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In Vitro Bioaccessibility and Microstructure of (3-Carotene and Starch,

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dc.contributor.author Wickramasinghe, A.S.D.
dc.contributor.author Kalpitha, A.A.N.
dc.contributor.author Perera, P.P.R.
dc.contributor.author Chandrika, U.G.
dc.date.accessioned 2017-11-06T05:10:00Z
dc.date.available 2017-11-06T05:10:00Z
dc.date.issued 2016-06-23
dc.identifier.citation Wickramasinghe, A.S.D., Kalpitha, A.A.N., Perera, P.P.R., Chandrika, U.G. (2016). "In Vitro Bioaccessibility and Microstructure of (3-Carotene and Starch,", Journal of Food and Nutrition Sciences", Vol.4 (4), pp. 91-97 en_US, si_LK
dc.identifier.issn 2330-7285
dc.identifier.issn 2330-7293
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/6497
dc.description.abstract Attached en_US, si_LK
dc.description.abstract Identification o f traditional cooking methods o f food that can be used as dietary interventions helps improve quality o f life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure o f p-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content o f p-carotene and in vitro bioaccessibility o f p-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure o f bioaccessibility o f starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and p-carotene out of the cells through disrupted cell walls. According to results p-carotene content was 1.04 pg/g DW (dry weight) in ‘Swama’ variety of raw YFM. Content o f P-carotene for boiled YFM and YFM curry were 0.34 and 1.07 pg/g DW respectively,, but in vitro accessible p-carotene content was not detectable. EGI o f YFM curry was higher (50.3) than the EGI o f boiled YFM (24.6). Thus among above mentioned preparations, the best method o f preparation for obese and diabetic population is boiled YFM and there is no benefit o f consuming any of the above mentioned preparations o f YFM as a source of vitamin A.
dc.language.iso en_US en_US, si_LK
dc.publisher Journal of Food and Nutrition Sciences en_US, si_LK
dc.subject In Vitro Bioaccessibility en_US, si_LK
dc.subject p-Carotene en_US, si_LK
dc.subject Estimated Glycaemic Index en_US, si_LK
dc.subject Microstructure en_US, si_LK
dc.subject Starch en_US, si_LK
dc.subject Yellow-Fleshed Manioc en_US, si_LK
dc.title In Vitro Bioaccessibility and Microstructure of (3-Carotene and Starch, en_US, si_LK
dc.type Article en_US, si_LK


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