DETERMINATION OF THE MASS CONCENTRATION OF IODINE IN THE VEGETABLE-CHEESE PASTES
DOI:
https://doi.org/10.15673/2073-8684.27/2014.29692Keywords:
iodine deficiency, vegetable-cheese pastes, powders of aquatic organisms, kelp, iodine, bioorganic iodine compoundsAbstract
The expediency of iodine-containing materials to create products with a high content of iodine is grounded. Aquatic powders are the most valuable raw materials for dietary supplements because they contain complex of vital, necessary for human body organic substances and minerals.
The technology of functional vegetable-cheese pastes is developed and scientifically grounded, their use as a part of food rations will solve the important task of providing population with sufficient amount of iodine in the form bound with organic compounds and other essence nutrients-synergists of iodine and contribute significantly to disease prevention, associated with iodine deficiency. Therefore, by method of inversion voltammetry there was defined the quantitative content of total iodine in vegetables and fruit paste which is one of the steps in the proof of the diets of various population groups in Ukraine for the prevention of iodine deficiency disorders. The research of the iodine content in vegetable-cheese pastes is done; it proves that the introduction of 3-5 % of dried kelp and 9 % powdered seafood in recipe provides a day need of the human body for iodine. Thus, the iodine content in ready-to-use pastes is 1,174... 1,742 mg/kg.
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