Wisnu, C. (2008) Determination of Iodine Species Content in Iodized Salt and Foodstuff During Cooking. International Food Research Journal, 15 (3). pp. 325-330. ISSN 1985-4668
Iodine deficiency disorders (IDD) due to iodine decrease or loss in iodized salt and foodstuff during processing or cooking is still a major public health problem in several areas of the world, especially in developing countries. In this study, the determination of iodine content in iodized salt and foodstuffs was done using ion pair high performance liquid chromatography. The results showed that recovery of iodate content using the dry and wet methods were 97.26% and 71.7%, respectively. The rate of recovery of the iodate content in sour vegetable soup (38.33 mg kg-1) and spinach soup (48.98 mg kg-1) during cooking for 70 min at 100oC showed that the iodate content fulfilled the requirements for bioavailability of iodine which is within the range of 30-80 mg kg-1. The results obtained in this study provide insights on the controversy concerning iodine decrease or loss in iodized salt and foodstuffs.
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Yusfauhannum Mohd Yunus|
|Deposited On:||25 Nov 2008 18:49|
|Last Modified:||27 May 2013 06:50|
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