Effect of carbohydrate components on organoleptic and structural characteristics of sports gel based on curd whey concentrate

The article proves the usefulness of maltodextrin as a functional ingredient in the formulation of a sports food product based on curd whey concentrate obtained by nanofiltration. The object of the study has been prototypes of carbohydrate-protein gel for athletes. To increase the nutritional density of the product, a whey protein concentrate has been used: with a mass fraction of protein 30% (KSBUF-30) in an amount of 5%. Rosehip syrup in an amount of 10% and maltodextrin have been used as an additional source of carbohydrates. To give the product a gel structure, a vegetable hydrocolloid k-carrageenan has been used in an amount of 0.5%. The results of studies of maltodextrin effect on the organoleptic characteristics of the gel have been adduced. The effect of dry matter fraction on the structural and mechanical properties of the obtained samples has been established by the method of rotational viscometry. The dependence of the gel taste and consistency indicators on the ratio of high-molecular and low-molecular carbohydrates has been stated.