Development of new combined sports nutrition products

Abstract

The article explores the development of new types of combined sports nutrition products. The results of research on structural and mechanical properties of belip-based minced fish products (BMFP) are presented. The experimental data underwent regression and correlation analyses using the STATISTICA 6.0 software package. Optimal ingredient ratios for BMFP were determined based on the study results. The aim of the research was to develop new types of combined sports nutrition products with desired structural and mechanical properties using berry pomace as the vitamin and functional supplement. The object of the research was minced cod fillet, which was prepared in compliance with the GOST 50380-92 National Standard. It was .mixed with a curd-fat component (low-fat curd, dairy butter) as a functional ingredient, which was prepared according to the GOST 13264-88 National Standard, as well as red bilberry and cranberry pomace, which was prepared according to our standard specifications. The recipe mixture optimisation required three stages of research. Stage one: planning and carrying out of the experiment (determination of mixture component weight ratios). Stage two: examination of a mixture model after the experiment and determination of model parameters (regression and correlation analysis). Stage three: determination of component weight ratios for actual production. Based on the conducted pilot design works, ingredient concentration limits were determined. Acidity, hardness and yield strength were determined for each concentration of composition ingredients. The regression and correlation analysis was performed for the experimental data using the STATISTICA 6.0 software package. Based on the obtained results, the optimal ingredient ratios for BMFP were determined as follows: red bilberry red bilberry pomace : fish component : curd-fat component – 0.93 : 1 : 0.12, and cranberry pomace: fish component : curd-fat component – 0.67 : 1 : 0.12. The ratio of proteins, fats and carbohydrates in the developed minced products is approximately 1 : 0.2 : 0.1. Combination of the developed minced products with other foods makes it possible to have a macronutrient-balanced food ration.