Pregled bibliografske jedinice broj: 42702
Effect of thermal process on niacin degradation in wheat flour confectionary products
Effect of thermal process on niacin degradation in wheat flour confectionary products // Proceedings of the Euro Food Chem X
Budimpešta, 1999. str. 796-796 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 42702 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effect of thermal process on niacin degradation in wheat flour confectionary products
Autori
Vedrina-Dragojević, Irena ; Horvatić, Marija ; Šebečić, Blaženka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Proceedings of the Euro Food Chem X
/ - Budimpešta, 1999, 796-796
Skup
Functional foods - a new challenge for the food chemists
Mjesto i datum
Budimpešta, Mađarska, 22.09.1999. - 24.09.1999
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
confectionary products; niacin degradation
Sažetak
The food products of cereal grain (special of wheat grain) are very good source of niacin, and play a significant role in human vitamin intake. Taking into account the important role of niacin in metabolism, and the fact that its stability can be affected by various factors during technological processing, the decomposition degree of niacin in some wheat flour conditoric products has been researched.
The niacin (nicotinic acid and nicotinamid) content was determined, by means of the spectrophotometric method (ICC, 1997), measuring absorbance intensity at 420 nm, in classic wheat flour biscuits and in biscuits enriched with wheat whole flour, wholemeal and soya flour.
The analysis of results reveals that the niacin content is significantly decreased after thermal treatment and the loss of niacin, depending on composition of biscuits, ranged from 24 percent to 43 percent.
Izvorni jezik
Engleski
