Studies on the Method of Enrichment of “Udon” IV
Vitamin B1 Content of Enriched Elbow type Macaroni on sale
1969 Volume 27 Issue 3 Pages 83-85
Details
1969 Volume 27 Issue 3 Pages 83-85
We studied on vitamin B1 content of Elbow macaronies, which were oftenest used in cooking among enriched macaronies on sale, and obtained the following results:
1. We found that declared vitamin B1 content almost coincided with ones obtained by experiments. We show them in ordering of the coefficients of variations as follows: #4. 46.80%, #2. 19.43%, #3. 16.73%, #6. 15.98%, #5. 15.11%, #1. 8.93%. We found a remarkable scattering in the data of trial number 4.
2. We found that, as for the consistency ratio of vitamin B1 content of boiled Elbow macaronies during 4 minutes (and also during 10 minutes) by that of non-boiled ones, the consistency ratio related to instant Elbow macaronies is greater than that related to ordinary ones (the difference is about 5%), and the consistency ratio related Elbow macaronies enriched by DBT is greater than that related to ones enriched by vitamin B1 derivatives (the difference is about 10-20%).
