Journal
FOOD CHEMISTRY
Volume 171, Issue -, Pages 206-211Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.129
Keywords
L-5-methyltetrahydrofolate; Microencapsulation; Fortification; Stability; Noodles
Funding
- AFMnet
- NSERC
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Here we report on the comparative stability of free and microencapsulated L-5-methyltetrahydrofolate (L-5-MTHF) with free folic acid (FA) when exposed to thermal cooking conditions that are common to noodle making. Fortifying noodle flour with free L-5-MTHF produced the greatest loss of the vitamin when noodles were cooked. In contrast, the percentage recovery of microencapsulated L-5-MTHF in both fresh and cooked noodles was not significantly different to noodles that were similarly processed with fortified FA. The addition of sodium ascorbate along with L-5-MTHF enabled a sustained stability of the folate after boiling, and also after frying. The dispersal of microencapsulated folate in flour showed better homogeneity compared to similar practices used with free form L-5-MTHF and FA, respectively. We conclude that microencapsulating L-5-MTHF along with sodium ascorbate is effective to produce a stable folate in fortified noodles, a staple food for Asian populations that may require improved dietary folate intake. (C) 2014 Elsevier Ltd. All rights reserved.
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