Development of a protein product for sports nutrition
Автор: Fialkov D.M., Avdeeva N.V., Poymanov V.V., Polyansky K.K., Derkanosova A.A
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Пищевые системы
Статья в выпуске: 4 (106) т.87, 2025 года.
Бесплатный доступ
There is a significant increase in interest in a healthy lifestyle and proper nutrition, and there is a growing demand for products that help improve physical fitness and recovery from stress. Cottage cheese products, in turn, are an important part of the diet of many athletes due to the high content of protein, calcium and other essential trace elements. Dairy products, which most fully comply with the principles of a balanced diet, should be combined with vegetable products. Sea buckthorn oil, obtained from the fruits of this plant, has many beneficial properties, including anti-inflammatory, antioxidant and regenerating effects. These characteristics make it an ideal product for fortifying sports nutrition products, as they can help improve health, increase endurance, and accelerate recovery from physical exertion. One of the requirements for new products is their easy adaptation to the conditions of existing enterprises, the ability to use existing equipment, and the absence of specific operations in their technology that are not typical of established production. The purpose of the work was to develop the formulation and technology of a protein sports nutrition product. The objects of the study were skimmed milk, deep-frozen concentrated starter culture GESKA-STAR G 700.7, dry starter culture from freeze-dried probiotic culture AiBi series B 6.10, biologically active food additive Sea Buckthorn oil Altai Elite 180 mg% from the Vitateka brand, qualitative indicators of intermediate and finished products. During the work, standard research methods and research methods provided for in regulatory documents were used. The result of the work is an experimental substantiation of the optimal formulation of the product. It has been found that it is most rational to obtain the product by mixing low-fat cottage cheese with other components at a temperature of 65 °C. As a result of the work, a product with a sufficient shelf life was obtained, intended for athletes subjected to high power loads.
Sports nutrition, low-fat cottage cheese, sea buckthorn oil, formulation, physico-chemical parameters, shelf life, nutritional value
Короткий адрес: https://sciup.org/140313597
IDR: 140313597 | УДК: 640 | DOI: 10.20914/2310-1202-2025-4-36-42