Volume 16, Issue 4 (Pajouhan Scientific Journal, Summer 2018)                   Pajouhan Sci J 2018, 16(4): 21-27 | Back to browse issues page

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Asgari G, SeidMohammadi A, Faradmal J, Moradi M J, Yari K. The Study of Blankit Concentration as an Unauthorized Additive in Hamadan Bakeries and Risk Assessment of Food Consumption. Pajouhan Sci J 2018; 16 (4) :21-27
URL: http://psj.umsha.ac.ir/article-1-422-en.html
The Study of Blankit Concentration as an Unauthorized Additive in Hamadan Bakeries and Risk Assessment of Food Consumption
Ghorban Asgari1 , Abdolmotaleb SeidMohammadi1 , Javad Faradmal2 , Mohammad Jamil Moradi3 , Khadije Yari * 4
1- Associate Professor, Social Determinants of Health Research Center (SDHRC) and Department of Environmental Health Engineering, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran
2- Associate Professor, Department of Biostatics and Epidemiology, Faculty of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran
3- Master of Environmental Health Engineering, Hamadan University of Medical Sciences, Hamadan, Iran
4- Master of Environmental Health Engineering, Hamadan University of Medical Sciences, Hamadan, Iran , Khadije.yari56@gmail.com
Abstract:   (6685 Views)
Background and Objectives: Using additives such as Balnkit, to increasing the quality color of food and for the fermentation and early preparation of bread dough, has increased in recent years. The purpose of this study was to investigate the concentration of Blankit in Hamadan breads production and risk assessment of food consumption during 2016.
Materials and Methods: In this descriptive-analytical study, Balnkit, concentration in breads produced in Hamadan in 2016 was determined. A total number of 85 samples were randomly collected from all bakeries in two steps. The concentration of Blankit was determined according to ISIRI guideline using spectrophotometer in 560 nm. Then for the evaluation of risk assessment of food consumption, the value of target hazard quotients (THQ) was calculated.
Results: The Blankit was not found in 97% of samples and only 3% of samples (Lavash bread) have the Blankit. The calculation of the THQ index showed that value of THQ was 0.0041 whose value is less than 1 and the consumption of bread with this concentration will not endanger.
Conclusions: The results of this study showed that the addition of Blankitin bread processing, with regard to the concentrations determined and eliminating it from bread due to the heat, does not pose a threat to the health of the people.
Keywords: Blankit, Bread, Hamadan
Full-Text [PDF 328 kb]   (3348 Downloads)    
Type of Study: Research Article | Subject: Health Sciences
Received: 2018/01/25 | Accepted: 2018/04/30 | Published: 2018/09/15
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