Recipe optimization of vegetable pasta with iodine-containing raw material

Authors

  • Іванович Михайло Пересічний Kyiv National University of Culture and Arts, 01601, Kyiv, str. Chigorin, 20, Ukraine https://orcid.org/0000-0003-1676-4673
  • Каріна Вікторівна Паламарек Chernivtsi Trade and Economic Institute of Kyiv National Trade and Economics University, Tsentralna Square 7, Chernivtsi, 58002, Ukraine https://orcid.org/0000-0003-4138-404X

DOI:

https://doi.org/10.15587/2312-8372.2016.65317

Keywords:

iodine deficiency, hydrated kelp powder, aquatic organisms, vegetable pasta

Abstract

The article discusses the relevance of developing technology for vegetable pastes with iodine-containing raw materials for the prevention of iodine deficiency disorders. Some the results of own research in this area are shown.

The main purpose of the study is to optimize the recipe of vegetable pastes with iodine-containing raw materials to meet the food needs of indigenous people through mathematical processing of experimental data.

Based on the author’s research and taking into account the data contained in this article, ingredient composition of vegetable paste with a high content of iodine and nutrients-synergists based on the use of protein and plant material were grounded and developed.

Consistency of the developed vegetable pastes enables using them to prepare sandwiches, banquet decoration snacks, as mince and stuffing for cheese, potato rolls, pastry and so on.

The research allowed to develop recipe and manufacturing process of obtaining rolls with vegetable pasta with iodine-containing raw material, which is enshrined in the approved technical specifications: TU U 10.8-05476322-002:2013 «Culinary products. Rolls with vegetable stuffing» and technological instructions for TU U 15.8-32214657-003:2010 «Culinary products. Rolls with vegetable stuffing».

Thus, the broad interpretation of the problem of iodine deficiency and results of our study can be used not only specialists in nutrition and food, but endocrinologists and other doctors. This allows us to recommend developed culinary products to prevent iodine deficiency disorders.

Author Biographies

Іванович Михайло Пересічний, Kyiv National University of Culture and Arts, 01601, Kyiv, str. Chigorin, 20

Doctor of Technical Sciences, Professor

Department of hotel and restaurant business

Каріна Вікторівна Паламарек, Chernivtsi Trade and Economic Institute of Kyiv National Trade and Economics University, Tsentralna Square 7, Chernivtsi, 58002

Senior Lecturer

Department of Technology and restaurant business

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Published

2016-03-29

How to Cite

Пересічний, І. М., & Паламарек, К. В. (2016). Recipe optimization of vegetable pasta with iodine-containing raw material. Technology Audit and Production Reserves, 2(4(28), 11–17. https://doi.org/10.15587/2312-8372.2016.65317

Issue

Vol. 2 No. 4(28) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Іванович Михайло Пересічний, Каріна Вікторівна Паламарек

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