The influence of formulation and processing on stability of thiamin in three styles of Asian noodles

Autor:	Lan T.T. Bui, Darryl M. Small
Rok vydání:	2007
Předmět:	Chemistry food and beverages General Medicine Food science human activities Food Science Analytical Chemistry Instant
Zdroj:	Food Chemistry. 102:1394-1399
ISSN:	0308-8146
Popis:	Asian styles of noodle products represent the end-use of at least one eighth of all wheat produced globally and are potentially a good dietary source of essential nutrients. In order to investigate the factors influencing thiamin content, three styles of noodles were made under controlled laboratory conditions. The losses during preparation of dried white salted noodles were low. Boiling of these noodles resulted in a 43% decline in total thiamin level. In contrast, the relative losses of thiamin were high for yellow alkaline noodles and these occurred at each step in the process including dough mixing and drying. For instant noodles decreases also occurred at each step and these were smaller than for yellow alkaline but greater than for white salted noodles. The variation in ingredients and processing accounts at least partially for differences in thiamin levels of different noodle styles.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c2ed39a5e68b6c88fd35e60e41423f4d https://doi.org/10.1016/j.foodchem.2006.05.063 Zobrazit plný text záznamu Full Text from ScienceDirect