Development of the protein-fatty base of the sugar confectionery for nutrition of the sportsmen

Authors

  • Сергій Володимирович Бочкарев National Technical University «Kharkiv Polytechnic Institute», Str. Bagalіya, 21, Kharkiv, Ukraine, 61020, Ukraine https://orcid.org/0000-0003-4399-7907
  • Вікторія Юріївна Папченко Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine, Ave. Dziuba, 2A, Kharkiv, Ukraine, 61019, Ukraine https://orcid.org/0000-0002-3692-0699
  • Тетяна Вікторівна Матвєєва Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine, Ave. Dziuba, 2A, Kharkiv, Ukraine, 61019, Ukraine https://orcid.org/0000-0002-3867-8146
  • Василь Анатолійович Руднєв Emeritus Professor Mykola Bokarius Kharkіv Research Institute of Forensic Sciences, Str. Zolochivska, 8a, Kharkiv, Ukraine, 61177, Ukraine https://orcid.org/0000-0002-2550-3515
  • Анна Павлівна Бєлінська National Technical University «Kharkiv Polytechnic Institute», Str. Bagalіya, 21, Kharkiv, Ukraine, 61020, Ukraine https://orcid.org/0000-0001-5795-2799

DOI:

https://doi.org/10.15587/2312-8372.2016.81142

Keywords:

vegetable oils, oil seeds, essential amino acids, polyunsaturated fatty acids, confectionery mass

Abstract

The process of calculation, preparation and use of the protein-fatty base with increased biological value in the sugar confectionery for rational nutrition of sportsmen is the object of study. For obtaining such products it is often use the raw materials having a high cost or low shelf life, or unreasonable and unbalanced nutrient composition. According to the requirements of physician- nutritionists, the content of essential amino acids for nutrition must match the ratio between leucine, isoleucine and valine – 2:1:1, and between groups of polyunsaturated fatty acids of ω-6 and ω-3 groups from (9,1:1) to (10,5:1).

The solution of creating enriched food for sportsmen may become is the latest knowledge in the field of food chemistry and science of nutrition, which is an integrated approach of the theoretical and experimental study of assessment of nutritional status, lifestyle and health of sportsmen. A promising raw material for the production of sustainable food is a raw material of plant origin – oil seeds and their vegetable oils.

A protein-fatty base that enriched by essential amino acids, polyunsaturated fatty acids, ω-3 group and antioxidant is developed according to the physiological needs of sportsmen, rough labour workers, the military and other sectors of the population. The possibility of using this protein-fatty base in the production of the candies is investigated in order to increase their biological value, oxidative stability and reduce calories. Organoleptic parameters of the candy mass using the obtained protein-fatty base are defined.

Author Biographies

Сергій Володимирович Бочкарев, National Technical University «Kharkiv Polytechnic Institute», Str. Bagalіya, 21, Kharkiv, Ukraine, 61020

Senior Lecturer

Department of Physical Education

Вікторія Юріївна Папченко, Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine, Ave. Dziuba, 2A, Kharkiv, Ukraine, 61019

Candidate of Technical Sciences, Deputy Director for Science

Тетяна Вікторівна Матвєєва, Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine, Ave. Dziuba, 2A, Kharkiv, Ukraine, 61019

Candidate of Technical Sciences, Associate Professor, Scientific Secretary

Василь Анатолійович Руднєв, Emeritus Professor Mykola Bokarius Kharkіv Research Institute of Forensic Sciences, Str. Zolochivska, 8a, Kharkiv, Ukraine, 61177

Candidate of Chemical Sciences, Head of the Physical, Chemical and Biological Laboratory

Анна Павлівна Бєлінська, National Technical University «Kharkiv Polytechnic Institute», Str. Bagalіya, 21, Kharkiv, Ukraine, 61020

Candidate of Technical Sciences, Associate Professor

Department of Organic Synthesis and Nanotechnology

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Published

2016-09-29

How to Cite

Бочкарев, С. В., Папченко, В. Ю., Матвєєва, Т. В., Руднєв, В. А., & Бєлінська, А. П. (2016). Development of the protein-fatty base of the sugar confectionery for nutrition of the sportsmen. Technology Audit and Production Reserves, 5(3(31), 58–64. https://doi.org/10.15587/2312-8372.2016.81142

Issue

Vol. 5 No. 3(31) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Сергій Володимирович Бочкарев, Вікторія Юріївна Папченко, Тетяна Вікторівна Матвєєва, Василь Анатолійович Руднєв, Анна Павлівна Бєлінська

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