Factors influencing the stability of vitamin A in infant noodles
ObjectiveTo clarify the main causes of vitamin A loss during the processing and storage of infant noodles.MethodsWheat flour with different protein contents was selected, and iron elements of different price ranges were added to prepare the straight strip-shaped noodles, butterflies-shaped noodles a...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2024-11-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241122?st=article_issue |
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| author | LI Qingqing LIU Shuyi LI Qiuyu DAI Zhiyong |
| author_facet | LI Qingqing LIU Shuyi LI Qiuyu DAI Zhiyong |
| author_sort | LI Qingqing |
| collection | DOAJ |
| description | ObjectiveTo clarify the main causes of vitamin A loss during the processing and storage of infant noodles.MethodsWheat flour with different protein contents was selected, and iron elements of different price ranges were added to prepare the straight strip-shaped noodles, butterflies-shaped noodles and extruded noodles. The effects of protein content, iron element, processing technology and packaging on vitamin A were studied.ResultsThe results showed that as the protein content in wheat flour decreased, the loss rate and attenuation rate of vitamin A in noodles gradually increased. Vitamin A had the fastest rate of attenuation rate in the first 10 days. Compared with the straight strip-shaped noodles and extruded noodles, the loss of vitamin A in the processing process of butterflies-shaped noodles was the least. Mixing dough with vacuum can significantly reduce the rate of vitamin A loss. Compared to ferrous fumarate, vitamin A was more stable in iron pyrophosphate. In addition, nitrogen filling in the packaging could effectively reduce the loss of vitamin A in infant noodles.ConclusionThe use of trivalent iron, mixing dough with vacuum, and nitrogen filled packaging in infant noodles can effectively ensure the stability of vitamin A in the noodles. |
| format | Article |
| id | doaj-art-8d953bb83896418e8e1ebbbf8a82f823 |
| institution | DOAJ |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-8d953bb83896418e8e1ebbbf8a82f8232025-08-20T02:59:18ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-11-01401116016510.13652/j.spjx.1003.5788.2023.812221003-5788（2024）11-0160-06Factors influencing the stability of vitamin A in infant noodlesLI Qingqing0LIU Shuyi1LI Qiuyu2DAI Zhiyong3Engnice Holding Group Co., Ltd., Changsha, Hunan410000, ChinaCollege of Food Science, Jiangsu Agricultural University, Shenyang, Jiangsu212000, ChinaEngnice Holding Group Co., Ltd., Changsha, Hunan410000, ChinaEngnice Holding Group Co., Ltd., Changsha, Hunan410000, ChinaObjectiveTo clarify the main causes of vitamin A loss during the processing and storage of infant noodles.MethodsWheat flour with different protein contents was selected, and iron elements of different price ranges were added to prepare the straight strip-shaped noodles, butterflies-shaped noodles and extruded noodles. The effects of protein content, iron element, processing technology and packaging on vitamin A were studied.ResultsThe results showed that as the protein content in wheat flour decreased, the loss rate and attenuation rate of vitamin A in noodles gradually increased. Vitamin A had the fastest rate of attenuation rate in the first 10 days. Compared with the straight strip-shaped noodles and extruded noodles, the loss of vitamin A in the processing process of butterflies-shaped noodles was the least. Mixing dough with vacuum can significantly reduce the rate of vitamin A loss. Compared to ferrous fumarate, vitamin A was more stable in iron pyrophosphate. In addition, nitrogen filling in the packaging could effectively reduce the loss of vitamin A in infant noodles.ConclusionThe use of trivalent iron, mixing dough with vacuum, and nitrogen filled packaging in infant noodles can effectively ensure the stability of vitamin A in the noodles.http://www.ifoodmm.com/spyjx/article/abstract/20241122?st=article_issueinfant and toddler noodlesvitamin astabilityprocessing technologyprotein contentpackaging type |
| spellingShingle | LI Qingqing LIU Shuyi LI Qiuyu DAI Zhiyong Factors influencing the stability of vitamin A in infant noodles Shipin yu jixie infant and toddler noodles vitamin a stability processing technology protein content packaging type |
| title | Factors influencing the stability of vitamin A in infant noodles |
| title_full | Factors influencing the stability of vitamin A in infant noodles |
| title_fullStr | Factors influencing the stability of vitamin A in infant noodles |
| title_full_unstemmed | Factors influencing the stability of vitamin A in infant noodles |
| title_short | Factors influencing the stability of vitamin A in infant noodles |
| title_sort | factors influencing the stability of vitamin a in infant noodles |
| topic | infant and toddler noodles vitamin a stability processing technology protein content packaging type |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20241122?st=article_issue |
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