The Technology of Sweet Dishes Using Dietary Supplements for the Restaurant Business Establishments

Topicality. The carried out monitoring of the health state and nutritional status Ukrainians indicates a considerable lack valuable essential trace elements. Solving this urgent problem is possible by introducing into population’s diet dishes with an increased iodine content. It advisable to elaborate preventive foods in direction increasing digestibility strengthening its effect. achieved simultaneous intake synergist selenium human body use supplements from raw materials balanced content element pair. aim article. study substantiate production new dietary feijoa for development sweet technology. Research methods. following research methods were used study: analytical standard ones applied determination content, sensory profile analysis. Results. On basis comparative analysis food as well degree compliance these microelements norms adult’s daily physiological needs, perspective using fruits technology was shown. highlighted that supplements, such puree sugar candied feijoa, are characterized high (60.1 52.6 μg/100 g, accordingly), satisfy need 40 35%, respectively, possess organoleptic indicators make it recommend them Conclusions discussion. scientific novelty consists grounding choice production. Iodine determined. Sensory characteristics aroma studied first time, according developed descriptors. dish – “Granola fruit”. practical significance obtained results revealed possibility expanding range aimed at preventing deficiency restaurant business establishments.