wickramasinghe, I., Somendrika, M. A. D.<\/strong> (2018). Preliminary Study on starch extraction ratio and nutritional composition of two cassava cultivars. In: 3rd<\/sup> International Research Symposium on pure and Applied Sciences, Faculty of Science, University of Kelaniya<\/em>. Sri Lanka: p.39. (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                                      \n
                                    1. Weerasinghe, R. K. L., Somendrika, M. A. D.<\/strong> and Wickramasinghe, I. (2018). Study on the replacement of composite flour mixture with tapioca starch on the nutritional properties of fresh chicken sausages. In: 6th<\/sup>International conference on Ayurveda, Unani, Siddha and Traditional Medicine, iCAUST. <\/em>Sri Lanka: p. 157.<\/li>\n<\/ol>\n
                                        \n
                                      1. Athukorala, A. A. M. V., Wickramasinghe, I., Somendrika, M. A. D.<\/strong> and Wijesekara, I. (2018). Comparison of nutritional composition of three different cassava cultivars in Sri Lanka. In:\u00a06th<\/sup>International conference on Ayurveda, Unani, Siddha and Traditional Medicine, iCAUST. <\/em>Sri Lanka: p.<\/li>\n<\/ol>\n
                                          \n
                                        1. Jayasinghe, M. A., Senadheera, S. A., Wijesekara, I., Somendrika, M. A. D.<\/strong>, Ranaweera, K. K. D. S. (2018). Investigation of Daily Macronutrient intakes by Sri Lankan Managerial Level Employees working in the Private Sector. In: Proceedings of 1st<\/sup> Academic Research Conference on Business, Science and Technology- Australian College of Business and Technology<\/em>. Colombo, Sri Lanka: p. 2.<\/li>\n<\/ol>\n
                                            \n
                                          1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S .(2019). Application of Life cycle analysis for quality improvement of cassava based products using cleaner production technologies. In: Proceedings of SLAYS international conference 2019, Sri Lanka Academy of young scientists. <\/em>Sri Lanka: p. 9. (oral presentation and abstract publication)<\/li>\n<\/ol>\n
                                              \n
                                            1. Somendrika, M. A. D.<\/strong>, Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S .(2020). In:Proceedings of International Virtual Conference on Plant Based Food<\/em>. Pakistan: p. 58. Development of cassava frozen slices from raw cassava roots. (oral presentation and abstract publication)<\/li>\n<\/ol>\n

                                              Books\/ Book Chapters<\/u><\/em><\/h4>\n
                                                \n
                                              1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 01:Post Harvest Technology of Fruits and Vegetables : Teachers Manual-Food Science and Technology, 2017.<\/li>\n<\/ol>\n
                                                  \n
                                                1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 07- Bakery Products: Teachers Manual-Food Science and Technology, 2017.<\/li>\n<\/ol>\n
                                                    \n
                                                  1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 08- Food Packaging: Teachers Manual-Food Science and Technology, 2017.<\/li>\n<\/ol>\n
                                                      \n
                                                    1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 09- Sensory Analysis: Teachers Manual-Food Science and Technology, 2017.<\/li>\n<\/ol>\n
                                                        \n
                                                      1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 01:Post Harvest Technology of Fruits and Vegetables : Teachers Manual-Food Science and Technology, 2014.<\/li>\n<\/ol>\n
                                                          \n
                                                        1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 07- Bakery Products: Teachers Manual-Food Science and Technology, 2014.<\/li>\n<\/ol>\n
                                                            \n
                                                          1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 08- Food Packaging: Teachers Manual-Food Science and Technology, 2014.<\/li>\n<\/ol>\n
                                                              \n
                                                            1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 09- Sensory Analysis: Teachers Manual-Food Science and Technology, 2014.<\/li>\n<\/ol>\n

                                                              Publications in magazines, newspapers<\/u><\/em><\/h4>\n
                                                                \n
                                                              1. Somendrika, M. A. D.<\/strong> (2019). Food value and potentials of Cassava roots. Vidusara<\/em>, Volume 13, p.08.<\/li>\n<\/ol>\n
                                                                  \n
                                                                1. Somendrika, M. A. D.<\/strong> (2019).Mitigation techniques of cassava toxicity. Vidusara<\/em>, Volume 40, p.07.<\/li>\n<\/ol>\n

                                                                  Patents<\/u><\/em><\/h4>\n
                                                                    \n
                                                                  1. Process for developing par-fried frozen cassava slices with raw cassava roots- Patent application number 20344 (under review)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                                                                    Dr. M. A. D. Somendrika B.Sc. (Hons) (USJ), Ph.D. (USJ) Senior Lecturer dsomendrika@sci.sjp.ac.lk Research Interests: Root & Tuber Crops Processing Technology, Herbs & Spices Processing Technology, Hospitality Management, Quality Management, Cleaner production and Life cycle analysis Publications: Full papers published in Scopes indexed journals Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and … Continue reading Dr. M.A. Dulani Somendrika<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/284"}],"collection":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/comments?post=284"}],"version-history":[{"count":5,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/284\/revisions"}],"predecessor-version":[{"id":4245,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/284\/revisions\/4245"}],"wp:attachment":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/media?parent=284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}