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A study on degradation kinetics of niacin in potato (Solanum tuberosum L.)
- Nisha, P., Singhal, Rekha S., Pandit, Aniruddha B.
- Subtropical plant science 2009 v.22 no.6 pp. 620-624
- Solanum tuberosum, potatoes, food processing, pressure cooking, cooking quality, food nutrient losses, temperature, pressure cookers, heat treatment, vitamin content, nutrient content, niacin, kinetics, mathematical models, food quality, nutritive value
- The kinetics of niacin degradation in potato (Solanum tuberosum L.) as well as in pure niacin solutions at initial concentrations present in potato has been studied over a temperature range of 50–120 °C (isothermal process). Niacin degradation followed first-order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by the Arrhenius equation. The degradation kinetics of niacin in normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient “EcoCooker” has also been studied (non-isothermal process). A mathematical model has been developed using the isothermal kinetic parameters obtained to predict the losses of niacin from the time–temperature data of the non-isothermal heating/cooking process. The results obtained indicate a niacin degradation of a similar magnitude in all three modes of cooking used in the study.