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KMID : 1134820210500060551
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 6 p.551 ~ p.561
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Investigation of Water-Soluble Vitamin (B1, B2, B3, and B7) Contents in Beverages and Confectionery
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Boo Chang-Guk
Cho Sung-Min
Jeong Hyang-Yun
Yoon So-Jeong
Hong Seong-Jun
Heo Seong-Uk
Kim Young-Hwa
Shin Eui-Cheol
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Abstract
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In this study, vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), and B7 (biotin) content in 13 kinds of beverages containing coffee, and 13 kinds of confectionery were investigated. Results were confirmed using standard reference materials to verify the reliability and accuracy of the experimental results. Beverages and coffee products included thiamin (0.111∼2.210 mg/100 g), riboflavin (0.003∼0.163 mg/100 g), niacin (0.033∼7.646 mg/100 g), and biotin (0.481∼3.413 μg/100 g). Among these beverages, green tea latte had the highest content of thiamin, and riboflavin, coffee, and mixed milk coffee had the highest content of niacin, and raw strawberry milk had the highest content of biotin. Confectionery contained thiamin (0.068∼0.509 mg/100 g), riboflavin (0.018∼0.556 mg/100 g), niacin (0.318∼3.854 mg/100 g), and biotin (0.760∼5.797 μg/100 g). Whole wheat bread had the highest content of thiamin, macarons and takuwaz had the highest content of riboflavin, buttered bread had the highest content of niacin, and takuwaz had the highest content of biotin.
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KEYWORD
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thiamin, riboflavin, niacin, biotin, water-soluble vitamins
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