Can Rosemary Spice (ROSMARINUS OFFICINALIS) Stabilize‚-a- Carotene in a Protene -a- Carotene -Rich Soybean-Based Product?
Date
2006Author
Oiye, S O
Imungi, Jasper K
Mwangi, A M
Type
PresentationLanguage
enMetadata
Show full item recordAbstract
Background: Addition of ‚-a-carotene-rich foods can be a feasible
way to augment vitamin A content in products deficient in vitamin
A. However, -a-carotene is highly prone to oxidation and sterioiseomerization
that leads to loses. Rosemary spice is locally available
and can be used as an antioxidant in organoleptically acceptable levels.
Objective: The effects of rosemary spice on the stability of -‚acarotene
in a flour formulation with dried carrots as a source was
investigated.
Methodology: A flour-based product containing 64% full-fat soya
flour, 7% meat powder and 29% carrot flour were treated with dried
and milled rosemary spice at rates of 0%, 0.1% 0.2%, 0.3% and 0.4%
on the basis of weight of the flour. They were then stored for a period
of 7 week at 35oC and analyzed for ‚-a-carotene initially and there
after at an interval of 2 weeks.
Results: At the end of 7 weeks, the sample with no rosemary
spice recorded the lowest ‚-a-carotene content (7.22mg/100 g ±
0.10). This was significantly different from samples having rosemary
spice (p<0.05). In increasing order in ‚-carotene content sample with
0.1%, 0.3%, 0.2% and 0.4% had 10.64 mg ± 0.07, 10.74 mg ± 0.07,
10.87 mg ± 0.00 and 11.05 mg ± 0.10 per 100 grams of the flour
respectively after 7 weeks of storage.
Conclusion: It is possible, within a storage period of 7 weeks at
35o, to spare significant amount of ‚-a-carotene in a protein- ‚-
carotene-rich soya-based flour using rosemary spice.
Citation
Oiye, O.S, Imungi, J.K & Mwangi, A. M(2006). Can Rosemary Spice (ROSMARINUS OFFICINALIS) Stabilize‚-a- Carotene in a Protene -a- Carotene -Rich Soybean-Based Product?. Food and nutrition security for health and development Proceedings of the inaugural national nutrition congress 21st - 23rd February 2005, Nairobi, Kenya: pg 236-238Publisher
Kenya Coalition for Action in Nutrition Applied Nutrition Programme (ANP) Department of Food Technology and Nutrition, Universityof Nairobi, Kenya
Description
Congress proceedings paper