Fortification of Wheat Based Instant Noodles with Surimi Powder: A Review
نویسندگان
چکیده
منابع مشابه
Instant Noodles: A Potential Vehicle for Micronutrient Fortification
Instant noodles appear to have originated in Japan in the 1950s and, today, are produced in over 80 countries worldwide. In 2001, over 1 million MT of instant noodles were produced in China, about 700,000 MT in both Japan and Indonesia, 270,000 MT in South Korea, 200,000 MT in Vietnam, 80,000 MT in Thailand, 50,000 MT in Taiwan, and 40,000 MT in the Philippines. Convenience and affordability ar...
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Instant noodles are generally used up in Asian nations. Instant noodles seem to have started in Japan in the 1950s and today, are created in more than 80 nations around the world. Accommodation and practicality are critical components adding to its expanding fame. Besides this all ultra-processed foods including instant noodles containing artificial food colors, flavorings and certain preservat...
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Food fortification with iron can be an inexpensive, simple and effective strategy for controlling and preventing iron deficiency and anemia in many countries . Since iron deficiency was one of the main public health problems in Iran, the Ministry of Health and Medical Education (MOH&ME) started technical and pilot studies on subjects about 16 years ago (in 2001). Based on the results obtained a...
متن کاملEffect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects
Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandia...
متن کاملInstant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies.
BACKGROUND AND OBJECTIVES Consumption of foods made with wheat flour, particularly instant noodles, is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals may improve micronutrient intake in the region. The objective of this review was to understand what is known about fortifying wheat flour used to make instant noodles. METHODS AND STUDY DESIGN A literatur...
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ژورنال
عنوان ژورنال: Current Journal of Applied Science and Technology
سال: 2020
ISSN: 2457-1024
DOI: 10.9734/cjast/2020/v39i1830781