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Stability Of Selected B Vitamins In Thermally-Treated Pinto Beans, Virginia Anne West
Stability Of Selected B Vitamins In Thermally-Treated Pinto Beans, Virginia Anne West
Theses and Dissertations
Beans are a commonly consumed food and a staple in many regions worldwide. Pinto beans (Phaseolus vulgaris), categorized as legumes, are dried seeds from plants and are high in protein, carbohydrate and fiber, and low in fat. They are also a good source of various minerals and well as thiamin, riboflavin, niacin, vitamin B6, and folate Beans are typically soaked and thermally processed before consumption. Different processing methods can impact the composition of beans. The purpose of this study was to examine the effect of thermal treatments on vitamin concentration in pinto beans. Beans were simmered, canned, dried-flaked, or dried-extruded, …
The Protective Effect Of Antioxidants On Vitamin A Stability In Nonfat Dry Milk During Thermally Accelerated Storage, Amalie Brown Kurzer
The Protective Effect Of Antioxidants On Vitamin A Stability In Nonfat Dry Milk During Thermally Accelerated Storage, Amalie Brown Kurzer
Theses and Dissertations
Two studies were conducted to determine the relative effect of various combinations of antioxidants on vitamin A oxidation and isomerization in nonfat dry milk (NDM). In the first study, one lot of pasteurized unfortified skim milk was divided, fortified with vitamins A and D and one of 11 antioxidant treatments, and spray dried. A control batch from the same lot was also fortified with vitamins A and D and spray dried. Samples were analyzed for total vitamin A bioactivity after zero, one, and two weeks of storage. After two weeks at 50°C, the only NDM samples that did not experience …