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 |