Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Abstract

Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH. N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.