02nd-July-2021 13:00:00 PM to 15:00:00 PM

Time	Paper ID	Abstract Title	Name of the Authors
13:00:00 to 13:15:00	488	Development and Quality Evaluation of Avocado (Persea Americana) Based Nutritious Supplement Food	U.P.L.M.Lionel, R.M.N.A.Wijewardana, M.P.M.Arachchi and N.E.Wedamulla
13:15:00 to 13:30:00	493	Development of Soursop (Annona muricate L.) Incorporated�Probiotic Frozen Yoghurt Fermented by Lactobacillus acidophilus	B.N.N.Silva, Kasun Hettige, N.E. Wedamulla and W.A.J.P. Wijesinghe
13:30:00 to 13:45:00	500	Evaluation of Changes in Polyphenol, Amino Acid and Catechins Content during Tea Wine Fermentation	H.M.S.Nisansala, G.A.A.R. Perera, K.G.N.P. Piyasena and E.N.U.Edirisinghe
13:45:00 to 14:00:00	501	Developing a Non-dairy, Probiotic Three-in-One Instant Tea Premix	A.S.Hansamali, G.A.A.R.Perera, I.R.Palangasinghe and A.C.Liyanage
14:00:00 to 14:15:00	503	Evaluation of Changes in Theaflavin, Thearubigins, Caffeine and Alcohol Content during Tea Wine Fermentation	R.H.C.S. Arunodi, G.A.A.R. Perera , K.G.N.P. Piyasena and E.N.U. Edirisinghe
14:15:00 to 14:30:00	512	Developing a Low - Calorie Green Tea Based Ready-to-Drink Beverage Using Brahmi (Bacopa monnieri), Ashwagandha (Withania somnifera), Stevia (Stevia rebaudiana) & Ceylon Cinnamon (Cinnamomum zeylanicum)	W.S. Abayathilaka, G.A.A.R. Perera, A.M.G.N.Rathnayake and U.G.P.P. Subasinghe
14:30:00 to 14:45:00	513	Development of Plant-Based Protein Tea Premix Using Tea Cream, Pea (Pisum sativum) and Rice (Oryza sativa) Protein Isolates	W.N.K. Fernando, G.A.A.R. Perera, A.M.G.N. Rathnayake and U.G.P.P. Subasinghe
14:45:00 to 15:00:00	519	Isolation of Colourants from Crude Green Tea Extracts as a Substitute for Commercially Available Synthetic Food Colourants	S.P. Liyanage, E.A.L. Lochana, V. P. Ellepola and W.A.J.P. Wijesinghe