EFFECT OF TECHNOLOGICAL PROCESS ON THE CONTENT OF FOLIC ACID IN BREAD
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 1
Abstract
Under the model investigations as presented herein, the content of folic acid was determined in individual stages of the technological process of producing wheat and rye bread from the flour fortified with 0.01g/100 g of folic acid. The extraction of folic acid from the products analyzed was performed according to a method described by Gujska and Kuncewicz and modified pursuant to the Polish Standard PN/EN 14131:2003; a process of tri-enzyme hydrolysis (coniugase, α-amylase, protease) was applied in the extraction. The determination of the folic acid content was carried out by a liquid chromatography method using a high performance chromatograph (La ChromElite, Hitachi) with a UV/VIS detector. It was found that the technological process of producing wheat and rye bread caused the content of the added folic acid to decrease. As for the wheat bread, the content of folic acid in the final product was by 35 % lower compared to its amount in the flour, and as for the rye bread - by as much as 62 %. The food safety aspects were taken into consideration since the technological investigations should reflect the real level of fortifying cereal products with folic acid.
Authors and Affiliations
RENATA BIEŻANOWSKA-KOPEĆ, PAULINA LISZKA, MAGDALENA SURMA-ZADORA, PAWEŁ M. PISULEWSKI PISULEWSKI
Keywords
Related Articles
- EP ID EP94764
- DOI 10.15193/zntj/2010/68/020-029
- Views 79
- Downloads 0
Przeżywalność szczepu Staphylococcus aureus ATCC 25923 w probiotycznym i synbiotycznym bananowo-mlecznym napoju fermentowanym podczas przechowywania
COMPOSING RYE FLOUR TO BAKE MOD EL RYE BREADS BY DIRECT METHOD
The objective of the research study was to compose the model rye flour consisting of isolated rye starch, a commercially available wheat arabinoxylan preparation, and protein (a mixture of ovalbumin and commercially av...
IMPACT OF ENVIRONMENTAL FACTORS ON GLYCOGEN CONCENTRATION IN MUSCLES OF SLAUGHTER ANIMALS
Defective meat causes economic losses for the meat industries. Biochemical changes occurring post mortem in meat depend, mainly, on the glycogen content. A post mortem non-converted part of glycogen that remains in...
AROMA STABILITY OF FERMENTED SOYMILK DURING COLD STORAGE
Typical aroma compounds of fermented milk drinks are: acetaldehyde, diacetyl, lactic acid, acetic acid, acetoin, and others. The content of the above mentioned compounds determines the required and acceptable flavour a...
Clovamide and its derivatives as bioactive phenolic compounds of plant origin