Orthogonal array design for minimizing loss of vitamin B₉ in bread

Abstract

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^○F and a warming time of <10min. 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.

Citation

Shadpour, H., Kim, J. and Chen, J. (2007), "Orthogonal array design for minimizing loss of vitamin B₉ in bread", Nutrition & Food Science, Vol. 37 No. 2, pp. 105-114. https://doi.org/10.1108/00346650710736372