Cooking effect, storage stability and sensory characteristics of iodine in salt

Abstract

A study was conducted to assess heat and storage stability of iodine in salt as well as sensory attributes of food products containing iodized salt. To determine storage stability. salt samples were iodized at 100 ppm and stored over a period of 12 months. Samples were analyzed for iodine at O. 6 and 12 months respectively To assess heat stability. iodized salt samples were boiled for O. 15. 30. 45 and 60 minutes respectively and iodine content determined. Triangle test. paired comparison and descriptive profiling test were used to assess sensory qualities of food products containing iodized salt. Paired sample T-Test was used to determine statistical differences between the various samples at p<5%. There was a significant change in the level of iodine in salt stored for twelve months with the mean iodine content dropping steadily with time from 97.81±18.50 ppm to 79.53±18.24 ppm The mean percentage drop was 18.6%. With regard to heat stability. boiling of samples of iodized salt in water for 50 minutes reduced the iodine concentration significantly with time (p<O. 05) The mean percentage decrease in iodine levels of the six samples was 13.5%. Sensory tests conducted on food products containing iodized salt showed that iodine fortification of salt does not affect sensory attributes of Ghanaian staple dishes like kenksv boiled yam and plantain Wheat flour products were also not affected. Storage and boiling of salt significantly decreased the iodine content of salt