DTN102 Lecture Notes - Lecture 11: Neural Tube Defect, Acrylamide, Asparaginase
Document Summary
Making breakfast cereal: processes to make breakfast cereals, especially where flaked or puffed destroys approximately. 90% thaimin and other vitamins: common practice to add thiamin, riboflavin, niacin and iron to cereals. More recently folic acid added to reduce neural tube defects. Local variations in culinary practice can influence nutrition: e. g. maize is boiled in alkaline lime water before drying in americas this liberates niacin from indigestible complex made available. Cultures dependent on maize that did not use this treatment became deficient in niacin pellagra. Cereal storage: dry, properly stored, can keep 6-12 months, store in . Space free of rodents, insects, and other pests: refrigerated, usually for whole or cooked grains, store in airtight container, frozen, not for uncooked grains, but can freeze cooked grain. Can be stored without refrigeration up to 2 months. Homogenisation: prevents separation of water and fat, mechanical process.
