Nutritional Value of Iodine-Fortified Vegan Flour Products
Author Information
Author(s): Agata Jankowska, Krystyna Szymandera-Buszka
Primary Institution: Poznań University of Life Sciences
Hypothesis
Different vegetable varieties affect iodine stability in a ready-to-eat flour product and its antioxidant activity.
Conclusion
The study confirmed that vegan flour products enriched with iodine-fortified dried vegetables are a good source of iodine and can help prevent iodine deficiency disorders.
Supporting Evidence
- Consuming 100 g of Ciabatta rolls provides ~6% of the recommended daily allowance (RDA) for iodine.
- 100 g of Gnocchi dumplings provides ~19% of the RDA for iodine.
- The type of iodine carrier and vegetable affects iodine and thiamine content.
- Iodine losses were higher in Ciabatta rolls compared to Gnocchi dumplings after heat treatment.
Takeaway
This study shows that adding special vegetables to pasta and bread can help people get enough iodine, which is important for health.
Methodology
The study assessed the nutritional value of vegan flour products by adding iodine-fortified dried vegetables and measuring iodine content, thiamine content, and antioxidant activity before and after heat treatment and storage.
Limitations
The study did not determine thiamine content in Gnocchi dumplings due to its low content in raw materials.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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