麺の強化方法に関する研究 (第3報)
市販強化スパデティのビタミンB1含有量について
1969 年 27 巻 1 号 p. 14-17
詳細
1969 年 27 巻 1 号 p. 14-17
We studied vitamin B1 content of 6 kinds A, B, C, D, E, F of enriched spaghetti on sale, and obtained the following two results:
(1) We found that two kinds of spaghetti on sale, whose vitamin B1 contents were unsatisfactory with respect to their declared contents. The coefficients of variation were as follows: C: 25.6%, B: 20.3%, D: 20.2%, G: 17.9%, E: 10.5%, F: 9.3%, and A: 7.9% in descending ordering. The spaghetti C, B, and D had significant scattering.
(2) We found that vitamin B1 content of each kind of spaghetti on sale remained in 55-70% after boiling. However, these percentages were mutually different. The reason seems to be based on vitamin B1 derivatives contained in each kind of spaghetti on sale.
