Determination of in-vitro bioaccessibility of vitamin B1 in baby biscuits prepared with or without UHT cow’s milk

Abstract

Since thiamine is a vitamin that is not stored in the body, it must be taken daily. Especially in infants, its intake is essential for infant development, and it is a crucial factor in ensuring infants receive adequate nutrition to calculate the bioavailability of thiamine, especially when switching to follow-up milk. For this purpose, this study investigates the bioaccessibility of thiamine in baby biscuits and follow-on milk. Thiamine levels were analyzed using High-Pressure Liquid Chromatography. At gastric pH 1.5, baby biscuits exhibited an average thiamine bioaccessibility of 43 % without Ultra-high temperature (UHT) milk and 107 % with added UHT milk. At pH 4, thiamine bioaccessibility for biscuits was 96 % without UHT milk and 104 % with UHT milk. Follow-on milk bioaccessibility was 47 % at pH 1.5 and increased to 80 % at pH 4. The study results that bioaccessibility can vary due to factors like dietary fiber content, manufacturing temperature, polysaccharides, peptides, and gastric pH. Notably, the addition of UHT milk to baby biscuits enhanced thiamin bioaccessibility. Understanding these nuances is crucial for formulating infant nutrition that meets thiamine requirements. The findings emphasize the need for tailored nutritional strategies, considering diverse factors influencing thiamine bioavailability in infant products.