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dc.contributor.authorDíaz Gómez, Joana
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorZhu, Changfu
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2018-04-03T09:18:21Z
dc.date.available2018-04-03T09:18:21Z
dc.date.issued2017-03-29
dc.identifier.issn0921-9668
dc.identifier.urihttp://hdl.handle.net/10459.1/62952
dc.description.abstractMaize 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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSpringer
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s11130-017-0604-7
dc.relation.ispartofPlant Foods for Human Nutrition, 2017, vol. 72, núm. 2, p. 113-119
dc.rights(c) Springer Science+Business Media, 2017
dc.subjectCarotenoids
dc.subjectFood processing
dc.subjectBiofortification
dc.subjectMetabolic engineering
dc.titleInfluence of cooking conditions on carotenoid content and stability in porridges prepared from high-carotenoid maize
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-04-03T09:18:21Z
dc.identifier.idgrec025599
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1007/s11130-017-0604-7


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