Decomposition Degree of Available Niacin during Hard Biscuits Technological Production

摘要

Niacin plays a significant role in metabolism and because its stability can be affected by various factors decomposition degree of available niacin (nicotinic acid and nicotinamide) in various kinds of hard biscuits during technological production hasbeen studied. The results of this investigation reveal that the available niacin content decreases significantly, and depending on the kind of sample the decomposition degree ranged from 17.11 to 34.77%. However, despite the relatively high decomposition the examined biscuits contain satisfactory concentrations of available niacin. Also, biscuits enriched with whole wheat grain flour and soya flour can be considered as a good source of these vitamins in nutrition.