Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction level
The concentration of iodine in edible salt and its stability in different brands were evaluated in Noakhali district, Bangladesh using iodometric titration. Brand A and B had unacceptable amounts of iodine, whereas Brand C and D had appropriate amounts according to the Bangladesh Standards and Testi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001156 |
| _version_ | 1797796087862394880 |
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| author | Mohammad Asadul Habib Akibul Islam Chowdhury Mohammad Rahanur Alam Tanjina Rahman |
| author_facet | Mohammad Asadul Habib Akibul Islam Chowdhury Mohammad Rahanur Alam Tanjina Rahman |
| author_sort | Mohammad Asadul Habib |
| collection | DOAJ |
| description | The concentration of iodine in edible salt and its stability in different brands were evaluated in Noakhali district, Bangladesh using iodometric titration. Brand A and B had unacceptable amounts of iodine, whereas Brand C and D had appropriate amounts according to the Bangladesh Standards and Testing Institute (BSTI) standards. Iodine loss due to humidity and temperature gradually increased from 2 to 4 days for brands B, C, and D (slower in Brand A), and stabilizing after six days. The structural Model Equation (SME) revealed that, maternal education, family income, and consumer satisfaction level (CSL) positively affected different brands of salt use (p ≤ 0.05). These findings provide a clear understanding that, Iodine content in different Salt Brands available in the Noakhali region varies and decreases with exposure to air over time, as well as CSL towards different salt brands (Brand A-least satisfactory and Brand D-most satisfactory). CSL was about 2.35 and 4.19 times higher in Brand C and D due to having iodized salt with the satisfactory range of BSTI (p ≤ 0.05). The study emphasized that, care should be taken during the salt manufacturing and packaging process, distribution, and storage condition at the household level to ensure adequate intake of iodine. |
| first_indexed | 2024-03-13T03:27:52Z |
| format | Article |
| id | doaj.art-f44d72cd62e245deb7ef5a127775f446 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-13T03:27:52Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-f44d72cd62e245deb7ef5a127775f4462023-06-25T04:44:57ZengElsevierFood Chemistry Advances2772-753X2023-10-012100294Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction levelMohammad Asadul Habib0Akibul Islam Chowdhury1Mohammad Rahanur Alam2Tanjina Rahman3Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali 3814, Bangladesh; Corresponding authors.Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali 3814, Bangladesh; Department of Nutrition and Food Engineering, Daffodil International University, Savar, BangladeshDepartment of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali 3814, BangladeshInstitute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh; Corresponding authors.The concentration of iodine in edible salt and its stability in different brands were evaluated in Noakhali district, Bangladesh using iodometric titration. Brand A and B had unacceptable amounts of iodine, whereas Brand C and D had appropriate amounts according to the Bangladesh Standards and Testing Institute (BSTI) standards. Iodine loss due to humidity and temperature gradually increased from 2 to 4 days for brands B, C, and D (slower in Brand A), and stabilizing after six days. The structural Model Equation (SME) revealed that, maternal education, family income, and consumer satisfaction level (CSL) positively affected different brands of salt use (p ≤ 0.05). These findings provide a clear understanding that, Iodine content in different Salt Brands available in the Noakhali region varies and decreases with exposure to air over time, as well as CSL towards different salt brands (Brand A-least satisfactory and Brand D-most satisfactory). CSL was about 2.35 and 4.19 times higher in Brand C and D due to having iodized salt with the satisfactory range of BSTI (p ≤ 0.05). The study emphasized that, care should be taken during the salt manufacturing and packaging process, distribution, and storage condition at the household level to ensure adequate intake of iodine.http://www.sciencedirect.com/science/article/pii/S2772753X23001156Iodized saltIodine concentrationIodine lossConsumer satisfaction levelBSTI (Bangladesh Standard Testing Institute) |
| spellingShingle | Mohammad Asadul Habib Akibul Islam Chowdhury Mohammad Rahanur Alam Tanjina Rahman Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction level Food Chemistry Advances Iodized salt Iodine concentration Iodine loss Consumer satisfaction level BSTI (Bangladesh Standard Testing Institute) |
| title | Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction level |
| title_full | Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction level |
| title_fullStr | Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction level |
| title_full_unstemmed | Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction level |
| title_short | Commercially available iodized salts in Noakhali, Bangladesh: Estimation of iodine content, stability, and consumer satisfaction level |
| title_sort | commercially available iodized salts in noakhali bangladesh estimation of iodine content stability and consumer satisfaction level |
| topic | Iodized salt Iodine concentration Iodine loss Consumer satisfaction level BSTI (Bangladesh Standard Testing Institute) |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23001156 |
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