BBM Magazine Issue-Sayı: 33 July/August - Temmuz/Ağustos 2019

COVER STORY • KAPAK DOSYASI 42 BBM / JULY-AUGUST 2019 • TEMMUZ-AĞUSTOS 2019 The data given in the literature varies greatly, so Mühlenchemie’s ingredient specialists wanted to find out for themselves how much vitamin B is lost when cooking fortified pasta, by analysing the vitamin B1, B2, niacin and folic acid content during manufacture, storage and preparation. At the company’s pasta laboratory there is a Pavan pilot system that can simulate the process parameters of most industrial production plants. On it, spaghetti was made using enriched type 550 wheat flour. The process parameters were 95 bar pressure and 40 – 45 °C; drying time was five hours, with temperature and humidity varying between 68 – 87 °C and 45 – 79 % r.H. in the respective drying and relaxation phases. The 1.5 mm diameter spaghetti was then cooked for nine minutes in unsalted water. The pasta was made in-house, but vitamin analysis was sourced to an accredited outside laboratory. Sin- ce quantitative vitamin content analysis can give high fluctuations of 20 to 30 percent, Mühlenchemie had quadruple measurements done in order to get reliable averages. Fresh, dried and cooked pasta was investi- gated, as was the cooking water. VITAMIN LOSS IN MANUFACTURING, STORAGE AND PREPARATION Table 1 (Cumulative losses of B-vitamins during the dif- ferent processing steps of spaghetti) shows vitamin reduc- tions in the individual manufacture and processing operati- ons. All B-vitamins showed losses, but to differing extents. For example, niacin proved to be unaffected by do- ugh kneading, extrusion and drying. Niacin content re- mained stable throughout the manufacturing process; losses did not occur until cooking. The prepared pasta still had over 60 percent of the original niacin. Some had gone into the cooking water. The situation was the other way round with folic acid. 18 percent of the original content was lost during pro- cessing of the flour to fresh pasta. Drying had no effect, while loss during cooking amounted to only about four percent. Folic acid proved to be the stablest vitamin, with almost 80 percent remaining in the product. Vitamin B1 (thiamine) is known for its high sensitivity to temperature, and this was reflected in the analy- sis results, with thiamine degeneration taking place mostly during cooking. The final product had only half of the original vitamin B1 content. Vitamin B2 (riboflavin) had the highest loss. This vi- rametrelerini simule edebilen bir Pavan pilot sistemi bu- lunuyor. Bu sistemde zenginleştirilmiş Tip 550 beyaz un kullanılarak spagetti yapıldı. Süreç parametreleri 95 bar basınç ve 40-45 °C olarak belirlendi; kurutma süresi beş saat olarak ayarlandı, kurutma ve gevşetme süreçlerinde ise sıcaklık ve nem oranı sırasıyla 68-87 °C ve % 45-79 r.H. arasında değişti. 1.5 mm çapındaki spagetti daha sonra tuzsuz suda dokuz dakika pişirildi. Makarna, laboratuvar içerisinde yapıldı, ancak vita- min analizleri akredite bir dış laboratuvarda gerçekleş- tirildi. Kantitatif vitamin içeriği analizi, yüzde 20 ila 30 arasında yüksek dalgalanmalara neden olabileceğin- den dolayı, Mühlenchemie, güvenilir ortalamalar elde etmek için dört ölçüm gerçekleştirdi. Pişirme suyu da dahil olmak üzere taze, kurutulmuş ve pişmiş makar- nalar incelemelere tabi tutuldu. ÜRETİM, DEPOLAMA VE HAZIRLAMA SÜREÇLERİNDE VİTAMİN KAYBI Tablo 1 (Makarnadaki V-vitamininin farklı işlem adımla-