Open AccessCurrent trend in the development of biotechnology of a specialized dairy product for nutrition of athletes
Author(s) -
Н.Б. Гаврилова,
Natalya Chernopolskaya,
Andrew Bukharev,
Н. А. Погорелова,
Ирина Александровна Долматова,
Said Abdullaevich Salekhov
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/613/1/012036
Subject(s) - athletes , food science , microbiology and biotechnology , product (mathematics) , relevance (law) , vitamin , population , biology , medicine , mathematics , biochemistry , environmental health , physical therapy , geometry , political science , law
The paper presents the analysis of modern domestic and foreign scientific and technical literature that addresses organization of healthy nutrition for athletes. The results obtained allow us to conclude that most of the studies and experiments have been performed in accordance with the target activities of athletes in a particular sport with different physical loads and specific diseases that reduce effectiveness of their training cycle. Relevance and significance of the development of the biotechnology for specialized food products for nutrition of athletes and professionals, as well as amateurs and the population regularly engaged in physical exercises is defined. The aim of the study is formulated, study objects and methods are described, scientific substantiation is provided, and a current trend in the development of biotechnological parameters of a specialized dairy (curd) product recommended for nutrition of athletes is determined. The study optimized the elemental composition of a new type of specialized product with two species of starter culture with probiotic cultures and special ingredients (concentrate of Milki land-WPC 80 whey proteins, glutamine, pollen) used to enrich the new product with free irreplaceable amino acids, vitamins, and minerals. This increased its digestibility and stability of the athlete’s gastrointestinal tract due to a specialized product that contains immobilized probiotic cultures in an amount of at least 1·108 CFU. Chemical, amino-acid and vitamin composition of specific ingredients is presented, characteristics of their macro- and microelement composition are provided, and the relevance of their use is substantiated. Technological parameters for manufacturing a new product are determined, and a block diagram of the technology for manufacturing a curd product for the nutrition of athletes is presented.