Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Detalhes bibliográficos
Autor(a) principal: Rebellato, Ana Paula
Data de Publicação: 2021
Outros Autores: Tavares, Priscila Ferreira, Trindade, Guilherme Neves, Pallone, Juliana A. Lima, Campelo, Pedro H., Clerici, Maria Teresa Pedrosa Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12778
Resumo: Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH.  N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.
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spelling Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility Fideos instantáneos alcalinos: uso de sales alcalinas para reducir el contenido sodio y evaluación de la bioaccesibilidad del calcioMacarrão instantâneo alcalino: uso de sais alcalinos para redução de sódio e avaliação da bioacessibilidade do cálcioProduto à base de cereaisBioacessibilidade de mineraisDigestão in vitroCálcioSódio.Cereal productMineral bioaccessibilityIn vitro digestionCalciumSodium.Producto de cerealesBioaccesibilidad mineralDigestión in vitroCalcioSodio.Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH.  N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.Originarios de las naciones orientales, los fideos instantáneos han sido aceptados debido a su practicidad y bajo costo. Sin embargo, su alto contenido en sodio puede provocar problemas de salud. El presente estudio tuvo como objetivo reducir el contenido de sodio y aumentar los niveles de calcio en los fideos. Para ello, se estudiaron una muestra control (N1: K2CO3 + Na2CO3) y tres tratamientos con adición de carbonato de calcio en combinación con sales alcalinas de carbonato de potasio y sodio (N2:K2CO3 + CaCO3; N3:Na2CO3 + CaCO3; y N4:CaCO3). Se investigaron dos métodos de hidratación, asimismo, se realizó la caracterización tecnológica y se determinó la bioaccesibilidad del calcio de las diferentes formulaciones de fideos. N4 no encajó en la categoría de fideos alcalinos debido a su pH neutro. N2 y N4 experimentaron una reducción alrededor del 28% de sodio y un aumento significativo del contenido y bioaccesibilidad de calcio. Se observaron cambios significativos en los fideos elaborados con la adición de las diferentes sales alcalinas, como un color amarillo claro y mejor textura en comparación al control, lo que puede ser un aspecto positivo dado que los productos con reducción nutrientes suelen presentar una coloración diferenciada. Por tanto, el uso de carbonato de calcio puede ser una alternativa prometedora para aumentar la ingesta de Ca y reducir el contenido de sodio en fideos instantáneos.O macarrão instantâneo é originário de países orientais e tem grande aceitação devido à sua praticidade e baixo custo. No entanto, seu alto teor de sódio pode causar problemas de saúde. O presente estudo teve como objetivo a redução do teor de sódio e aumento dos níveis de cálcio no produto. Um controle (N1: K2CO3 + Na2CO3) e três tratamentos com a adição de carbonato de cálcio em combinação com sais alcalinos, como carbonatos de potássio e sódio (N2: K2CO3 + CaCO3; N3: Na2CO3 + CaCO3; e N4: CaCO3) foram estudados. Dois métodos de hidratação foram investigados e a caracterização tecnológica e a bioacessibilidade de cálcio das diferentes formulações de macarrão foram determinadas. O N4 não se encaixou na categoria de macarrão alcalino devido ao seu pH neutro. N2 e N4 apresentaram redução de sódio em torno de 28% e aumento significativo do teor de cálcio, com maior cálcio bioacessível. Mudanças significativas foram observadas para o macarrão feito com a adição de diferentes sais alcalinos, com cor amarelo claro e melhoria da textura em relação ao controle, o que pode ser um aspecto positivo, uma vez que produtos com nutrientes reduzidos costumam apresentar coloração diferenciada. Portanto, o uso de carbonato de cálcio pode ser uma alternativa promissora para aumentar a ingestão de Ca e reduzir o teor de sódio do macarrão instantâneo.Research, Society and Development2021-02-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1277810.33448/rsd-v10i2.12778Research, Society and Development; Vol. 10 No. 2; e51210212778Research, Society and Development; Vol. 10 Núm. 2; e51210212778Research, Society and Development; v. 10 n. 2; e512102127782525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12778/11553Copyright (c) 2021 Ana Paula Rebellato; Priscila Ferreira Tavares; Guilherme Neves Trindade; Juliana A. Lima Pallone; Pedro H. Campelo; Maria Teresa Pedrosa Silva Clericihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRebellato, Ana PaulaTavares, Priscila FerreiraTrindade, Guilherme NevesPallone, Juliana A. LimaCampelo, Pedro H.Clerici, Maria Teresa Pedrosa Silva2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12778Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:16.252011Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
Fideos instantáneos alcalinos: uso de sales alcalinas para reducir el contenido sodio y evaluación de la bioaccesibilidad del calcio
Macarrão instantâneo alcalino: uso de sais alcalinos para redução de sódio e avaliação da bioacessibilidade do cálcio
title Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
spellingShingle Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
Rebellato, Ana Paula
Produto à base de cereais
Bioacessibilidade de minerais
Digestão in vitro
Cálcio
Sódio.
Cereal product
Mineral bioaccessibility
In vitro digestion
Calcium
Sodium.
Producto de cereales
Bioaccesibilidad mineral
Digestión in vitro
Calcio
Sodio.
title_short Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
title_full Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
title_fullStr Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
title_full_unstemmed Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
title_sort Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility
author Rebellato, Ana Paula
author_facet Rebellato, Ana Paula
Tavares, Priscila Ferreira
Trindade, Guilherme Neves
Pallone, Juliana A. Lima
Campelo, Pedro H.
Clerici, Maria Teresa Pedrosa Silva
author_role author
author2 Tavares, Priscila Ferreira
Trindade, Guilherme Neves
Pallone, Juliana A. Lima
Campelo, Pedro H.
Clerici, Maria Teresa Pedrosa Silva
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rebellato, Ana Paula
Tavares, Priscila Ferreira
Trindade, Guilherme Neves
Pallone, Juliana A. Lima
Campelo, Pedro H.
Clerici, Maria Teresa Pedrosa Silva
dc.subject.por.fl_str_mv Produto à base de cereais
Bioacessibilidade de minerais
Digestão in vitro
Cálcio
Sódio.
Cereal product
Mineral bioaccessibility
In vitro digestion
Calcium
Sodium.
Producto de cereales
Bioaccesibilidad mineral
Digestión in vitro
Calcio
Sodio.
topic Produto à base de cereais
Bioacessibilidade de minerais
Digestão in vitro
Cálcio
Sódio.
Cereal product
Mineral bioaccessibility
In vitro digestion
Calcium
Sodium.
Producto de cereales
Bioaccesibilidad mineral
Digestión in vitro
Calcio
Sodio.
description Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH.  N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12778
10.33448/rsd-v10i2.12778
url https://rsdjournal.org/index.php/rsd/article/view/12778
identifier_str_mv 10.33448/rsd-v10i2.12778
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12778/11553
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e51210212778
Research, Society and Development; Vol. 10 Núm. 2; e51210212778
Research, Society and Development; v. 10 n. 2; e51210212778
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052670966497280

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