Technology and quality of pastila with seaweed

The objective of the study is to develop formulations for pastila containing seaweed, and to determine the quality indicators, safety parameters, and shelf life of such products. The research tasks included determining the chemical composition and energy value of pastila; establishing its organoleptic, microbiological, and toxicological properties; and determining the shelf life of the finished product. The production technology for pastila using seaweed is presented. Japanese kelp, one of the most widely harvested seaweeds, was added to the pastila. The inclusion of kelp, which contains alginates, water-soluble dietary fiber, fucoxanthin, and other physiologically important substances, resulted in a nutritious and health-promoting product with a pleasant and distinctive taste and aroma. The pastila formulations were developed using seaweed, vegetables, fruits, and berries. Key ingredients include Japanese kelp, carrots, pumpkin, dried apricots, and black currants. A stepwise drying regime was applied: at 46 °C for 5 hours, then 58 °C for 5 hours, and finally 35 °C for 3 hours. Studies of the finished product revealed protein content of 1.35-2.5%, lipids 0.24-0.4%, carbohydrates 50-74%, minerals 1.7-3.0%, and moisture 15.0-25%. The energy value ranged from 201.4 to 285.9 kcal. Organoleptic evaluation showed that the pastila with seaweed had a pleasant berry-fruit flavor with a mild seaweed aftertaste. The shelf life of the pastila, when packed in polymer bags and stored at 18 °C and 75-80% relative humidity, was substantiated as 6 months. Microbiological indicators, heavy metal content, pesticides, and other chemical impurities were within the limits established by current technical regulations.