Retention of total and beta-carotenes from fresh radish leaves in shallow-fried, steamed/sauteed and baked products of western India

Citation
V. Nambiar et S. Seshadri, Retention of total and beta-carotenes from fresh radish leaves in shallow-fried, steamed/sauteed and baked products of western India, J FD SCI M, 38(5), 2001, pp. 458-461
Citations number
17
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
458 - 461
Database
ISI
SICI code
0022-1155(200109/10)38:5<458:ROTABF>2.0.ZU;2-F
Abstract
Three cereal/pulse-based recipes of Gujarat were developed and standardized so as to incorporate maximum amount of fresh radish leaves using the Compo site scores and Hedonic scores tests for organoleptic evaluation. These wer e: dhebra (shallow-fried) with 75 g of fresh radish leaves in 100 g of mix, muthia (steamed) with 75 g of fresh radish leaves in 100 g of mix and hand wa (baked) with 40g of fresh radish leaves in 100 g of mix. The retention o f beta -carotene in these products was also estimated. The results showed t hat shallow-fried dhebra retained 82 %, followed by steamed and sauteed mut hia (68 %) and handwa which called for prolonged heating, retained only 36 % of beta -carotene. However, all the three products were nutrient dense wi th high amounts of both macro and micro nutrients and can be promoted to co mbat vitamin A deficiency as well as in the supplementaty feeding programme s to prevent overall malnutrition in the community.