Effect of baking on the stability of B-vitamins in biscuits enriched with proteins and vitamins.

Recently a formula has been developed by
Subrahmanyan et all for the manufacture of
`Nutro' biscuits containing 15-16 per cent protein
and fortified with calcium carbonate and vitamins
A, B1, B2, D and nicotinic acid. Since the enriched
biscuits are to be used as nutritional
supplements to diets of children, invalids and
convalescents, it is necessary to ascertain if the
added vitamins are retained during baking and on
storage of baked goods. A few reports2-5 available
in the literature relate to the effect of pH of the
dough on the stability of thiamine during baking.
The present studies were undertaken to determine
the stability of B-vitamins in `Nutro' biscuits
during baking under different conditions.
Studies on the retention of vitamins during
storage of biscuits are in progress and will be
reported in due course.