The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Stability of β-Carotene in Pumpkin Flour Fortified Vermicelli


Affiliations
1 CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, India
     

   Subscribe/Renew Journal


Colour is one of the important attributes which influences the acceptance of a food product. Carotenoids are a class of compounds which impart colour into food products. The micronutrient in the fresh pumpkin such as carotene was found to be in good amounts (8 mg /100 g), while minerals such as P (27.8 mg/100 g) and Fe (1.5 mg/100 g) were present in considerable amounts. In the present study, attempts were made to store the carotene rich pumpkin flour (PF) at both ambient and refrigerated temperature for 6 months and its application in the preparation of vermicelli. The PF and PF fortified vermicelli samples were evaluated for the stability of β-carotene during storage. It was observed that at 4°C, the retention of β-carotene in PF was 25.5% at 6 months, while at 30°C, the retention was 11.45% for the same duration. The retention of β-carotene in vermicelli was higher at higher levels of PF incorporation (85.19%) as compared to lower levels of application (6.35%). However, a significant decrease in carotene during storage was observed in both PF incorporated vermicelli and PF stored under both refrigerated and ambient conditions

Keywords

Pumpkin Flour, Vermicelli, Β-carotene, ERH Studies, Proximate Composition, Storage.
User
Notifications

  • Woodal, A.A., Britton, G. and Jackson, M.J. Carotenoids and protection of phospholipids in solution or in liposomes against oxidation by peroxyl radicals: Relationship between carotenoids structure and protective ability. Biochim. Biophys. Acta., 1997, 1336, 575.

  • Lee, C.H., Cho, J.K., Lee, S.J., Koh, W., Park, W. and Kim, C.H. Enhancing β-carotene content in Asian noodles by adding pumpkin powder. Cereal Chem., 2002 79, 93.

  • Dutta, D., Chaudhuri, U.R. and Chakraborty, A. Structre, health benefits, antioxidant property and processing and storage of carotenoids. Afr. J. Biotechnol., 2005, 13, 1510.

  • Lee, Y.K., Chung, W.I. and Ezura, H. Efficient Plant regeneration via organogenesis in winter squash (Cucurbita maxima Duch.). Plant Sci., 2003, 164, 413.

  • Sirohi, P.S., Choudhary, B. and Kalda, T.S. Pumpkin ‘pusa vishwas’ for tropical and subtropical region. Ind. Hort.,1991, 36, 24.

  • Boileau, T.W.M., Moore, A.C. and Erdman, J.W. Jr. Carotenoids and vitamin A. In Antioxidants Status, Diet, Nutrition and Health, Papas, A.M. CRC Press LLC 1999, pp 133.

  • Chakravarthy, I. Food based strategies to control vitamin A deficiency J. Fd. Nutr. 2000, 21,135.

  • Manikandan, A., Meera, R. and Kannan, E. Formulation and storage stability of beta carotene enriched vitamin D3 and omega3 fortified cold pressed virgin coconut oil. Int. J. Pharm. Pharm. Sci., 2014, 6, 112.

  • Bendich, A. and Olson, J.A. Biological actions of carotenoids. FASEB J., 1989, 3, 1927.

  • Blumberg, J. The alpha tocopherol, beta carotene cancer prevention study in Finland. Nutr. Rev., 1994, 52, 242.

  • Berteram, J.S. and Bortkiewicz, H. Dietary carotenoid inhibit neoplastic transformation and modulate gene expression in mouse and human cell. Am. J. Clin. Nutr., 1995, 62, 132S-136S.

  • Cumarasamy, R., Corrigan, V., Hurst, P. and Bendall, M. Cultivar differences in New Zealand “Kabocha” (buttercup squash, Cucurbita maxima). New Zealand J. Crop Horti. Sci., 2002, 30, 197.

  • Naik, R. Value addition of underutilized foods. XXXVI Annual Report, Nutrition Society of India, Hyderabad, 2004.

  • Prabhashankar, P., Jyotsna, R., Indrani, D. and Venkateswara Rao, G. Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian Triticum Durum wheat variety. J. Fd. Eng., 2007, 80, 1239.

  • Molina, M.R,. Gudiel, H., Baten, M.A. and Bressani, R. Production of high protein quality pasta products using semolina/ corn/ soy flour mixture. III. Effect of cooking on the nutritive value of pasta. Cereal Chem. 1982, 59, 34.

  • Anononymous. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. Institute of Medicine, 2000.

  • Kim, Y.S., Strand, E., Dickmann, R. and Warthesen, J. Degradation of vitamin A palmitate in corn fl akes during storage. J. Fd. Sci., 2000, 65, 1216.

  • Ranganna, S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. Tata McGraw-Hill Education, 2010.

  • Lopez, A., Pigue, M.T., Clop, M., Tasias, J., Romero, A., Boatella, J. and Garcia, J. The hygroscopic behaviour of the hazelnut. J. Fd. Eng., 1995, 25, 197.

  • AACC. Approved methods of the AACC, American Association of Cereal Chemists, Method 22-10, St. Paul, Minnesota, USA, 1983.

  • Rios, A.D.O. and Mercadante, A.Z. Novel method for the determination of added annatto colour in extruded corn snack products. Fd. Addit. Contam., 2004, 21, 125.

  • Amerine, M.A., Pangborn, R.M. and Roessler, E.B. Principles of sensory evaluation of food. Academic Press, New York, 1965, 1349.

  • Teotia, M.S. Advances in chemistry and technology of pumpkin. Ind. Fd. Packer., 1992, 46, 9.

  • Pawar, V., Patil, D., Khedkar, D. and Ingle, U. Studies on drying and dehydration of pumpkin. Ind. Fd. Packer., 1985, 58.

  • Park, Y., Cha, H., Park, M., Kang, Y. and Seo, H. Chemical components in different parts of pumpkin. J. Korean Soc. Fd. Sci. Nutr., 1997, 26, 639.

  • Kulkarni, A.S. and Joshi, D.C. Influence of storage temperature on chemical and microbial quality of carotene rich pumpkin powder. Int. J. Agric. Environ. Biotechnol., 2015, 7, 421.

  • Vanhethoff, K.H., De Boer, B.C., Tijburg, J.B.M., Lucius, B.R.H.M., Zijp, I., West, C.E., Hautvast, J.G.A.J. and Westrate, J.A. Carotenoids bioavailability in humans from tomatoes processed in different ways determined from the carotenoids response in triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption. J . Nutr., 2000, 130 , 1189.

  • Madan, S. and Dhawan, S. Development of value added product ‘CANDY’ from carrots. Proc. Fd. Ind., 2005, 8, 26.

  • Noor Aziah, A. and Komathi, C. Physicochemical and functional properties of peeled and unpeeled pumpkin flour. J. Fd. Sci., 2009, 74, 328.


Abstract Views: 158

PDF Views: 2




  • Stability of β-Carotene in Pumpkin Flour Fortified Vermicelli

Abstract Views: 158  |  PDF Views: 2

Authors

K. Balaswamy
CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, India
P.G. Prabhakara Rao
CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, India
G. Sulochanamma
CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, India
A. Nagender
CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, India
K. Sathiya Mala
CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, India

Abstract


Colour is one of the important attributes which influences the acceptance of a food product. Carotenoids are a class of compounds which impart colour into food products. The micronutrient in the fresh pumpkin such as carotene was found to be in good amounts (8 mg /100 g), while minerals such as P (27.8 mg/100 g) and Fe (1.5 mg/100 g) were present in considerable amounts. In the present study, attempts were made to store the carotene rich pumpkin flour (PF) at both ambient and refrigerated temperature for 6 months and its application in the preparation of vermicelli. The PF and PF fortified vermicelli samples were evaluated for the stability of β-carotene during storage. It was observed that at 4°C, the retention of β-carotene in PF was 25.5% at 6 months, while at 30°C, the retention was 11.45% for the same duration. The retention of β-carotene in vermicelli was higher at higher levels of PF incorporation (85.19%) as compared to lower levels of application (6.35%). However, a significant decrease in carotene during storage was observed in both PF incorporated vermicelli and PF stored under both refrigerated and ambient conditions

Keywords


Pumpkin Flour, Vermicelli, Β-carotene, ERH Studies, Proximate Composition, Storage.

References