The development of sauces using iodine supplement

Authors

DOI:

https://doi.org/10.15587/2313-8416.2018.128926

Keywords:

iodine deficiency, iodine supplement, sauces, mayonnaise, emulsion, organoleptic evaluation, analysis of the technological scheme

Abstract

The article considers the possibility and expediency of developing new kinds of sauces enriched with micronutrients. The principal technological scheme of sauce production using the iodized supplement is described. The results of organoleptic studies of sauces, physicochemical and microbiological parameters of the quality of the produced product containing iodine-based protein-based additive are presented

Author Biographies

Myushfik Bakirov, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD, Assistant Professor

Polupan Valentin, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Assistant Professor

Department of Commodity Studies in the Customs

Olena Zolotykhina, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

Head of Cyclе Commission of Food Technologies, Specialist of Highest Category

Tetiana Afanasieva, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

Lecturer, Specialist Of Highest Category

Hanna Horbenko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

Head of laboratory, Specialist Of Highest Category

References

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Published

2018-04-19

Issue

No. 5 (2018)

Section

Technical Sciences

License

Copyright (c) 2018 Myushfik Bakirov, Polupan Valentin, Olena Zolotykhina, Tetiana Afanasieva, Hanna Horbenko

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