Technology of a specialized sports drink based on functional food additives derived from lower-grade fruits and vegetables

Involvement of the society in an active lifestyle and sports has led to an increased need for specialized sports nutrition. This market segment has long been dependent on imported supplies. The relevance of developing a domestic product is substantiated by a review of the range of modern sports nutrition. The purpose of this study was to substantiate the use of functional food additives from fruits and vegetables, unsuitable for food use due to external defects, in the technology of a drink intended for athletes in speed-strength sports. Additives of the VITUMIN series have obtained by fermentation of apples, oranges, bananas of low quality with subsequent sublimation of the water-soluble fraction of the fermentalizate. The components of the dry drink mix recipe (VITUMIN additive, whey protein concentrate, silicon dioxide, xanthan gum, sunflower lecithin) have been selected to ensure stabilization of the mixture in dry form and the formation of an emulsion consistency in diluted form. The optimal content of the main components of a protein-carbohydrate drink – the VITUMIN additive and whey protein – has been determined using mathematical modeling. The paper decribes the technological process of manufacturing a drink called BioCarb. The organoleptic properties of the drink in dry and dissolved form are characterized. The chemical composition of the product has been studied: protein content is 27.7%, carbohydrates are 54.4%. The energy and nutritional value of the drink has been determined, its functionality in terms of vitamin content (B₁, B₂, C, PP, P), and minerals (Na, K, Ca, Mg, P, Fe) has been found. Athletes are recommended to consume 190 g of the drink diluted in water or milk once during the training period and twice during the competition period. The quality and technological process of manufacturing the product are regulated in the developed technical documentation (TU and TI). 

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