KINETIC-ANALYSIS OF THE LOSS OF SOME B-VITAMINS DURING THE COOKING OF MACARONI


AYRANCI G., KAYA S.

NAHRUNG-FOOD, cilt.37, sa.2, ss.153-155, 1993 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 2
  • Basım Tarihi: 1993
  • Doi Numarası: 10.1002/food.19930370209
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.153-155
  • Akdeniz Üniversitesi Adresli: Hayır

Özet

The kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50, 75, 80, 85, and 90-degrees-C. Simultaneous analysis of the vitamins was achieved by HPLC using a mu-Bondapak column. The activation energies for the losses of thiamin, niacinamide, and riboflavin were determined as 25 kJ/mol, 22 kJ/mol, and 11 kJ/mol, respectively. It was concluded that the leaching of these vitamins into cooking water was the main pathway for their loss during macaroni preparation.