Naslov
Effect of traditional and microwaves culinary processes on the stability of B1 and B2 vitamins in different breakfast cereals

Autori
Vedrina-Dragojević, Irena ; Vitali, Dubravka ; Amidžić, Daniela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer - Kopenhagen, 2009, 65-65

ISBN
978-87-993033-3-5

Skup
Euro Food Chem XV

Mjesto i datum
Kopenhagen, Danska, 05.07.2009. - 08.07.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
B1 and B2 vitamins; breakfast cereals; culinary processes; stability

Sažetak
Taking into consideration that vitamins are a broad group of essential constituents of food required for the normal growth and function of human body, and breakfast as the most important meal of the day, the objective of our study was to evaluate the influence of culinary procceses (traditional systems and microwaves) on the stability of B1 and B2 vitamins in different breakfast cereals. The investigated vitamins content in millet, oats, wheat, corn, barley, spelt and rye flakes were determined by modified spectrofluorometric AOAC Official methods. Investigation of the effect of culinary procceses on stability of the B1 and B2 vitamins in different breakfast cereals lead to the conclusion that the degradation is significantly greater after traditional culinary procceses. Depending on conditions of cooking and kind of cereals procceses the loss of B1 ranged from 4 to 45% and B2 from 7 to 46%. However, in spite of great decomposition, some of investigated breakfast cereals are still a good source for daily needs of this extraordinary important vitamins to humans.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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