Study on Stability of Iodine in Iodated Salt by Use of Different Cooking Model Conditions

摘要: Abstract Different cooking methods, utensils, and conditions were utilized along with the addition of various food additives, sugars, fortificants, spices sanitizer, to evaluate their effects on iodine in food. Evaluations used 20% salt brine as model order avoid complications real system. Titration spectrophotometric methods for analysis based kind sample prepared; analyses performed a blank that contained same chemicals except iodated salt. Significant loss ( P =0.05) was analyzed by using either ANOVA Scheffe or t -test. Cooking (boiling, frying, steaming, baking, canning) pHs (3, 6, 9) showed no significant effect loss. Metal utensils significantly affected With sodium metabisulfite (50–250 ppm) ascorbic acid (0.1 0.5%), totally lost at higher concentration even before cooking. High found samples glucose (5%) lactose pH 9 after especially brass utensil; sucrose 33% 3. Conversely, high losses all brass, adding ferrous sulfate (0.05 0.1%). during phosphoric Color interference caused inaccurate results acetic citric utensil trials values. Garlic, fresh chili, pepper, green curry paste iodine.