title: Effect of different cooking methods on iodine losses.
abstract: Iodine Deficiency Disorders (IDD) is a public health problem in India. It is because of poor iodine availability to the body either due to loss of iodine from iodized salt or due to cooking. Since there is lack of scientific evidence on loss of iodine during different cooking methods, present study was undertaken to study the effect of different cooking methods on iodine losses. Methods used were boiling, roasting, shallow frying, deep frying, pressure cooking and microwave cooking. The loss of iodine ranged from 6.58% to 51.08%. Minimum losses were found during shallow frying where cooking time of salt was 1 min and 15 s and maximum during pressure cooking where cooking time of salt was 26 min. Losses during boiling, roasting, deep frying and microwave cooking were found to be 40.23%, 10.57%, 10.40% and 27.13% respectively. From the obtained results, authors have concluded that the loss of iodine depends upon type of cooking method and time of addition of salt during cooking.
authors.affiliation: Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, 263145 India ; Department of Foods & Nutrition, Faculty of Family & Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara, Gujarat India 390 002.
authors.forename: Ritu
authors.initials: R
authors.lastname: Rana
authors.affiliation: Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, 263145 India.
authors.forename: Rita Singh
authors.initials: RS
authors.lastname: Raghuvanshi
keywords: Cooking method; Iodine; Loss; Salt; Time