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