Efecto de la inclusión de dos tipos de sales minerales del sodio en la temperatura de cocción de pastas alimenticias

Abstract

The present work is based on the establishment of experimental tests in order to verify the effects that the inclusion of salts may have, for this experimentation of sodium, over the optimal cooking time in pasta. The aim was to prove the hypothesis that the inclusion of sodium salts has an effect on the optimal cooking time acceleration in pasta. Four treatments were proposed, consisting of solutions of sodium chloride, sodium bicarbonate, a 1:1 mixture of sodium chloride and sodium bicarbonate, and a control treatment without the inclusion of any sodium salts. Optimal cooking times for each treatment were determined in triplicate and subjected to statistical analysis to determine if there were significant differences between treatments. The results of the statistical tests, ANOVA analysis of variance and comparison of means tests, provided evidence of significant differences between the treatments where the influence of the type of saline solution on the scope of the optimal cooking time in the samples was evidenced. According to the results obtained in the statistical tests, the inclusion of sodium bicarbonate a positive influence on reaching the optimal cooking time. In addition, the inclusion of sodium bicarbonate affected the physical presentation of the treated pasta for it became darker.