Abstract
When introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research is to determine the effect of consistency stabilizers on the viscosity of a reconstituted hypertonic drink for athletes based on flaxseed cake, sesame seeds and whey protein concentrate. The mass fraction of protein in the model dry mixture of a hypertonic drink, as well as in its individual components by the Kjeldahl method, the mass fraction of fiber – by the gravimetric method, the mass fraction of lipids – by the extraction-gravimetric method, the mass fraction of moisture – by the thermogravimetric method. The mass fraction of ash in the mixtures was carried out by the method of incineration followed by calcining the mineral residue at a temperature of 450 ... 600 °C. The effective viscosity in the reduced samples of mixtures without and with the addition of stabilizers was determined on a rotational viscometer "Rheotest 2". For the planning of the experiment and data processing, mathematical methods were applied using the Microsoft Office Excel 2003 software package. The chemical composition of individual components and a model dry mixture of a hypertonic drink for the nutrition of athletes, including the content of compounds that have a stabilizing effect on the restored product, has been investigated. It has been proved that the effective viscosity of the reconstructed model mixture in comparison with the effective viscosity of the individual components of the mixture nonaditively increases. The mutual influence of the consistency stabilizers (gum arabic (E 414) and carboxymethylcellulose (E 466)) on the value of the effective viscosity of the reconstituted hypertonic drink was investigated. The developed model mixture of a hypertonic drink is recommended to be used for the development of competitive dry mixtures of hypertonic drinks of plant and animal origin for the nutrition of athletes
Highlights
IntroductionThe development and production of specialized drinks for athletes is due to a number of cir-
The obtained values of the effective viscosity of the model samples of the dry mixture of the hypertonic drink were in the range 420 ... 960 MPa∙s
The obtained experimental results can be associated with the synergistic interaction of such consistency stabilizers as milk whey proteins, proteins, phospholipids and fiber of the oilseed meal mixture (Table 1)
Summary
The development and production of specialized drinks for athletes is due to a number of cir-. ERS ON THE VISCOSITY OF THE RECOVERED MIXTURE OF A HYPERTONIC DRINK FOR ATHLETES substances with a potential stabilizing effect in the constituents and in the model basis of the cumstances. Mon products, even if they have high nutritional and biological value, do not compensate for the. 2. Investigate the value of the viscosity of the recovered components and the recovered model significant energy consumption of athletes during physical exertion and the associated consumption of plastic compounds [1]. 3. Investigate the mutual influence of the consistency stabilizers (gum arabic (E 414) and micronutrients in the gastrointes-
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Technology transfer: fundamental principles and innovative technical solutions
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
