Abstract
Iodine is a vital trace element that must be constantly and daily supplied with food to the organism. Currently, the amount of food that can provide the organism with the required amount of iodine is insufficient. The purpose of the study was to investigate changes in organoleptic, microbiological, and biochemical parameters of kefir made with the addition of iodine during its refrigeration storage. It was found that during the storage of samples of kefir with iodine there is a slowdown in the reproduction of lactic acid bacteria, compared with the control sample. In particular, the number of lactic acid bacteria during the first two days of storage increased 1.3 times in the experimental sample and 1.5 times in the control sample of kefir. After 12 days of storage, the number of lactobacilli in the test sample of kefir increased 2.5 times, and in the control 3.2 times, compared with the amount in fresh kefir. Similar patterns were observed in determining the development of yeast. In particular, the reproduction rate of yeast in the control sample of kefir was, on average, 1.3 times faster (8 – 12 days), compared with yeast in the experimental sample. It was also found that during the 12-day storage period at a temperature of +6 °C, the titrated acidity in kefir with iodine increased 1.4 times, and in the control 1.6 times and was 130.5 °T and 154.1 °T, respectively. At such acidity values, the test sample of kefir still met the requirements of the standard, and the control was 24.1 °T higher. In this case, kefir containing iodide had better organoleptic characteristics during 12 days of storage. Produced kefir with the addition of iodine can be considered a functional product to provide the population with sufficient iodine.
Highlights
Iodine is a vital trace element that must enter the organism constantly and daily with food (Hynes, et al, 2013; Abel, et al, 2017)
It was found that during the storage of samples of kefir with iodine there is a slowdown in the reproduction of lactic acid bacteria, compared with the control sample
Organoleptic, physicochemical, and microbiological indices were determined in freshly made kefir with iodine and without it for compliance with the requirements of the normative document (DSTU, 2005)
Summary
Iodine is a vital trace element that must enter the organism constantly and daily with food (Hynes, et al, 2013; Abel, et al, 2017). Iodine is the most important component in the formation of thyroid hormones: thyroxine and triiodothyronine, which in turn regulate metabolism and several vital functions of the organism (Kopchak, et al, 2018a). At insignificant earnings of iodine in an organism, adaptive processes directed on effective use of this element work are triggered. The problem of iodine deficiency is especially relevant for regions that are far from the sea and have mountainous relief (Ryzhkova, et al, 2017). Ukraine is an iodine-deficient country with varying degrees of deficit, depending on the region
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