Articles

Product Development for Food Nutrition

Authors:

Tatyana A. Yarkova, Elena S. Yakunina, Stanislav V. Kolobov, Oksana V. Evdokimova

Abstract:

The article deals with the composition and technology development of a jelly-like product, i.e. a functional carbohydrate bar for the athlete nutrition. The research consisted of several stages. At the first stage, the authors examined the consumer preferences for sports nutrition of the male and female audience in the form of qualitative (focus group) and quantitative (online questionnaire survey of 200 respondents) studies. They determined that an important criterion for choosing sports nutrition was the formulation. The optimal product for consumption during physical activity is soft in consistency product. The second stage was the recipe development for a functional carbohydrate bar based on glucose, fructose and maltodextrin, pectin, and xanthan gum considering the food combinatorics principles. The finished product weighing 100 g contains 60 g of carbohydrate mixture, 1 g of pectin, 0.05 xanthan gum and 1 g of lemon extract. The production technology of the product includes a number of stages: preparing syrup heated to 60 ° C; introducing prescription ingredients; preparing and introducing thickeners solution; mixing; heating to 60 ° C; drying at a temperature of 35 ° C to a humidity of 15 % for 2–3 hours; cooling; cutting into portions. The developed jelly-like product for athletes – a carbohydrate bar “Moshch” – is convenient to use directly at a sports distance, has consumer properties that are stable in the storage and use temperatures range from 10 to 40 ° C.

Keywords:

sports nutrition; carbohydrate bar; jelly-like product; functional; consumer preferences;

For citation:

Tatyana A. Yarkova, Elena S. Yakunina, Stanislav V. Kolobov, Oksana V. Evdokimova. Product Development for Food Nutrition. Индустрия питания|Food Industry. 2021. Vol. 6, No. 2. Pp. 75–83. DOI: 10.29141/2500-1922-2021-6-2-9