Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3837/
 
Title Effect of baking on the stability of B-vitamins in biscuits enriched with proteins and vitamins.
 
Creator Narayanan, K. M.
Kapur, N. S.
Bhatia, D. S.
 
Subject 02 Baking
26 Bakery products
 
Description 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.
 
Date 1959
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3837/1/Food_Science_1959_8_3_79-80.pdf
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.