Development of The Technology of Obtaining A Non-Alcoholic Beverage for Preventing Iodine Deficiency Disorders with The Use of Nonconventional Plant Raw Materials
Ludmila Victorovna Lunina1, Zareta Talbievna Tazova2, Hazret Ruslanovich Siyukhov3, Anzaur Adamovich Skhalyakhov4, Nafset Tevchezhovna Siyukhova5

1Ludmila Victorovna Lunina, Maykop State Technological University, Maykop, Russia.
2Zareta Talbievna Tazova*, Maykop State Technological University, Maykop, Russia.
3Hazret Ruslanovich Siyukhov, Maykop State Technological University, Maykop, Russia.
4Anzaur Adamovich Skhalyakhov, Maykop State Technological University, Maykop, Russia.
5Nafset Tevchezhovna Siyukhova, Maykop State Technological University, Maykop, Russia.

Manuscript received on October 12, 2019. | Revised Manuscript received on 22 October, 2019. | Manuscript published on November 10, 2019. | PP: 3795-3805 | Volume-9 Issue-1, November 2019. | Retrieval Number: A4831119119/2019©BEIESP | DOI: 10.35940/ijitee.A4831.119119
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Abstract: The article presents the results of the research on the development of the formulation and the technology for obtaining a non-alcoholic beverage for preventing iodine deficiency disorders based on an extract from the nontraditional plant raw materials of the North-Caucasian region. Using the experiment planning module of the STATISTICA suite, the optimal formulation of the phytocomposition mixture for enriching the developed beverage was obtained, which contained the herb of common thyme (lat. Thimus serpyllum L), the herb of purple coneflower (lat. Echinacea Angustifolia), leaves of black currant (lat. Ríbes nígrum); leaves of walnut (lat. Juglans regia L.), with the predictive total iodine content of 82.001 µg/100 g. Laboratory and modeling experiments were performed for obtaining an extract and developing the technology of making the beverage based on it. The developed non-alcoholic beverage has a distinctive taste and a distinct herbal aroma with light notes of dried fruit; it has a preventive effect for the iodine deficiency conditions, which has been confirmed experimentally – the content of functional ingredient (iodine) in it is 48.0 mg/100 cm3 (32 % of the recommended daily intake of iodine), which corresponds to the requirements of GOST R 56543-2015 applicable to functional drinks. In terms of quality and safety, the beverage meets the requirements of regulatory documents of the Russian Federation and the Eurasian Economic Union and may be included in the diets of various age groups as a taste beverage and a functional beverage for preventing iodine deficiency.
Keywords: Iodine Deficiency, Nonconventional Plant Raw Materials, Plan of The Experiment, Analysis of Variance, Phytocomposition Mixture, Extract, Ultrasonic Treatment, non-Alcoholic Beverage.
Scope of the Article: Composite Materials