Original scientific paper
INVESTIGATION OF SODIUM CONTENT IN THE WHOLE WHEAT BREAD ON THE MARKET OF MUNICIPALITIES BIJELJINA, ZVORNIK AND EAST SARAJEVO
Milan Vukić
orcid.org/0000-0002-1699-2433
; Faculty of Technology University of East Sarajevo, Karakaj bb. 75400 Zvornik, B&H
Predrag Kenjić
; Faculty of Technology University of East Sarajevo, Karakaj bb. 75400 Zvornik, B&H
Jasna Mastilović
; Institute for Food Technology Bulevar cara Lazara br.1, 21000 Novi Sad, Serbia
Žarko Kevrešan
; Institute for Food Technology Bulevar cara Lazara br.1, 21000 Novi Sad, Serbia
Radolsav Grujić
; Faculty of Technology University of East Sarajevo, Karakaj bb. 75400 Zvornik, B&H
Abstract
Medical studies demonstrated that controlling blood pressure could reduce the risks of cardiovascular disease. The relationship between daily diet, intake of salt and blood pressure has been well established and since bread is the main foodstuffs in population diet, especially in our country, the determination of sodium content of bread is of high priority and warrants further investigation. The sodium content was determined using Atomic Absorption Spectrophotometry (AAS) following wet digestion of the samples with concentrated hidrocloric and nitric acids. By applying a scoring system trained sensory evaluators assessed the expression of taste in samples. The results of present study unfortunately showed that content of sodium in whole wheat bread in the market in two of three investigated municipalities (Bijeljina, Zvornik and East Sarajevo) is much greater compared with contents in other parts of the world. As we do not have assessment of daily sodium intake and on basic of result from this investigation we could conclude that sodium intake in Bosnia and Herzegovina is greater than that recomended by the World Health Organization (WHO). This means that population of investigated municipalities, which consumes whole wheat bread daily could be at a risk of cardiovascular diseases.
Keywords
bread; cardiovascular disease; diet; sodium; taste
Hrčak ID:
116980
URI
Publication date:
31.12.2013.
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