Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle

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http://hdl.handle.net/10138/237875

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Greis , M , Seppa , L , Venalainen , E R , Lyytikainen , A & Tuorila , H 2018 , ' Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle ' , Lebensmittel - Wissenschaft und Technologie , vol. 93 , pp. 606-612 . https://doi.org/10.1016/j.lwt.2018.04.009

Title: Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle
Author: Greis, M; Seppa, L; Venalainen, E. R; Lyytikainen, A; Tuorila, H
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2018-07
Language: eng
Number of pages: 7
Belongs to series: Lebensmittel - Wissenschaft und Technologie
ISSN: 0023-6438
URI: http://hdl.handle.net/10138/237875
Abstract: Abstract 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 1.7 g/100 g, respectively. Iodine, added as potassium iodide (KI), was incorporated at levels 0, 25, 50 and 100 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 (0 mg iodine). The retention of iodine during processing and storage was determined chemically. The iodine level 25 mg/kg, corresponding to current recommendations, did not cause sensory changes in tested products. In sausage, 50 and 100 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.
Subject: 416 Food Science
Fortification
Iodized table salt
Iodine retention
Sensory quality
PROCESSED FOODS
QUALITY
STABILITY
IODATED SALT
MEAT
IODINE FORTIFICATION
PRODUCTS
FISH
PH
VEGETABLES
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