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Quality aspects in the determination of sodium in bread
Author(s) -
Castanheira Isabel,
Coelho Ines,
Santiago Susana,
André Catarina,
Silva Ana Sanches
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.1096.4
Subject(s) - environmental science , quality assurance , sodium , statistics , sampling (signal processing) , mathematics , computer science , chemistry , engineering , operations management , external quality assessment , organic chemistry , filter (signal processing) , computer vision
Objective: In this work was studied the impact of sampling plan measurement uncertainty and appropriate reference materials in the determination of assigned value of sodium content in several bread types consumed in Portugal. Methods: The sampling plan was designed according to the national food balance sheets. Sodium was determined by flame photometry and measurement uncertainty was estimated in accordance with NIST guide. Results: The highest sodium value determined was 650 mg/100 g. Relative measurement uncertainty reaches in some cases 10%, where the largest contribution comes from sampling. In all types of bread analysed, the sodium values are significantly different between bakeries under study (p<0.001). Conclusions: Our study reveals that measurement uncertainty and the use of appropriated reference materials facilitates the evaluation of sodium content available in different bakeries. Sampling plan incorporated in quality assurance programme is a key criteria for extrapolate analytical into intake values and reduce the additional imprecision in nutrient intake estimation. The quality framework of sodium content in Portuguese bread can be applied in other countries across and beyond Europe. This work was completed on behalf of Project LMARSA and funded under the Regional Programme for European Cohesion.