Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

Kowalczuk-Vasilev

Kwiatkowska

et al. 2018

Biol Trace Elem Res

This paper aims to verify whether cereal products are a good source of Cu, Mn, Fe, and Zn in the diets of Poles. The study material comprised of 445 cereal products including baked goods, breakfast cereals and groats, pasta, and rice. Products that required culinary treatment (pasta, groats, rice) were boiled in drinking quality water as recommended by the producer. The content of Cu, Mn, Fe, and Zn was determined by using the FAAS method. The average content of microelements in the analyzed products can be represented as Fe (17.9 mg kg ± 10.3) > Zn (12.4 mg kg ± 5.2) > Mn (9.6 mg kg ± 6.7) > Cu (3.9 mg kg ± 2.9). Considering the daily requirement of the analyzed minerals among adult Poles, it was determined that cereal products supply 58% RDA Cu, 61% AI Mn (men)-78% AI Mn (women), 19% RDA Fe (women)-34% RDA Fe (men), and 16% RDA Zn (men)-22% RDA Fe (women). Baked goods account for as much as about 90% of all Cu, Mn, Fe, and Zn consumed as cereal products in a daily diet. Based on the results, it can be concluded that cereal products are the main source of Cu, Mn, Fe, and Zn in the diets of Poles. In connection with low assimilability of minerals, they should not be considered the fundamental source of those microelements in the diets of Poles.

Section: Resultsmentioning

confidence: 99%

Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland

Kowalczuk-Vasilev

Kwiatkowska

et al. 2018

Biol Trace Elem Res

“…In the presented studies, the content of the minerals in all the analysed cereal products can be presented as K > Mg > Ca. Ikeda et al [15] found an identical relationship for cooked buckwheat, while Jambrec et al [16] for cooked tagliatelle enriched with buckwheat flour. Studies by Albrecht et al [17] also showed K > Mg > Ca in cooked pasta, irrespective of whether it was cooked in water with or without salt.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, one serving of cooked pasta (285 g) contains 22 g Ca, 48.9 g Mg and 84 g K [21]. According to Jambrec et al [16], cooked pasta loses ca. 50% K. The losses of Ca and Mg were not significant; the content of Ca in cooked pasta was even higher than in raw pasta, which according to the authors can be attributed to a change in the proportions of ingredients (flushing of starch and protein).…”

Section: Discussionmentioning

confidence: 99%

Can Cereal Products Be an Essential Source of Ca, Mg and K in the Deficient Diets of Poles?

Zaricka

Kwiecień

et al. 2019

Biol Trace Elem Res

The studies aimed to evaluate the significance of cereal products as an essential source of Ca, Mg and K in the diets of Poles. The study covered 226 groups of cereal products most popular in Poland: bread, bread rolls, cooked pasta, cooked grains and cooked rice. The content of Ca, Mg and K was determined by means of FAAS. In addition, considering the recommended daily intake of K, Ca and Mg for the Polish population of adults, the percentage share of respective products in daily supply of these minerals was determined. The content of the above-mentioned minerals in all analysed cereal products can be presented as K > Mg > Ca. Intake of cereal products covers the requirement of K, Mg and Ca among adult Poles, respectively, in ca. 9%, ca. 12 (men)-15 (women) % and ca. 3%. The best source of K, Mg and Ca is bread which in the daily diets of Poles supplies more than 90% of minerals consumed with cereal products. It can be claimed that cereal products are a poor source of Ca, but they supply significant amounts of K and Mg in the diets of Poles, especially given that deficiency of such minerals is common in Poland. It would be important to consider obligatory fortification of flour with minerals which are deficient in the diets of Poles.

“…In the opinion of these authors, cooking generally had no influence on the content of Fe and Mg, while the content of Ca and Mn after cooking was similar or higher than prior to cooking. According to Jambrec et al [ 33 ], in the course of cooking, the pasta loses ca. 50% K. The losses of Ca and Mg were not significant; the content of Ca in cooked pasta was even higher than in raw pasta, which, according to the authors, can be attributed to a change in the proportions of ingredients (flushing of starch and protein).…”

Section: Discussionmentioning

confidence: 99%

Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals

Jachimowicz

Baranowska‐Wójcik

et al. 2021

Foods

Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water and (2) rinsing cooked pasta with running water affects the content of minerals. Thirty-five samples of six types of pasta were analysed. The content of minerals was determined using the ICP-OES method. Retention of minerals in the cooked pasta was calculated. Taking the culinary treatment into account, the intake of minerals with pasta was assessed for children, adolescents, and adults, and the values were compared with the recommendations for the population of Poland. The analysed culinary factors had a statistically significant influence on the content of minerals. Adding salt to water when cooking pasta significantly increased the content of Na in the product, which in turn was negatively correlated with the content of other minerals. When pasta was cooked in unsalted water, it contained less Na and more other minerals than pasta cooked in salted water. Rinsing of pasta reduced the content of all minerals. Pasta is an important source of Mg, Cu, and Mn in the diet of Poles. These ingredients are particularly important to ensure correct development and functioning of the human body. The best method of culinary treatment of pasta is cooking in unsalted water without rinsing.