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T1  - Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle 
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UR  - http://hdl.handle.net/10138/237875 
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A1  - Greis, M; Seppa, L; Venalainen, E. R; Lyytikainen, A; Tuorila, H 
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Y1  - 2018 
LA  - eng 
AB  - 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-iod... 
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KW  - 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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