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

Prachi, Thatte and Indrani, D. and Jyothi Lakshmi, A. (2011) Retention and Bioaccessibility of β-Carotene from Natural and Synthetic Sources on Baking. Journal of Food Quality, 34. pp. 403-412. ISSN 1745-4557

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: b-carotene, baking, Bun, Vitamin A deficiency, ortification
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jan 2012 04:13
Last Modified: 05 Dec 2016 12:26
URI: http://ir.cftri.com/id/eprint/10584

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