FUNCTIONAL RECOVERY DRINK FOR ATHLETES, PROPERTIES AND QUALITY INDICATORS
Abstract
Game sports are usually characterized by intense physical and emotional stress on athletes. Overstrain of all organs and systems of the human body is accompanied by losses of fluid, electrolytes and energy. It is possible and advisable to compensate for such an imbalance by consuming products with physiologically functional ingredients. Today, sports doctors and nutritionists have determined the role of macro- and micronutrients in the recovery of athletes' bodies. A pressing task for technologists is to find the most rational forms of a product line for athletes, to determine the natural raw material base with a high index of food density of physiologically functional ingredients. It has been shown that at different phases of physical activity, liquid products have the greatest restorative effect, which in a short time allow to level out the depletion of internal resources, and their timely and complete replenishment is extremely necessary. An analysis of athletes' needs for recovery drinks has been conducted and their functions have been determined. It has been established that functional drinks play an important role in sports nutrition, promoting recovery of the body after physical exertion, replenishment of energy resources and maintenance of water-salt balance. Various types of food raw materials, serving as the basis of the recipe composition of drinks and suppliers of the necessary physiologically functional ingredients, have been studied. A recipe basis for a drink has been developed, regular consumption of which will help improve overall sports performance and reduce recovery time. It has been shown that quinoa, pea protein isolate, Jerusalem artichoke, flax seeds and other components ensure the formation of a product that, in terms of quality indicators, corresponds to the desirability function. Organoleptic indicators have been determined: appearance and consistency, taste, aroma, aftertaste, which showed the excellent quality of the product. Safety indicators have been analyzed, confirming the microbiological stability of the drink when stored at a temperature of 4-6 ° C. It is recommended to produce a functional drink in sports catering establishments.
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