Ms. Madara Samaranayake

Research Scientist

Food Technology Section

Qualifications

B Sc. (Hons) Chemistry (University of Sri Jayewardenepura, Sri Lanka, 2010 )

Graduateship Course and Examination in Chemistry (Institute of Chemistry Ceylon, 2009)

Contacts

Tel: 94 011 2797335 Ext: 6254               Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Specialized Fields

Food Chemistry and Analysis

Interest Areas  

Food Chemistry, Functional Foods

Publications & Communications

Publications

1. Samaranayake M.D.W., Abeysekera W.K.S.M., Liyanage S.L., Premakumara G.A.S., Abeysekera W.P.K.M. and Abeysiriwardena D.S. de Z. (2018). Physicochemical properties and nutritional properties of selected pigmented and white long grain rice varieties of Sri Lanka at different polishing rates. Research Journal of Chemical Sciences, Vol. 8(5), 29-35
2. Samaranayake M.D.W., Yathursan S., Abeysekera W.K.S.M. and Hearth H.M.T. (2017). Nutritional and Antioxidant properties of selected Traditional Rice (Oryza sativa L.) varieties of SriSri Lankan Journal of Biology, 2(2): 25-35
3. Samaranayake M.D.W., De Silva A.B.G.C.J., Fernando W.R.D., Gunawardhana K.V.T. and Hearth H.M.T. (2017).Optimization of liquefaction and saccharification times for laboratory scale production of glucose syrup from Cassava starch and scaling up process of optimized conditions at pilotResearch Journal of Chemical Sciences, Vol. 7(7), 1-10
4. Samaraweera S.A.P.U., De Silva A.B.G.C.J., Samaranayake M.D.W., Gunawardhana K.V.T. and Hearth H.M.T. (2016).Potential application of locally grown Sri Lankan corn varieties to utilize in the food industry; Corn Starch and CornInternational Journal of Innovative Research in Technology and Science, 4, 17-22

      Communications

1.     A.B.G.C.J.DeSilva,S.G.Walliwala,H.H.K.Achala,M.D.W.Samaranayake(2013).Comparison of the potential of producing ethanol from locally available cassavavarieties. Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.
2. M.D.W. Samaranayake, A.B.G.C.J. De Silva, H.M.T. Herath, K.V.T. Gunawardhana and W.R.D. Fernando(2015). Optimization of liquefaction and saccharification times for laboratory scale production of glucose syrup from Sri Lankan cassava starch. 2nd Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.
3. K.M.D.T. Rupasinghe, M.D.W. Samaranayake, D.M.K. Aponsu and H.M.T. Herath (2015). Formulation of dietary fiber enhanced cracker using locally available whole grain cereals and legumes. 2ndBiennial Research Symposium, Industrial Technology Institute, Sri Lanka.
4. Y.Sutharsana, M.D.W. Samaranayake, W. K. S. M. Abeysekera and H. M. T. Herath (2015). Nutritional composition, fatty acid profile and antioxidant activity of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka. Proceedings of 35th Annual Sessions, Institute of Biology, Sri Lanka.
5. M.D.W. Samaranayake, W. K. S. M. Abeysekera, S.L. Liyanage, G.A.S. Premakumara, W.P.K.M. Abeysekera and D.S. de Z. Abeysiriwardena (2017). Physicochemical and nutritional properties of selected pigmented and white long grain rice varieties of Sri Lanka at different polishing rates. Proceedings of 37th Annual Sessions, Institute of Biology, Sri Lanka.
6. M.D.W. Samaranayake, W.K.S.M. Abeysekera, S.L. Liyanage, G.A.S. Premakumara,W.P.K.M. Abeysekera and D.S. de Z. Abeysiriwardena (2017). Physico-chemical, Nutritional and Antioxidant Properties of Selected Black and Red Whole Long Grain Rice Varieties Development and Commercialized in Sri Lanka. 3rd Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.
7. A.B.G.C.J., De Silva, M.D.W. Samaranayake, K.D.K.D.L. Kariyawasam, K.V.T. Gunewardanaand H.M.T. Herath (2017). Establishment of Laboratory Scale processing Conditions for Gluose Syrup Manufacture Using Broken Rice Grains. 3rd Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.
8. M.D.W. Samaranayake, W. K. S. M. Abeysekera, S.L. Liyanage, G.A.S. Premakumara, W.P.K.M. Abeysekera and D.S. de Z. Abeysiriwardena (2017). Antioxidant properties of selected pigmented whole long grain rice varieties of Sri Lanka. Proceedings of 73rdAnnual Sessions, Sri Lanka Association for the Advancement of Science.
9. H.M.T. Herath and M.D.W. Samaranayake (2017). Rice flour fortification with iron and the acceptability of the traditional food products made from fortified flour. Proceedings of 73rdAnnual Sessions, Sri Lanka Association for the Advancement of Science, Sri Lanka.
10. Lokuge L.L.P.S., Hearth H.M.T., Samaranayake M.D.W., Ratnayake R.H.M.K., Liyanage S.L. and Abeysekera W.K.S.M. (2018). Determination of Antioxidant Potential and Polyphenol Content of Selected Pulses in Sri Lanka. Proceedings of 17th Agricultural Research Symposium, Wayamba University, Sri Lanka.
11. Gunawardhana K.V.T., Jayamanne J.M.N.T., Nilukshi D.A.V., Priyangani A.W.D., Samaranayake M.D.W. and Liyanage S.L. (2019). Development of Olu    (Nymphaeapubescens Wild)   incorporated food products and evaluation of nutritional, functional   and sensory properties, Proceedings of4th Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.

Major Projects Undertaken

• Co- Researchers: Development of a data base on nutritional, chemical, molecular and   morphological characteristics of selected traditional and widely consuming improved rice varieties of Sri Lanka: suitability to use as chemical and molecular finger prints in identifying rice varieties at grain level- Treasury Grant

• Co-Researcher: Production of Glucose Syrup and High Protein Concentrates from locally availableraw materials of broken rice, maize and manioc ‐NRC Grant (Co-researcher)