THE STABILITY OF MICRONUTRIENTS IN FORTIFIED FOOD STUFFS - Ayelign, Abebe
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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…mehr

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Produktbeschreibung
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). When the amount of iron was evaluated after processing (baking bread), the result was found to be non-significantly different.
Autorenporträt
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.