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ETUDE DE LA STABILITE OXYDATIVE DE LA MARGARINE IODEE


STURZA RODICA 1, DESEATNICOV OLGA 2, CIUMAC JORJ 2, HARITONOV SVETLANA 1
(1)UNIVERSITÉ TECHNIQUE DE MOLDOVA; DÉPARTEMENT DE CHIMIE; 2004,168, BD. STEFAN CEL MARE, CHIŞINĂU, MOLDOVA; STURZAR@YAHOO.COM (2)UNIVERSITÉ TECHNIQUE DE MOLDOVA; DÉPARTEMENT DE NUTRITION; 2004,168, BD. STEFAN CEL MARE, CHIŞINĂU, MOLDOVA; OLGA22@HOTBOX.RU

Issue:

SCSCC6, Volume VII, No. 3

Section:

Volume VII - No. 3 (2006)

Abstract:

In the whole world iodine deficiency is the most frequent cause of alteration of the intellectual development of a person. The objective of the present study consists in the analysis of oxidative stability and physic-chemical properties of iodinated margarine. Margarine that contains 1 µg of iodine per 1g of the product was produced according to proposed scheme, further there were studied physic-chemical properties and oxidative stability in initial product and in the product after three months storage. Considerable organoleptical difference in comparison with non-fortified product was not revealed.

Keywords:

Iodine, sunflower oil, margarine, oxidative stability.

Code [ID]:

CSCC6200607V03S01A0010 [0001121]

Full paper:

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