LOSS OF WEIGHT AND MINERALS BY COOKING IN COMMERCIAL NOODLES

RAMIREZ MM; VALLEJOS A; BIASI AM; GIL R; PÉREZ CHACA MV; GÓMEZ NN

Mendoza

Congreso; XXXVI Reunión Científica Anual de la Sociedad de Biología de Cuyo; 2020

Sociedad de Biología de Cuyo

Pasta plays a fundamental role in human nutrition as a source of energy and it is widely consumed in the world. Due to its low-cost, service life and the importance of their nutritional values can be used as a good source for the nutrients incorporation. This work aims to evaluate therelationship between cooking time and the loss of weight and minerals of commercial noodle (spaghetti type). We assessed the loss of weight, zinc (Zn), and copper (Cu) at different cooking times (optimal time indicated by the manufacturer) and an overcooking, without adding salt to cooking water and adding salt (2g and 10g / 200ml). The raw and cooked commercial noodle samples were treated by acid digestion, and subsequently, the minerals concentration were quantified byinductively coupled plasma mass spectrometry (ICP-MS). Solids losses were 15.55%, 13.35%, and 6.16% with optimal cooking time (unsalted, with 2g of salt and 10g of salt, respectively) and 16.9%, 13.86% and 1.83% with overcooking (unsalted, with 2g of salt and 10g of salt, respectively). There were losses of Zn: 24.38%, 7.08% and 2.53% during the optimal cooking time (unsalted, with 2g of salt and 10g of salt respectively), which have not significantly increased with overcooking. The Cu losses were 22.91%, 8.15%, and 7.14% during the optimal cooking time (unsalted, with 2g of salt and 10g of salt % respectively), which have not significantly increased overcooking. The Zn loses (fortification mineral) was similar to Cu (endogenous mineral). The results show that lower loss of copper and zinc occurs when adding salt to the cooking water, which is relevant from the nutritional point of view. On the other hand, at a time of overcooking does not significantly increase the loss of solids and minerals.