Influence of cooking conditions on carotenoid content and stability in porridges prepared from high-carotenoid maize
Data de publicació2017-03-29
Díaz Gómez, Joana
MetadadesMostra el registre d'unitat complet
Maize is a staple food crop in many developing countries, hence becoming an attractive target for biofortification programs toward populations at risk of micronutrient deficiencies. A South African white endosperm maize inbred line was engineered with a carotenogenic mini-pathway to generate high-carotenoid maize, which accumulates β-carotene, lutein and zeaxanthin. As maize porridge is a traditional meal for poor populations in sub-Saharan African countries, high-carotenoid maize was used as raw material to prepare different maize meals. The objective of this work was to assess the impact of popular home-cooking techniques and different cooking parameters (temperature, time and pH) on the final carotenoid content in the cooked product, using a spectrophotometric technique based on the mean absorption of carotenoids at 450 nm. Carotenoid levels were not only preserved, but also enhanced in high-carotenoid maize porridges. The carotenoid content was increased when temperatures ≤95 °C were combined with short cooking times (10-60 min). The most optimum thermal treatment was 75 °C/10 min. When treated under those conditions at pH 5, high-carotenoid maize porridges doubled the initial carotenoid content up to 88 μg/g dry weight. Regarding to cooking techniques, the highest carotenoid content was found when unfermented thin porridges were prepared (51 μg/g dry weight of high-carotenoid maize porridge). We conclude that high-carotenoid maize may contribute to enhance the dietary status of rural populations who depend on maize as a staple food.
És part dePlant Foods for Human Nutrition, 2017, vol. 72, núm. 2, p. 113-119
Projectes de recerca europeus
Mostrant elements relacionats per títol, autor i matèria.
Díaz Gómez, Joana; Moreno Martínez, José Antonio; Angulo Asensio, Eduardo; Sandmann, Gerhard; Zhu, Changfu; Ramos Girona, Antonio J.; Capell Capell, Teresa; Christou, Paul; Nogareda, Carmina (Elsevier B.V., 2017-06-12)Skin color in poultry is achieved by the addition of natural or synthetic pigments to feed. Crops used routinely in feed formulations offer an alternative cost-effective strategy to replace color additives if they are ...
Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attribute González Casado, Sandra; Martín Belloso, Olga; Elez Martínez, Pedro; Soliva-Fortuny, Robert (Elsevier, 2018)Pulsed electric field (PEF) may be used to elicit the accumulation of carotenoids in plant tissues. The stress-adaptive response to PEF is dependent on the treatments conditions and could lead to undesirable effects on the ...
Provitamin A carotenoids from an engineered high-carotenoid maize are bioavailable and zeaxanthin does not compromise β-carotene absorption in poultry Díaz Gómez, Joana; Moreno Martínez, José Antonio; Angulo Asensio, Eduardo; Sandmann, Gerhard; Zhu, Changfu; Capell Capell, Teresa; Nogareda, Carmina (Springer International Publishing, 2017)High-carotenoid (HC) maize, a biofortified staple crop which accumulates β-carotene, β-cryptoxanthin, lutein and zeaxanthin, was used as a feed component in a chicken feeding trial to assess the bioavailability of provitamin ...