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Since biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of p-carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing of blanched fruits has been researched in order to prolong their consumption time-limit. The p-carotene content was determined by means of the spectrophotometric method measuring adsorbance intensity at 450 nm. The results of investigation reveal that the decomposition degree of 0-carotene increases significantly with storage time. Depending on the kind of fruits, treatment and storage time it ranged from 6.10% to 68.74%. No significant differences have been found after a longer storage between blanched and non-blanched fruits, either dried or frozen.

Because of its composition and high biological value soybean is considered the food of the future and is being used worldwide both in preparation of various dietary products and for diverse food articles. The addition of soybean and evaluation of the biological value of products is mostly based on data about the content of individual soybean components obtainable from different tables on the composition and nutritional value of food products. Therefore, within a more extensive project, investigations were carried out in our laboratory to find out how genetic and climatic factors effect the biosynthesis and accumulation of different soybean seed components and to what extent the observed differences influence the accuracy of nutritional value evaluation of food products obtained. Although the vitamin B complex is important for the growth and metabolism of living organisms, as an essential part of the enzyme system which is the basis of life processes, these vitamins are not sufficiently represented in the research concerning soybean. Except for the few authors [1–5] who studied the distribution of thiamine, Liener [6] summarizing the results of previous investigations gives the most complete account of B vitamins content in mature and immature soybean seed.

The quantitative microscopic method for measuring wheat flour starch granule size, i.e. determination of granule-size distribution, directly in wheat flour microscopic thin-section by means of polarisation microscope was described. Wheat flour starch granule-size distribution was described by application of some granulometric and statistic parameters commonly used in interpretation of granulometric analyses results in sedimentology as well as by parameters of distribution of grouped data (sorting, skcwness, kurtosis, mean, mode etc.). A normal, mostly bimodal distribution with platykurtic or leptokurtic positively skewed curves were found. Data show that the investigated qualitatively different wheat flour samples differed as related to applied granulometric and statistic parameters of distribution as well. ZusammenfassungVerteilung der KorngroRen von Weizenmehlstiirke und rheologischc Teigeigenschaften. I . Mitt. Granulometrische Starkemehlanalyse Es wird eine quantitative mikroskopische Methode zur Messung der StCrkekorngroRen bzw. zur Bestimmung der KorngroRenverteilung direkt im mikroskopischen Diinnschliff vom Weizenmehl mit einem Polarisationsmikroskop beschrieben. Durch Anwendung von bestimmten granulometrischen und statistischen Parametern, die gewohnlich in der Sedimentologie zur Bestimmung der Korn-groRenverteilung von Gesteinsbestandteilen verwendet werden, und auch durch Anwendung von Vcrteilungsparametern gruppierter Daten (Medianwert, Modus, Sortierung, Mittelwert, Asymmetrie, Exzess u. s. w.) wurden die StCrkekorngroBenverteilungen beschrieben. Es wurde eine normale, meist zweimodale Verteilung mit platykurtisch oder lcptokurtisch positiv schiefen Kurven gefunden. Die Angaben zeigen, daR dic untcrsuchten qualitativ verschiedenen Weizenmehlproben auch in Bezug auf die angewandten granulometrischen und statistischen Parameter der StarkekorngroRenverteilung verschieden sind.University of Zagreb 41000 Zagreb, Domagojeva 2/1 and Dr. BERISLAV SEBEEI~, INA-Research and Development,