DETERMINATION OF PH, SALT, SODIUM AND POTASSIUM IN THE TRADITIONAL BREAD OF CHAHARMAHAL AND BAKHTIARI PROVINCE IN 2016

Background and Aim: Bread is widely used throughout the world and has a significant contribution to the supply of energy, protein, minerals, and vitamins required by the body. The purpose of this study was to determine the amount of pH, salt, sodium and potassium in the traditional bread of Chaharmahal and Bakhtiari province.Methods: In this study, 451 samples of different types of traditional bread were randomly collected by health inspectors from bakeries throughout Chaharmahal and Bakhtiari province in 2016. The amounts of pH, salt, sodium and potassium of bread samples were measured by pH-metric, potentiometric, and flame photometric methods in the Food Control Laboratory of Shahrekord University of Medical Sciences, respectively.Results: This study showed that the average pH, salt, sodium, and potassium in the studied bread were 5.85, 1.95%, 769 and 108 mg respectively in 100 grams of bread. The salt content of 54% of the bread samples was higher than the maximum limit (1.8%) and at least 7.3% of the bread samples were positive for the use of baking soda (sodium bicarbonate). In this study, the ratio of sodium to potassium was 12.07 (mmol/mmol).Conclusion: This study showed that salt use was too high in bread production, and sodium intake through bread was high, and the consumption of such bread caused some chronic diseases.

کلیدواژه ها:

Bread ، Salt ، pH ، Sodium ، Potassium