Abstract
The aim of the article is to develop the technology of new vegetable paste with iodinecontaining raw materials and to investigate their quality. Methodology of investigation consists in determining the optimum content of powders from hydrobionts in formulations of pastes, model compositions and research parties were developed. Sensory, functional and technological parameters of quality and chemical composition vegetable pastes investigation have been studied by conventional methods. During the research, standard physicochemical, organoleptic and rheological methods have been used. The main results of the article have been concluded in nutritional maintenance directions in the endemic territories of the normal function of the thyroid gland by using vegetable pastes with iodine-containing raw materials. It has been experimentally established that the use of powders from hydrobionts in the production of vegetable pastes will increase the of essential nutrients content and bring closer solutions of the deficiency problem of iodine and its synergists in human nutrition. Conclusions. The imported powders’ use of Norwegian production “Rieber Food Ingredients” makes it possible to produce vegetable pastes with iodine-containing raw materials with high organoleptic quality indicators without additional introduction of structure-forming components due to the presence in their composition of vegetable raw materials with high water-binding properties. New technologies in vegetable pastes with iodine-containing raw materials can be recommended for introduction in restaurant industry or industrial production establishments of food products and for the prevention of people suffering from thyroid diseases, disorders of the immune and cardiovascular systems and so on. The developed vegetable pastes with iodine-containing raw materials have a high cost price in comparison with traditional pastes. However, it should be noted that they have higher quality characteristics.
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