Volume 15, Number 3 (Pajouhan Scientific Journal, Spring 2017)                   psj 2017, 15(3): 23-28 | Back to browse issues page
1- Associate Professor, Department of Environmental Health Engineering, School of Health, Hamadan University of Medical Sciences, Hamadan, Iran.
2- MSc, Student Research Center, Hamadan University of Medical Sciences, Hamadan, Iran.
3- Associate Professor, Department of Biostatistics, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran.
4- MSc, Student Research Center, Hamadan University of Medical Sciences, Hamadan, Iran. , E-mail:amin.pirmoghani@yahoo.com
Abstract:   (659 Views)

Introduction: In recent years, sodium hydro sulfurous anhydride (Dithionite) has been used as an additive for better preservation, increase of visual appearance and improvement of fermentation action in breads products. The purpose of this study was to determine and quantify the concentration of dithionite in breads produced in Hamadan.

Methods: In this descriptive study, the concentration of Dithionite in bread in breads produced in Hamadan from July to September 2016 was determined. The study population was the whole of active industrial bakeries in the city of Hamadan. The sampling was conducted after listing the bakeries producing bread by referring randomly to the bakeries and taking samples and transmitting them to the laboratory. Finally, the content of dithionite was quantified based on the Iranian National Standard (no: 2628).

Results: The findings indicated that dithionite concentration in all samples in different months was zero, which meets the standard.

Conclusion: The results of this study indicated that dithionite, as an additive, has not been used in processing of the bread; hence, it cannot be considered as a threat to human health.

Full-Text [PDF 436 kb]   (65 Downloads)    
Type of Study: Research Article | Subject: Health Sciences
Received: 2017/02/25 | Accepted: 2017/05/11 | Published: 2017/06/7