THE ANALYSIS OF VITAMIN B6 IN FLOUR AND THE STABILITY PYRIDOXINE ADDED TO ASIAN NOODLES

摘要

Previously there has been little published data on Asian noodles as sources of essential micronutrients including the vitamins or on their efficacy as staple vehicles for the fortification of the food supply. Although earlier studies of pasta productsare available, there have also been significant advances in analytical methods over recent years. Accordingly we have investigated various B group vitamins. These studies have focussed on optimisation of methods for these products, including extractionprocedures, as well as the stability during processing of the three major styles of noodles (yellow alkaline, white salted and instant). Recently it has been shown that thiamin is relatively unstable under the higher pH conditions of the alkaline styles(Bui and Small 2007a and b, 2008). Folates have also presented challenges in analysis (Bui and Small 2007c) and losses during processing are typically around 40% (Bui and Small 2007d and e).