不同烹饪方法对碘损失的影响。
Effect of different cooking methods on iodine losses.
机构信息
Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, 263145 India ; Department of Foods & Nutrition, Faculty of Family & Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara, Gujarat India 390 002.
Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, 263145 India.
出版信息
J Food Sci Technol. 2013 Dec;50(6):1212-6. doi: 10.1007/s13197-011-0436-7. Epub 2011 Jun 25.
Iodine Deficiency Disorders (IDD) is a public health problem in India. It is because of poor iodine availability to the body either due to loss of iodine from iodized salt or due to cooking. Since there is lack of scientific evidence on loss of iodine during different cooking methods, present study was undertaken to study the effect of different cooking methods on iodine losses. Methods used were boiling, roasting, shallow frying, deep frying, pressure cooking and microwave cooking. The loss of iodine ranged from 6.58% to 51.08%. Minimum losses were found during shallow frying where cooking time of salt was 1 min and 15 s and maximum during pressure cooking where cooking time of salt was 26 min. Losses during boiling, roasting, deep frying and microwave cooking were found to be 40.23%, 10.57%, 10.40% and 27.13% respectively. From the obtained results, authors have concluded that the loss of iodine depends upon type of cooking method and time of addition of salt during cooking.
碘缺乏病（IDD）是印度的一个公共卫生问题。这是由于身体中碘的供应不足，要么是由于碘盐中的碘流失，要么是由于烹饪过程中的碘流失。由于缺乏关于不同烹饪方法中碘流失的科学证据，因此进行了本研究，以研究不同烹饪方法对碘流失的影响。使用的方法有煮沸、烘烤、浅煎、深炸、加压烹饪和微波烹饪。碘的流失率从 6.58%到 51.08%不等。在盐的烹饪时间为 1 分钟 15 秒的浅煎过程中，损失最小，而在盐的烹饪时间为 26 分钟的加压烹饪过程中，损失最大。在煮沸、烘烤、深炸和微波烹饪过程中，损失分别为 40.23%、10.57%、10.40%和 27.13%。根据研究结果，作者得出结论，碘的流失取决于烹饪方法的类型和烹饪过程中加盐的时间。
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