The influence of formulation and processing on the retention of B vitamins in Asian noodles

Foods prepared from wheat flour represent a potential source of B group vitamins in thendiet. Although Asian noodles account for the end-use of at least twelve percent of all wheats produced globally, the contribution of these foods to dietary intakes of B vitamins is unknown. Other issues are the instability of vitamins and the analytical challenges of vitamin analysis resulting from the presence of vitamers in many foods. Accordingly the aims of this investigation were firstly to re-evaluate and validate procedures for extraction and measurement of B group vitamins in wheat flour and the three major styles of Asian noodles. Secondly, the stability of thiamin, riboflavin, folate and vitamin B-6 during processing of noodles has been investigated.

Name dc:type.qualificationname

phd

Level dc:type.qualificationlevel

doctoral

Grantor dc:publisher.institution

Victoria University of Technology

Year dc:date.issued

2003

Author dc:creator

• Bui, Lan T. T

• 0908 Food Sciences
• School of Engineering and Science

Language dc:language

en