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RECOVERY OF VITAMIN A IN PROCESSED FOODS MADE FROM FORTIFIED FLOURS
Author(s) -
PARRISH D. B.,
HEROD L.,
PONTE J. G.,
SEIB P. A.,
TSEN C. C.,
ADAMS K. A.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06576.x
Subject(s) - food science , vitamin , chemistry , fortified food , shelf life , fortification , biochemistry
The recovery of vitamin A in processed foods made from fortified flours and recovery of vitamin A in some of them after shelf storage were studied. Products prepared were white pan bread, corn bread, corn mush, cakes, pancakes, spaghetti, and corn curls. Retention generally was 90% or more (range 79‐105%) in fresh products made from flours stored less than 6 months, with similar retentions (range 72‐108%) when the products were stored at room temperature for 5 or 6 days, except for corn curls where retention in the fresh product was less than 50%.