Development of milk dessert enriched by functional vegetable additives

Elimination of iodine deficiency diseases (IDD) is one of the most important issues related to nutrition of the population worldwide. Many international organizations have been actively involved in solving the problem of widespread prevention of iodine deficiency. First and foremost, it is the World Health Organization (WHO) and the International Council for Control of Iodine Deficiency Diseases (ICCIDD). However, currently more than 1 billion of the Earth's population continues to suffer from a deficiency of iodine in food, and, as a consequence in the human body. The daily rate for an adult (young people from 12 years and older) is 150 micrograms, and according to medical statistics, the actual average consumption of iodine by the resident of Russia is 40-80 mcg/day. The article studies the possibility of using vegetable raw materials with a high content of functional ingredients. It is known that young leaves of walnut are rich in iodine, vitamin C and alkaloid - oglanam (5-hydroxy-1,4-naphthoquinone), which is a good preservative. We have investigated new promising iodine-containing plants: young leaves of walnut, honeysuckle and pineapple guava in fresh, dried and frozen forms. Studies have shown that the highest content of vitamin C and iodine is in the young leaves of the walnut. Honeysuckle contains significant amounts of vitamin C - from 132 mg% in fresh fruits to 73 mg% in frozen, feijoa vitamin C content is less than 5 times than the honeysuckle. During the drying and freezing of fruits, there is a significant loss of iodine. The production technology of enriching component of cheese whey and young leaves of walnut has been developed, and on its basis functional dessert with additives of the recovered powder of honeysuckle has been produced. Thus, the primary goal of enriching the products with the complex of minerals and vitamins, due to the use in enriching component of young leaves of walnut and honeysuckle, has been achieved.