Menu creation and sensory analysis by developing products suitable for low iodine diet

Iodine is an essential mineral required for the synthesis of thyroid hormones in the human body. Thyroid hormones play an important role in many physiological processes such as metabolism, growth and development. However, in some cases, iodine intake may need to be limited. Especially in thyroid cancer treatment, low iodine diet is recommended before and after radioactive iodine treatment. This study was conducted to develop products suitable for low iodine diet and to determine the consumption levels of these products. Within the scope of the research, suitable products that can be used as a result of the literature review for the development of food products containing low iodine were determined and a suitable menu was created by selecting samples from different food groups. Within the framework of these products, recipes of six different products were formulated. Six different products were formulated as highland soup, potato dish, meat dish, meringue, oat bar and bread. In the next stage, these products were prepared and subjected to sensory analysis by trained panellists. As a result of the sensory analyses, the critical products were revised and produced again. Sensory analyses were carried out by making the products again in the last jams. Sensory analyses were carried out by panelists trained in Gastronomy and Culinary Arts at Başkent University and expert chefs of a fine dining restaurant in Ankara, with a total of twenty-one people and their evaluations were taken. Sensory analysis forms were developed by the researcher according to the characteristics of the products. The rating scale in the prepared sensory analysis forms was arranged according to a 5-point Likert scale (1=very bad, 2=bad, 3=medium, 4=good, 5=very good). Among the products, highland soup was revised and repeated. The importance of a low iodine diet is especially important for thyroid cancer patients receiving radioactive iodine treatment. This diet helps to control the disease by increasing the effectiveness of the treatment. The findings of the study suggest that the development of low iodine foods and the determination of consumption levels of these foods is an important supportive element in the treatment of thyroid cancer. In addition, it is thought that generalisation of low iodine diet applications and development of food products suitable for these diets will increase patient satisfaction and treatment compliance. The findings of the study show that it is possible to develop food products containing low iodine and to ensure the sensory acceptability of these products. Highland soup, potato as a hot starter, meat prepared by boiling method as a main course, meringue developed as a dessert and oat bar products as snacks at snacks were evaluated as nutritious and suitable options for patients undergoing thyroid cancer treatment. In addition, these types of food products were also evaluated as preferred products for normal consumers other than patients. It is thought that such product development studies should be increased in terms of special dietary applications in diseases and to maintain health. Keywords: Iodine, radioactive iodine, sensory analysis, nutrition