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SALT CONTENT IN BREAD FROM THE CITY OF ZAGREB, CROATIA
MARIJA DELAŠ AŽDAJIĆ
orcid.org/0000-0003-3619-0216
; Sveučilište u Zagrebu, Prehrambeni i biotehnološki fakultet, Hrvatski institut za javno zdravstvo, Zagreb, Hrvatska
IVANČICA DELAŠ
; Sveučilište u Zagrebu, Prehrambeni i biotehnološki fakultet, Sveučilište u Zagrebu, Medicinski fakultet, Zagreb, Hrvatska
DANIJELA ŠTIMAC GRBIĆ
orcid.org/0000-0002-7699-8036
; Hrvatski institut za javno zdravstvo, Sveučilište u Zagrebu, Medicinski fakultet, Zagreb, Hrvatska
STJEPAN AŽDAJIĆ
; Medicinski fakultet i Klinički bolnički centar “Sestre milosrdnice”, Zagreb, Hrvatska
NADA VAHČIĆ
; Sveučilište u Zagrebu, Prehrambeni i biotehnološki fakultet, Zagreb, Hrvatska
Sažetak
The aim of this study was to analyze the content of kitchen salt in bread from the bakeries in the City of Zagreb. Cookingsalt or sodium chloride is one of the most common compounds on the Earth, essential for the work of human body. Along with naturally occurring sodium in foods, the main nutritional sources of sodium are industrial products (mainly bakery products and meat products), as well as adding salt during food preparation and consumption. The World Health Organization recommends daily intake of up to 5 grams of salt. Material and Methods: Bread samples from the bakeries of small craftsmen and industrial bakery manufacturers in the City of Zagreb were collected. The amount of kitchen salt in bread samples was determined by Mohr’s titration method that determines the amount of Cl- and Br- ions using the standard AgNO3 solution in neutral medium. The mean content of kitchen salt in the bread samples analyzed was 2.24%, which is almost twice the value recommended by the Croatian National Regulation on Cereals and Cereal Products (1.4%). Results: Comparison of sodium chloride in bread of local and industrial manufacturers did not show statistically signifi cant difference. In conclusion, additional efforts are needed to reduce the amount of salt in bread in order to reduce the risk of arterial hypertension and other diseases.
Ključne riječi
sodium chloride; kitchen salt; bread, food industry; Republic of Croatia; Zagreb
Hrčak ID:
199325
URI
Datum izdavanja:
20.4.2018.
Posjeta: 2.229 *