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Information × Registration Number 0218U000088, 0117U002374 , R & D reports Title Development of protein and fat basis for a rational diet of sportsmen popup.stage_title Head Matveeva Tatiana, Registration Date 17-01-2018 Organization Ukrainian Research institute oil and fat NAAS popup.description2 The object of research is the process of developing a protein-fat basis of the increased biological value of sugar confectionery for the rational nutrition of athletes. The subject of the study is organoleptic, physico-chemical indicators, biological value of the protein-fat basis of the increased biological value of sugar confectionery for the rational nutrition of athletes. The purpose of the work is to substantiate and develop a protein-fat basis of increased biological value and an extended shelf life, which can be used to organize the rational nutrition of athletes. Methods of research - the study of physicochemical parameters of oils is performed in accordance with DSTU 4492: 2005, GSTU 46072: 2005, DSTU 4534: 2006, DSTU 4536: 2006, as well as generally accepted methods. Fatty acid composition of oils - with the help of the gas-liquid chromatograph "Shimadzu" GC-14B (Japan). Biological value of oils - by calculation. Organoleptic and physicochemical parameters of protein-fat basis, fat content in oil seeds - according to standard methods; amino acid composition - according to the recommendations of ISO 13903: 2005; Oxidation stability - accelerated method of "active oxygen" at a temperature of 85 ± 1 °C with free access of light and air in a bubbling type reactor with a constant speed of air supply and mixing; the induction period is plotted according to the curves of the change in the peroxide number. For the planning of the experiment and data processing, mathematical methods are applied using the software packages Mysrosoft Excel and Statistica. To calculate the ratio of components in the protein-fat basis, a simplex-lattice plan of Shefa is used. The formulation of the protein-fat base is proposed, which contains the following components: ground seeds of sunflower, sesame, flax and soybean and sunflower oils. The protein-fat basis was used in the composition of sugar confectionery products, which promoted the increase of biological value, reduction in caloric content and increased oxidative stability of the latter.5481 Product Description popup.authors Бочкарев С.В. Матвєєва Т.В. Петік І.П. Радченко Л.П. Філенко Л.М. Федякіна З.П. popup.nrat_date 2020-04-02 Close