Development of a functional product for the prevention of iodine deficiency

Abstract

Iodine belongs to the most important elements that are responsible for the full working condition of the body. Iodine deficiency is a very acute problem, its elimination is an important task of the world communities, reflected in the Doctrine of Food security of the Russian Federation, regional target programs of Russia. In the modern world, the proposed measure for the prevention of iodine deficiency is the consumption of iodized salt and some foods containing an inorganic form of iodine, or the use of a variety of biologically active additives. However, according to the observed statistics of diseases that are associated with a lack of iodine, the presented measures are not very effective. The article presents studies of the process of bioconversion of inorganic iodine into organic – bioavailable, capable of reaching the target organ, for example, during the germination of lentil grains in the appropriate nutrient medium. The possibility of obtaining an organic form of iodine from sprouted lentils in an iodized medium with subsequent production of food products, such as vegetable milk, is proved. The organoleptic, physico-chemical parameters of the milk obtained, as well as vitamin and amino acid compositions that increase the nutritional and biological value of the product were studied, the safety indicators were analyzed and meet the requirements for use in food systems. In the course of the work carried out, we obtained a product with a balanced composition of nutrients for the human body. These developments open up prospects for the creation of functional products for functional purposes with a bioavailable form of iodine.