engleski

Effect of thermal process on niacin degradation in wheat flour confectionary products

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.

confectionary products; niacin degradation

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