A study on degradation kinetics of riboflavin in green gram whole (Vigna radiata L.) |
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| Affiliation: | 1. Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai – 400 019, India;2. Chemical Engineering Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai – 400 019, India;1. Department of Laboratory Medicine, University of Washington, Seattle, WA 98195, USA;2. Department of Microbiology, University of Washington, Seattle, WA 98195, USA;1. Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne, United Kingdom;2. Institute for Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom;3. Musculoskeletal Unit, Freeman Hospital, Newcastle upon Tyne, United Kingdom;1. Department of Research and Development, Health Diagnostic Laboratory, Inc., Richmond, VA, USA;2. Department of Internal Medicine, Sanford School of Medicine, University of South Dakota, Sioux Falls, SD, USA;1. Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstr. 12, D-76131 Karlsruhe, Germany;2. Herbstreith & Fox KG Pektin-Fabriken, Turnstr. 37, D-75305 Neuenbürg, Württemberg, Germany |
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| Abstract: | The kinetics of riboflavin degradation in green gram whole (Vigna radiata L.), as well as in pure riboflavin solutions, at initial concentrations present in green gram were studied over a temperature range of 50–120 °C (steady state temperature process). Riboflavin degradation followed first order kinetics, where the rate constant increased with an increase in the temperature. The temperature-dependence of degradation was adequately modelled by the Arrhenius equation. The degradation kinetics of riboflavin, in normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient `Eco-cooker', were also studied (unsteady state heating process). A mathematical model, to predict the losses of riboflavin from the time–temperature data of the unsteady state heating/cooking process, has been developed using the steady state kinetic parameters obtained. The results indicate riboflavin degradation of a similar magnitude in all three modes of cooking used in the study. |
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