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
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.