Macro- and microelements in new products for the population of ecological territories at risk

Reduction of deficiency of macro- and microelements in foodstuffs (in particular, iodine and fluorine) of ecologically impoverished regions is possible in the development of new products. In this regard, dietary supplements have been introduced into the recipes of meat, fish, vegetable, cereal and curd dishes. The combination of the main raw materials and additives, the functional properties of the products have been studied, and the optimal organoleptic, structural-mechanical, and rheological properties have been established. Additive "Mobi-lux Universal", containing heme iron, organic calcium and iodine, enrich a wide group of products with minerals by creating protein-vegetable combined compositions. Recipes have been developed and technologies have been substantiated for “Morskie” fish cakes, “Pikantny” meat steak, “Raduzhny” fruit and curd dessert, fruit mousses, and “Appetitnaya” rice casserole with apples. The results of a study of the nutritional value of specialized food products based on meat, fish, vegetable, fruit, cereal products and cottage cheese, enriched with the Mobi-lux Universal complex functional additive, vegetable and fruit powders, are presented. More than 20 dishes have been developed and included in corrective diets for schoolchildren. It has been established that the maximum enrichment of meat and fish products is carried out with vitamins: Betacarotene, B6, B12, as well as macro- and microelements: iron, iodine, calcium, sodium, magnesium and fluorine. Protein-containing fish and meat dishes, due to the included additive, make up for 15% of the daily deficiency in these nutrients (iodine, calcium and iron). Dessert, mousse and casserole - to dishes-sources of bio-organic iodine, calcium and iron. This will fully balance the diet of students in the category of 7-11 years old. The developed dishes were tested in the production conditions of catering establishments of educational organizations.