ENHANCING THIAMIN STABILITY IN CEREAL GRAIN FOODS USING MICROENCAPSULATION

摘要

Thiamin is one of the major water soluble vitamin and is available in many foods. Yet, throughout the early 20th century, nutrient deficiency was still a major public health concern. Significant losses of thiamin occur during baking and recent resultsdemonstrate the complete destruction of this vitamin during processing of some styles of Asian noodles (Bui and Small 2007). The primary factor appears to be its poor stability to high pH conditions. This has lead to vitamin intake being a current concern and subject to attention and research in recent years.