| Popis: |
The impact of ingredients, pH and cooking on fortification of Asian noodles with vitamin B6 has been investigated. Fortification for three styles of noodle, using pyridoxine hydrochloride, resulted in enhanced levels in the final cooked products. For each, the overall retentions were similar and the varying formulations and processes for each style had relatively little impact on stability of the fortificant. Losses occurred at most stages during processing, including the initial mixing of the doughs. Product pH was not a primary determinant, and the greatest losses were found for steps involving elevated temperatures, particularly deep-frying of instant noodles, as well as boiling of the each of the three styles. Allowance for the total losses of 57–66% would require the incorporation of substantial overages during formulation of Asian noodles. |
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