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THE STABILITY OF MICRONUTRIENTS IN FORTIFIED FOOD STUFFS: THE STABILITY OF MICRONUTRIENTS IN FORTIFIED FOOD STUFFS AFTER PROCESSING AND STORAGE: IODINE IN SALT AND IRON IN WHEAT FLOUR - Couverture souple

Ayelign, Abebe

 
9783639353723: THE STABILITY OF MICRONUTRIENTS IN FORTIFIED FOOD STUFFS: THE STABILITY OF MICRONUTRIENTS IN FORTIFIED FOOD STUFFS AFTER PROCESSING AND STORAGE: IODINE IN SALT AND IRON IN WHEAT FLOUR
Couverture souple
ISBN 10 : 3639353722 ISBN 13 : 9783639353723
Editeur : VDM Verlag Dr. Müller, 2011

Synopsis

This book comprises 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 retains better than the others.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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

This book comprises 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 retains better than the others.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.

Biographie de l'auteur

Abebe Ayelign, M.Sc in Food Science and Nutrition at Addis Ababa University and B.Sc in Chemistry at Dilla University; Ethiopia. Currently i am working as a Lecturer at Jimma University.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
VDM Verlag Dr. Müller
Date d'édition
2011
Langue
anglais
ISBN 10 
3639353722
ISBN 13 
9783639353723
Reliure
Broché
Nombre de pages
76
Coordonnées du fabricant
non disponible
Personne responsable
non disponible