Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle

Greis, Maija; Seppä, Laila; Venäläinen, Eija Riitta; Lyytikäinen, Arja; Tuorila, Hely

doi:10.1016/j.lwt.2018.04.009

Cited by 10 publications

(12 citation statements)

References 15 publications

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“…Texture is an important factor affecting the quality of paocai (Greis et al, ). Proper firmness can bring a crisp and refreshing taste, while soft texture may greatly reduce the sensory feelings (de Matos et al, ; Waghmare et al, ), which was consistent with the present results, that showed that the sensory scores were positively correlated with the firmness index.…”

Section: Resultsmentioning

confidence: 99%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the relationship between its sensory quality and physicochemical properties by different statistical methods and to establish a regression prediction model for sensory scores. Principal component analysis disclosed that the sensory properties were negatively correlated with lactic acid and acetic acid contents. The cluster analysis classified the samples into three groups based on their sensory scores and the main differences among the groups were firmness, salinity, and acid production. Finally, a prediction model with an adjusted R2 of 85.28% was established by partial least squares regression to predict the sensory scores and showed high reliability on six tested samples. Practical applications Paocai is a popular side dish or appetizer in China that has a large annual production and consumption. Nowadays, the evaluation of the quality of paocai is mainly relied on sensory assessment, which is expensive to implement, time‐consuming, and sometimes cannot be implemented online for immediate feedback. By establishing the relationship between sensory quality and physicochemical properties of paocai, it is possible to build online feedback of paocai production by instrumental detections.

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Section: Resultsmentioning

confidence: 99%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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“…The sensory effects of addition of iodine to food have been described in previous papers (Greis et al, 2018;West and Koning, 1995). However, to the best of present authors' knowledge, this is the first study reporting on the systematic description (done with a trained panel) of the sensory profiles obtained from biofortified potatoes baked in an oven.…”

Section: Sensory Profilesmentioning

confidence: 88%

“…Analyses were conducted with XLStat 2019.1.1 (Addinsoft, Boston, USA; package sensory). study which assessed the sensory modifications induced by addition of iodine in wheat bread, sausages and pickled cucumbers (Greis et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…The effect of iodine on food sensory quality has been studied by many authors (Greis et al, 2018;West and Koning, 1995). On biofortified vegetables, particularly considering potatoes, studies were performed regarding the process of biofortification (Caffagni et al, 2011;Zanirato and Mayerle, 2009), the stability of iodine during cooking ( Caffagni et al, 2012;Comandini et al, 2013) and the bioavailability of iodine (Tonacchera et al, 2013).…”

Section: Preparation Of Samplesmentioning

confidence: 99%

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Sensory properties of iodine-biofortified potatoes

et al. 2021

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The present study assessed the sensory impact of potatoes biofortification with iodine and the stability of iodine during six months of storage. Four biofortified cultivars (Cupido, Marabel, Orchestra and Universa) and their controls (non-biofortified) were evaluated. The present study assessed the sensory impact of potatoes biofortification with iodine and the stability of iodine during six months of storage. Four biofortified cultivars (Cupido, Marabel, Orchestra and Universa) and their controls (non-biofortified) were evaluated. Descriptive analysis was applied with a panel to describe the sensory properties, and triangle tests were applied with consumers to evaluate perceivable differences between controls and respective biofortified samples at the end of shelf life. Iodine content was quantified on raw potatoes for three periods of storage. Descriptive analysis showed some differences between controls and iodine-biofortified samples, especially in texture (hardness). However, consumers did not significantly discriminate fortified from unfortified samples. Iodine was stable during storage in all varieties. Orchestra cultivar showed the highest iodine content, while Universa the lowest.

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“…In most countries, the best strategy to combat iodine deficiency is to carefully monitor salt iodization. The studies to develop food products with the addition of iodized kitchen salt are being conducted [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives

et al. 2020

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Nowadays the state policy in the field of healthy nutrition of the population pays special attention to the development, production and sale of functional products with the purpose of preservation and promotion of health of the population, prevention of diseases, including those caused by defective and unbalanced nutrition of children and adults. The enrichment of bread with iodine is effective and safe, technologically feasible, has a minimal impact on the price of products. The bread production according to the experimental variants was carried out by the method of test laboratory baking, followed by the assessment by quality indicators according to generally accepted methods. Iodine additives were added during the mixing of the dough with liquid components. It was established that iodine-containing raw materials had an ambiguous effect on the overall baking evaluation of bread baked from wheat-rye flour with the addition of iodine-containing raw materials. With each stage of the technological process, a gradual decrease in the iodine content in all samples occurs due to the influence of various temperatures and mechanical stress. Bread with the addition of iodine casein after kneading contains 147.75 micrograms of iodine, after proofing -126.64 micrograms, and after baking -94.99 micrograms. During storage, a similar situation is observed, for example, after 24 hours of storage the bread with the addition of iodinedar contains 68.43 μg, and after 48 hours -59.77 μg.

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Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle

Cited by 10 publications

References 15 publications

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Sensory properties of iodine-biofortified potatoes

Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives

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