ТЕХНОЛОГИЯ ЩЕРБЕТОВ С ПОВЫШЕННЫМ СОДЕРЖАНИЕМ ЙОДА И СЕЛЕНА
| УДК 641.85:613.2 | DOI: https://doi.org/10.31617/tr.knute.2020(33)09 | |
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Ирина АНТОНЮК E-mail: i.antonyuk@knute.edu.ua ORCID: 0000-0003-4629-3403 |
к. т. н., доцент, доцент кафедры технологии и организации ресторанного хозяйства Киевского национального торгово-экономического университета ул. Киото, 19, г. Киев, 02156, Украина |
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Анжелика МЕДВЕДЕВА E-mail: a.medvedeva@ knute.edu.ua ORCID: 0000-0002-7991-9161 |
к. т. н., доцент, доцент кафедры технологии и организации ресторанного хозяйства Киевского национального торгово-экономического университета ул. Киото, 19, г. Киев, 02156, Украина |
ТЕХНОЛОГИЯ ЩЕРБЕТОВ С ПОВЫШЕННЫМ СОДЕРЖАНИЕМ ЙОДА И СЕЛЕНА
Усовершенствована технология замороженных десертов повышенной биологической ценности с использованием порошка морской водоросли цистозиры, в которых установлено содержание минеральных веществ – кальция, калия, йода, селена, железа и др. Исследованы сенсорные характеристики вкуса и запаха щербетов по разработанным дескрипторам. Предлагаемую продукцию можно рекомендовать для рациона питания взрослого населения (кроме беременных женщин) с целью профилактики дефицита эссенциальных нутриентов, особенно йода и селена.Ключевые слова:замороженные десерты, щербет, цистозира, микроэлементозы.
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