Abstract:
Sweetmeats are an essential entity of Sri Lankan traditional food culture; however,
they have not been fully investigated. This study aimed to investigate the macronutrients
and antioxidant properties of seventeen traditional sweetmeats (Hendi
kewum, Kollu kewum, Naran kewum, Athirasa, Mung kewum, Aasmi, Kokis,
Unduwalalu, Welithalapa, Madu welithalapa, Bedihaal piti aggala, Dodol, Aluwa,
Thala guli, Kurahan helapa, Gotu pittu and Kiri roti) popular in Central province
of Sri Lanka. Major nutrients were analyzed using standard analytical methods
and 80% methanol extracts were tested for antioxidant activities (AA) by Ferric
Reducing Antioxidant Potential (FRAP), ABTS scavenging activity and DPPH
radical scavenging assays in triplicates. The results indicated that all deep fried
sweetmeats have higher fat contents ranged from 2.3±0.18% (Aasmi) to
16.1±0.41% (Naran kewum). Unduwalalu (8.7±0.14%) and Hendi kawum
(64.0±0.25%) showed the significantly (p<0.05) highest protein and carbohydrate
contents respectively. The lowest fat and carbohydrates contents was shown in
Badihaal aggala (2.3±0.18%) and Kokis (40.9±0.28%) respectively. All the
sweetmeats were energy dense (248-406 kcal/100g) while deep fried Hendi kewum
had the significantly highest energy (p<0.05). Among the sweetmeats examined
for AA, Naran Kewum showed the significantly highest TEAC (1595.7±0.03
μg/mL TE) by FRAP assay (p<0.05). Helapa showed the highest radical
scavenging activity for DPPH (564.8±0.02μg/mL TE) and ABTS (553.2±0.01
μg/mL TE) assays. These AA may be due to the stable polyphenolic compounds
at high temperatures and newly formulated molecules by maillardreaction. The
findings of this study provides general consumer about the basic nutritional and
functional values of traditional sweetmeats of Sri Lanka.
