Evaluation of salt in bread offered by two salinity measurement methods with Atago digital salinity meter model Pal-Salt and its comparison with standard Mohr method in bakeries in Varamin and Pakdasht counties in 2020-2021

In the study, bread salinity was measured in bakeries in Varamin and Pakdasht cities with Atago salinity meter and the results were compared by Mohr method.

Methods and material:

 In this study, 676 bread samples were measured for salinity Atago digital, and then the results were compared by the Mohr method. The ability to detect this salinity was also evaluated by the diagnostic value method. Then the indicators of sensitivity, specificity, accuracy ,and predictive value of the device were used. Ethical considerations were considered at all stages of the study.

Mean and standard deviation of bread salinity in Pakdasht city by Mohr method for Barbari, Taftoon, Sangak and Lavash bread 0.42± 0.51, 0.57± 0.58, 0.60± 0.45 and 0.53± 0.49 And the same values ​​according to the response of Atago salinity meter for Barbari, Taftoon, Sangak and Lavash breads: 0.42 ± 0.56, 0.43 ± 0.55, 0.44 ± 0.66, 0.61 ± 0.41 was obtained. Mean bread salinity in Varamin city by Mohr method for Barbari, Taftoon, Sangak and Lavash breads 0.80 ± 0.32, 0.81 ± 1.09, 0.82 ± 0.10 and 0.78 ± 0.98. Also according to the answer Atago salinity meter was obtained for Barbari, Taftoon, Sangak and Lavash breads: 0.56 ± 1.03, 0.58±0. 89, 0.85 ± 0.60 and 0.57 ±0.81. Sensitivity, specificity, ability to detect salinity cases above the standard, ability to detect salinity cases below the standard, positive and negative likelihood, respectively 80.35, 88.37, 77.97, 77.89, 6.91, 0.22 Percentage was calculated.

The ability of Atago salinity meter to detect cases below the standard is 80.35% and also to detect cases above the standard limit of 77.97%, so it can be considered as a suitable test.