THE FEIJOA GRANOLA DEVELOPMENT WITH A HIGH IODINE CONTENT FOR THE RESTAURANT ESTABLISHMENTS

Authors

  • Iryna Kalugina Odessa National Academy of Food Technologies, Odessa, Ukraine
  • Liubov Telegenko Odessa National Academy of Food Technologies, Odessa, Ukraine
  • Nadya Dzyuba Odessa National Academy of Food Technologies, Odessa, Ukraine

DOI:

https://doi.org/10.31073/foodresources2020-15-11

Keywords:

granola, feijoa, candied fruits, formulation development, odine-containing additive

Abstract

The article is devoted to the feijoa granola development for the iodine deficiency prevention in the Ukrainian population. The prospects of expanding the special dishes range based on dry breakfasts, namely granola, as one of the most popular food products for modern consumers. We have proposed a technology of granola with a high iodine content, through the use of vegetable raw materials which are rich in iodine. Feijoa, a new raw material for Ukraine, was considered as a promising iodine source. Feijoa fruits are able to accumulate iodine compounds (about 70-100 μg / 100 g of the product), which are easily absorbed by the human body. Taking into account the technological factors of the granola preparation, it was decided to use feijoa candied fruits as an iodine-containing additive. To maximize the iodine preservation in the production of candied fruits from feijoa, a gentle technology of infrared drying at relatively low temperatures has been used. The presented data indicates the following: candied feijoa is characterized by a high iodine content (66.7-78.3 μg / 100 g), which is almost 50% of the recommended daily iodine intake. The formulation composition of the new product - feijoa granola is multicomponent. In addition to feijoa candied fruits, it includes raw materials with a high nutritional value: oatmeal, seeds: sesame, flax, pumpkin, sunflower, chia and honey. The necessity of the feijoa granola formulation developing was justified by changing the ratio of individual ingredients in order to optimize its chemical composition, taking into account the synergy of macro- and micronutrients to increase the iodine digestibility. The application of the mathematical modeling method allowed to determine the optimal ratio of components in the feijoa granola formulation (semi-finished product) and to obtain a composition which is the most consistent with the quality of the healthy eating principles. This development provides the preparation of a sweet dish "Granola with feijoa", which can be recommended for introduction into the restaurants production as a breakfast dish for the iodine deficiency prevention.

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Published

2020-12-25

How to Cite

Kalugina, I., Telegenko, L., & Dzyuba , N. (2020). THE FEIJOA GRANOLA DEVELOPMENT WITH A HIGH IODINE CONTENT FOR THE RESTAURANT ESTABLISHMENTS. FOOD RESOURCES, 8(15), 102–113. https://doi.org/10.31073/foodresources2020-15-11

Issue

Vol. 8 No. 15 (2020): Food Resources

Section

Технічні науки

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