Iodine is a natural trace element that is necessary for the human body. The function of iodine in the human body is the synthesis of thyroid hormones. Iodine deficiency has many negative consequences for the human body. Iodine deficiency is especially dangerous for pregnant women and children. Insufficient iodine in pregnant women increases the risk of miscarriage and birth of a child with cognitive impairment. Iodine deficiency in children has the following consequences: delayed physical development, delayed intellectual development, decreased mental activity, drowsiness, lethargy. Expanding food with iodine is a necessary step to overcome the problem of iodine deficiency.The quality of dairy products in Ukraine is very high. Due to the mandatory implementation of the HACCP system, manufacturers are improving equipment and production technologies. Accordingly, the requirements for the quality of raw materials increase in proportion to the competitiveness of the enterprise. That is why it is important to develop dairy products that will be in demand among consumers.Kefir with a biologically active additive “Iodis-concentrate” is a source of the required amount of iodine for the body. Jodis-concentrate is a certified biologically active additive that is widely used in the food industry. It has already found application in water production and the meat industry. The article presents a comparative analysis of changes in titrated acidity and active acidity (pH) in control and experimental samples of kefir during fermentation with the addition of biologically active iodine. The source of iodine was a biologically active additive "Iodis-concentrate". It is shown that the titrated acidity in both samples of kefir – control and experimental – had the same dynamics before growth during fermentation, which indicates no effect of the addition of biologically active iodine on the dynamics of titrated acidity. The same tendency to decrease the active acidity (pH) in control and experimental samples of kefir during fermentation with a difference within the significant error, indicating no effect of adding biologically active iodine to kefir on active acidity (pH).
In the work on the results of experimental physicochemical and microbiological parameters of yogurt with the addition of biologically active iodine during the technological process of storage. Raw materials from the Buchachagrokhlibprom farm, Buchach, Ternopil region, are used for research. The source of iodine is a biologically active supplement "Iodisconcentrate", the amount of iodine in relation to WHO. The leavening culture was sourdough for TM "Vivo" yogurt. Bacterial composition: Streptococcus thermophilus Lactobacillus delbrueckii ssp. bulgaricus Lactobacillus acidophilus Bifidobacterium lactis. The calculation is performed according to the instructions. Control samples of yogurt (yogurt without biologically active additive "Iodis-concentrate") and test samples (yogurt with biologically active additive "Iodis-concentrate") were studied. The change of physicochemical parameters, namely titrated acidity and active acidity, was studied. The change of microbiological indicators, namely the change of the number of lactic acid bacteria has been studied.
Drinking milk Iodine Iodine deficiency Physicochemical parameters Organoleptic parametersIodine is a trace element needed by the body to ensure the functioning of thyroid hormones, which regulate the bodyʼs metabolism. Insufficient amount of it in the body can cause iodine deficiency diseases. Providing the body with sufficient iodine is the only way to prevent iodine deficiency, so expanding the range of products with iodine, including dairy products, is an important issue today. Milk with a biologically active additive "Iodis-concentrateˮ is a source of the required amount of iodine in the body. "Jodis concentrateˮ is a certified biologically active additive which is widely used in the food industry. It is applied in water production and the meat industry.The purpose of this work was to study the physicochemical and organoleptic characteristics of milk during storage. Studies of milk samples were conducted in the laboratory of milk technology and dairy products at the Department of Food Biotechnology and Chemistry of Ternopil National Technical University named after Ivan Pulyuy. Milk with a mass fraction of fat of 2.5%, TM "Molokiyaˮ was used as the raw material. The biologically active additive "Iodis-concentrateˮ was used as the source of iodine. According to research, biologically active iodine did not affect the physicochemical and organoleptic characteristics of drinking milk during storage.As a result of the conducted researches it was established that the biologically active additive "Iodis-concentrateˮ did not influence the titrated acidity (°T) and active acidity of drinking milk during storage. At the same time, the biologically active additive "Jodis-concentrateˮ did not affect the mass fraction of fat (%) and density (kg/m 3 ) of drinking milk during storage. According to the obtained results, the biologically active supplement "Iodis-concentrateˮ can be the source of enriching the body with an important trace element -iodine.The advantage of producing milk with the addition of biologically active additive "Jodis-concentrateˮ is that it does not require the manufacturer to install additional equipment. Every dairy company will be able to produce dairy products with the addition of biologically active iodine.
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