The influence of the method of cooking on the content of thiamine and iodine in buckwheat
2006
Szymandera-Buszka, K. | Hes, M. | Gorecka, D. | Waszkowiak, K. | Jaskiewicz, A.,Akademia Rolnicza, Poznan (Poland). Katedra Technologii Zywienia Czlowieka
The aim of the study was to determine the effect of the method of cooking buckwheat on the stability of total thiamine and contents of iodine introduced along with salt iodized using potassium iodide. Roasted buckwheat was used as experimental material in the study. Variability of thermal processing conditions consisted of the traditional cooking method to obtain loose buckwheat and cooking in perforated bags. Morever, cooking time of 20 minutes and 10 minutes (with buckwheat left for the next 10 minutes to absorb water), as well as rinsing before and after thermal processing. The obtained testing results showed a disadvantageous effect of cooking on the stability of contained thiamine. Advantageous was cooking using the traditional method at shortened thermal processing - 10 minutes
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