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Infuence of addition of β‑carotene rich vegetables and acidulants on the bioaccessibility of trace minerals from selected cereals and pulses.

Meena, Kumari and Kalpana, Platel (2020) Infuence of addition of β‑carotene rich vegetables and acidulants on the bioaccessibility of trace minerals from selected cereals and pulses. Journal of Food Measurement and Characterization, 14. pp. 2970-2980.

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Abstract

This study aimed at evaluating the efect of β-carotene rich vegetables and acidulants on the copper (Cu), manganese (Mn), and chromium (Cr) bioaccessibility from selected cereals (rice and sorghum) and pulses (green gram and chickpea). The assessment of the possible efect of β-carotene on minerals bioaccessibility was done by adding two levels of carrot and amaranth (2.5 and 5 g) to 10 g of selected grain. The amounts of acidulants added to the grains were at the level that produced a pH decrease by 1 unit. The bioaccessible minerals were estimated by employing an in vitro gastrointestinal digestion procedure in both raw and cooked grains. The enhanced bioaccessible Cu, Mn, and Cr in the cooked grains, as a result of the addition of carrot and amaranth, was in the range of 17–52%, 24–270%, and 17–71%, respectively. A signifcant increase in Cu, Mn, and Cr bioaccessibility from food grains was also observed in the presence of acidulants, and the increase was from 42 to 169%, 69–164%, and 59–100%, respectively. Thus, we observed the benefcial efect of β-carotene and acidulants on the bioaccessibility of these minerals. This information on the efect of exogenous components on the bioaccessibility of Cu, Cr and Mn is novel, and fnds usefulness in evolving dietary strategies to improve the intake of these important trace minerals.

Item Type: Article
Uncontrolled Keywords: Minerals · Bioaccessibility · β-carotene · Acidulants · Grains
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Dec 2020 08:46
Last Modified: 04 Dec 2020 08:46
URI: http://ir.cftri.com/id/eprint/14701

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