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- Chandrika, UG, et al.
(författare)
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Content and in vitro accessibility of Β-carotene from cooked Sri Lankan green vegetable and their estimated contribution to vitamin A requirements
- 2006
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Ingår i: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 86:1, s. 54-61
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Tidskriftsartikel (refereegranskat)abstract
- Vitamin A deficiency is an important issue for public health in Sri Lanka, where pro-vitamin A carotenoids from green leafy vegetables provide most of the dietary vitamin A. The objective of this study was to analyse the beta-carotene content of seven types of green leafy vegetables and calculate the contribution of one traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The total amount and in vitro accessibility of beta-carotene were determined using HPLC. The in vitro method simulates the conditions in the human intestinal tract. The all-trans-beta-carotene content in the fresh blanched vegetables ranged from 149 mu g g(-1) dry weight (DW) in leaves of Alternanthera sessilis (mukunuwanna) to 565 mu g g(-1) DW in Amaranthus caudatus (thampala). One portion (100g) of green leaves cooked without fat (coconut) only contributed from 140 to 180 mu g mg(-1) of the recommended daily allowance. A. sessilis, Centella asiatica (gotukola), Spinacea oleracea (nivithi) and A. caudatus, cooked with coconut fat contributed 140-680 mu g mg(-1). However, stir-fried or 'malluma' preparations (with coconut products) of Sesbania grandiflora (kathurumurunga) and Manihot esculenta (manioc) may provide more than 1.59-4.37 times the RDA of retinol. These results show that not only the choice of green leaves used but also the addition of fat while cooking is of great importance.
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| 3. |
- Ekanayakea, S, et al.
(författare)
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Effect of processing of sword beans (Canavalia gladiata) on physicochemical properties of starch
- 2006
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Ingår i: Stärke. - : Wiley. - 0038-9056. ; 58:5, s. 215-222
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Tidskriftsartikel (refereegranskat)abstract
- The effect of various processing methods on physico-chemical properties of sword bean starch was studied. Seed grits and flour were cooked with and without soaking, wet-autoclaved, and roasted. The changes in starch associated with these processing methods were studied by observing changes in granular structure, water solubility index, water absorption index, molecular size distribution and the degree of gelatinization estimated by differential scanning calorimetry. Intact, ungelatinized starch granules of raw and dry-heat treated samples were observed under the light microscope. The starch granules were elliptical in shape and had an average length and breadth of 37-40 mu m and 27 mu m, respectively. Wet-processed samples had the lowest water solubility, higher water absorption and lower gelatinization enthalpies than the raw bean flour, whereas the dry heat-treated samples showed higher water solubility and higher gelatinization enthalpies. The starch molecular size distribution pattern showed a higher amount of high molecular size carbohydrates in dry heat-treated samples and a large fraction of intermediate molecular size carbohydrates in the wet-processed samples. The low molecular size carbohydrate content was low in wet-processed samples where processing was done with excess water.
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