IODINE RETENTION IN COOKED CEREAL AND PULSE USING IODIZED SALT
Background: Salt is ubiquitous in foods and consumed in relatively constant amounts in our diet. Salt is essential not only to life, but to good health. The universal consistent appetite for salt makes it the ideal vehicle for iodine fortification to prevent mental retardation. Iodine is one of the essential micro-nutrient for normal growth and development. In India, no state is free from iodine deficiency. The recommended strategy to correct IDD rests upon salt iodization. There is considerable loss of iodine during transportation and storage under prevailing conditions. Also stability of iodized salt may be adversely affected by moisture, humidity, sunlight, heat, acidity and presence of impurities. Inspite of availability of fortified salt in the market, the problem of IDD continues to prevail in the country. Objective: To study the retention of iodine in cooked cereal and pulse using iodized salt. Methods: In the present study six recipes upma, namkeen dalia, chapati, parantha, puri and chhole were cooked .The methods followed were - boiling, roasting, shallow and deep frying, pressure cooking and microwave cooking. Iodine content in salt was determined by iodometric titration method. Iodine content in water and food samples was determined by colorimetric method. Results: The retention of iodine in cooked recipes of cereal and pulse ranged from 48.92 ％ to 93.42 ％. Maximum retention was found during shallow frying where with addition of salt the time interval was 1 minute and 15 seconds and minimum during pressure cooking where the time interval of salt was 26 minutes. Retention during shallow frying (93.42 ％), deep frying (89.60 ％) and roasting (89.43 ％) was found to be non significantly different. Retention during boiling ranged from 52.34 ％ to 59.77 ％. Retention of iodine in microwave cooking was 72.87 ％. Conclusion: On the basis of obtained results, it can be concluded that the retention of iodine depends upon type of cooking method and time of addition of salt during cooking. Thus, to prevent losses by cooking, it is advisable to sprinkle salt on food after cooking (wherever possible) rather than adding salt while cooking as is done traditionally.
Iodine Retention Cooking Salt
Rana R. Nair S. Raghuvanshi R.S.
Dept.of Foods & Nutrition, Faculty of Family & Community Sciences, M.S.University of Baroda, Gujarat Dept.of Foods & Nutrition, College of Home Sciences, G.B.Pant University of Agriculture and Technolo
国际会议
9th International Symposium on Salt(第九届世界盐业大会)
北京
英文
1569-1573
2009-09-05（万方平台首次上网日期，不代表论文的发表时间）