Iodine losses in iodised salt following different storage methods.
Iodine retention in three types of iodised salt viz., powdered salt, white crystal and brown crystal salt was estimated at an interval of 15 days following commonly practised storage methods i.e., glass jar with lid, plastic jar with lid, earthernware pot with lid, cut open salt packet and salt pack as it is. Highest percent retention of iodine irrespective of type of salt was noticed in intact salt packet (97.19%). The iodine retention was above 80% in other methods--88.41% retention in cut open salt packet, 84.72% in glass jar, 82.86% in earthern pot and 80.85% in plastic jar. Powdered salt had maximum iodine retention (91.16%) followed by brown crystal salt (84.24%) and white crystal salt (76.71%). Even though the iodine content was found to decrease during storage, the powdered salt and brown crystal salt had iodine in the recommended level. On the contrary, white crystal salt contained only half (7 ppm) that recommended at the retail level (15 ppm).
Jayashree
S
S
Department of Foods and Nutrition, Rural Home Science College, University of Agricultural Sciences, Dharwad, Karnataka.
Naik
R K
RK
D003625:Data Collection; D019587:Dietary Supplements; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D007455:Iodine / Q000032:analysis* / Q000172:deficiency; D012044:Regression Analysis; D012680:Sensitivity and Specificity; D017673:Sodium Chloride, Dietary / Q000032:analysis*
D017673:Sodium Chloride, Dietary; D007455:Iodine