Research of consumer properties of gel-like food products for athletes

Authors

DOI:

https://doi.org/10.15587/1729-4061.2015.50993

Keywords:

gel-like, sports nutrition, carbohydrates, macroelements, energy value, sensory profile

Abstract

consumer properties. The paper presents a comprehensive research of consumer properties of the developed gel-like food products for athletes. Analysis of sensory profiles showed better organoleptic properties of the new product compared to the commercially available counterparts. The appearance and consistency of the developed product corresponded to a hypothetical standard. The taste and smell were pronounced, harmonious, pleasant, aftertaste of functional additives was barely perceptible. After consumption, there was a slight dryness in the mouth and tickle in the throat, causing the desire to drink more, thus preventing dehydration during prolonged physical activity.

New gel-like food product contains 17 % less water and 12 % more sugar than analogue and has a slightly acidic environment (pH 4.5), which, predictably, will ensure its long-term storage ability.

The energy value of the developed product is 1.5 times higher than the energy value of the analogue: to offset the energy expenditure per hour of intense physical activity it is necessary to consume 91 grams of the developed product. In addition, the new product contains a digestible carbohydrate complex with different transport schemes, which accelerates their absorption by the body. The high level of absorption of carbohydrate combination allows to avoid their accumulation in the digestive tract, and thus reduces the risk of problems with the digestive system during physical activity.

The new product covers the need for sodium, potassium and magnesium by 60, 80 and 100 % during physical activity and by 60, 35 and 69 % in the recovery period, respectively. Also, the developed product has a high content of vitamin C - 600 mg per 100 g of product. This allows to recommend the product for athletes to timely compensate the expenditure of energy and nutrients.

Author Biographies

Наталія Володимирівна Притульська, Kyiv National University of Trade and Economics 19 Kyoto str., Kyiv, Ukraine, 02156

Doctor of technical sciences, professor

Department of commodity research and examination of food products

Юлія Богданівна Міклашевська, Kyiv National University of Trade and Economics 19 Kyoto str., Kyiv, Ukraine, 02156

Doctor of technical sciences, professor

Department of commodity research and examination of food products

References

  1. Euromonitor International (2015). Trends and developments in sports nutrition. Available at: http://www.euromonitor.com/trends-and-developments-in-sports-nutrition/report
  2. Euromonitor International (2015). Sports nutrition in Ukraine. Available at: http://www.euromonitor.com/trends-and-developments-in-sports-nutrition/report
  3. Datamonitor (2014). Exercise and sports nutrition: consumer trends and product opportunities. Available at: http://about.datamonitor.com/media/archives/5546
  4. Watrous, M. (2014). Raising the bar on sports nutrition. Available at: http://www.foodbusinessnews.net/articles/news_home/Consumer_Trends/2014/07/Slideshow_Raising_the_bar_on_s.aspx?ID=%7B81752915-AED8-4C1D-84DE-B55631451070%7D&cck=1
  5. Campbell, C., Prince, D., Braun, M. et al. (2008). Carbohydrate-supplement form and exercise performance, International Journal of Sport Nutrition and Exercise Metabolism, 18 (2), 179–190.
  6. Willams, M. E., Toy, C. D., Cox, A. M. (2011). Effects of pre-exercise ingestion of a carbohydrate-electrolyte gel on cycling performance. Journal of the International Society of Sports Nutrition, 8 (1), 28. doi: 10.1186/1550-2783-8-s1-p28
  7. Pfeiffer, B., Cotterill, A., Grathwohl, D. et. al. (2009). The effect of carbohydrate gels on gastrointestinal tolerance during a 16-km run, International Journal of Sport Nutrition and Exercise Metabolism, 19 (5), 485.
  8. Burke, L. M., Hawley, J. A., Wong, S. H. S., Jeukendrup, A. E. (2011). Carbohydrates for training and competition. Journal of Sports Sciences, 29 (1), 17–27. doi: 10.1080/02640414.2011.585473
  9. Saris, W. H., Eck, P., Schroder, U., Cramwinckel, B., van, D., Beckers, E. J., Brouna, F. (1992). TASTE PERCEPTION DURING ENDURANCE EXERCISE. Medicine & Science in Sports & Exercise, 24, 71. doi: 10.1249/00005768-199205001-00424
  10. Nakagawa, M., Mizuma, K., Inui, T. (1996). Changes in Taste Perception Following Mental or Physical Stress. Chemical Senses, 21 (2), 195–200. doi: 10.1093/chemse/21.2.195
  11. de Oliveira, E., Burini, R. (2011). Food-dependent, exercise-induced gastrointestinal distress, Journal of the International Society of Sports Nutrition, 8 (12), 6. doi: 10.1186/1550-2783-8-12
  12. Pshendin, A. I. (2002). Ratsionalnoe pitanie sportsmenov, GIORD, Saint Petersburg, 157.
  13. Currell, K., Jeukendrup, A. E. (2008). Superior Endurance Performance with Ingestion of Multiple Transportable Carbohydrates. Medicine & Science in Sports & Exercise, 40 (2), 275–281. doi: 10.1249/mss.0b013e31815adf19
  14. Jentjens, R. L. P. G. (2004). Oxidation of exogenous glucose, sucrose, and maltose during prolonged cycling exercise. Journal of Applied Physiology, 96 (4), 1285–1291. doi: 10.1152/japplphysiol.01023.2003
  15. Jeukendrup, A. E., Moseley, L. (2010). Multiple transportable carbohydrates enhance gastric emptying and fluid delivery. Scandinavian Journal of Medicine & Science in Sports, 20 (1), 112–121. doi: 10.1111/j.1600-0838.2008.00862.x
  16. Kreider, R. (2010). ISSN exercise & sport nutrition review: research & recommendations, Journal of the International Society of Sports Nutrition, 7 (7), 365–408.
  17. Vdovenko, N., Ivanova, A., Miklashevska, Y. et. al. (2014). Naukove obgruntuvannia zastosuvannia dlia sportsmeniv novoho vitchyznianoho vuhlevodnoho heliu “EnerHel. Vytryvalist”, Aktualni problemy fizychnoi kultury i sportu, 32 (4), 23–30.
  18. Ortlund, H. (2013). Secrets from Inside an Energy Gel: Learn how to make energy gels using industry-based recipes, Energy Gel Central, Providence, 32.
  19. Hiller, W. D. B., O’Toole, M. L., Fortess, E. E., Laird, R. H., Imbert, P. C., Sisk, T. D. (1987). Medical and physiological considerations in triathlons. The American Journal of Sports Medicine, 15 (2), 164–167. doi: 10.1177/036354658701500212
  20. Wenk, C., Kuhnt, M., Kunz, P., Steiner, G. (1993). Methodische Untersuchungen zur Schätzung des Verlustes von Natrium, Kalium, Calcium und Magnesium über den Schweiss am Beispiel eines 10 km Laufes. Zeitschrift Für Ernährungswissenschaft, 32 (4), 301–307. doi: 10.1007/bf01611168

Downloads

Published

2015-10-15

How to Cite

Притульська, Н. В., & Міклашевська, Ю. Б. (2015). Research of consumer properties of gel-like food products for athletes. Eastern-European Journal of Enterprise Technologies, 5(11(77), 21–26. https://doi.org/10.15587/1729-4061.2015.50993

Issue

Vol. 5 No. 11(77) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Наталія Володимирівна Притульська, Юлія Богданівна Міклашевська

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.