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.
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.
