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