Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions |
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| Authors: | J F KAMMAN T P LABUZA J J WARTHESEN |
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| Affiliation: | Authors Labuza and Warthesen are affiliated with the Dept. of Food Science &Nutrition, Univ. of Minnesota, St. Paul, MN 55108.;Author Kamman, formerly with the Univ. of Minnesota, is now with General Mills, Inc., James Ford Bell Technical Center, 9000 Plymouth Avenue North, Minneapolis, MN 55427. |
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| Abstract: | The stability of thiamin and riboflavin in enriched pasta humidified to different water activities was measured at 25, 35, 45, and 55°C for periods of up to 1 yr. Riboflavin was shown to be extremely stable (dark reaction) whereas thiamin losses were significant. Thiamin loss increased with temperature (Q10 of 4.5) and water activity. Predictions of thiamin loss for a square wave temperature fluctuation using steady state data were compared to actual losses found in storage for pasta held at equal alternating times at 25/45 and 25/55°C. The Hicks-Schwimmer-Labuza model provided an adequate method for predicting both the amount of loss and the effective temperature from steady state data. |
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