effect of heat heat on vitamin B1
Answers
Heat processing and cold storage effects on vitamins B1 and B2 contents of whole and skimmed buffalo milk were investigated. Whole and skimmed buffalo milk was heated at various temperatures (90-140 °C) for different time periods (2-90 min). Losses in vitamins B1 and B2 occurred to various extents depending upon the temperature and time period of heating and the storage conditions. Maximum losses in vitamins B1 and B2 were found on heating milk at 110 °C for 90 min and 140 °C for 8 min. Maximum losses in vitamins B1 and B2 were found to be 32.5 and 29.9% at 110 °C and 37.5 and 32.6% at 140 °C for whole buffalo milk, 30.4 and 26.4% at 110 °C and 34.8 and 29.6% at 140 °C for skimmed buffalo milk, respectively. Similarly, after 15 days cold storage, maximum amount of vitamins B1 and B2 was lost from heated whole and skimmed buffalo milk. Losses in these two water soluble vitamins were comparatively higher in case of whole buffalo milk than skimmed buffalo milk after heat treatment. However, losses in vitamin B 1, were higher than vitamin B2 contents in all samples.
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