Development of Dry Mixtures for Protein- Carbohydrate Drinks Used for Sports Nutrition

Journal of Environmental Treatment Techniques

2020, Volume 8, Issue 4, Pages: 1521-1529

J. Environ. Treat. Tech.

ISSN: 2309-1185

Journal web link: http://www.jett.dormaj.com

https://doi.org/10.47277/JETT/1529

Development of Dry Mixtures for Protein-

Carbohydrate Drinks Used for Sports Nutrition

Tatyana Anatolyеvna Ershova*, Svetlana Dmitrievna Bozhko, Anna Nikolaevna Chernyshova,

Julia Anatolyеvna Gavrilova

Far Eastern Federal University, Vladivostok, Russia

Received: 05/04/2020

Accepted: 27/09/2020

Published: 20/12/2020

Abstract

This work is aimed at developing mixtures of protein-carbohydrate drinks used in sports nutrition. Specialized protein-carbohydrate

products are the powdered food mixtures with a high content of proteins and carbohydrates required for maintaining and increasing the

muscle mass, restoring the glycogen levels in the muscles and the liver, and for correcting the diet of an athlete. At the first stage, theoretical

work was carried out aimed at the generalization and analysis of scientific literature. Based on the literature review, biomedical and

technological requirements for specialized protein-carbohydrate products for the nutrition of athletes were systematized. In accordance with

the requirements, the components (Fonterra WPC 80 protein, skim milk, fructose, cocoa powder, egg albumin, maltodextrin, thickener,

natural dyes, flavoring substances) were selected and justified, and the formulation of the developed products was calculated. Further research

was aimed at studying the influence of product components and technological factors on the physicochemical properties of carbohydrates

and proteins in the model "protein-polysaccharide-water" system. Calculation of the biological value of protein preparations was conducted,

as well as the experimental studies of the dry mixing technology aimed at selecting the sequence of the introduction of components for the

production of dry multi-component specialized products. Based on theoretical studies and generalizations, technological requirements and

modes have been specified, and the technology of dry mixtures of protein-carbohydrate drinks for sports nutrition has been developed.

Product optimization, its physicochemical, and organoleptic studies have allowed developing draft technical documentation for dry mixtures

of protein-carbohydrate drinks for sports nutrition.

Keywords: Protein-carbohydrate mixtures, maltodextrin, egg albumin, whey protein, drink concentrates

molecular whey proteins, followed by high-molecular casein.

Introduction

This property of milk protein is especially important when it is

used for dietary purposes and muscle recovery after workouts of

various intensities [11, 12]. To better provide amino acids to the

organism before, during, and after exercises, specialized protein-

carbohydrate products for athletes should contain concentrates,

isolates, and hydrolysates of whey protein. To further stimulate

the synthesis of muscle fibers in the organism, various

micronutrients, especially vitamins, minerals, etc. are usually

added to specialized protein-carbohydrate food products. As a

rule, they include well-chosen combinations of vitamins, mineral

premixes, and other nutrients in certain ratios, rather than

individual vitamins and minerals. This is because many chemical

processes in the organism are catalyzed simultaneously by several

interacting vitamins, macro- and microelements [13-17]. The

carbohydrate complex in specialized protein-carbohydrate food

mixtures for the nutrition of athletes is represented by several

types of carbohydrates – maltodextrin, glucose polymers, and

fructose [3, 14, 18-25].

Currently, making specialized products for sports nutrition is

an urgent task for the modern food industry [1-5]. The popularity

of this group of food products in Europe, the USA, and Russia is

shown by the statistics of the qualitative and quantitative changes

in the food market. Highly skilled athletes often experience

deficiency of the key macro- and microcomponents, which

significantly impairs the athletic performance and the overall

health, therefore, one of the solutions to this problem is including

specialized protein-carbohydrate products with high biological

value into the diet of athletes so that they can quickly restore the

glycogen reserves in the muscles and the liver, respectively, and

prevent the loss of muscle protein during intensive workouts.

The range of specialized protein-carbohydrate products for

sports nutrition is widely presented in the market by domestic and,

for the most part, foreign manufacturers. In recent years rapid

advances have been seen in the development and use of

specialized protein-carbohydrate food products for athletes.

However, industrial production in our country is very limited [1,

-10]. Currently, the best sources of high-quality protein are milk

proteins. Milk proteins consist of casein (85 %) and whey proteins

(

15 %). They are digested and absorbed evenly: first, low-

Corresponding author: Tatyana Anatolyеvna Ershova, Far Eastern Federal University, Vladivostok, Russia. E-mail: ershova_t.a@mail.ru

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2020, Volume 8, Issue 4, Pages: 1521-1529

product technology requires additional study of this aspect.

3 Materials and methods

3.1 General description

Literature review

Specialized protein-carbohydrate products are powdered food

mixtures with a high content of proteins and carbohydrates

required for maintaining and increasing the muscle mass,

restoring the glycogen levels in the muscles and the liver, and for

correcting the diet of an athlete [26-28]. Most often, specialized

protein-carbohydrate-enriched food products for athletes are

available in the form of powders and are used as drinks. The

content of glycogen in the muscles during intensive exercises may

be reduced in less than an hour, but restoring it to the previous

level using everyday diet takes several days [29]. The restoration

of the glycogen levels and enhancing the synthesis of new muscle

fibers are supported by additional intake of carbohydrates and

proteins into the organism of an athlete, which is often achieved

by including specialized protein-carbohydrate food mixtures with

high biological value into the diet of the athletes [1, 20, 30].

In developing this type of product, environmentally friendly

raw materials of animal and plant origin must be used along with

biologically active supplements that improve their functional and

consumer qualities [31-36]. The technology of manufacturing

specialized protein-carbohydrate products for sports nutrition

should envisage highly efficient manufacturing processes that

preserve the nutritional value of raw materials and ensure

obtaining a product with desired functional properties. In this

regard, the most promising is the use of dry mixing technology

During the experimental part, the objects of the study were

the components of the developed protein-carbohydrate product,

and the Whey protein finished product. Considering their high

biological value, whey proteins and egg albumin were used in the

product as a source of protein: сoncentrate of dried egg albumin

of the OVOPROT brand (production of OVOPROT

INTERNATIONAL, Argentina), the dry concentrate of whey

protein of the Fonterra 80 brand (production of Fonterra Ltd, New

Zealand), the dry concentrate of whey protein of the Lactomin 80

brand (production of Deutschland GmbH, Germany). The

physicochemical properties of the components are presented in

Tables 1-3.

Whey proteins and egg albumin have the highest degradation

and digestibility rates among whole proteins. The amino acid

composition of the considered proteins is the closest to the amino

acid composition of human muscle tissue, and in terms of the

content of essential amino acids and branched-chain amino acids

(BCAAs): valine, leucine and isoleucine, they surpass all other

proteins of animal and vegetable origin. BCAAs are the main

initiating factors in eliminating energy deficits during their

metabolism and create the conditions for the favorable occurrence

of energy-dependent synthetic processes, including glycogen

formation. Skim milk powder in its composition contains amino

acids essential for the body, B vitamins, vitamins A and D, as well

as minerals: phosphorus, potassium, calcium, sulfur, magnesium,

chlorine, and others. Proteins of milk powder are slowly

absorbed, and for a long time, serve as a source of replenishment

of the level of amino acids in the blood.

[37, 38]. Optimization of the processes for the production of

specialized dry products using the method of components dry

mixing has several specific features since the issue discussed is

biological systems and certain components mixing conditions,

which may have a significant effect on their quality. Therefore,

successful optimization of the mixing process to develop a

Table 1: Physicochemical properties of protein-containing components

Name of components

Protein

content,% not

less

Fat content,%

min

Mass fraction of

moisture,% max.

Ash,% max.

Solution pH

Concentrate of egg albumin of

the OVOPROT brand

Concentrate of whey protein of

the Fonterra 80 brand

Concentrate of whey protein of

the Lactomin 80 brand

Whey protein concentrate of the

Milkiland 80 brand

85.0

0.02

5.0

3.0

8.0

6.0

4.5

5.5

4.5

3.0

4.0

3.5

5.0-7.5

6.1-6.5

6.5-7.2

6.1-6.5

80.0

Table 2: Physicochemical properties of the components

Carbohydrate

Name of components

Protein content,% Fat content,% max

Mass fraction of

moisture,% max.

Ash,% max.

not less

content,% max.

Skim milk powder

Frima dry vegetable cream

49.9

2.0

1.0

26.0

41.1

62.0

5.5

4.5

8.0

3.5

Table 3: Physicochemical properties of berry powders

Name of components

Protein content,%

not less

Fat content,%

min.

Carbohydrate

content,% max.

Sugar content,%

max.

Mass fraction of

moisture,% max.

Dried Raspberry Powder

Dried Strawberry Powder

8.2

4.0

55.1

54.0

4.0-5.0

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2020, Volume 8, Issue 4, Pages: 1521-1529

The use of a mixture of maltodextrin and fructose (a mixture

of carbohydrates with high and low glycemic index) leads to an

increase in the rate of oxidation of exogenous carbohydrates

compared to using each carbohydrate separately [11, 13, 30, 39].

As sources of carbohydrates, GLUSIDEX 19 maltodextrin

was optimized. Specifically, the content of essential amino acids

and their total balance in the studied protein concentrates were

quantified. Not less important criteria for choosing protein

concentrates used for creating protein-containing mixtures, in

addition to their biological value, are their physicochemical

characteristics. To determine the particle size distribution, the

sieve analysis was used, based on the mechanical separation of

the particles into size classes on sieves with holes of various sizes.

The material that remained on the sieve after sieving is called

BALANCE, and the material that has passed through the sieve is

called THROUGHS.

(

production of ROQUETTE, France), DE 18-20, and CornSweet

fructose (ADM, USA) in a 1:3 ratio were used. Dry skim milk

production of Lepel Dairy Canning Plant, JSC Vitebsk Meat

(

Plant, Belarus) and dry vegetable cream Frima (production of

DONGSUH, Korea) were selected as an additional source of

protein. Xanthan gum (production of Deosen Biochemical Ltd,

China), with the basic substance content of 80%, was used as a

stabilizer for emulsions and suspensions, and also as a thickener

increasing the viscosity of beverages. When creating the flavor

and aroma range of the product being developed, natural berry

powders (strawberry and raspberry) were used that provided high

organoleptic properties of the finished product: dried raspberry

In the work, the method of dispersion assessment in

concentrates was used (GOST 1513.3-77). A sample taken from

a pooled sample, weighing 40 g with the accuracy of not more

than 0.1 g, was placed in a beaker, then 200 cm of water heated

to a temperature of (60 ± 2)°C was added, and the mixture was

mixed thoroughly until a fine suspension was obtained and set at

rest. The higher the dispersion of the suspension particles was,

and the longer they were kept in suspension, the higher the

quality of the drink was. The suspension was considered

sufficiently dispersed if, in two minutes after mixing, noticeable

sludge did not form. The height of the sludge level was

determined using the coordinate paper. The solubility index was

determined by the method of determining the dry milk products'

solubility index according to GOST 30305.4-95. The essence of

the method consists in determining the amount of undissolved

sediment in the sample of the analyzed preparation. To determine

the dispersibility, the method of determining the dissolution rate

was used, in which mixing continued until all lumps of the dry

concentrate were completely dispersed; and the dispersibility was

equal to the mixing duration in seconds until all lumps were

dissolved [28]. The wettability of the dry concentrate was

determined by the method of Moore. Dry concentrate in the

amount of 1.7 g was poured into a special funnel closed from

below with a glass plate. Under the funnel, there was a beaker

filled with 25 ml of distilled water with a temperature of (20 ± 2)

°C Then the plate was removed, the dry concentrate was poured

into water, and the time of its complete immersion was recorded.

Wettability was assessed by the time required to completely wet

the dry concentrate. The results of the studies were processed in

Microsoft Office Excel 2013. Studies were carried out in three- to

five-fold repetition. The research results were processed using the

methods of statistical analysis with the determination of the

arithmetic mean value and mean square error.

powder

0 - 2 mm (production of YANTAI XUEHAI

FOODSTUFFS CO., LTD China), dried strawberry powder 3 - 6

mm (production of YANTAI XUEHAI FOODSTUFFS CO.,

LTD China). Luxomix beta-carotene food dye (production of

BARGUS TRADE, Russia); Luxomix carmine food dye

(

production of BARGUS TRADE, Russia); and Vanilla,

Chocolate, Strawberry, Raspberry food flavors (production of

BARGUS TRADE Russia) were used as dye and flavoring

agents. Food flavors met the requirements of TR TS 029/2012

"Safety requirements for food additives, flavors, and

technological aids." Based on the experimental studies of the

functional properties of the product components, testing the

sequence of introducing components for mixing and following the

technological requirements for the product, the composition, and

flowchart for the production of the dry protein-carbohydrate

product named “Whey protein” for athletes nutrition was

developed. The technological process of the developed product

production was carried out according to the technological scheme.

In conformity with the technological scheme, the production of a

product in the form of dry powder included the following stages:

acceptance and storage of raw materials; preparation of raw

materials; dry mixing of components in the mixer; product

packaging; packaging and labeling of the finished product.

The production of Whey protein was carried out by dry

mixing of the components. Since the final product is a multi-

component mixture, to obtain a high-quality product, it was

advisable to carry out the production by sequential mixing

according to

a three-stage scheme. At the first stage,

microcomponents were mixed: skim milk, xanthan gum, dyes,

food flavors. Mixed components were sent to a hopper for

temporary storage. At the second stage, the mixture prepared at

the first stage was mixed with maltodextrin, whey protein

preparation, egg white preparation, vegetable cream, and fructose.

In the third stage, the mixture prepared at the second stage

was mixed with sublimated berries. Mixing time was 50-60

minutes when rotating in a mixer at 50 rpm. After mixing, the

finished product was put into a weighing batcher and then the

filling machine. Products were packaged in consumer packaging:

a jar or bag made of polymeric materials with a measuring spoon

or in sachets intended for single use. In choosing the components

and in developing the formulations of the mixtures for protein-

carbohydrate drinks, the balance of essential amino acids relative

to the chosen reference protein of FAO/WHO was taken into

consideration [40]. With this aim in mind, the amino acid balance

Result analysis

The most important factors contributing to the enhancement

of muscle protein synthesis required for ensuring high training

level of the muscle system and its adaptation to power loads

include the high biological value of food protein, which reflects

the balance of essential amino acids with respect to the selected

FAO/ WHO reference protein [40]. To this end, an amino acid

balance optimization was carried out, namely, quantitative

assessment of the correspondence of the content of essential

amino acids and their total balance in the studied protein

concentrates. The process of optimization involved such criteria

as amino acid score, the ratio of the amino acid composition utility

(

U), and the coefficient of comparable redundancy of the essential

amino acid content (휎 ).

푐

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2020, Volume 8, Issue 4, Pages: 1521-1529

Fonterra 80

Lactomin 80

Milkiland 80

FAO/WHO reference

Figure 1: The comparative histogram of the essential amino acids content in the studied whey protein concentrates

To characterize the rationality of using amino acids, proteins

were qualitatively assessed by the coefficient of amino acid

composition utility (U) and indicator of comparable redundancy

the size depend on the process of obtaining the components and

influence bulk density, flowability, and quick dissolution of the

finished product. The results of analyzing the distribution of the

actual particles in the components of maltodextrin and proteins

are evidence of their different granulometric composition. It

should be noted that particles of the Fonterra 80 brand whey

protein dry concentrate and the OVOPROT brand dried egg

concentrate of albumin represent rather large particles. At the

same time, most particles in the concentrate of the Milkiland 80

brand dry whey protein are also linked into agglomerates;

however, the average size of individual particles in the

agglomerates in the Milkiland 80 brand whey protein dry

concentrate is less than the size of the particles in the Fonterra 80

brand whey protein dry concentrate. Given the results of

analyzing the actual distribution of particles and functional and

technological properties (balanced carbohydrate composition and

solubility), the most rational source of carbohydrates was

determined to be the GLUSIDEX 19 maltodextrin.

The high bulk density of the protein or polysaccharides

concentrate may indicate the presence of a sufficiently large

number of single particles and minor amounts of agglomerates,

which, in turn, affects the product dissolution rate. The results of

analyzing the actual particle distribution in the studied

components of proteins and polysaccharides are shown in Table

5. It should be noted that the granulometric composition, the

shape and the size of particles, the degree of compaction, and their

mutual arrangement determine important indicators of dry protein

products such as the wettability and the dissolution rate. The

change in the rate of protein solubility is shown in Figure 2.

The obtained graphic dependencies show that the maximum

dissolution rate of all studied components is observed upon

increasing the share of maltodextrin in the composition, but given

the functional orientation of the developed product, the best is the

protein to carbohydrates ratio of 40:60. This combination of the

components provides quick dissolution of the product without

affecting its functionality.

(휎_퐶). The content of essential amino acids in the studied protein

concentrates is shown in Figure 1. Analysis of the histogram of

the amino acid composition shows that the most balanced relative

to the reference FAO/WHO protein is dry whey protein

concentrate of the Fonterra 80 brand. The indicators that

characterize its amino acid balance (Cmin, U, 휎 ) fully confirm the

푐

high biological value of protein. The indicators of the amino acid

balance of the whey proteins are shown in Table 4.

Table 4: The indicators of the amino acid balance of dry whey

proteins

Milkiland Lactomin

Indicator

Fonterra 80

1.00

The minimum

score Cmin, share

units

The coefficient of

utility U, share

units

0.83

0.61

22.92

0.85

0.63

0.67

The coefficient of

comparable

21.53

18.25

redundancy 휎 , g

푐

The concentrates of dry whey proteins (Lactomin 80 and

Milkiland 80) contain limiting amino acids — phenylalanine and

tyrosine, which decrease the biological value of these proteins and

reduce the possibility of their utilization by the organism.

The factors that determine the solubility of dry protein

concentrate include the physicochemical properties of particles of

the product (dispersion, shape, and structure). Since the main

components of the developed product are maltodextrin, whey

proteins, and egg albumin, the granulometric composition of

these components was studied. The particle size distribution and

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2020, Volume 8, Issue 4, Pages: 1521-1529

Table 5: The results of analyzing the actual particles distribution in the studied components of proteins and maltodextrin

Bulk density indicators, kg/m

The volumetric

bulk density

Mass fraction of particles (in %) of the total weight with their size, µm

Component names

Bulk density

< 5

5 – 10

10 – 20

> 20

Fonterra 80

Lactomin 80

Milkiland 80

238.4 ± 1.2

367.8 ± 1.1

455.4 ± 1.4

282.3 ± 1.3

390 ± 1.3

15.5 ± 2.1

57.1 ± 2. 7

30.2 ± 3.1

20.7 ± 1. 5

26.2 ± 1.8

25.9 ± 2.0

27.7 ± 2.4

30.3 ± 2.4

47.1 ± 2.3

12.7 ± 2.7

34.5 ± 1.8

43.5 ± 1.1

6.2 ± 1.7

4.3 ± 2.4

7.6 ± 2.1

5.5 ± 2.0

313.2 ± 0.9

268.5 ± 1.4

OVOPROT egg

albumin

GLUSIDEX 19

Maltodextrin

66 ± 1

35 ± 1.5

359 ± 1.2

16.5 ± 2. 1

30.2 ± 1.8

50.1 ± 2.3

7.2 ± 1.7

Fonterra 80+GLUSIDEX 19

Lactomin 80+GLUSIDEX 19

Milkiland 80+GLUSIDEX 19

OVOPROT+GLUSIDEX 20

20/80

30/70

40/60

50/50

60/40

70/30

The protein/polysaccharide ratio, %

Figure 2: Change in the speed of proteins solubility depending on their ratio to polysaccharides (Maltodextrin GLUSIDEX 19)

The highest dissolution rate was observed in the Fonterra 80

dry whey protein concentrate and the OVOPROT dried egg

albumin concentrate. This can likely explain the quantitative ratio

between large and small particles and the presence of

agglomerates in the composition of these components. The

dissolution rate and the wettability are significantly affected by

the temperature of the water in which the product is restored.

Figures 3 and 4 show the curves that demonstrate the dynamic

changes of wettability and the dissolution rate of the studied

components of whey proteins, depending on the water

temperature. The obtained graphical dependencies show that the

minimum wetting time and the maximum dissolution rate of all

studied components are observed in the temperature range

between 40 and 50 °C. With the water temperature over 50 °C,

the process of wetting and dissolution deteriorates due to the

formation of a heavily soluble film on the surface of the product.

At the same time, among the studied protein concentrates, the best

values of the studied parameters in the entire temperature range

were noted in the Fonterra 80 dry whey protein concentrate. This

is primarily due to the ratio of fine and coarse particles and the

presence of agglomerates in the concentrate. Thus, analyzing the

data obtained in studying the physicochemical characteristics and

the biological value of the studied protein concentrates, a

conclusion can be made that the use of dry concentrate of the

Fonterra 80 whey protein will ensure obtaining a product with the

desired properties following the technological requirements.

According to the results obtained and based on the chemical

composition of the ingredients, the formulation of the protein-

carbohydrate product named Whey protein was calculated, which

is presented in Table 6.

Fonterra 80

Lactomin 80

Milkiland 80

Water temperature, ℃

Figure 3: The effect of water temperature on the wettability of the studied concentrates of dry whey proteins

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Fonterra 80

Lactomin 80

Milkiland 80

Water temperature, ℃

Figure 4: The effect of water temperature on the dissolution rate of the studied concentrates of dry whey proteins

Table 6: Estimated formulation of dry mixtures of protein-carbohydrate drinks named Whey protein

Mass fraction of components,%

Raw material name

Chocolate

30.0

11.0

5.0

Vanilla

30.0

9.0

20.0

18.0

11.4

0.2

Strawberry

Raspberry

Fonterra WPC 80 protein

Egg albumin

30.0

Maltodextrin

Skim milk

Fructose

Vegetable cream

Xanthan gum

Cocoa powder

Carmine

9.0

20.0

18.0

10.0

0.2

9.0

20.0

18.0

10.0

0.2

20.0

15.0

6.6

0.2

12.0

0.2

Carotene

Chocolate food flavour

0.2

Vanilla food flavour

0.2

Strawberry food flavour

Raspberry food flavour

Strawberry Sublimated Powder

Raspberry Sublimated Powder

0.2

1.4

0.2

1.4

Following the developed formulation and production

technology, samples of the specialized protein-carbohydrate

product Whey protein have been developed. The nutritional and

energy value of the developed product is shown in Table 7. The

physicochemical and organoleptic characteristics of the finished

product have been studied. The organoleptic characteristics of dry

protein-carbohydrate products and ready drinks (cocktails) are

shown in Tables 8 and 9. The samples of dry protein-carbohydrate

concentrate and ready drinks have high organoleptic value. The

main physicochemical characteristics of the product are shown in

Table 10. The product is an easily soluble powder with the

maximum duration of dissolution (without a stirrer) of 230 – 250

sec.

Table 7: Nutritional and energy value of the dry protein and carbohydrate product for athletes, per 100 g of the product

Indicator name

Indicator value

401.5

Calorific value, kcal

Mass fraction of moisture, %, not more than

Mass fraction of carbohydrates, g,

Mass fraction of protein, g,

Mass fraction of fat, g

5.0

59.8

33.18

3.23

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Table 8: Organoleptic characteristics of dry protein-carbohydrate products

Dry protein concentrates characteristic

Name

Appearance

Taste and smell

Color

The smell of chocolate, the taste is sweet

with a hint of chocolate, without foreign

tastes and odors

Whey protein with chocolate

flavor

Powdered. Easily crumbling lumps

are allowed

brown,

homogeneous

The smell of vanilla, the taste is sweet

with a hint of vanilla, without foreign

tastes and odors

Whey protein with vanilla

flavor

Powdered. Easily crumbling lumps

are allowed

beige,

homogeneous

The smell of strawberries, the taste is

sweet with strawberry flavor, without

foreign tastes and odor

Whey protein with

strawberry flavor

Powdered. Easily crumbling lumps

are allowed

light pink,

homogeneous

The smell of raspberry, the taste is sweet

with raspberry flavor, without foreign

tastes and odor

Whey protein with raspberry

flavor

Powdered. Easily crumbling lumps

are allowed

light pink,

homogeneous

Table 9: The organoleptic indicators of ready protein-carbohydrate drinks

The characteristic of ready protein concentrates

Name

Appearance

Taste and smell

Color

Turbid liquid according to the

recipe, without foreign

inclusions.

Turbid liquid according to the

recipe, without foreign

inclusions.

The taste is distinct, sweet, or sour-sweet with

the aroma of chocolate, according to the

recipe, without foreign tastes and odors.

The taste is distinct, sweet, or sour-sweet with

the aroma of vanilla, according to the recipe,

without foreign tastes and odors.

Whey protein with chocolate

flavor

Brown,

homogeneous

Whey protein with vanilla

flavor

Pale yellow,

homogeneous

Turbid liquid according to the

recipe, with the inclusion of

strawberries

Turbid liquid according to the

recipe, with the inclusion of

raspberries

The taste is distinct, sweet, or sour-sweet with

the aroma of strawberries, according to the

recipe. Without foreign tastes and odors.

The taste is distinct, sweet, or sour-sweet with

the aroma of raspberries, according to the

recipe. Without foreign tastes and odors.

Whey protein with strawberry

flavor

Light pink,

homogeneous

Whey protein with raspberry

flavor

Light pink,

homogeneous

Table 10: The main physicochemical characteristics of the developed product

Indicator Analysis result

Mass fraction of moisture, %

Mass fraction of protein, %

Mass fraction of fat, %

5.32 ± 0.2

33.18 ± 0.1

3.23 ± 0.19

4.82 ± 0.13

59.8 ± 0.13

Mass fraction of ash, %

Mass fraction of carbohydrates, %

Solubility index, cm of the wet residue

0.5

± 0.08

protein-carbohydrate food products for athletes, rapid progress

has been outlined; however, industrial production in Russia is

very limited, and the technology itself requires objective scientific

justification of the principles of their creation. In connection with

the foregoing, the development and practical implementation of

the technology of dry mixtures of protein-carbohydrate drinks for

sports nutrition is relevant.

The composition of dry mixtures of protein-carbohydrate

drinks is substantiated based on indicators of nutritional and

biological value, as well as the functional orientation of the

ingredients. The dissolution rate and viscosity of Whey and egg

proteins were determined depending on the polysaccharide

content in the model “protein-polysaccharide-water” system. The

efficient ratio of 1:2 of the protein to the carbohydrate component

Conclusion

The nutrition problem is essential for athletes. The special

physiological conditions that power and speed-power athlete

experiences, lead to the increasing demands for nutrients, in

particular, carbohydrates with different chain lengths, easily

digestible proteins and basic micronutrients. However, daily

nutrition does not ensure the intake of a sufficient amount of

proteins and carbohydrates, and also does not guarantee their

necessary ratio. One of the ways to solve this problem is the

inclusion in the diet of athletes of specialized protein-

carbohydrate products with the high biological value being able

to quickly restore glycogen stores in the muscles and liver and

prevent muscle protein loss during intense training. In recent

years, in the field of development and application of specialized

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was determined, at which the reduced product in a given ratio

provided its functional properties. Changes in the basic

physicochemical parameters of the finished product, based on a

change in the particle size distribution and bulk density of the

product during dry mixing, were investigated. The influence of

technological production modes on product quality indicators was

studied. The nutritional value of dry mixtures of protein-

carbohydrate drinks for sports nutrition was determined.

Enhancement of Sport Performance. Carmel, CA: Benchmark Press;

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science and practice. 2011; 1:22–29.

The technological requirements for the developed product

were selected and systematized. The mass fraction of

carbohydrates in the product was 59.8%; the carbohydrate

component of the product includes mono- and polysaccharides in

a ratio of 1:5; the mass fraction of proteins in the product was

7. Bonfanti N, Jimenez-Saiz SL. Nutritional Recommendations for

Sport Team Athletes. Sports Nutrition and Therapy. 2016; 1(1):1–2.

Available from: http://doi.org/10.4172/2473-6449.1000e102

Broughton D, Fairchild RM, Morgan MZ. A survey of sports drinks

consumption amongst adolescents. British Dental Journal. 2016;

02(12):639 –643.

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3.2%; essential amino acids score in the protein complex is equal

https://doi.org/10.1038/sj.bdj.2016.449

to or higher than one. The form of production of the product was

a dry powder, which ensures the long-term preservation of the

nutritional value and makes it possible to vary the calorie content

and the number of incoming nutrients when consumed in the form

of a drink.

In terms of safety (the content of toxic substances, pesticides,

antibiotics, radionuclides), as well as microbiological indicators,

the product meets the requirements for food products and the

requirements of the Technical Regulations of the Customs Union

9. Khanferyan RA, Radzhabkadiev RM, Evstratova VS, Galstyan A,

Khurshudyan SA, Semin VB, et al. Consumption of carbohydrate-

containing beverages and their contribution to the total calorie content

of the diet. Problems of Nutrition. 2018; 87(2):39–43 (in Russian).

https://doi.org/10.24411/0042-8833-2018-10017

0. Jacob R, Lamarche B, Provencher V, Laramée C, Valois P, Goulet C,

Drapeau D. Evaluation of a Theory-Based Intervention Aimed at

Improving Coaches’ Recommendations on Sports Nutrition to Their

Athletes. Journal of the Academy of Nutrition and Dietetics. 2016;

116(8):1308-1315.

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“

On the safety of food products”, (TR TS 021/2011). According

to the requirements, a daily serving of this product provides from

0 to 60% of the athlete’s daily demand for complete protein and

https://doi.org/10.1016/j.jand.2016.04.005

11. Artemova EK, Savko ID, Shahgeldyan FG. O metabolicheskoi

reaktsii organizma na fizicheskie nagruzki razlichnogo kharaktera

[About metabolic reactions of the organism to the physical loads of

carbohydrates. Developed dry specialized protein-carbohydrate

mixtures are suppliers of carbohydrates and proteins and also

contain various flavoring substances.

various nature]. In: Physiology of muscular activity. Papers presented

at the International Conference "Physiology of Muscular Activity",

held at Moscow, November 21-24, 2000. Moscow, Russia:

Fizkul'tura, obrazovanie i nauka; 2000. p. 20-21.

Ethical issue

12. Voronoy A, Manko P, Yakovleva E. Obzor rynka sportivnogo

pitaniya goroda Sankt Peterburga [Overview of the sports nutrition

Authors are aware of, and comply with, best practice in

publication ethics specifically with regard to authorship

market

St.

Petersburg];

2003.

Available

from:

https://www.marketing.spb.ru/mr/food/sport_02.htm

(

avoidance of guest authorship), dual submission, manipulation

3. Davletova NH, Ivanov AV, Tafeeva TA. Analiz ratsionalnosti

pitevogo rezhima studentov-sportsmenov razlichnykh spetsializatsii

Analysis of the rationality of the drinking conditions of sports

students of various specializations]. Hygiene and sanitation. 2016;

95(10):988–991.

of figures, competing interests and compliance with policies on

research ethics. Authors adhere to publication requirements that

submitted work is original and has not been published elsewhere

in any language.

4. Ershova TA, Bozhko SD, Chernyshova AN. Razrabotka sukhikh

smesei napitkov dlya sportsmenov

period sorevnovanii

Competing interests

The authors declare that there is no conflict of interest that

would prejudice the impartiality of this scientific work.

Development of dry mixtures for drinks for athletes during

competition]. Food industry. 2018; 2:64–68.

5. Lavrinenko SV, Vybornaya KV, Kobelkova IV. Ispolzovanie

spetsializirovannykh produktov dlya pitaniya sportsmenov

podgotovitelnom periode sportivnogo tsikla [The use of specialized

products for sportsmen nutrition during the preparatory period of the

sports cycle]. Problems of nutrition. 2017; 86(4):99–103.

6. Lygina NI, Rudakova OV, Soboleva YP. Ekonomicheskie faktory

razvitiya rynka funktsionalnykh pishchevykh produktov [The

economic factors of the market of functional food products

development]. Socioeconomic phenomena and processes. 2014;

9(11):115–121.

Authors’ contribution

All authors of this study have a complete contribution for data

collection, data analyses and manuscript writing.

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