Organoleptic characteristics research of a specialized product for sports nutrition

The article considers the component composition of the specialized product for sport nutrition influences on its organoleptic parameters. The influence of sunflower flour amount introduced into the product on its organoleptic characteristics is described, the recommendations for assigning the product to the spoon or drinking type are given, depending on the content of sunflower flour in the product. A comparative analysis of the type of inoculum used on organoleptic parameters is carried out. The selection of sweetener and flavoring matter is made, the dose of their application is justified. The organoleptic characteristics of the product are formulated.