Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 10, Pages 2201-2207Publisher
WILEY
DOI: 10.1111/j.1365-2621.2010.02385.x
Keywords
Bioaccessibility; heat-processing; vegetables; beta-carotene
Categories
Funding
- University Grants Commission, New Delhi
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P>Effect of heat treatment involved in domestic cooking on the bioaccessibility of beta-carotene from yellow-orange as well as green leafy vegetables was evaluated. Heat treatment of these vegetables by pressure-cooking, stir-frying and open-pan boiling had a beneficial influence on the bioaccessibility of beta-carotene. The extent of increase in the per cent bioaccessibility of beta-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 beta-carotene from these vegetables, the extent of increase being 67-191%. Open-pan boiling of vegetables increased the bioaccessibility of beta-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 beta-carotene could form a dietary strategy to derive this micronutrient maximally by the population dependent on plant foods.
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