Cooking parameters affect the sodium content of prepared pasta

Cooking parameters affect the sodium content of prepared pasta

•Sodium in cooked semolina pasta varied from 247 to 490 mg per 140 g standard serving.•Sodium in cooked pasta varied in linear relationship with salt concentration in cooking water.•No effect of cooking time, volume, pasta shape, water:pasta ratio, whole grain.•Rinsing reduced sodium by 34%. The qua...

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Veröffentlicht in:Food chemistry 2019-01, Vol.271, p.479-487
Hauptverfasser: Bianchi, Laurie M., Phillips, Katherine M., McGinty, Ryan C., Ahuja, Jaspreet K., Pehrsson, Pamela R.
Format: Artikel
Sprache:eng
Schlagworte:
Cooking - methods
Edible Grain - chemistry
Food analysis
Food composition
Minerals
Pasta
Quality control
Sodium - analysis
Sodium intake
Spaghetti
Triticum
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Zusammenfassung:•Sodium in cooked semolina pasta varied from 247 to 490 mg per 140 g standard serving.•Sodium in cooked pasta varied in linear relationship with salt concentration in cooking water.•No effect of cooking time, volume, pasta shape, water:pasta ratio, whole grain.•Rinsing reduced sodium by 34%. The quantitative effect of different preparation variables on the sodium content of cooked dry pasta was evaluated. Semolina spaghetti (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.07.198