The prophylactic granola development with increased iodine content
The article is dedicated to development of dry breakfasts meals technology with a high nutritional value in order to prevent iodine deficit and its unfavorable affects in Ukrainian nation. The research purpose is a scientific justification and development a new recipe composition and technology of a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2019-04-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3644 |
| _version_ | 1818284495883730944 |
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| author | I. Kalugina N. Dzyuba I. Yakymenko |
| author_facet | I. Kalugina N. Dzyuba I. Yakymenko |
| author_sort | I. Kalugina |
| collection | DOAJ |
| description | The article is dedicated to development of dry breakfasts meals technology with a high nutritional value in order to prevent iodine deficit and its unfavorable affects in Ukrainian nation. The research purpose is a scientific justification and development a new recipe composition and technology of a new prophylactic dish – granola with increased iodine content. The implementation became possible due to successful combination, in terms of nutrient content optimization in the new dish recipe from natural raw material with high nutritional value, as candied feijoa, honey, oat flakes, sesame seeds, flax, pumpkin, sunflower and chia. The article substantiates the feasibility of producing and introducing innovative dry-breakfast production technologies, including granola, using iodine-containing plant components, namely candied feijoa, since this will solve an important problem of the iodine deficiency and other important essential nutrients in diets, as well as increase of efficiency their digestibility, which will improve the population health. Feijoa fruits contain almost a daily dose of iodine (70–100 μg/100 g) and a complex of biologically active substances. The potassium iodide is a very unstable compound, it destroys as a result of temperature rise, which leads to significant iodine los. Owing to this, in order to maximize the useful properties of Feijoa fruits in the production of candied fruits, we used a savvy technology of infrared drying at relatively low temperatures (T = 55–60 °C) in AVERNO drier. To form a clearer and more complete picture of the candied feijoa influence on the change of the new dish properties, there were developed recipient granola formulations, containing this fruit component in the amount of 22% to the mass of the finished dish, as well as without it. The study’s results have shown that the candied feijoa adding improves the organoleptic characteristics of the granola. It was established that,due to the addition of candiedfaijoa,the granola’s titrated acidity increases by more than 2.6 times. Thehumidity of granola samples with candied feijoa is increased by 6.8% and is within the recommended limits for a dry fruit breakfast. It has been proved that the candied feijoa granola addition in the formulation allows the product to be substantially enriched with iodine. Thus, iodine content in candied feijoagranola is 26 μg/100 g. Based on the comparative analysis of the organoleptic, physicochemical and microbiological parameters, the optimum ratio of the recipe components was substantiated and the technology of prophylactic granola with high iodine content was developed. |
| first_indexed | 2024-12-13T00:53:43Z |
| format | Article |
| id | doaj.art-59589bf2724f4637b69443e40235ee71 |
| institution | Directory Open Access Journal |
| issn | 2519-268X 2707-5885 |
| language | English |
| last_indexed | 2024-12-13T00:53:43Z |
| publishDate | 2019-04-01 |
| publisher | Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv |
| record_format | Article |
| series | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| spelling | doaj.art-59589bf2724f4637b69443e40235ee712022-12-22T00:04:52ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології2519-268X2707-58852019-04-012191606810.32718/nvlvet-f91113644The prophylactic granola development with increased iodine contentI. Kalugina0N. Dzyuba1I. Yakymenko2Odessa National Academy of Food Technologies, Odessa, UkraineOdessa National Academy of Food Technologies, Odessa, UkraineOdessa National Academy of Food Technologies, Odessa, UkraineThe article is dedicated to development of dry breakfasts meals technology with a high nutritional value in order to prevent iodine deficit and its unfavorable affects in Ukrainian nation. The research purpose is a scientific justification and development a new recipe composition and technology of a new prophylactic dish – granola with increased iodine content. The implementation became possible due to successful combination, in terms of nutrient content optimization in the new dish recipe from natural raw material with high nutritional value, as candied feijoa, honey, oat flakes, sesame seeds, flax, pumpkin, sunflower and chia. The article substantiates the feasibility of producing and introducing innovative dry-breakfast production technologies, including granola, using iodine-containing plant components, namely candied feijoa, since this will solve an important problem of the iodine deficiency and other important essential nutrients in diets, as well as increase of efficiency their digestibility, which will improve the population health. Feijoa fruits contain almost a daily dose of iodine (70–100 μg/100 g) and a complex of biologically active substances. The potassium iodide is a very unstable compound, it destroys as a result of temperature rise, which leads to significant iodine los. Owing to this, in order to maximize the useful properties of Feijoa fruits in the production of candied fruits, we used a savvy technology of infrared drying at relatively low temperatures (T = 55–60 °C) in AVERNO drier. To form a clearer and more complete picture of the candied feijoa influence on the change of the new dish properties, there were developed recipient granola formulations, containing this fruit component in the amount of 22% to the mass of the finished dish, as well as without it. The study’s results have shown that the candied feijoa adding improves the organoleptic characteristics of the granola. It was established that,due to the addition of candiedfaijoa,the granola’s titrated acidity increases by more than 2.6 times. Thehumidity of granola samples with candied feijoa is increased by 6.8% and is within the recommended limits for a dry fruit breakfast. It has been proved that the candied feijoa granola addition in the formulation allows the product to be substantially enriched with iodine. Thus, iodine content in candied feijoagranola is 26 μg/100 g. Based on the comparative analysis of the organoleptic, physicochemical and microbiological parameters, the optimum ratio of the recipe components was substantiated and the technology of prophylactic granola with high iodine content was developed.https://nvlvet.com.ua/index.php/food/article/view/3644 |
| spellingShingle | I. Kalugina N. Dzyuba I. Yakymenko The prophylactic granola development with increased iodine content Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| title | The prophylactic granola development with increased iodine content |
| title_full | The prophylactic granola development with increased iodine content |
| title_fullStr | The prophylactic granola development with increased iodine content |
| title_full_unstemmed | The prophylactic granola development with increased iodine content |
| title_short | The prophylactic granola development with increased iodine content |
| title_sort | prophylactic granola development with increased iodine content |
| url | https://nvlvet.com.ua/index.php/food/article/view/3644 |
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