2022: celebrating milestones, innovations and making a difference globally
December 30, 2022
Effect of iodized salt on organoleptic properties of processed foods: a systematic review
The objective of this study was to provide a comprehensive review of the organoleptic impact that iodized salt has had on processed foods and condiments.
Electronic databases and internet searches were conducted to find the 34 studies used in this analysis.
The conclusion of this study found that the use of iodized salt does not cause adverse organoleptic properties of processed foods, and does not affect consumer acceptability or product quality of the processed foods. It is recommended that iodized salt be used by food manufacturers to increase iodine intake.
Journal of Food Science Technology