کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891102 | 1628506 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle
ترجمه فارسی عنوان
تاثیر نمک یددار بر خصوصیات حسی نان، سوسیس و
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کلمات کلیدی
غنی سازی نمک یددار احتباس ید، کیفیت حسی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The impact of iodized table salt on the sensory quality of wheat bread, bologna sausage and pickled cucumber was studied. Table salt (NaCl) content of the products was 1.7, 1.2 and 1.7â¯g/100â¯g, respectively. Iodine, added as potassium iodide (KI), was incorporated at levels 0, 25, 50 and 100â¯mg per kg table salt. Odor, flavor, appearance, and texture were evaluated using deviation from reference descriptive analysis (12 panelists, 4 replicates). Each sample was rated against the non-iodized reference sample (0â¯mg iodine). The retention of iodine during processing and storage was determined chemically. The iodine level 25â¯mg/kg, corresponding to current recommendations, did not cause sensory changes in tested products. In sausage, 50 and 100â¯mg/kg levels were associated with minor changes in texture and color. The maximum retention of iodine was 83% for bread, 98% for sausage, and 51% for cucumber. We did not find any sensory obstacle to using iodized table salt in industrial food production. Due to loss in manufacturing and inadequate intakes, iodine additions higher than currently recommended should be considered.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 93, July 2018, Pages 606-612
Journal: LWT - Volume 93, July 2018, Pages 606-612
نویسندگان
Maija Greis, Laila Seppä, Eija-Riitta Venäläinen, Arja Lyytikäinen, Hely Tuorila,