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

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http://www.elsevier.com/locate/foodchem
FC-84-35-43-2004
 
Title Influence of antioxidant spices on the retension of β-carotene in vegetables during domestic cooking processes
 
Creator Gayathri, G.N.
Platel, Kalpana
Prakash, Jamuna
Srinivasan, K.
 
Subject 23 Vegetables
03 Cooking-Recipes
 
Description 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.
 
Date 2004
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/24/1/Food_Chemistry_84_%282004%29_35-43.pdf
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