[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of baking on the stability of B-vitamins in biscuits enriched with proteins and vitamins.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1959) Effect of baking on the stability of B-vitamins in biscuits enriched with proteins and vitamins. Food Science, 8. pp. 79-80.

[img] PDF
Food_Science_1959_8_3_79-80.pdf - Published Version
Restricted to Registered users only

Download (365kB)

Abstract

Recently a formula has been developed by Subrahmanyan et all for the manufacture of `Nutro' biscuits containing 15-16 per cent protein and fortified with calcium carbonate and vitamins A, B1, B2, D and nicotinic acid. Since the enriched biscuits are to be used as nutritional supplements to diets of children, invalids and convalescents, it is necessary to ascertain if the added vitamins are retained during baking and on storage of baked goods. A few reports2-5 available in the literature relate to the effect of pH of the dough on the stability of thiamine during baking. The present studies were undertaken to determine the stability of B-vitamins in `Nutro' biscuits during baking under different conditions. Studies on the retention of vitamins during storage of biscuits are in progress and will be reported in due course.

Item Type: Article
Uncontrolled Keywords: retention of vitamins, B-vitamins, biscuits
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 09:58
Last Modified: 01 Jan 2013 09:58
URI: http://ir.cftri.com/id/eprint/3837

Actions (login required)

View Item View Item