Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions

J. F. KAMMAN, T. P. LABUZA, J. J. WARTHESEN

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43 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)1457-1461
Number of pages5
JournalJournal of food science
Volume46
Issue number5
DOIs
StatePublished - Sep 1981

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