The impact of flours and product storage on the thiamin content of Asian noodles
Bui, Lan and Small, Darryl (2008) The impact of flours and product storage on the thiamin content of Asian noodles. LWT - Food Science and Technology, 41 (2). pp. 262-269. ISSN 0023-6438Full text for this resource is not available from the Research Repository.
Thiamin is essential for human health and wheat foods are generally considered to be a good source of thiamin. However, dietary levels may be limited because of losses during processing. The aim of this study was to investigate the level of thiamin in a variety of wheat flour products along with the factors impacting on the thiamin content of Asian noodles particularly during storage. A standard fluorometric procedure was selected for the determination of thiamin in flours and noodle samples. White salted, yellow alkaline and instant noodles were prepared and the impact of storage conditions on thiamin levels analysed. Noodle pH appeared to be directly related to the amount of alkaline salt added and this in turn influenced the thiamin stability. The losses varied between the different styles with the greatest decreases occurring in the fresh yellow alkaline noodles. Prolonged drying at 40 1C for up to 9 days had no adverse influence on the ultimate thiamin status of these products. Storage of dried noodles for up to 4 months did not result in any further loss of thiamin. It is concluded that the potential of Asian noodles to contribute to dietary thiamin intakes appears to be limited in those where alkaline salts are included in the formulation.
|Uncontrolled Keywords:||ResPubID16423, asian noodles, nutrients, thiamin|
|Subjects:||FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
|Date Deposited:||18 Nov 2011 04:32|
|Last Modified:||18 Nov 2011 04:32|
|ePrint Statistics:||View download statistics for this item|
|Citations in Scopus:||5 - View on Scopus|
Repository staff only