Asian Journal of Dairy and Food Research, volume 35 issue 3 (september 2016) : 251-254

Availability of iron and iodine from commonly consumed recipes using double fortified salt

Shikha Bathla*, Kiran Grover
1<p>Department of Food and Nutrition,&nbsp;Punjab Agricultural University, Ludhiana-141 004, India.</p>
Cite article:- Bathla* Shikha, Grover Kiran (2016). Availability of iron and iodine from commonly consumed recipesusing double fortified salt . Asian Journal of Dairy and Food Research. 35(3): 251-254. doi: 10.18805/ajdfr.v0iof.11152.

Double fortified salt (DFS) having iron and iodine, has been formulated for tackling the problems of iron deficiency anemia (IDA) and iodine deficiency disorders (IDD). Since there is lack of scientific evidence on the effect of double fortified salt on different cooking methods, So the present research was designed to evaluate the availability of iron and iodine content from commonly consumed recipes using double fortified salt. Seven different recipes using different cooking methods were selected for the experimental trial. The findings of the present research work concludes that during boiling, open pan, pressure cooking and pan cooking method, salt should be used at the end stage of cooking process but for shallow frying, deep frying and steaming method, salt should be used at the beginning stage of cooking process for the maximum retention of total iodine and iron content (p>0.05). So double fortified salt should be used in daily meal preparations to improve the nutritional status.

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