ENHANCING THE NUTRITIVE VALUE OF TOMATO SAUCE WITH THE USE OF DIETARY SUPPLEMENTS
Abstract
The article presents a comprehensive study on the use of dietary supplements in the production of sauce products, in particular, an innovative technology for creating Tomato sauce with the addition of Bio Iodine Fukus, gum arabic and calcium lactate has been developed. An analysis of literary sources has been conducted. The optimal parameters of the technological process for the production of Tomato sauce have been substantiated, ensuring the stability, quality and safety of the finished product. It has been experimentally confirmed that the addition of Bio Iodine Fukus, gum arabic and calcium lactate does not have a negative impact on the stability of the emulsion, consistency and organoleptic characteristics of the sauce. The organoleptic evaluation of the experimental sample showed an improvement in taste, texture and appearance compared to the control sample. Analysis of the chemical composition of the experimental sample of Tomato sauce revealed a significant increase in nutritional value. The addition of dietary supplements ensured the enrichment of the product with dietary fiber, calcium, iodine, zinc and selenium, which are completely absent in the control sample. The iron content increased 11 times, and the vitamin composition improved significantly: the amount of vitamin B2 increased 46 times, vitamin PP - 13 times, and vitamin C - almost 7 times. The calculations of the complex quality indicator showed that the experimental sample of Tomato sauce with dietary supplements has a value of 14.1 units, which is 14 times higher than the control sample (1.0 units). Iodine enrichment, in particular due to Bio Iodine Fukus, promotes the endogenous synthesis of thyroid hormones (triiodothyronine and tetraiodothyronine), which play a key role in the growth, development and functioning of all body tissues. The addition of calcium lactate increases the calcium content necessary for bone health and normal metabolism, and gum arabic, as a natural stabilizer, provides a stable texture and prevents the product from separating. The developed sauce is recommended for implementation in catering establishments and industrial production as a functional food product. The product is especially valuable for people living in ecologically polluted regions or working in harmful industries, since enrichment with iodine and calcium contributes to the prevention of deficiency states and all segments of the population. The article presents the technology for preparing the sauce. The results of the studies confirm the compliance of the sauce with quality and safety indicators, which makes it promising for large-scale production and inclusion in diets for the purpose of prevention and improvement of the general health of consumers.
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