Determination of pH, Salt, Sodium and Potassium Content in the Traditional Bread in western Iran

Document Type: Research Paper

Authors

1 Food and Drug Department, Shahrekord University of Medical Sciences, Shahrekord, Iran.

2 Hajar Hospital, Shahrekord University of Medical Sciences, Shahrekord, Iran.

3 Medical School, Isfahan University of Medical Sciences, Isfahan, Isfahan, Iran.

Abstract

Introduction: Bread is widely used worldwide and provides a significant share of the energy, protein, minerals and vitamins needed by the body. The aim of this study was to determine the pH, salt, sodium and potassium content of traditional breads in Chaharmahal Va Bakhtiari province.Methods: In this study, 451 traditional bread samples of different types randomly collected by baker’s health inspectors across Chaharmahal V Bakhtiari Province in 2016. The pH, salt, sodium and potassium content of the bread samples were measured by pH metric, potentiometric and flame photometric methods at the Food Control Laboratory of Shahrekourd University of Medical Sciences.Results: In this study, the average pH, salt, sodium and potassium content of bread samples were 5.85, 1.95%, 765 and 108 mg /100g, respectively. At least 7.7% of the bread samples were positive for sodium bicarbonate use and 54% were more than the maximum allowed for salt content. In this study, the ratio of sodium to potassium was 12.07.Conclusion: This study showed that salt use was high in bread production and a significant portion of the bread samples were positive for sodium bicarbonate use. Continuing this situation is a major threat to the health of the community. Therefore, strong control and supervision over the bread production units are essential.

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