PROBLEMS AND PROSPECTS OF DEVELOPMENT PHYTO-FERMENTED MILK PRODUCTS OF FUNCTIONAL NUTRITION FOR SPORTS PURPOSES

Abstract

The lack of domestic formulations of specialized functional nutrition for sports purposes, cheap in terms of production method, leads to the import of expensive ones from abroad, with a dubious effect of sports nutrition. The use of imported products does not give a systemic effect due to the lack of a concept of catering for athletes. Also, the use of only traditional dishes and products in diets does not fully meet the needs of athletes in all nutrients. In this regard, the development of technology for the production of fermented milk functional nutrition for sports purposes, enriched with phyto-components, is an important topical area of scientific research in sports medicine.

The elaboration of recipes for specialized functional nutrition based on Kazakh national products and methods of production of fermented milk dishes is an innovative direction in the food industry, which is of extremely important practical importance and social efficiency. Our innovative production will allow, with a certain degree of modernization of production, corresponding to the nature of technological process modifications, to master a new generation of high-quality, safe functional nutrition of a sports orientation in a short time.

The FPP developed by us contain polyphenolic complexes of flavonoid nature, vitamin "C", hydroxycoric acids, which are also bioantioxidants with sedative, anti-inflammatory, antiviral, immunostimulating effects, toning the function of the brain, heart, normalizing digestive processes. Thus, the lack of domestic, cheap, safe, effective sports nutrition, the available research data on the chemical composition and technological properties of the nutrition developed by us, allow us to recommend their use in the production of phyto-fermented milk FPP for therapeutic, restorative and preventive purposes in sports practice.