首页|Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification - The effect of storage conditions on the stability of potassium iodide and potassium iodate

Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification - The effect of storage conditions on the stability of potassium iodide and potassium iodate

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  • NSTL
  • Elsevier
The aim of the study was to investigate the use of dietary wheat fibre (short and long fibre) and soy protein (concentrate and isolate) as carriers of potassium iodide (KI) and potassium iodate (KIO3) by determining changes in the iodine content under different storage conditions. The iodised carriers and table salt were stored in closed glass jars at the following temperatures and relative humidity: 25 degrees C/60%, 25 degrees C/90% and 40 degrees C/90%, and two layers: 2 cm and 10 cm.

Iodine retentionIodised table saltDietary wheat fibreSoy proteinStorage conditions

Waszkowiak, Katarzyna、Kaczmarek, Anna、Zaremba, Agata、Szymandera-Buszka, Krystyna

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Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Gastron Sci & Funct Foods, Wojska Polskiego 31, PL-60624 Poznan, Poland

Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Food Safety & Qual Management, Wojska Polskiego 31, PL-60624 Poznan, Poland

2021

10.1016/j.lwt.2020.110424

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.137
  • 57