Effect of processing conditions and cooking on retention of minerals in macaroni

Abstract

SummarySemolina flour was processed on macaroni in a laboratory scale and dried by means of low and high-temperature drying. Egyptian commercial macaroni samples were cooked to confirm the laboratory results. Results showed that macaroni samples had a very low level of Na. The amounts of P, Fe, Mn, Cu, Zn, K, and Mg were different. No loss of mineral contents occurred during extrusion. There was no remarkable changes in mineral contents of macaroni after processing and cooking when the conventional low-temperature drying was compared to high-temperature drying. About 70% of the minerals were retained in macaroni after cooking except Na and K. Only from 32-39% of the original potassium and sodium were found after cooking for both macaroni dried at low and high temperature. Zusammenfassung EinfluB der Verarbeitungsbedingungen und des Kochens auf die Mineralstoffzusammensetzung in MakkaroniWeizengrieB wurde im LaboratoriumsmaBstab zu Makkaroni verarbeitet und bei niedriger und bei hoher Temperatur getrocknet. Handelsiibliche agyptische Makkaroni-Proben wurden gekocht, um die Laborergebnisse zu bestatigen. Die Ergebnisse zeigten, daB die Makkaroni-Proben sehr niedrige Natriumgehalte aufwiesen. Die Mengen an P, Fe, Mn, Cu, Zn, K und Mg waren unterschiedlich. Wiihrend der Extrusion gab es keine Mineralstoffverluste. Zwischen den bei niedriger und bei hoher Temperatur getrockneten Makkaroni zeigten sich nach dem Kochen keine bemerkenswerten Unterschiede. Etwa 70% der Mineralstoffe waren nach dem Kochen noch in den Makkaroni vorhanden, ausgenommen K und Na. Nach dem Kochen sowohl der bei niedrigen als auch der bei hohen Temperaturen getrockneten Makkaroni waren nur noch 32 -39% der urspriinglichen Kalium-und Natriumgehalte vorhanden.

Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour

“…Toepfer et al 24 and Yaseen 27 reported little or no differences between the mineral composition of semolina and spaghetti. Temperature used to dry spaghetti had no effect on the ash content.…”

“…27 -29 Albrecht et al 28 reported that potassium and copper contents declined by 58% and 88%, respectively, during cooking of traditional pasta in distilled water. Similarly, Yaseen 27 and Ranhotra et al 29 reported that about 67% of potassium leached out of traditional spaghetti during cooking.…”

“…Processing semolina-buckwheat bran flour into spaghetti had little or no effect on ash or mineral content ( Table 3). Toepfer et al 24 and Yaseen 27 reported little or no differences between the mineral composition of semolina and spaghetti. Temperature used to dry spaghetti had no effect on the ash content.…”

Análise tecnológica, nutricional e sensorial de macarrão elaborado com farinha de trigo adicionada de farinha de feijão-guandu

“…A adição de farinha de soja desengordurada, ao nível de 5%, em macarrão de trigo aumenta a digestibilidade da proteína e a taxa de utilização protéica, porém diminue a biodisponibilidade de alguns aminoácidos (Ibrahim et al, 1989). O tempo e a temperatura de secagem, bem como a forma de secagem, influenciam na retenção de minerais pelo macarrão, bem como sua textura, o que pode influenciar em suas características organolépticas (Yaseen, 1993).…”

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

“…Since the nutritional benefit of some nutrient can be achieved if it is available at the time of consumption, a decline of mineral content occurring during pasta cooking should be as small as possible. There are studies examining influence of different cooking approaches and effects of specific medium on mineral content [31]. In the present study, tagliatelle was cooked in distilled water without salt addition in order to identify mineral content influenced only by buckwheat flour enrichment.…”