TECHNOLOGY OF BEVERAGE EMULSION BASED ON PLANT RAW MATERIALS FOR SPORTS NUTRITION
Любов Тележенко, P. Bilenkyi, I. Bilenka
Food Science and Technology
Abstract
The article presents the development of a special-purpose beverage emulsion technology based on natural plant raw materials for use in sports nutrition. The recipe ingredients were selected considering the optimal ratio of the main nutrients that an athlete's body needs after intense physical exertion for recovery. A comparative analysis of the characteristics of the main types of emulsifiers was carried out, and soy lecithin was selected as the emulsifier. Production technology for a beverage emulsion for athletes was developed, and its functional diagram was presented, indicating the modes and parameters of technological operations. It was found that a beverage emulsion made from quinoa broth, banana puree, pea protein isolate, flaxseed mucilage, and stabilized with lecithin, exhibits ty