Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

FROZEN PRE-COOKED SEMI-PRODUCTS WITH IODINE-CONTAINING STUFFING

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I. Kalugina
S. Vikul
Yu. Novik

Анотація

The article shows the necessity of healthy foods development and introduction into population`s food ration, which are enriched with scarce micronutrients, especially with iodine, to strengthen health and prevent diseases. There is a review of Laminarium chemical composition and proved the possibility of using these algae as iodine-containing ingredient to produce foodstuffs aimed to prevent iodine deficient disorders. The correlation of iodine and selenium in Laminarium algae is unique and is (1,0:0,7). This is that correlation what is necessary for human`s thyroid gland to provide normal functioning and optimal producing of the most important hormones – Thyroxine (T6) and Triiodothyronin (T3). While the development of pancakes with Laminarium stuffing, it was made a number of physical and chemical indicators of the stuffings compositions: humidity, active and titrated acidity. The important criteria for the stuffing formulation development was the product organoleptic estimation. It was found the optimal correlation of the formulation`s components of the Laminarium stuffing with the degree of homogenization considering. The application of modern research methods and experimental design, the study of organoleptic, physical, and chemical indicators of Laminarium and stuffing for pancakes with it allowed us to determine the optimum additive content in the stuffing and to optimize technological parameters of pancakes production. The Laminarium algae introduction in the recipe will enrich pancakes with a large number of macro-and microelements, vitamins and organic compounds. It has been found that the new product – pancakes with Laminarium stuffing characterized by high iodine content, has a high nutritional value and good consumer`s indicators. This allows to recommend it for using in preventive nutrition.

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Як цитувати
Kalugina, I., Vikul, S., & Novik, Y. (2017). FROZEN PRE-COOKED SEMI-PRODUCTS WITH IODINE-CONTAINING STUFFING. Food Science and Technology, 11(3). https://doi.org/10.15673/fst.v11i3.610
Розділ
Технологія і безпека продуктів харчування
Біографія автора

I. Kalugina, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

Посилання

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