Changes in some water soluble vitamins during preparation and storage of Khoa

Conversion of milk into khoa caused considerable losses of water-soluble vitamins. These losses were 23.61, 14.46, 21.28, 33.06 and 35.15 % for thiamine, riboflavin, vitamin B-6, folic acid and vitamin C, respectively. During storage of khoa for 24 h at room temperature; a general decrease in water-soluble vitamins was observed. The losses in vitamin B-2 and vitamin C in khoa stored under light were 16.35 and 8.16%, respectively. The corresponding values for khoa stored under darkness were 1.37 and 4.28%. Other vitamins were not affected by the storage of khoa under light.