Department of Biochemistry, Virginia Tech, Blacksburg, VA 24061, United States(2).
USDA Agricultural Research Service, Beltsville Human Nutrition Research Center, 10300 Baltimore Avenue, Beltsville, MD 20705, United States.
Food Chem. 2019 Jan 15;271:479-487. doi: 10.1016/j.foodchem.2018.07.198. Epub 2018 Jul 26.
The 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 (>10% 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.
评估了不同准备变量对煮干意大利面中钠含量的定量影响。通心粉（<5mg 钠/100g）按典型方法烹饪（454g，5.68L 水，36g 盐，口感适中，不冲洗），然后系统改变盐的用量、水与面条的比例、烹饪体积和时间、冲洗、面条形状、全麦。用 ICP-MS 测定钠，包括严格的质量控制。不添加盐的面条每 140g 食用份量中含钠量<5mg，而用不同方法在盐水中烹饪时，每 140g 食用份量中钠含量为 247-490mg。冲洗可减少 34%的钠。烹饪水中盐浓度与煮好的面条中钠含量呈线性关系；与参考方法相比，将浓度增加一倍可使每 140g 食用份量中的钠增加 243mg（超过 2300mg/天的 10%）。其他变量对钠含量没有影响。这些结果使得可以更准确地估计煮好的意大利面中的钠摄入量，因为食物成分表没有反映烹饪参数的变化。
