JUSTIFICATION OF THE CHOICE OF RAW INGREDIENTS FOR THE PRODUCTION OF GLAZED CHEESECAKES FOR ATHLETES

Abstract

The relevance of the production of food products for athletes is due to the growing interest in a healthy lifestyle and physical activity, as well as the growth of the sports nutrition market. The paper presents an analysis of the preferences of respondents – young athletes and female athletes – in order to determine the prospects for the development of recipes and technologies for glazed cheeses with a high protein content for sports nutrition. Based on a survey of the target group of respondents (68 boys and 92 girls), it was found that 26.47% of boys and 29.35% of girls who play sports at least 3-5 times a week consider glazed cottage cheese with a high protein content a promising product for rapid recovery after training, for gaining muscle tissue or for maintaining current body weight, and support the introduction of these products at domestic dairy enterprises. As a protein raw material for glazed cottage cheese with a high protein content for sports nutrition, it is recommended to use lactose-free bifido-curd fermented milk and/or bifido-albumin cheese, whey protein concentrates obtained by ultrafiltration, or vegetable protein concentrates – pumpkin, hemp, flax, etc. As fillers for glazed curds intended for male athletes (according to the survey results), it is recommended to use flax seeds or sesame seeds, or chia seeds; for female athletes – flax seeds or sesame seeds, or chia seeds, as well as berry fillers – “Raspberry-Strawberry” or “Sea Buckthorn-Mint”. Considering the selected fillers, glazed curds with a high protein content for male athletes should be produced without a filling with the addition of flax seeds (or chia seeds, or sesame seeds), and glazed curds with a high protein content for female athletes – with the addition of flax seeds (or chia seeds, or sesame seeds) with a raspberry-strawberry or sea buckthorn-mint filling in the form of a “rod”.