Abstract
Sodium salt reduction in cereal products has been one of the top health trends. During pasta-making, kansui (an alkaline salt with reduced sodium) was added at 0, 0.5, 1.0, 1.5, and 2.0% (total flour weight basis) to modify semolina gluten aggregation reactions in dough production and pasta cooking. Adding 1.0% kansui enhanced pasta dough elasticity and strength, but cooking quality was changed barely. These consequences may be attributed to more polymeric glutenin incorporated in the network through thiol (SH)/disulfide (SS) exchange or other non-redox reactions/interactions by introducing kansui, which was confirmed by SDS-PAGE, FTIR, and HPLC results. The protein cross-linking induced by kansui (1.0%) improved the texture properties of pasta without compromising the cooking and coloration characteristics. Considering the process convenience and food safety of reducing sodium chloride with natural alkaline salt reagent in industrial pasta production, this could be a potential approach for sodium reduction.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
