[Experimental and scientific formulation development of a specialized (sport) product, enriched with probiotic...

The aim of the work is to scientifically justify the formulation of a probiotic food product for sports nutrition using a functional food ingredient. As a functional food ingredient, the association of probiotics (Lactobacillus and bifidobacteria) immobilized in a gel of biopolymers was studied. The main raw material used was cow's fat-free milk; as components that regulated the protein-carbohydrate composition of a multicomponent product, the whey protein isolate, natural honey and maltodextrin were chosen. A complex containing defibrated blood and an extract of reindeer antlers was used as an adaptogen of animal origin. In order to complement the qualitative and quantitative composition of vitamins and minerals, a premix containing 7 vitamins, calcium and iron was used. The process of obtaining a functional ingredient for fermenting a normalized mixture and enriching the product with viable probiotic cells is outlined. To protect them in the aggressive conditions of the technological process, as well as in the stomach and intestine, the process of immobilization by incorporating the association of probiotics into the gel of biopolymers was studied. The effectiveness of the delivery of the association of probiotic microorganisms immobilized in the gel of biopolymers was proved by carrying out studies in simulated conditions of the stomach and intestine. The functional food ingredient obtained experimentally was used for fermentation of a normalized mixture of components in the technology of a fermented (sour-milk) product for sport's nutrition.