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PurposeThe purpose of this paper is to study and minimize loss of vitamin B9 in bread during warming protocol.Design/methodology/approachIn 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.FindingsWith 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 ○F and a warming time of 9 concentration in bread with corresponding P% of 42.28 per cent and 41.72 per cent, respectively.Practical implicationsIn 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/valueThe OAD can be used to effectively evaluate effective parameters on food science investigations. |
