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Influence of antioxidant spices on the retension of β-carotene in vegetables during domestic cooking processes

Gayathri, G.N. and Platel, Kalpana and Prakash, Jamuna and Srinivasan, K. (2004) Influence of antioxidant spices on the retension of β-carotene in vegetables during domestic cooking processes. Food Chemistry, 84. pp. 35-43. ISSN 0308-8146

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Abstract

Considerable amounts of Beta-carotene were lost during the two domestic methods of cooking commonly used, namely, pressure cooking and open pan boiling, the loss ranging from 27 to 71% during pressure cooking and 16–67% during boiling for the four vegetables examined in this study. Pressure cooking of green leafy vegetables resulted in a greater retention of this provitamin. In the presence of red gram dhal, which is a common ingredient in the diet, there was an underestimation of Beta-carotene due to poor extractability. Inclusion of acidulants—tamarind and citric acid-along with these vegetables brought about some changes in the level of retention of Beta-carotene. The antioxidant spice turmeric generally improved the retention of Beta-carotene in all four vegetables studied. Onion also had a similar effect. The combinations of acidulants and antioxidant spices also improved the retention of Beta-carotene during cooking. This effect seemed to be additive in the case of processing of amaranth by boiling.

Item Type: Article
Uncontrolled Keywords: β-Carotene retention in vegetables; Loss during domestic cooking; Acidulants; Antioxidant spices
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2005
Last Modified: 29 Dec 2016 12:47
URI: http://ir.cftri.com/id/eprint/24

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