The Stability of Micronutrients in Fortified Food Stuffs After Processing and Storage: Iodine in Salt and Iron in Wheat Flour
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Date
2010-06
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Addis Ababa University
Abstract
The purpose of this study was to evaluate the effects of storage time, packaging materials,
temperature, relative humidity and processing methods on the stability of iodine in salt and iron
in wheat flour. Salt was fortified by potassium iodate in the level 66 mg /kg of salt with wet
method of fortification. Then the iodized salt was stored using three packaging materials (LDPE,
HDPE and WHDPE) at two conditions: accelerated temperature (40 0C) and high relative
humidity (70-100 %) for about 18 days and room temperature and medium relative humidity for
about 6 months. Generally, the amount of iodine decreased with time (p < 0.05) but accelerated
storage resulted in rapid loss of iodine. Among the three packaging materials used, HDPE
retained iodine from iodized salt better than the other two packaging materials. In addition, a
significant amount of iodine was lost from the iodized salt after processing the iodized salt at
different temperature.
Wheat flour was fortified by ferrous sulfate in the level 40 mg/kg of wheat flour for room
temperature (for 45 days) storage and 30 mg /kg of wheat flour for accelerated temperature (40
0C) and high relative humidity (70-100 %) (for 4.5 days) storage. For both storage conditions
iron was found to be stable (p > 0.05). When the amount of iron was evaluated after processing
(baking bread), the result was found to be non-significantly different. In addition, the sensory
quality scores of the 30 ppm and 40 ppm iron fortified bread was above moderately liked scale
and was not different from the bread made from the control.
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Keywords
Packaging materials, Temperature