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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.com/id/eprint/9718

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