The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products

Stability of microencapsulated L-5-methyltetrahydrofolate in fortified noodles

“…This suggests the same would be true for microencapsulated L-5-MTHF from fortified noodles. In recognition of the fact there is an increased consumption of noodles globally and, moreover, noodles represent a major staple food in Asia (Bui & Small, 2007a), microencapsulated L-5-MTHF in flour for noodles represents an important vehicle for improving general folate status in vulnerable populations. This may be particularly true of Asian countries that have no mandatory folic acid fortification regulations and acknowledged low folate intake.…”

Incorporation ofChlorella vulgarisandSpirulina maximabiomass in pasta products. Part 1: Preparation and evaluation

“…Water absorption Water absorption of drained pasta was determined as: 32,35,36 weight of cooked pasta -weight of raw pasta weight of raw pasta × 100.…”

“…• C, according to the following expression: 32,34,35 weight of cooking water dried residue weight of raw pasta × 100.…”

Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles

“…Yellow alkaline noodles are often high in pH with the consequence of considerable loss of thiamin on processing (Bui & Small, 2007). The levels of thiamine loss depended on the amount of alkaline salt used in the formulation which in turn influenced the pH levels during processing.…”

“…The levels of thiamine loss depended on the amount of alkaline salt used in the formulation which in turn influenced the pH levels during processing. In order to reduce thiamin loss, a mildly acidic condition is recommended during processing (Bui & Small, 2007). Such a condition could be achieved by incorporating ribose and SPI into the noodles.…”