Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen

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dc.contributor.authorBochkarev, Sergiyen
dc.contributor.authorMatveeva, Tatianaen
dc.contributor.authorKrichkovska, Lidiyaen
dc.contributor.authorPetrova, Irynaen
dc.contributor.authorPetrov, Serhiien
dc.contributor.authorBelinska, Annaen
dc.date.accessioned2020-05-14T14:46:15Z
dc.date.available2020-05-14T14:46:15Z
dc.date.issued2017
dc.description.abstractThe problem of improving physical performance and accelerating the course of recovery processes after physical exertion is one of the most pressing problems of medicine and sports. Nutrition is one of the main controlled factors that ensure the normal development of the body, health and quality of life. Nowadays the assortment of products is mainly expanded due to introduction of new technologies, application of new chemical compounds, development of genetic engineering. At the same time, daily food cannot provide the athlete's body with nutrients in the required amount. And, as a result, in recent years, to speed up regeneration, actively replenish spent plastic and energy resources, very often in sports use biologically active additives. One of the promising areas for improving the efficiency of athletes is the introduction in food rations qualitatively new food products that meet the needs of their body and at the same time have a long shelf life. The aim of this study is to evaluate the oxidation processes of the protein-fat basis, which can be used to organize the rational nutrition of athletes. The oxidative stability of the crushed sunflower seeds, sesame seeds, flax and mixtures was studied at various component ratios. It has been established that sesame seeds are the least susceptible to oxidation, and most of all – flax seeds. Among mixtures of seeds, the most prone to oxidation are mixtures that contain flax seeds and sunflower seeds. When adding sesame seeds to the mixture, the oxidative stability increases sharply. The optimal content (% by weight) of oil seeds in a protein-fat basis was calculated using the method of mathematical experiment planning in the software package "Statistica". The period of induction of oxidation of this mixture is 1.3–1.4 times higher than the induction period of sunflower seeds and 2.7–3.0 times higher than the induction period of flax seed. The use of such basis in food technologies, in particular the confectionery industry, opens up wide opportunities for expanding the range of specialized products for athletes.en
dc.identifier.citationResearch of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen / S. Bochkarev [et al.] // Technology audit and production reserves = Технологічний аудит та резерви виробництва. – 2017. – Vol. 2, No. 3 (34). – P. 8-12.en
dc.identifier.doidoi.org/10.15587/2312-8372.2017.96665
dc.identifier.orcidhttps://orcid.org/ 0000-0003-4399-7907
dc.identifier.orcidhttps://orcid.org/ 0000-0002-3867-8146
dc.identifier.orcidhttps://orcid.org/0000-0001-8197-9801
dc.identifier.orcidhttps://orcid.org/0000-0002-1652-6715
dc.identifier.orcidhttps://orcid.org/0000-0001-6500-5310
dc.identifier.orcidhttps://orcid.org/0000-0001-5795-2799
dc.identifier.urihttps://repository.kpi.kharkov.ua/handle/KhPI-Press/46265
dc.language.isoen
dc.publisherTechnology centeren
dc.subjectoil seedsen
dc.subjectessential amino acidsen
dc.subjectpolyunsaturated fatty acidsen
dc.subjectstability against oxidationen
dc.subjectnutrition of athletesen
dc.titleResearch of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmenen
dc.typeArticleen

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