Investigation of the effect of different storage conditions on vitamin content of enriched pasta product

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorAyhan, D. Kutuk
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-08-30T20:07:01Z
dc.date.available2020-08-30T20:07:01Z
dc.date.issued2019
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractIn this study, thiamine, riboflavin and niacin contents of enriched pasta product were analysed during eight months of storage at ambient conditions under daylight, ambient conditions in the dark, and in a refrigerator for investigating the effects of different storage conditions. Thiamine content did not change significantly at different storage periods and conditions. Riboflavin content halved starting from the first month and decreased gradually under daylight conditions. However, in the dark and refrigerated conditions riboflavin content did not change significantly during the storage. Niacin content did not change due to storage under different conditions but gradually decreased during storage. Cooking water analysis indicated that the highest vitamin loss to cooking water was observed in niacin, so that niacin was more easily leached out from the pasta product as compared to other vitamins. Validation studies confirmed that the equipment, method and system performance were suitable for the purposes of the study.en_US
dc.description.sponsorshipState Planning OrganisationTurkiye Cumhuriyeti Kalkinma Bakanligi [2006 K 120 640-06-04]; Filiz Food Industry Co; Bolu, Turkeyen_US
dc.description.sponsorshipThis work was financially supported by the State Planning Organisation (Project No: 2006 K 120 640-06-04). Vitamin and mineral enriched pasta products were provided by Filiz Food Industry Co. Bolu, Turkey.en_US
dc.identifier.citationAyhan, D. K., & Köksel, H. (2019). Investigation of the effect of different storage conditions on vitamin content of enriched pasta product. Quality Assurance and Safety of Crops & Foods, 11(8), 701-712.en_US
dc.identifier.doi10.3920/QAS2019.1575en_US
dc.identifier.endpage712en_US
dc.identifier.issn1757-8361en_US
dc.identifier.issn1757-837Xen_US
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85084262485en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage701en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2019.1575
dc.identifier.urihttps://hdl.handle.net/20.500.12713/676
dc.identifier.volume11en_US
dc.identifier.wosWOS:000503006900003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamiten_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance and Safety of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnriched Pastaen_US
dc.subjectThiamineen_US
dc.subjectRiboflavinen_US
dc.subjectNiacinen_US
dc.subjectHplcen_US
dc.subjectStorageen_US
dc.subjectValidationen_US
dc.titleInvestigation of the effect of different storage conditions on vitamin content of enriched pasta producten_US
dc.typeArticleen_US

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