Abstract
Sports nutrition is the application of nutrition principles to enhance sports results. Maintaining strong and healthy athletic performance is more than just a matter of training, practice and "keeping fit." The advantage of sports nutrition is a combination of components that cannot be fully replenished during full-load training. It supplies the right type of food, energy, nutrients and fluids to keep the body hydrated and functioning at peak levels. Today, one of the most important topics is the problem of proper nutrition and health of the entire population. The state of the body and the life expectancy of a person depend on proper nutrition. One of the ways to solve this problem is to increase the quality and biological value of food products by expanding their assortment, developing new products for therapeutic and preventive nutrition and using various functional food stocks. Protein and vegetable products play an essential role in the diet of a modern person. For this reason, the above-mentioned difficulties have every chance of finding their solution when cooking dishes based on high-quality products that have a pleasant taste, easy digestibility, low calorie content and at the same time enriched with functional components. This article presents the results of studies of the physicochemical parameters of raw materials, as well as its antioxidant properties for the development of sports nutrition recipes. Since the problem of sports nutrition is very widespread over time, vegetable raw materials combine a huge number of useful and necessary properties, and ricotta cheese has great nutritional value, this topic is relevant and significant both for athletes and for other groups of the population as a whole.
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