Retention and Bioaccessibility of β-Carotene from Natural and Synthetic Sources on Baking.

The investigation aimed at determining the retention and bioaccessibility of
b-carotene on baking. Bun was formulated incorporating dehydrated carrot/
drumstick leaves/synthetic form of b-carotene at acceptable levels. The effect of
citric acid and turmeric powder on the bioaccessibility of b-carotene was examined.
Buns were analyzed for proximate composition, total and bioaccessible b-carotene.
Incorporation of different sources of b-carotene did not alter the physical characteristics
and proximate composition of the buns. Retention of b-carotene on baking
ranged between 62 and 72% in buns with natural sources and 35% in buns with synthetic
source. b-carotene in the buns showed a high degree of stability on storage.
Bioaccessibility of b-carotene in bun was 5.8% with carrot, 7.1% with synthetic
source and below 1% with drumstick leaves. Addition of enhancing components
increased the bioaccessibility to a remarkable extent. The study results suggest the
possibility of fortifying buns with b-carotene with enhanced bioaccessibility.
PRACTICAL APPLICATIONS
The study identified natural and synthetic forms of b-carotene to be incorporated in
bun. Bun is the ideal product for fortification; it is easily acceptable by children in
whom vitamin A deficiency is highly prevalent. Carrot and drumstick leaves are rich
and economical sources of b-carotene. The selected vegetable sources contain other
micronutrients in addition to b-carotene that will improve the nutritive value of
buns. Hence, incorporation of carrot and drumstick leaves in buns will have good
market potential. The selected sources of b-carotene are fromeasily available natural
sources which are economically feasible. The product formulation is well standardized
for organoleptic parameters for large-scale production.