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Title: Possible effects of iodized salts on the taste, colour and consistency of traditional pickles
Authors: Badran, O.
Qaraqash, W.
Gamah, S.
Issue Date: 1996
Language: English
Abstract: A national survey was conducted in Jordan in 1991 to determine the prevalence of iodine deficiency disorders. A sample of 2679 children aged 8-10 years was screened and the results revealed that 37.7% of the study sample were suffering from iodine deficiency disorders. Iodization of salt is the preferred approach for supplementation. The present study was conducted to identify the effect of iodized salt on the colour, taste and consistency of traditionally prepared pickles. It was concluded that iodized salt has no effect on any of the sensory characteristics of traditionally prepared pickles
Description: 219-223
Keywords: Iodine
Sodium Chloride, Dietary
Medicine, Traditional
Vegetables
Subject: Iodine
URI: http://www.who.int/iris/handle/10665/119139
ISSN: 1020-3397
Other Identifiers: http://applications.emro.who.int/emhj/0202/emhj_1996_2_2_219_223.pdf
Appears in Collections:EMRO Journal Articles (EMHJ)



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