Research of technological and consumer characteristics of the emulsion sauces enriched with iodine

Authors

  • Николай Павлович Головко Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Максим Леонидович Серик Kharkov state university of food technology and trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Татьяна Николаевна Головко Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Мюшфик Панах оглы Бакиров Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.18891

Keywords:

iodine-proteic supplement, emulsion-type sauces, healthy products, organoleptic assessment

Abstract

The solution of the preventing diseases caused by the iodine deficiency is discussed in the article. Iodization of food products due to the supplements with bioorganic iodine has been chosen the main direction. A supplement on the basis of egg-white and iodine mineral compounds (iodine - proteic additive) has been developed.

The developed iodine - proteic additive is a powder-like system and can be used in a wide assortment of health-improving food products, in particular, in the technologies of emulsion-type sauces.

The process scheme for the manufacture of an emulsion-type sauce on the basis of iodine-proteic additive is developed. Based on the investigations it is determined that addition of the emulsion sauce of the supplement into the receipt does not influence negatively on physical, chemical, organoleptic and consumer properties of the sauce, but due to the stabilizing effect it increases stability of the emulsion in comparison with the test sample to 98…100%. Using the supplements 0,5…2,5 % by the iodine mass from 0,01% , it is possible to provide up to 50% of daily intake of a human in iodine.

It is suggested to use the iodine-proteic supplement for the manufacture of emulsion-type sauces with a partial replacement of egg powder. It is caused by its popularity among the people, and a wide range of its composition variation possibilities for healthy food creation.

The presented supplement was investigated several times that indicated the correspondence to norms and specifications. New regulatory documents (TS U 10.8-01566330-281:2013 “Enriched proteic-mineral supplements”, hygienic conclusion, the act of investigations, etc) are developed and raified.

Author Biographies

Николай Павлович Головко, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of department

Department of Commodities in customs

Максим Леонидович Серик, Kharkov state university of food technology and trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Candidate of Technical Sciences, Associate Professor,

Department of food hygiene and microbiology

Татьяна Николаевна Головко, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Candidate of technical science, Associate Professor

Department of commodity and commodity expertise

Мюшфик Панах оглы Бакиров, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Graduate student commodity research in customs

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Published

2013-12-11

How to Cite

Головко, Н. П., Серик, М. Л., Головко, Т. Н., & Бакиров, М. П. о. (2013). Research of technological and consumer characteristics of the emulsion sauces enriched with iodine. Eastern-European Journal of Enterprise Technologies, 6(11(66), 20–23. https://doi.org/10.15587/1729-4061.2013.18891

Issue

Vol. 6 No. 11(66) (2013): technology and equipment of food production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Николай Павлович Головко, Максим Леонидович Серик, Татьяна Николаевна Головко, Мюшфик Панах оглы Бакиров

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