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Enhanced bioaccessibility of b-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing
Supriya, Veda and Kalpana, Platel and Krishnapura, Srinivasan (2010) Enhanced bioaccessibility of b-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing. International Journal of Food Sciences and Technology, 45. pp. 2201-2207.
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Abstract
Effect of heat treatment involved in domestic cooking on the bioaccessibility of b-carotene from yelloworange as well as green leafy vegetables was evaluated. Heat treatment of these vegetables by pressurecooking, stir-frying and open-pan boiling had a beneficial influence on the bioaccessibility of b-carotene. The extent of increase in the per cent bioaccessibility of b-carotene as a result of pressure-cooking was 21–84%. Stir-frying in presence of a small quantity of oil brought about an enormous increase in the bioaccessibility of b-carotene from these vegetables, the extent of increase being 67–191%. Open-pan boiling of vegetables increased the bioaccessibility of b-carotene in the range 23–36%. Thus, among the three domestic heat processing methods, stir-frying results in maximum bioaccessibility of this provitamin. The use of suitably heat-processed vegetable sources of b-carotene could form a dietary strategy to derive this micronutrient maximally by the population dependent on plant foods.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Bioaccessibility, heat-processing, vegetables, b-carotene |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 16 Nutritive value |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Sep 2010 04:32 |
| Last Modified: | 28 Dec 2011 10:18 |
| URI: | http://ir.cftri.res.in/id/eprint/9718 |
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