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Effect of processing conditions and cooking on retention of minerals in macaroni

✍ Scribed by Yaseen, A. A. E.

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
360 KB
Volume
37
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Semolina flour was processed on macaroni in a laboratory scale and dried by means of low and high‐temperature drying. Egyptian commercial macaroni samples were cooked to confirm the laboratory results. Results showed that macaroni samples had a very low level of Na. The amounts of P, Fe, Mn, Cu, Zn, K, and Mg were different. No loss of mineral contents occurred during extrusion. There was no remarkable changes in mineral contents of macaroni after processing and cooking when the conventional low‐temperature drying was compared to high‐temperature drying. About 70% of the minerals were retained in macaroni after cooking except Na and K. Only from 32–39% of the original potassium and sodium were found after cooking for both macaroni dried at low and high temperature.

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