Influence of antioxidant spices on the retention of beta-carotene in vegetables during domestic cooking processes

Gayathri, G. N. and Platel, K. and Jamuna Prakash and Srinivasan, K. (2004) Influence of antioxidant spices on the retention of beta-carotene in vegetables during domestic cooking processes. FOOD CHEMISTRY, 84 (1). 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. (C) 2003 Elsevier Ltd. All rights reserved.

Item Type:	Article
Uncontrolled Keywords:	beta-carotene retention in vegetables; loss during domestic cooking; acidulants; antioxidant spices
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	Users 23 not found.
Date Deposited:	22 Aug 2019 11:45
Last Modified:	23 Dec 2019 10:27
URI:	http://eprints.uni-mysore.ac.in/id/eprint/6631

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