Fortification and Stability of Iodine in Bread to Mitigate Iodine Deficiency Disorder

Breed Fortification with Iodine

Authors

  • Imran Pasha National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Muhammad Sajid Manzoor National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Mian Kamran Sharif National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Shabbir Ahmad Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
  • Muhammad Farhan Jahangir Chughtai National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.61.3.2018.145.150

Keywords:

ortification, stability iodized bread, iodine deficiency

Abstract

The core objective of this study was to prepare iodized bread by using iodized salt and potassium iodide (KI) to fulfill Recommended Daily Intake (RDI) of iodine. Triplicate level of each fortificant was added in separate treatments in different concentrations with an aim that 2 slices of bread provide RDI of iodine. The prepared samples were analyzed for stability of iodine by spectrophotometric method and for sensory attributes by panel of judges. Results showed good retention of iodine in bread with 15-20% loss of iodine in final product after processing. A slight level of potassium was increased in treatments in which KI was used while other minerals profile was not affected by fortificants and showed no significant behaviour after examining the results statistically.

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Published

2018-12-24

How to Cite

Pasha, I., Manzoor, M. S., Sharif, M. K., Ahmad, S., & Jahangir Chughtai, M. F. (2018). Fortification and Stability of Iodine in Bread to Mitigate Iodine Deficiency Disorder: Breed Fortification with Iodine. Biological Sciences - PJSIR, 61(3), 145–150. https://doi.org/10.52763/PJSIR.BIOL.SCI.61.3.2018.145.150

Issue

Vol. 61 No. 3 (2018): Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Section

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