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- W2473481924 abstract "Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on <i>in vitro</i> bioaccessibility and microstructure of β-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 of β-carotene and <i>in vitro</i> bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using <i>in vitro</i> 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 β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but <i>in vitro</i> accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A." @default.
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- W2473481924 date "2016-01-01" @default.
- W2473481924 modified "2023-09-24" @default.
- W2473481924 title "Effect of Traditional Cooking on <i>In Vitro</i> Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed <i>Manihot esculenta</i>" @default.
- W2473481924 doi "https://doi.org/10.11648/j.jfns.20160404.13" @default.
- W2473481924 hasPublicationYear "2016" @default.
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