Changes in zinc of buckwheat on processing into noodles and cooking

Ikeda, S.; Shimizu, T. . Faculty of Nutrition

Changes in zinc of buckwheat on processing into noodles and cooking

1993

Ikeda, S. | Shimizu, T. (Kobe-Gakuin Univ., Kobe (Japan). Faculty of Nutrition)

Changes in zinc of buckwheat on processing into noodles and cooking were studied. When raw noodles prepared from buckwheat flour were cooked, approximately 20% of the zinc in the raw noodles was found to leak into the water soak during cooking. There was a significant difference in the proportion of zinc released on in vitro digestion, between raw noodles and cooked noodles. Chromatographic analysis indicated that most of the soluble zinc occurring on digestion of both raw and cooked noodles was found in substances with relatively low molecular weight. The nutritional implications of the present findings are discussed

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AGROVOC Keywords

absorption digestive cinc composition chimique dieta farine harinas pastas alimenticias sarrasin solubilidad trigo sarraceno valeur nutritive valor nutritivo zinc

Bibliographic information

Published in

Fagopyrum (Slovenia) | Buckwheat newsletter

Volume 13 ISSN 0352-3020

Pagination

pp. 15-20

Other Subjects

Composicion quimica; Solubilite; Cuisson a l'eau; Absorcion digestiva; Regime alimentaire; Ebullicion; Pate alimentaire

Language

English

Note

Summaries (En, Sl)

2 tables; 3 ill., 14 ref.

Type

Summary

In AGRIS since: 1994-08-15

Format: AGRIS AP

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Changes in zinc of buckwheat on processing into noodles and cooking

1993

AGROVOC Keywords

Bibliographic information