Could rice be used as an anticaking agent in table salt?

被引：0

作者：

Akay, Cemal ^{[1
]}

Ogur, Recai ^{[2
]}

Korkmaz, Ahmet ^{[3
]}

Gocgeldi, Ercan ^{[4
]}

Yaren, Hakan ^{[5
]}

Gulec, Mahir ^{[4
]}

机构：

[1] Gulhane Mil Med Acad, Dept Pharmaceut Toxicol, Ankara, Turkey

[2] Gulhane Mil Med Acad, Dept Environm Hlth, Ankara, Turkey

[3] Gulhane Mil Med Acad, Dept Publ Hlth, Ankara, Turkey

[4] Gulhane Mil Med Acad, Dept Physiol, Ankara, Turkey

[5] Gulhane Mil Med Acad, Dept Nucl Biol Chem, Ankara, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2009年 / 60卷 / 02期

关键词：

Table salt; rice; anticaking; food enrichment; HYPERTENSION; PREVENTION; GRAINS; DIET;

D O I：

10.1080/09637480701603132

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to examine whether powdered rice could be used as an anticaking agent in table salt. Salts free from anticaking food additives were selected and powdered rice was added at different concentrations (0%, 1%, 2%, 5%, 10% and 20%). The samples were placed away from direct light and airflow, and left exposed in the laboratory at room temperature and below 30% humidity. The weight of the samples was measured using an electronic laboratory balance and recorded daily for 4 days. At the end of the experiment, all the samples were dried at 105C in order to determine exact dryness. All the salt samples containing powdered rice lost weight (0.560.08%), while the other salt samples free of powdered rice gained weight (10.310.63%) (P0.001). A statistically significant difference was found between the first two (1% and 2%) and last three concentrations (5%, 10% and 20%) (P0.001). Adding powdered rice to salt as an anticaking agent during salt manufacturing at a concentration of 1% could take the place of other anticaking food additives used in table salt production.

引用

页码：95 / 99

页数：5

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