Open AccessPossible effects of iodized salts on the taste, colour and consistency of traditional pickles
Author(s) -
O. Badran,
W. Qaraqash,
S. Gamah
Publication year - 2021
Publication title -
eastern mediterranean health journal/eastern mediterranean health journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.442
H-Index - 47
eISSN - 1687-1634
pISSN - 1020-3397
DOI - 10.26719/1996.2.2.219
Subject(s) - iodised salt , medicine , taste , iodine deficiency , iodine , traditional medicine , consistency (knowledge bases) , environmental health , food science , mathematics , thyroid , chemistry , geometry , organic chemistry
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