The influence of formulation and processing on stability of thiamin in three styles of Asian noodles

Vitamin fortified rice grain using spraying and soaking methods

“…Peil et al (1981) studied vitamin retention in coating fortified rice after cooking with excess of water for 25 min and found retention of vitamin B 1 , 13e38%. Similar results were found by Bui and Small (2007) for vitamin B 1 . Shrestha et al (2003) found 7e39% retention of folic acid using excess of water and 30 min cooking time.…”

The impact of flours and product storage on the thiamin content of Asian noodles

“…In recent studies (Bui & Small, 2007a) it has been shown that the thiamin contents of Asian noodles prepared in the laboratory under controlled conditions were lower than expected. This reflects the relative instability of the thiamin molecule.…”

“…Thiamin is generally known to be thermally labile and we have recently reported losses of 24% during the frying of noodles (Bui & Small, 2007a). In the current study, the extent of loss has been related to the product colour as this may indicate the extent of exposure to heat.…”

Controlled release of thiamin in a glassy κ-carrageenan/glucose syrup matrix

“…Staple foods like cereals, grains and rice as well as the various forms of dietary supplements (capsules, tablets, powder and gels) are vehicles for thiamin fortification (Bui, Small, & Coad, 2013). The consistency and retention of thiamin in these materials have been evaluated in relation to temperature, pH, water activity and added counterion (Bell & White, 2000;Bui & Small, 2007;Zhou & Roos, 2012). A recent approach in examining the stability of micronutrients in systems of industrial interest has been focusing on the phenomenon of glass transition that allows modeling of the time-temperature function during processing and subsequent storage (Leśková et al, 2006;Rahman, 2006).…”