Cooking parameters affect the sodium content of prepared pasta

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dc.contributor.authorBianchi, Laurie M.en
dc.contributor.authorPhillips, Katherine M.en
dc.contributor.authorMcGinty, Ryan C.en
dc.contributor.authorAhuja, Jaspreet K.en
dc.contributor.authorPehrsson, Pamela R.en
dc.contributor.departmentBiochemistryen
dc.date.accessioned2020-03-06T13:58:10Zen
dc.date.available2020-03-06T13:58:10Zen
dc.date.issued2019-01-15en
dc.description.abstractThe quantitative effect of different preparation variables on the sodium content of cooked dry pasta was evaluated. Semolina spaghetti (< 5 mg sodium/100 g) was cooked by a typical method (454 g, 5.68 L water, 36 g salt, al dente, no rinsing) and after systematic variation of amount of salt, water:pasta ratio, cooking volume and time, rinsing, pasta shape, whole grain. Sodium was assayed by ICP-MS, including rigorous quality control. Pasta cooked without salt had < 5 mg sodium/140 g serving, and 247-490 mg/serving when cooked in salted water by the different variations. Rinsing reduced sodium by 34%. There was a linear relationship between salt concentration in cooking water and sodium in cooked pasta; doubling the concentration increased sodium by 243 mg/serving (> 100% of 2300 mg/day), relative to the reference method. No other variables affected sodium. Results allow more accurate estimation of sodium intake from cooked pasta, since food composition tables that do not reflect variations in cooking parameters.en
dc.description.adminPublic domain – authored by a U.S. government employeeen
dc.description.notesThis work was performed as part of cooperative agreement 58-1235-2-113 between Virginia Tech the United States Department of Agriculture (USDA) Nutrient Data Laboratory and Virginia Tech, funded through an interagency agreement between USDA and the Centers for Disease Control.en
dc.description.sponsorshipVirginia Tech the United States Department of Agriculture (USDA) Nutrient Data Laboratory [58-1235-2-113]; Virginia Tech [58-1235-2-113]en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2018.07.198en
dc.identifier.eissn1873-7072en
dc.identifier.issn0308-8146en
dc.identifier.pmid30236706en
dc.identifier.urihttp://hdl.handle.net/10919/97225en
dc.identifier.volume271en
dc.language.isoenen
dc.rightsCC0 1.0 Universalen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.subjectSodium intakeen
dc.subjectMineralsen
dc.subjectQuality controlen
dc.subjectFood compositionen
dc.subjectFood analysisen
dc.subjectSpaghettien
dc.subjectPastaen
dc.titleCooking parameters affect the sodium content of prepared pastaen
dc.title.serialFood Chemistryen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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