Distribution of radioactive cesium (sup(137)Cs) during cooking of rice noodles with different firmness
2017
Hachinohe, M. (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki (Japan)) | Sasaki, T. | Shindoh, K. | Okunishi, T. | Hamamatsu, S.
The distribution of radioactive cesium (sup(137)Cs) from noodles to broth during noodle cooking was investigated using rice noodles differing in firmness. The firmness of rice noodles was controlled by the gluten concentration, 5%, 10%, and 20%, in rice powder. Processing factor (Psub(f), ratio of radioactive cesium concentration in processed materials to raw materials) and food processing retention factor (Fsub(r), ratio of radioactive cesium amount in processed materials to raw materials) for sup(137)Cs and nine kinds of inorganic elements were calculated. Both Psub(f) and Fsub(r) for boiled noodles containing 20% gluten showed significantly (p<0.05) higher levels than those for noodles containing 5% gluten. A positive correlation was obtained between Psub(f) and compressive force at 80% deformation in boiled rice noodles. Fsub(r), likewise, also showed a positive correlation with the compressive force. The specific adsorption of radioactive cesium to gluten itself was not detected. Increase of moisture content (% DW) in boiled noodles and the compressive force were negatively correlated. Moreover, both Psub(f) and Fsub(r) also showed a negative correlation with the increase of moisture content in boiled noodles. From these results, the increase of moisture content in boiled noodles might be involved in the difference in the transfer ratio of radioactive cesium from noodles to broth, depending on the firmness of noodles. The distribution patterns of potassium and sodium were similar to those of radioactive cesium.
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