Journal of Food Science and Technology

, Volume 50, Issue 6, pp 1212–1216 | Cite as

Effect of different cooking methods on iodine losses

  • Ritu Rana
  • Rita Singh Raghuvanshi
Original Article


Iodine Deficiency Disorders (IDD) is a public health problem in India. It is because of poor iodine availability to the body either due to loss of iodine from iodized salt or due to cooking. Since there is lack of scientific evidence on loss of iodine during different cooking methods, present study was undertaken to study the effect of different cooking methods on iodine losses. Methods used were boiling, roasting, shallow frying, deep frying, pressure cooking and microwave cooking. The loss of iodine ranged from 6.58% to 51.08%. Minimum losses were found during shallow frying where cooking time of salt was 1 min and 15 s and maximum during pressure cooking where cooking time of salt was 26 min. Losses during boiling, roasting, deep frying and microwave cooking were found to be 40.23%, 10.57%, 10.40% and 27.13% respectively. From the obtained results, authors have concluded that the loss of iodine depends upon type of cooking method and time of addition of salt during cooking.


Iodine Loss Cooking method Salt Time 



Authors are grateful to the Vice-Chancellor, G. B. Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, India for providing financial support in the form of graduate research assistantship.


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  1. 1.Department of Foods and Nutrition, College of Home ScienceG. B. Pant University of Agriculture and TechnologyUttarakhandIndia
  2. 2.Department of Foods & Nutrition, Faculty of Family & Community SciencesThe Maharaja Sayajirao University of BarodaVadodaraIndia

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