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Effect of Thermal Processing on Lima Bean Vitamin B‐6 Availability
Author(s) -
EKANAYAKE ATHULA,
NELSON PHILIP E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06040.x
Subject(s) - blanching , chemistry , pyridoxal , pyridoxine , food science , vitamin , pyridoxal phosphate , vitamin b , pyridoxal 5 phosphate , hydrolysate , biochemistry , phosphate , hydrolysis , enzyme , cofactor
Unit operations in lima bean processing were evaluated by their effects on the availability of vitamin B‐6. Blanching of rehydrated lima beans resulted in the loss of about 20% of the pyridoxine. In the enzymic digests of the heat processed samples, pyridoxal and pyridoxal‐5′‐phosphate were not found in appreciable quantities. This was interpreted as a loss in availability, because the acid hydrolysates of both the processed and blanched samples showed a difference of only 15% in the pyridoxal content. This showed that although vitamin B‐6 was destroyed only to a small extent during thermal processing, its availability was reduced by almost 50%.