RESEARCH THE INFLUENCE OF FOOD ADDITIVES ON ORGANOLEPTIC INDICATORS OF SPORTS NUTRITION

Abstract

The article investigates the influence of food additives, namely: sugar substitutes, flavors and flavor enhancer, on the organoleptic properties of sports nutrition. In Ukraine, sports nutrition refers to biologically active additives. Compared to conventional foods, sports supplements require minimal digestive time and effort to be broken down and absorbed, and many sports supplements are energy-dense. Since refined protein has a specific taste and unsightly appearance, along with protein, food additives are introduced into the composition of sports nutrition, which can significantly improve the organoleptic properties of the finished product. Therefore, the study of the influence of food additives on the organoleptic properties of sports nutrition is relevant. The purpose of this work was to study the effect of food additives - sweeteners, flavorings and flavor enhancers on the organoleptic properties of sports nutrition. In this work, whey protein isolate was used as the basis of the product, in which 85% protein and 15% related substances - fats, cholesterol and carbohydrates (lactose). To improve the organoleptic properties, sweeteners, flavorings and a flavor enhancer were added to the product. Sorbitol, stevia, fructose were studied as sugar substitutes, and chocolate, banana, raspberry and strawberry flavors were used as flavoring agents. The addition of ethyl maltol has been investigated as a flavor enhancer. The appearance, taste, smell and color of the investigated products were assessed organoleptically. The best results of organoleptic evaluation were obtained by the composition using fructose with a concentration of 20 g / l. In the study of flavorings, the highest rating was given to the composition using the strawberry flavor at a concentration of 1.6 g / L.