Table 2.
Carotenoid bioaccessibility in different thermal treatments and formulation of OFSP puree.
| Carotenoids bioaccessibility (%) | |||
|---|---|---|---|
| all-trans-β-carotene | α-carotene | 13-cis-β-carotenearotene | |
| TREATMENTS OFSP | |||
| HM | 0.50 (0.03)a | - | 6.44 (0.63)a |
| P | 0.99 (0.10)a | - | - |
| BP | 3.65 (0.70)b | - | 28.99 (4.35)b |
| S | 4.11 (0.23)b | - | 60.02 (3.82)c |
| BS | 6.34 (1.27)c | - | 59.88 (6.30)c |
| Commercial baby food (OFSP) | 5.32 (0.12)c | - | 59.73 (1.52)c |
| FORMULATION | |||
| Pumpkin1 | 14.5 (0.1) | 19.2 (1.4)x | 52.3 (4)d |
| BS + pumpkin1 | 4.0 (0.8)b | 19.0 (0.5)x | 50.8 (9)d |
| Baby food Nestle (pumpkin2) | 5.0 (0.9)c | 6.5 (1.0)y | 24.5 (5.5)b |
| BS + oil (2%) | 25.1 (4.3)d | 22.4 (5.1)b | |
| BS + oil (2%) + emulsifier (Egg yolk powder 0.85%) | 43.7 (1.5)e | 48.8 (0.9)d | |
HM, Home-made Process; BP, Blanching and Pasteurized or BS, Blanching and Sterilized; P, pasteurized or S, Sterilized. Pumpkin puree was blanching and sterilized with 40% added water. Pumpkin1and pumpkin2 were different and were blanched-sterilized. Data are means of three independent determinations (SD)-Values in the same column with the same superscripts were not significantly different at p < 0.05 (comparable within first line or second line).