The stability of pyridoxine hydrochloride used as a fortificant in Asian wheat flour noodles

► Pyridoxine hydrochloride has been evaluated as a fortificant of Asian noodles. ► Overall retention was similar for the three styles of noodles that were evaluated. ► There was an enhancement in Pyridoxine levels in the final cooked noodles. ► Losses occurred at most stages, the greatest during steps involving heating. ► Duration of heat processing appeared to be more important than noodle pH.