The objective of this study was to determine the effects of processing
on sodium - potassium and calcium - phosphorus ratios in tuna canned in
oil and in water, peanut butter, white and whole wheat flours. Mineral
levels were determined by atomic absorption spectrophotometry in food
samples at various stages in the production of these finished products.
The average sodium - potassium ratios of the tuna samples were: 1.37
raw, 1.24 precooked, 1.87 canned in oil and 1.61 canned in water.
Processing did not significantly effect sodium and potassium ratios in
canned tuna. The average calcium - phosphorus ratios of the tuna samples
were: 0.034 raw, 0.024 precooked, 0.034 canned in oil and 0.065 canned
in water. The ratio of the canned in water meat was significantly
effected by processing.
The average sodium - potassium ratios of the peanut samples were:
0.034 raw, 0.043 roasted, 0.031 blanched and 0.781 peanut butter. The
ratio of peanut butter was significantly greater than the ratios of
the other peanut samples. The average calcium - phosphorus ratios of
the peanut samples were: 0.148 raw, 0.121 roasted, 0.141 blanched and
0.128 peanut butter. These ratios were not significantly effected by
processing.
The average sodium - potassium ratio was 0.16 in white flours,
0.84 in whole wheat flour and 0.89 in the kernel. The average calcium -
phosphorus ratio was 0.14 in white flours, 0.07 in whole wheat flour
and 0.07 in the kernel. The ratios of the kernel and whole wheat
flour were not significantly different. Processing significantly effected
the ratios of the white flour.
The preferred concentration of sodium chloride and a 1:1 sodium -
potassium chloride mixture in white and whole wheat breads was also
studied. Bread samples were made with 1.0%, 0.75% and 0.5% levels of
both salt treatments. They were evaluated by an untrained flavor panel
for overall desirability with a nine point hedonic scale. The judges
preferred a sodium chloride white bread with a 7.0 sodium - potassium
ratio, and a sodium chloride whole wheat bread with a 3.29 ratio. These
ratios were both lower than those found in commercial products. White
and whole wheat breads made with 0.75% sodium chloride were as acceptable
as breads made with 1.0% 1:1 sodium - potassium chloride mixture.
The sodium - potassium ratio of the salt mixture white bread was 1.20 and
the ratio of the whole wheat bread was 0.91.
The addition of salt to finished products for flavor had an effect
on the sodium - potassium ratio of the foods studied. Also, reducing
the amount of added salt to commercial breads and replacing some sodium
chloride with potassium chloride were acceptable means of lowering
the sodium - potassium ratios of white and whole wheat breads. / Graduation date: 1982
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/25961 |
| Date | 04 June 1981 |
| Creators | Ronan, Kathleen M. |
| Contributors | Wyatt, C. Jane |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.0019 seconds