COMPREHENSIVE ASSESSMENT OF QUALITY AND SAFETY OF BERRY SAUCE WITH IODINE-CONTAINING ADDITIVE

Abstract

One of the acute problems of our time is iodine deficiency in human nutrition, which is typical for both countries with economies in transition and economically developed ones. Today, about a third of the world's population live in conditions of natural iodine deficiency. The most common solution to iodine deficiency is salt iodization, but this can lead to excessive iodine intake. In addition, it is much healthier to eat organic iodine, which is found in large quantities in brown algae. It is the development of new types of food products using brown algae as a biologically active additive that is a new promising direction for solving the problem of insufficient iodine consumption. Taking into account the relevance of solving the problem of iodine deficiency and the constantly growing demand for fruit and berry sauces, the technology of berry sauces based on blueberries, cranberries, dogwood, sea buckthorn and viburnum with the addition of brown algae has been developed. However, the mass introduction into production and consumption of the developed sauces will make a significant contribution to solving the global problem of insufficient consumption of organic iodine, requires research to establish their compliance with the typical quality and safety indicators for these products. The physicochemical indicators of the developed berry sauces were investigated, confirming the high quality in terms of the content of soluble solids – 25.0 ... 28.5%, the mass fraction of titratable acids – 1.9%, and indicate the complete absence of mineral, vegetable and foreign substances in the product. It was found that the developed sauces with iodine-containing algal additive have high microbiological quality indicators when stored for up to 14 days, even without adding preservatives. The complete safety of the developed berry sauces was established in terms of the content of toxic elements, as well as the absence of genetically modified organisms in the finished product