Designing the composition of a specialized product for sports nutrition
The most popular among athletes are products of protein-carbohydrate or carbohydrate-protein composition, which explains the relevance of their design and implementation. The article considers the design of a specialized product for sports nutrition based on secondary dairy raw materials using sunflower flour. It was found that the application from 7.5 to 20 % of sunflower flour in a mixture of skim milk and buttermilk will significantly improve the macro- and micronutrient composition of the product.
Designing the composition of a specialized product for sports nutrition
The most popular among athletes are products of protein-carbohydrate or carbohydrate-protein composition, which explains the relevance of their design and implementation. The article considers the design of a specialized product for sports nutrition based on secondary dairy raw materials using sunflower flour. It was found that the application from 7.5 to 20 % of sunflower flour in a mixture of skim milk and buttermilk will significantly improve the macro- and micronutrient composition of the product.
Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration
The article presents studies of nanofiltrate-curd whey concentrate
samples as well as its calculated nutritional and caloric value. It shows the expediency of
using nanofiltrate-curd whey concentrate in the production of functional dairy products.
Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration
The article presents studies of nanofiltrate-curd whey concentrate
samples as well as its calculated nutritional and caloric value. It shows the expediency of
using nanofiltrate-curd whey concentrate in the production of functional dairy products.
Development of safety management system elements in the production of carbohydrate-protein product
The article shows the feasibility of implementing the principles of HACCP in the production of a carbohydrate-protein product based on curd whey concentrate. A risk analysis is carried out in the production of a carbohydrate-protein product, the potential sources of hazardous factors are substantiated. It was established that the most severe consequences can be observed from the presence of pathogenic microorganisms, mycotoxins, toxic elements (lead, arsenic, cadmium, mercury), pesticides and radionuclides in the product. However, the highest probability of implementation exists when the product is colonized with bacteria of the Escherichia coli group (coliforms). The structure and content of the programs of preliminary events, obligatory production programs are determined, a monitoring system for critical control points is developed, which allows them to be controlled on the basis of planned measures or observations.
Development of safety management system elements in the production of carbohydrate-protein product
The article shows the feasibility of implementing the principles of HACCP in the production of a carbohydrate-protein product based on curd whey concentrate. A risk analysis is carried out in the production of a carbohydrate-protein product, the potential sources of hazardous factors are substantiated. It was established that the most severe consequences can be observed from the presence of pathogenic microorganisms, mycotoxins, toxic elements (lead, arsenic, cadmium, mercury), pesticides and radionuclides in the product. However, the highest probability of implementation exists when the product is colonized with bacteria of the Escherichia coli group (coliforms). The structure and content of the programs of preliminary events, obligatory production programs are determined, a monitoring system for critical control points is developed, which allows them to be controlled on the basis of planned measures or observations.
Selecting ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of curd whey concentrate obtained by nanofiltration
The need for using NF-concentrate in the production of sports products of carbohydrate-protein profile, popular in most sports, has been proved. The selection of ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of NF-concentrate was performed. It has been found that it is advisable to use κ-carrageenan in an amount of 1% as a thickener and stabilizer, KSB-UF80 in an amount of 5% to 15% – as a source of animal proteins, syrups «Rosehip» and «Rosehip and black currant» in an amount of not more than 10 % – as a source of non-dairy carbohydrates and an ingredient to improve and enhance the taste of the product.
Selecting ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of curd whey concentrate obtained by nanofiltration
The need for using NF-concentrate in the production of sports products of carbohydrate-protein profile, popular in most sports, has been proved. The selection of ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of NF-concentrate was performed. It has been found that it is advisable to use κ-carrageenan in an amount of 1% as a thickener and stabilizer, KSB-UF80 in an amount of 5% to 15% – as a source of animal proteins, syrups «Rosehip» and «Rosehip and black currant» in an amount of not more than 10 % – as a source of non-dairy carbohydrates and an ingredient to improve and enhance the taste of the product.
Theoretical and experimental base preparation for creating a sports beverage with rehydration and hondroprotective action
The paper shows theoretical and practical prerequisites for the formulation of a sports beverage recipe that has rehydration and chondroprotective properties. For this purpose, two types of dairy raw materials were chosen for the objects of research: curd whey and permeate, obtained with industrial skim milk ultrafiltration, as well as aqueous solutions of chondroitin sulfate.
Theoretical and experimental base preparation for creating a sports beverage with rehydration and hondroprotective action
The paper shows theoretical and practical prerequisites for the formulation of a sports beverage recipe that has rehydration and chondroprotective properties. For this purpose, two types of dairy raw materials were chosen for the objects of research: curd whey and permeate, obtained with industrial skim milk ultrafiltration, as well as aqueous solutions of chondroitin sulfate.
Expansion of the starter microflora spectrum in the technology of fermented product with whey protein hydrolyzate
In order to expand the spectrum of starter microorganisms for the production of a probiotic product with whey protein hydrolyzate, a fermented secondary milk raw material was tested by a consortium of microorganisms Lactobacillus delbrueckii subspecies bulgaricus, a combination of five species of bifidobacteria (B. bifidum, B. longum, B. adolescentis, B. breve, B. infantis) in combination with Streptococcus thermophilus in a ratio of 1: 1: 2 with the addition of whey protein hydrolyzate in an amount of 1 to 3%. The positive effect of whey protein hydrolyzate on the development of starter microflora was established. The functionality of a fermented milk product with whey protein hydrolyzate has been proved.
