| Autor: |
Kostyuchenko, M. N., Tyurina, O. E., Nevskaya, E. V., Tyurina, I. A., Borisova, A. E. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 9/9/2022, Vol. 2478 Issue 1, p1-8, 8p |
| Abstrakt: |
The article presents research on the development of nutritionally adapted bakery products based on flour composite mixtures for the nutrition of athletes. The list of ingredients of two flour composite mixtures and the possibility of their use in the preparation of specialized bakery products for sports nutrition (mixture No. 1 with gram flour, mixture No. 2 with whole wheat flour) was scientifically substantiated. Formulations were modeled in accordance with the medical and biological requirements for the food of athletes, taking into account their physical exertion. It was determined that the introduction of the selected formulation components increases the antioxidant activity of products by 37–49%, depending on the type of products, compared to the control sample It was found out that the content of vitamins in products for the nutrition of athletes increased in the following proportions: thiamine (B1) – by 62%, B6 − by 54%, niacin (PP) – by 11–28%, D – by 50–175% and mineral substances: calcium – 2–12%, copper – 13–29%, iron – 5–20%, compared to the control depending on the type of products. A positive effect of an enzyme preparation with phytase activity on the bioavailability of bakery products was established. It was found out that the introduction of the developed bakery products to the diet increases the tolerance of physical exertions in laboratory animals by 20–30%. The work capacity of animals increased by 40–50% compared with the first control test. The time to lassitude development increased by 46–54% by the end of the experiment. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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