Rice noodles ‘in two minutes’ soon

“Sri Lanka has developed many world class food based technologies, yet the knowledge doesn’t get transferred to the villagers. We have designed a program - Pasu asvanu thakshanaya gamata where by we will hold a series of seminars to transfer technology to the villagers. The seminars are targeted at producers, buyers, sellers transporters and consumers.”

By Surekha GALAGODA

Scientists at the Post Harvest Institute of Technology are conducting research to manufacture instant rice noodles which can be prepared in two minutes. It will include dehydrated vegetables and will be available in a ready to eat cup at an affordable price,” said Director Post Harvest Institute of Technology (PHIT) Dr Swarnashika Thilakaratne. She said that the processing line needs improvements.

Director PHIT Dr Swarnashika Thilakaratne

At present the processing line is ready to make rice noodles which takes seven minutes to cook.

This will be a healthy instant meal for busy adults as well as for schoolchildren.

“We have researched and introduced technology to manufacture rice flour biscuits which consists of 100 percent rice flour.

In addition there are technologies for rice flour cake, weaning food as well as string hoppers.

A person who wants to start a self-employment venture can get the technology at a nominal fee.

Also there are several training programs a person can attend to get the necessary technology.”

With the opening up of the North and East after the conflict it is expected that there will be a surplus of paddy production in the country.

Therefore it is a good opportunity to popularise rice flour based products to save foreign exchange going out of the country to purchase wheat flour and also avoid health hazards. Both rice and wheat are categorized as grain.

In wheat processing only the starchy portion is retained which is low in fibre but high in carbohydrates.

When high starchy food is eaten the digestion level is high which leads to an increase in sugar levels. Wheat flour contains the gluten protein which is high in elasticity and good for bakery products.

Some people get an allergy for gluten but shows many other symptoms which makes detection difficult. Therefore wheat flour is not used in weaning foods.

Rice consists of unsaturated fatty acids while the bran layer has lipids and is high in fibre.

One of the important compounds of bran is gamma orisanol.

Rice reduces cholesterol and cures gastritis ulcers. Red rice consists of antioxidants.

Which reduces ageing, prevents cancer and heart diseases.

According to Chairman PHIT Jagath Palitha Jayaweera though Sri Lanka has developed many world class food based technologies the knowledge doesn’t get transferred to the villagers.

“Therefore we have designed a program - Pasu asvanu thakshanaya gamata where by we will hold a series of seminars to transfer technology to the villagers.

The seminars are targeted at producers, buyers, sellers transporters and consumers.

A packet of rice noodles

These seminars will be held in Sooriyawewa, Ranna, Buttala, Dambulla and Nuwara Eliya and will cost around Rs 300,000-400,000.

The private sector will be a partner in the process. The seminar series is to start soon.

The Post Harvest Technology Institute will be totally revamped and strengthened.

Plans are also underway to establish a research centre in Angunakolapelessa.

Once it is completed it will be an agricultural complex.