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Effect of different thermal processing on copper and chromium bioaccessibility from various cereals and pulses.
Meena, Kumari and Kalpana, Platel (2022) Effect of different thermal processing on copper and chromium bioaccessibility from various cereals and pulses. Journal of Food Processing and Preservation, 46. e15360.
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Abstract
The present investigation was undertaken to study the influence of heat process�ing on the total content and bioaccessibility of copper and chromium from various cereals and pulses. The bioaccessibility of these minerals was determined by em�ploying an in vitro dialysability procedure. Microwave cooking, pressure cooking, and open-pan boiling were the three heat treatment methods used in this study. The copper bioaccessibility in different cereals and pulses was increased as a result of mi�crowave cooking, pressure cooking and open-pan boiling ranging from 34% to 99%, 16% to 131%, and 18% to 133%, respectively. Similarly, the chromium bioaccessibility was also increased as a result of these three heat processing methods in cereals and pulses ranging between 23% to 126%, 15% to 98%, and 30% to 58%, respectively. The bioaccessibility of copper and chromium in most of the analyzed grains was en�hanced by pressure cooking; hence, it was the most efficient method. Novelty impact statement: A general enhancing effect of heat processing on copper and chromium bioaccessibility from food grains was observed. These methods can be implemented to improve the bioaccessibility of Cu and Cr from cereals and pulses. This is the first paper to report the effect of domestic processing on the bioacces�sibility of Cu and Cr.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | heat processing, bioaccessibility, copper, chromium, various cereals, pulses |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Jan 2023 04:10 |
| Last Modified: | 25 Jan 2023 04:10 |
| URI: | http://ir.cftri.res.in/id/eprint/15862 |
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