Effect of storage conditions on the stabilirt of some water-soluble vitamins in retail market milk powder

This study was undertaken to investigate the effect of storage temperature and time and exposure to atmospheric oxygen on the stabilities of vitamin C, thiamin and riboflavin of different types of retail market milk powders. This results indicated that vitamin C content of milk powders decreased wit...

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Bibliographic Details
Published inMij"alat zira:3at al-ra:fidi:n (Iraq) Vol. 23; no. 1
Main Authors Al-Kashab, L.A, Mohammad, K.S, Al-Talib, N.A. (Mosul Univ. Coll. of Science Chemistry Dept. (Iraq))
Format Publication
LanguageArabic
Published 1991
Subjects
ACIDE ASCORBIQUE
ACIDO ASCORBICO
ALMACENAMIENTO
ASCORBIC ACID
DRIED MILK
LAIT DESHYDRATE
LECHE EN POLVO
STOCKAGE
STORAGE
TEMPERATURA
TEMPERATURE
THIAMIN
THIAMINE
TIAMINA
VITAMINAS
VITAMINE
VITAMINS
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Summary:This study was undertaken to investigate the effect of storage temperature and time and exposure to atmospheric oxygen on the stabilities of vitamin C, thiamin and riboflavin of different types of retail market milk powders. This results indicated that vitamin C content of milk powders decreased with increasing storage time and temperature and on exposure to the atmospheric oxygen. However, the observed value of vitamin C increased after four weeks of storage under (20 and 37 hundred Centigrate). There was a slight reduction in milk powders contents of thiamin and riboflavin during storage at (4 and 10 hundred Centigrate); but there was significant reduction in milk powders contents of these two vitamins when stored under (20 and 37 hundred Centigrate) for few weeks. The destruction of thiamin and riboflavin was even greater when milk powders were exposed to atmospheric oxygen during storage
Bibliography:Q02
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