Premium
Effect of Form of Enrichment and Iron on Thiamin, Riboflavin and Niacinamide, and Cooking Parameters of Enriched Spaghetti
Author(s) -
BERGLUND P. T.,
DICK J. W.,
DREHER M. L.
Publication year - 1987
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.1365-2621.1987.tb14084.x
Subject(s) - riboflavin , niacinamide , food science , chemistry , vitamin , biochemistry , nicotinamide , enzyme
The effect of encapsulation, iron and low (LT) or high (HT) temperature drying on thiamin, riboflavin and niacinamide concentrations and on cooked spaghetti parameters of enriched spaghetti were studied. Thiamin, riboflavin and niacinamide were greater in the encapsulated enriched spaghetti. Cooked spaghetti had lower cooked weight but greater firmness when enriched with encapsulated vitamins. Thiamin, niacinamide and cooked weight were greater in cooked spaghetti when iron was added, but spaghetti was less firm. High temperature drying resulted in lower riboflavin and niacinamide in dried spaghetti but did not affect vitamin concentrations in cooked spaghetti. High temperature drying caused less cooking loss and greater firmness in cooked spaghetti.