TECHNOLOGY OF MILK DESSERTS OF FUNCTIONAL DESTINATION, DIRECTED TO THE PROPHYLAXIS OF IODINE DEFICIENCY DISEASES
The elimination of iodine deficiency disorders is one of the most important nutrition -related problems in the world. The possibility of using vegetable raw materials with a high content of functional ingredients was studied in the work. The technology of production of the enriching component from curd whey and powder of young leaves of a walnut with additives of the reduced powder of honeysuckle was developed. The technology of four types of desserts with fruit and berry puree and gelatin is offered, the vitamin and mineral composition of ready desserts is defined and reasonable terms of storage are established.