Розробка технології напою для спортсменів з додаванням сироваткових білків молока

The article substantiates the relevance of developing a new drink technology for sports nutrition. The combination of milk base has an obvious positive effect on the body and enrichment with the necessary plant components. According to the formula of balanced nutrition of athletes engaged in strength sports, the daily amount of necessary macronutrients was calculated. The aim of the work was to develop a milk drink with nutrients. Their content in a portion of 500 g will cover the daily requirement by more than 10 %. Taking into account theoretical research, the component composition of the drink for athletes is substantiated. The expediency of adding whey protein concentrate obtained by ultrafiltration has been proved. According to the results of experimental studies of the dynamic viscosity index, a rational amount and type of carbohydrate component in the beverage has been established. With the addition of maltodextrin in the amount of 8 %, a viscous-fluid consistency of the model sample is observed. Тhe recommended limit on the amount of carbohydrates in beverages for athletes, namely an average of 10…12 %, taking into account the lactose content in milk-based about 4.0…4.5 %. The addition of soybean oil to the composition of the drink recipe for athletes is justified. A rational amount of lecithin emulsifier has been established to ensure the stability of the emulsion of the finished product. The composition of the milk drink recipe for athletes is given, which additionally includes a multivitamin premix, creatine monohydrate, dry extract of safflower leaflet, flavoring. The calculation of the nutritional and energy value of the developed drink was performed and the assessment of the satisfaction of the daily requirement for minerals and vitamins when drinking the drink in the amount of 500 g (1 serving) was performed. Consumption of the developed drink by the athlete who is engaged in power sports, in the amount of 500 g per day will provide the body with the necessary nutrients by more than 10 %.В статті обґрунтовано актуальність вироблення нової технології напою для спортивного харчування. Доведено, що поєднання молочної основи з її очевидним позитивним впливом на організм і збагачення необхідними рослинними складовими, які відповідають потребам організму в умовах підвищеної фізичної активності, забезпечать сукупний двосторонній ефект. За формулою збалансованого харчування спортсменів, які займаються силовими видами спорту, розраховано добову кількість необхідних макронутрієнтів. Метою роботи було розробити молочний напій зі складом нутрієнтів, вміст яких в порції 500 г дозволить покрити добову потребу більш ніж на 10 %. З урахуванням теоретичних досліджень, обґрунтовано компонентний склад напою для спортсменів. Доведено доцільність додавання концентрату сироваткового білка, отриманого ультрафільтрацією. За результатами експериментальних досліджень показника динамічної в’язкості встановлено раціональну кількість та вид вуглеводного компонента в напої. Так, з додаванням мальтодекстрину в кількості 8 % спостерігається в’язко-текуча консистенція модельного зразку. Крім цього, виконується рекомендоване обмеження за кількістю вуглеводів в напоях для спортсменів, а саме в середньому 10…12 % з урахуванням вмісту лактози в молочній основі 4,0…4,5 %. Обґрунтовано додавання соєвої олії до складу рецептури напою. Встановлено раціональну кількість емульгатора лецитину для забезпечення стійкості емульсії готового продукту. Наведено склад рецептури молочного напою для спортсменів, в який додатково входять полівітамінний премікс, креатину моногідрат, сухий екстракт левзеї сафлоровидної, ароматизатор. Виконано розрахунок харчової та енергетичної цінності розробленого напою і проведена оцінка задоволення добової потреби в мінеральних речовинах і вітамінах при вживанні напою в кількості 500 г (1 порція). Встановлено, що споживання розробленого напою спортсменом, який займається силовими видами спорту, в кількості 500 г на добу забезпечить організм необхідними поживними речовинами більше ніж на 10 %

Developing functional sterilised products technology using microwave-cooked semi-finished cod liver products

ArticleCod liver which is extracted in significant amounts from fish during the process of gutting and harvesting by fishing vessels in the North Atlantic and Barents Sea is a very valuable raw material for producing ‘natural’ tinned foods that have not undergone any additional treatment and which do not have any additional ingredients, but its use is limited due to lipid instability in long-term storage in a frozen state. The authors advise that the production and use of pre-treated semi-finished products which are based on the use of cod liver is managed by means of a microwave-cooking process which results in a product that is more stable for frozen storage. Any semi-finished fish oil product that is extracted during microwave processing can also be used in food production. The variants that can be included in using these semi-finished products are discussed here when it comes to the technology that is involved in functional multicomponent products (such as natural and paste tinned foods with the addition of sauces, vegetables, mushrooms, meat, and fish protein isolate)

Education for sustainable development: the role of universities and business

The main preconditions to achieve a balanced (sustainable) development of the society are the science and education. They are simultaneously the most important tools for effective management and decision-making

A new international research in sonochemistry of dairy product

The paper describes the results of recent research in the field of sonochemistry of the dairy products which was conducted from Australia, Russia, Belarus and Estonia. This work is related to the technology of preparation of composite formula milk from natural milk, vegetable oils and dry milk products with cavitation treatment of water used. She is devoted to obtaining a homogeneous mixtures of dairy semiproducts, from which subsequently produce dairy products such as cottage cheese or cheese, where most of the water is removed with sera. It is shown that sonochemical water treatment has a positive effect on the entire process and its outcome

Studying the Influence of Acoustic Cavitation and Avalanche-Streamer Discharge on the Quality of Raw Milk in Order to Achieve the Pasteurization Effect

The article presents the results of the studies obtained in the investigation of the quality of milk processed with the use of physical methods of exposure - acoustic cavitation and avalanche-streamer discharge, in order to achieve a pasteurizing effect. It is shown that in the treatment of high-frequency ultrasonic oscillations (over 45 kHz) generated by an electric ultrasonic device of the submersible type of impulse action ”Activator-150”, the number of bacteria of the E. coli group decreased by almost 40%, which allows concluding that the chosen method of influence is effective for the destruction of sanitary and pathogenic (indicative) microflora in raw milk and achieve a certain pasteurization effect. Using low-frequency ultrasonic exposure (20-22 kHz) generated by the cavitation ultrasonic flow type reactor RKU, the raw milk indicators QMAFAnM (Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms) and number of Coliform bacteria did not change after processing, as well as physical and chemical indicators, apart from the indicators of particle fineness. It can be stated that low-frequency ultrasonic cavitation treatment is not effective in terms of achieving a pasteurizing effect. In order to achieve a pasteurization effect by applying avalanche-streamer treatment we assessed its effect on QMAFAnM - the microbiological background of milk. The use of avalanche-streamer discharge does not have the expectation effect on the total number of microorganisms in milk. It is advisable to use high-frequency acoustic cavitation for microbial biota inactivation and avalanche-streamer discharge to reduce spore bacteria contamination

Sonochemical effects on food emulsions

ArticleAcoustic cavitation of food emulsions is widely applied as the main processing method to improve the quality of a finished product and its organoleptic characteristics, as well as to increase production performance. To identify the optimal modes of ultrasonic emulsification, we propose a model of emulsion droplet breakup in an acoustic cavitation field, which allows us to determine the dependence of emulsion droplets’ diameter on exposure time and intensity of action. The developed models enabled us to pioneer complex research of the dependence of emulsion droplets’ diameter on time given the maximum radius of cavitation bubbles and physical properties of liquid phases in the emulsion composition. We carried out the fi rst complex theoretical and practical research of how shapes and positions of absolutely fixed boundaries influence the propagation of oscillations in a activating liquid medium (food emulsion). To verify the adequacy of the obtained theoretical models, we studied the dependence of emulsion droplets’ breakup rate (by the example of a model water/oil emulsion) on the exposure time and the intensity of ultrasonic action. The calculation results revealed that the results of a series of experiments and the resu lts obtained with the use of the developed mathematical model are consistent. Based on the theoretical data obtained, we designed an industrial flow - type acoustic cavitation device aimed at acting on food emulsions; it differs from analogous devices in th at it has within it a cylindrical wave acting through solid walls of the tunnel for transmitting processed liquid

METHODS OF DETERMINATION OF PARAMETERS OF WHEY WITH FOOD FIBERS

The article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage. As a result of the analysis of conditions of preparation and introduction of food fibers – apple pectin in cellulose and orange Citri-Fi into whey, there were determined optimal parameters of the process of increasing viscosity of whey-vegetable mixtures. The method of IR-spectroscopy fixed the influence of different forms of bonds of food fibers’ moisture in mixtures with water and whey. There was revealed the continuous absorption of moisture of spectrums of samples with food fibers and apple pectin in cellulose in strips of 2668 and 2723 cm-1, that testifies to the presence of strong hydrogenous bonds and high concentration of a mobile proton and, as a result, the high sorption ability to water. There were offered methods and gotten results of the analysis of the carbon dioxide content, amount of formed ethyl alcohol and yeast cells, allowing to determine rational conditions of fermentation of whey-vegetable wort of the increased viscosity. At fermentation using Zygosaccharomyces lactis 868-K race, the most intensive increment of yeast cells was observed before 30 hours of fermentation. There was established the rational temperature of fermentation of whey-vegetable wort with the increased viscosity– 30...32 °С, at which the maximal accumulation of yeast cells - 70,5...71,2 мmln/cm3 and ethyl alcohol 0,69...1,02 % was observed. The presented information was enough for grounding parameters of technological stages of whey fermented beverages with the high viscosity.&nbsp

CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES

This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer