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EFFECT of WATER ACTIVITY ON VITAMIN A DEGRADATION IN WHEAT FLOUR (ATTA)
Author(s) -
ARYA S. S.,
THAKUR B. R.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00834.x
Subject(s) - food science , chemistry , water activity , wheat flour , starch , gluten , vitamin , cellulose , degradation (telecommunications) , potato starch , enzyme assay , enzyme , biochemistry , water content , telecommunications , geotechnical engineering , computer science , engineering
ABSTRACT. The effect of water activity (a w ) on the stability of vitamin A palmitate adsorbed onto wheat flour, starch, gluten, enzyme inactivated wheat flour and micro‐crystalline cellulose was investigated. In wheat flour the rate of vitamin A degradation was lowest at 0.0 a w . In gluten, starch and enzyme inactivated wheat flour, the rate was highest at 0.0 a w and decreased with rise in a w . the rate of lipid oxidation in wheat flour was lowest at 0.0 a w whereas in enzyme inactivated wheat flour it was highest at 0.0 a w and decreased with rise in a w . In micro‐crystalline cellulose system vitamin A degradation was least at 0.33 a w and the rate of degradation increased both below and above this a w . Among the wheat flour constituents, gluten provided better protection to vitamin A than starch. the role of lipoxygenase enzyme in accelerating the rate of degradation of vitamin A in wheat flour at higher a w has been suggested.