1987 Volume 34 Issue 12 Pages 794-800
Ozone treatment on cereal grains, cereal grain powders, peas, beans and whole spices was carried out with 0.5-50ppm ozone concentration at 10°C for 1 hour, and changes in thiamin and riboflavin contents were investigated. Results obtained were as follows: (1) 0.5-50ppm ozone treatment of above food ingredients was found to induce a little thiamin decomposition. Especially, thiamin decomposition were detected in samples of buckwheat flour, well-milled glutinous rice flour and white pepper (seed) treated with 50ppm ozone. When the ozone concentration was increased from 0.5 to 50ppm, thiamin retention decreased from 80-100% to 60-97%. On the other hand, decomposition of thiamin was affected by distribution of thiamin and cell wall in cereal grains, beans and whole spices. (2) Decomposition of thiamin in water solution by ozone treatment was lowered by the addition of 1-5% saccharide, but was enhanced by the addition of 1-5% halogen compound. (3) There were no significant differences in the content of riboflavin by the ozone treatment on cereal grains, beans and whole spices.
