Influence of Initial Riboflavin Content on Retention in Pasta During Photodegradation and Cooking

Samples of enriched pasta were stored under controlled lighting conditions and the loss of riboflavin was determined. After an initial rapid degradation, the riboflavin level continued to decrease slowly. After 12 wk, more than 80% the riboflavin had degraded. When pasta samples- with varied levels of riboflavin enrichment were exposed to light for 2 days, riboflavin losses ranged from 57.8–64.3%. Riboflavin leaching from pasta during cooking was also shown to be concentration independent with 34.5–37.6% of the riboflavin solubilized in the cooking water. Riboflavin in pasta which had been exposed to light for 2 days prior to cooking had a similar percentage of the undegraded riboflavin leached into the cooking water.