Folates in Asian noodles: I. Microbiological analysis and the use of enzyme treatments

Bui, L and Small, D 2007, 'Folates in Asian noodles: I. Microbiological analysis and the use of enzyme treatments', Journal of Food Science, vol. 72, no. 5, pp. C276-C282.


Document type: Journal Article
Collection: Journal Articles

Title Folates in Asian noodles: I. Microbiological analysis and the use of enzyme treatments
Author(s) Bui, L
Small, D
Year 2007
Journal name Journal of Food Science
Volume number 72
Issue number 5
Start page C276
End page C282
Total pages 7
Publisher Institute of Food Technologists
Abstract Asian noodles are a major end use of common wheat flour globally. A microbiological assay protocol for the folate contents of flour and Asian noodles has been developed. Different approaches were compared for enzymatic extraction and deconjugation of folate following the establishment of optimum inoculum concentration for analysis. The folate results obtained varied when samples were subjected to different preparation and extraction procedures. The use of trienzyme treatments gave significantly higher content values. The pH and specific conditions of enzyme treatment also influenced the results. In applying well-established methods for folate analysis, it is essential to consider extraction procedures effective for the specific food products being analyzed. A suitable, validated method was developed and is recommended for use in further studies of fortification of wheat flour for Asian noodle processing.
Subject Chemical Engineering not elsewhere classified
DOI - identifier 10.1111/j.1750-3841.2007.00376.x
ISSN 0022-1147
Versions
Version Filter Type
Citation counts: Scopus Citation Count Cited 9 times in Scopus Article | Citations
Altmetric details:
Access Statistics: 79 Abstract Views  -  Detailed Statistics
Created: Mon, 06 Dec 2010, 14:11:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us