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Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals.

ABSTRACT: Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon-16 g of salt per 1 litre of water) or unsalted water and (2) rinsing cooked pasta with running water affects the content of minerals. Thirty-five samples of six types of pasta were analysed. The content of minerals was determined using the ICP-OES method. Retention of minerals in the cooked pasta was calculated. Taking the culinary treatment into account, the intake of minerals with pasta was assessed for children, adolescents, and adults, and the values were compared with the recommendations for the population of Poland. The analysed culinary factors had a statistically significant influence on the content of minerals. Adding salt to water when cooking pasta significantly increased the content of Na in the product, which in turn was negatively correlated with the content of other minerals. When pasta was cooked in unsalted water, it contained less Na and more other minerals than pasta cooked in salted water. Rinsing of pasta reduced the content of all minerals. Pasta is an important source of Mg, Cu, and Mn in the diet of Poles. These ingredients are particularly important to ensure correct development and functioning of the human body. The best method of culinary treatment of pasta is cooking in unsalted water without rinsing.

SUBMITTER: Jachimowicz K

PROVIDER: S-EPMC8467960 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy proteins. Kinetics and yields of protein hydrolysis in legume enriched pasta and, for the first time, the peptidomes generated by the pasta at the end of the in vitro gastric and intestinal phases of digestion are presented. Three isoproteic (21%) legume enriched pasta with balanced essential amino acids, were made from wheat semolina and 62% to 79% of legume flours (faba bean or F-pasta; lentil or L-pasta and split pea or P-pasta). Pasta were prepared following the conventional pastification steps (hydration, mixing, extrusion, drying, cooking). Amino acid composition and protein network structure of the pasta were determined along with their culinary and rheological properties and residual trypsin inhibitor activity (3-5% of the activity initially present in raw legume flour). F- and L-pasta had contrasted firmness and proportion of covalently linked proteins. F-pasta had a generally weaker protein network and matrix structure, however far from the weakly linked soluble milk proteins (SMP) and casein proteins, which in addition contained no antitrypsin inhibitors and more theoretical cleavage sites for digestive enzymes. The differences in protein network reticulation between the different pasta and between pasta and dairy proteins were in agreement in each kinetic phase with the yield of the in vitro protein hydrolysis, which reached 84% for SMP, and 66% for casein at the end of intestinal phase, versus 50% for L- and P-pasta and 58% for F-pasta. The peptidome of legume enriched pasta is described for the first time and compared with the peptidome of dairy proteins for each phase of digestion. The gastric and intestinal phases were important stages of peptide differentiation between legumes and wheat. However, peptidome analysis revealed no difference in wheat-derived peptides in the three pasta diets regardless of the digestion phase, indicating that there was a low covalent interaction between wheat gluten and legume proteins.

Project description:BACKGROUND: Low fat and wheat bran interventions significantly reduced the growth of small to large adenomas and modestly suppressed rectal epithelial cell proliferation in the Australian Polyp Prevention Project. AIM: To study the effect of unprocessed wheat bran, unprocessed oat bran and processed wheat bran (Kellogg's All Bran) on rectal epithelial cell proliferation. PATIENTS: Twenty subjects with recent adenomas and a high fat background diet were recruited. METHODS: Rectal biopsy specimens were taken at entry and at the end of three six-week periods of oat bran (64 g/day), wheat bran (25 g/day) and All Bran (38 g/day), all in association with a diet < 25% energy as fat, in a randomised cross-over trial. Each of the bran supplements had a total of 11 g dietary fibre. The biopsy specimens were fixed in methacarn and stained immunohistochemically for presence of the proliferating cell nuclear antigen (PCNA). The kinetics used to measure proliferation were labelling index, whole distribution of labelled cells, and labelled cells in the top two-fifths of crypts using analysis of variance. RESULTS: There were no significant differences in mean labelling indexes between the four diets or in the percentage of labelled cells in the top two-fifths (p = 0.59), but activity in the top two-fifths of crypts was lowest with wheat bran. The mean (SD) labelling indexes were 2.23 (0.11)% for control, 2.13 (0.08)% for wheat bran, 2.19 (0.09)% for oat bran, and 2.12 (0.08)% for All Bran. The proportion in the top two-fifths of the crypts was 2.6 (0.6)% for control, 2.15 (0.5)% for wheat bran, 3.3 (0.9)% for oat bran, and 3.1 (0.9)% for All Bran. On analysis of whole distribution, there was no significant overall effect of diets but there was a difference between subjects. Analysis including total fibre intake also did not identify effects on proliferation. CONCLUSION: In this study of high risk subjects with initial high fat diets, dietary fibre in association with a low fat diet had no effect on rectal epithelial cell proliferation, although wheat bran had the greatest effect on percentage of labelled cells in the top two-fifths of crypts.

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Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals.

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