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首页> 外文期刊>Nutrition & Food Science >Orthogonal array design for minimizing loss of vitamin B9 in bread.
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Orthogonal array design for minimizing loss of vitamin B9 in bread.

机译：正交阵列设计可最大程度减少面包中维生素B9的流失。

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摘要

Purpose - The purpose of this paper is to study and minimize loss of vitamin B9 in bread during warming protocol. Design/methodology/approach - In this study, warming intensity, warming time, warming device, and bread storage method were selected as the most effective factors on B9 loss in bread. The variation of B9 in bread and its loss were studied with orthogonal array design (OAD) using the L9 optimization matrix. Findings - With a calculated per cent of contribution (P%) of error of 0.38 per cent and according to the analysis of variance, ANOVA, of the fluorescence data, 86 per cent of B9 was saved by using toaster as the warming device, a bread warming temperature of <200 degrees F and a warming time of <10 min. Fluorescence method evaluated warming intensity and warming device as the most powerful factors affecting the B9 concentration in bread with corresponding P% of 42.28 per cent and 41.72 per cent, respectively. Practical implications - In conclusion, heat destroyed significant portion of B9 in bread during daily warming protocols, and the suggested optimized parameters obtained in this work significantly minimized this loss. Originality/value - The OAD can be used to effectively evaluate effective parameters on food science investigations..
机译：目的-本文的目的是研究和减少升温过程中面包中维生素B9的流失。设计/方法/方法-在这项研究中，选择加热强度，加热时间，加热装置和面包存储方法作为影响面包中B9损失的最有效因素。使用L9优化矩阵，通过正交阵列设计（OAD）研究了面包中B9的变化及其损失。调查结果-根据计算得出的误差贡献百分比（P％）为0.38％，根据方差分析ANOVA，荧光数据显示，通过使用烤面包机作为加热装置，节省了86％的B9，面包的加热温度小于200华氏度，加热时间小于10分钟。荧光法评估了加热强度和加热装置是影响面包中B9浓度的最重要因素，相应的P％分别为42.28％和41.72％。实际意义-总之，在日常加温方案中，热量破坏了面包中B9的很大一部分，并且在这项工作中获得的建议的优化参数显着降低了这种损失。原创性/价值-OAD可用于有效评估食品科学调查中的有效参数。

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