The article is based on the relevance of the development and production of specialized food products for nutrition of athletes, aimed at solving the problem of maintaining the appropriate physical condition of the population engaged in sports, fitness in a healthy lifestyle. As a result of theoretical and experimental researches the scientific concept of creation of fermented specialized food products on a dairy basis for sports nutrition is formulated, the structural and logistic scheme of realization of scientific and methodical principles of creation of these technologies is developed. Biotechnologies and recipes of specialized food products for sports nutrition have been developed. The biological and energetic value of diets with the use of specialized foodstuffs is determined. For practical realization of results of analytical and experimental researches normative and technical documentation for manufacture of new products which have been tested in industrial conditions of the operating enterprises of milk branch are developed. The technologies of all products are highly appreciated by consumers who are effectively engaged in sports and fitness.
Abstract: The aim of the study is the analytical substantiation of the perspective trendthe development of specialized fermented foods. According to the stable trend of using a balanced diet for the prevention and treatment of gastrointestinal diseases (for which dairy products are enriched with probiotics), a bioproduct has been developed, the formulation of which includes cottage cheese, cream, starter cultures of probiotic cultures, berry syrup, wheat bran. Cottage cheese is prepared by fermentation of a mixture consisting of buttermilk, wheat bran and biologically active additive "Nash lecitin", a leaven based on the association of starter (probiotic) cultures Lactobacillus acidophilus, B. lactis, B. longum, Streptococcus thermophilus in an immobilized form, by nanofiltration. Its chemical composition, nutritional and biological value were studied and microbiological parameters characterizing its functional properties were determined. Cottage cheese bioproduct recommended both for mass catering and for elderly persons nutrition.
Гаврилова Наталья Борисовна, профессор, д.т.н, Чернопольская Наталья Леонидовна, доцент, к.т.н. ФГБОУ ВО «Омский государственный аграрный университет им. П.А. Столыпина» (Россия, г.Омск) СОВРЕМЕННОЕ СОСТОЯНИЕ И АКТУАЛЬНОСТЬ РАЗВИТИЯ ТЕХНОЛОГИИ ПИЩЕВОЙ ПРОДУКЦИИ СПЕЦИАЛИЗИРОВАННОГО ПИТАНИЯ Аннотация. В работе представлен обзор результатов исследований российских, зарубежных учёных и специалистов по проблеме состояния и развития технологий пищевой продукции, в том числе на молочной основе, с использованием функциональных ингредиентов для специализированного (спортивного) питания. Отмечена значимость данной пищевой продукции не только для профессионалов, но и для спортсменов-любителей, а также населения различных возрастных групп, испытывающих постоянные физические нагрузки при занятиях различными видами спорта. Ключевые слова: пищевая продукция, специализированное, спортивное питание.
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