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Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

✍ Scribed by Berna Bilgi Boyaci; Jae-Yoon Han; M. Tugrul Masatcioglu; Erkan Yalcin; Sueda Celik; Gi-Hyung Ryu; Hamit Koksel

Book ID
113626510
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
483 KB
Volume
132
Category
Article
ISSN
0308-8146

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Soymilk was heated over a range of temperatures (90È140Β‘C) and times (0È6 h). The available lysine, thiamine and riboΓ‘avin content of the soymilk samples were determined. There was no signiÐcant change in available lysine during a 3 h heating period at 95Β‘C. At elevated temperatures of 120 and 140Β‘C