Primary Study On Iodine Loss In Baking Uygur Food Nang

Objective To investigate the loss of iodine content in baking Nang with iodized salt, research the improved craft of baking Nang so as to reduce the loss of iodine, increase physical quality of people in epidemic areas, speed up the eradication of IDD, provide reliable way of eradicating IDD in the remote and poor counties as quickly as possible. Methods Prepared with unified method under the same condition (flour weight 130g, iodized salt 4g, weight of each of 170g, groups were divided into large and thin section and small and thick section according to their shape, adding milk section and adding oil section according to adding accessories, section of improved craft Nang smeared with iodized salt after baking. The control was the normal Nang. Samples were treated and detected with alkali-ash method and iodine content in Nang before and after baking of every group with arsenic-cerium oxidation reduction method, respectively. Statistics was taken to analyze the loss of iodine in Nangs of every section. Results (1) From the same baking pit with the same discharging time, baking temperature and height away from fire, taking the Nang without baking as the control, iodine contents in Nang samples before and after baking were detected in control group, normal group, groups of large and thin, small and thick, adding milk and adding oil. Variation value of iodine content after baking was obtained with significance of statistics. It suggested that baking result in iodine loss. (2) There was no difference statistics in iodine loss among Nangs of adding milk, adding oil and the normal when adding different accessories in baking but being same in other baking conditions. It indicated that there was few effect of adding accessories on iodine content in baked Nang. (3) The iodine loss was less in small and thick Nangs than in large and thin ones with difference of statistics when the baking shape was different but the other baking conditions were the same. (4) Taken the improved Nangs with same baking temperature, shape, weight, and smeared with iodized salt after baking as the objects and Nangs with the normal shape as the control, iodine loss was compared. The iodine loss was less from the improved Nangs smeared with iodized salt than from the normal ones, and there was significance of statistics. It suggested that correct application of iodized salt be of practical significance for decrease iodine. For the purpose of eradication of IDD, inhabitants in epidemic areas of IDD must take iodized salt correctly in cooking and improve craft for baking Nang. Conclusions In order to maintain the stability of iodized salt and ensure the iodine for physiological requirements, keep higher level of iodine nutrition, iodized salt must be used correctly in cooking. Inhabitants in the iodine deficiency area of Xinjiang should improve the method of baking Nang for controlling IDD.