COOKED PASTA RETAINS UP TO 80% 0E ADDED B-VITAMINS

摘要

In many countries, pasta products are made with flour that has been fortified to improve its nutritional value. But during manufacturing, drying and cooking, sensitive vitamins such as riboflavin, thiamine, niacin and folic acid are lost. In the specialist literature, vitamin B losses through cooking of over 90 percent are mentioned. In order to gain more background knowledge of the subject, Miihlenchemie has done its own stability tests in itsnew pasta laboratory. According to this study, between 40 and 80 percent of added B-vitamins are retained in the cooked pasta.In over 80 countries flour is fortified with vitamins and minerals 'o protect consumers from nutritional deficiencies. While some micronutrients show high stability during processing, water-soluble B-vitamins can react very sensitively to outside influences.