РАЗРАБОТКА И ОПРЕДЕЛЕНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК СПЕЦИАЛИЗИРОВАННОГО ПРОДУКТА С ИСПОЛЬЗОВАНИЕМ МЕСТНОГО РАСТИТЕЛЬНОГО СЫРЬЯ

DEVELOPMENT AND DEFINITION OF QUALITY CHARACTERISTICS OF A SPECIALIZED FOOD PRODUCT USING LOCAL HERBS

Dymova Yu. I. ^a

Popova D. G. ^a

Tyshchenko E. A. ^a

Affiliation

a FSBEI HVE «Kemerovo Institute of Food Science and Technology»

b РГТЭУ Кемеровский институт (филиал),

Copyright ©Dymova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article deals with the development and production technology of a specialized food product for nutrition of athletes. Characteristics of the components that determine the functional properties of the developed food product are given. Regulated organoleptic, physicochemical, and microbiological indices of quality and safety for the developed food product are defined. The period and conditions of its storage and recommendations for the use are established.

Keywords

Specialized product, creatine-containing additive, nutrition of athletes, quality indicators, terms of storage

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