Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Instant noodles originated in eastern nations and have been accepted due to its practicality low cost. However, high sodium content can lead health problems. The present study aimed reduce increase calcium levels noodles. A control (N1: K2CO3+ Na2CO3) three treatments with the addition of carbonate combination alkaline salts such as potassium carbonates (N2: CaCO3; N3: Na2CO3+ N4: CaCO3) were studied. Two hydration methods investigated, technological characterization bioaccessibility different noodle formulations determined. N4 did not fit into category neutral pH. N2 showed a reduction around 28% significant content, higher bioaccessible calcium. Significant changes observed for made salts, light-yellow color better texture than control, which be positive aspect, once products reduced nutrients usually differentiated coloring. Therefore, use may promising alternative Ca intake instant