The results of the study of the effectiveness of the use of developed sports products by junior cadets

Abstract

The article gives credence for improving the ingredients of fermented milk products. Pasteurized
cow milk and phyto-additives were used to develop this product. Scaldberry was used as a herbal
supplement. 30% herbal supplement was selected within the dose-ranging study. According to
organoleptic properties, a 3-component product, developed by us, had a sour-milk taste and smell:
whole heat-treated milk, ascorbic acid and dried scaldberry. The survey showed that supplemental
LFT food (liver function test) eaten by juniors of various qualifications, specializing in various sports,
contributes to a more adequate adaptation of an athlete’s endurance performance and reduction in
the recovery of body’s physiological parameters after exercise. In addition, according to the results of
consumer assessment, 99.9% of juniors noted a high taste quality of products and satiety throughout sport
activity. In our opinion, ready product has dietary reductive properties, high biological and nutritional
value due to a balanced composition. According to the results of our research on the organoleptic and
physico-chemical properties, dried lactic berry product “Karakurt” meets the requirements for athlete’s
functional food products.