PHYSICOCHEMICAL PROPERTIES AND CONSUMER POTENTIAL OF YOGURT ENRICHED WITH WHEY PROTEIN: PROSPECTS FOR SPORTS NUTRITION

Abstract

The research focuses on assessing the physicochemical properties and consumer potential of yogurt enriched with whey protein, with a view to its application in sports nutrition. Whey protein is a high-quality source of protein that promotes rapid muscle recovery after physical exertion. The primary aim of the study is to analyze the physicochemical properties and consumer potential of such a product and its suitability for meeting the needs of athletes and active individuals. A systematic review of literature sources and approaches to solving the problem revealed that whey protein is a valuable source of protein due to its high biological value, easy digestibility, and rich amino acid composition. The relevance of addressing this scientific issue lies in the growing demand for high-protein products that improve health and aid in recovery after physical activity. The methodological tools used in the research included physicochemical analysis methods, such as total acidity measurement, pH determination, and organoleptic evaluation. The object of the study was yogurt enriched with whey protein, as it combines high nutritional value with the potential for improved functional properties. The article presents the results of analyzing key physicochemical parameters, such as acidity and pH levels of the enriched yogurt. The findings demonstrated that adding whey protein improves the product’s texture and enhances its consumer appeal due to improved consistency and taste characteristics. The results of the study may be useful for food industry professionals in developing functional products, as well as for dietitians and athletes seeking effective solutions to meet their nutritional needs. Future research should focus on optimizing the product’s formulation, studying the long-term effects of its consumption on health, and incorporating new functional ingredients to broaden the potential applications of enriched yogurts in a wider consumer market.