Selection of the ingredient composition of the dry mix for a cocktail for sport nutrition

The article describes the issues of selecting a protein base for a dry mix of a sport nutrition cocktail. The authors present the data of own sociological survey concerning the respondents’ eating habits and their taste preferences. 12 variants of formulations of dry mixes for cocktails are proposed, divided into 4 blocks containing milk powder, whey protein concentrate and soy protein isolate in the following ratios 1:1:1, 2:1:1, 1:2:1 and 1:1:2. The spirulina content in the samples varied from 1 to 3% in each block. The upper limit of spirulina application is related to its organoleptic characteristics. The assessment of the biological value of various mixtures variants showed, that a mixture containing milk powder, whey protein concentrate and soy protein isolate in ratios of 1:2:1 and 1% spirulina can be recommended for further study. The specified sample was characterized by the highest coefficient of balance of the amino acid composition, which was 0.897.