KINETIC-ANALYSIS OF THE LOSS OF SOME B-VITAMINS DURING THE COOKING OF MACARONI
NAHRUNG-FOOD, vol.37, no.2, pp.153-155, 1993 (SCI-Expanded)
- Publication Type: Article / Article
- Volume: 37 Issue: 2
- Publication Date: 1993
- Doi Number: 10.1002/food.19930370209
- Journal Name: NAHRUNG-FOOD
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.153-155
- Akdeniz University Affiliated: No
Abstract
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.