STUDIES ON THE ENRICHMENT OF FOODS WITH RIBOFLAVIN TETRABUTYLATE : (IV) ON THE ENRICHMENT OF POLISHED BARLEY

Abstract

Enrichment of polished barley with riboflavin tetrabutylate was studied. Polished barley was mixed with riboflavin-tetrabutylate, then water (50% volume of the polished barley) was added, mixed and heated at 130℃ for an appropriate time. By this treatment, riboflavin tetrabutylate was easily fixed on the surface layer of the barley and very small amount of the vitamin was extracted by washing with water.