Сonsumer characteristics of butter with seaweed

Abstract

Background. Deformation of food intake in Ukraine resulted in low consumption of biologically active ingredients (native protein, complex carbohydrates, vitamins and minerals), which causes a reduction in the overall resistance of the human body to adverse environmental factors.
The aim of the work is justification of fillers usage, biologically active additives with seaweeds (laminaria, fucus, spirulina, cystoseira) in the prescription composition of butter and identification of consumer properties of butter with these fillers.
Material and methods. Object of the research is butter with seaweed fillers in the amount of the additives laminaria and fucus – 4.0 %; spirulina – 3.0 %; and 3.5 % of cystoseira per 100 gram of the product.
The dairy butter Buterbrodne with no fillers under the same processing technology was used as a control one.
Organoleptic assessment of the control and experimental samples of butter has been carried out according to the twenty-grade scale in accordance with DSTU 4399:2005 and was improved by us according to the quality rating scale.
Results. Microelement content of the diary butter with fillers includes iodine and selenium in the amounts exceeding 10 % of the adequate level of consumption of these ingredients. Thus, according to the content of iodine and selenium the samples of the dairy butter are the product of functional use and may be recommended for consumption both for prevention and in case if there is a lack of iodine and selenium in the diet.
Conclusion. The dairy butter with fillers from the seaweeds has higher organoleptic characteristics thanks to the taste and consistence improvement, and can be recommended to treat iodine deficient condition and increase antioxidant properties of the human body by the means of availability of selenium.