The Effect of Cooking Methods and Different Heat Treatment on The Loss of Iodine in Foods | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 16, Issue 2, June 2016, Pages 226-234 | ||
| Authors | ||
| Rafed K. abdul-Rezzak; Abdul Majeed K. Ahmed; Mohannad M. Jumaa Jandal | ||
| Abstract | ||
| The study included the effect of heat treatment and methods of processing on the loss of iodine from food, which added to iodized salt in addition to the effect of storage period on the losses of iodine. The results showed that the proportion of the average iodine content in salt samples was 33.75 Ppm, while the average of iodine content in drinking water reached 2.25 μg / L. The results showed that iodine loss ratio during the different heat treatment, which included Grilling, Blanching, normal cooking, cooking under pressure, shallow frying, deep frying, baking, were 5.96, 32.42, 19.96, 21.75, 24.42, 17.08, 19.54 % respectively. While the percentage of retaining were 94.03, 67.31, 80.29, 78., 75.58, 82.92, 80.46% respectively. The results showed that the effect of storage on iodine loss, and the average rate of retaining during storage freezing for seven days for both bread domestic and electrical loaf 75.70 % and 79.50 %, respectively. | ||
| Keywords | ||
| iodine; iodized salt; loss; cooking method; retention | ||
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