Mineral and vitamin composition of сheese and vegetable pasta with high content of iodine
Keywords:
Iodine deficiency, pharmacodynamic synergy, cheese and vegetable products, mineral elements, powders of aquatic organisms, kelp, iodine, selenium and zincAbstract
Background. Development of food technology compositions using iodine-containing material is an actual task as it is directed on prevention of diseases caused by iodine deficiency. Technology development of cheese and vegetable pastes based on vegetable raw materials and protein powders with the addition of aquatic organisms is rational.
Material and methods. Cheese and vegetable pastes based on sourmilk cheese and brynza with vegetable raw materials (carrot, redbeet, pumpkin, apple, chinach, bean), laminaria, powder of aquatic organisms Rieber Food Ingredients, kappa-karagin, tht is also used in roll – cakes, that have received the patents [10–13].
Object of the research is cheese and vegetable pastes with powder Rieber Food Ingredients from shrimps, crabs, trout, control sample is paste from brynza according the traditional technology.
The content of mineral elements was defined on a portable analyzer energodispersive roentgen ElvaXmed, vitamines – by traditional methods [15–17].
Results. The study found that the consumption of 100 g of the developed cheese and vegetable paste according to the recommended nutritional standards of the population of Ukraine provides on average 65.4 % of the daily requirement for iodine and 10 to 30 % of the daily needs of most esentsiynyh matter – iodine synergists, which creates conditions for increasing it fixing and allows assignment of products to functional categories.
Conclusion. Developed food compositions are recommended as functional product for consumption with the aim of preventing diseases caused by iodine deficiency.
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