Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)

Researching the sports nutrition segment to develop a high-protein product

Authors
L Prokhasko, N Zhuravleva, G Khamraeva, R Fazlitdinov
Corresponding Author
L Prokhasko
Available Online November 2019.
DOI
https://doi.org/10.2991/icistis-19.2019.54How to use a DOI?
Keywords
protein, additive, sports nutrition, component, respondent, proteins, fats, carbohydrates
Abstract
The aim of the study was to determine the demand for foods enriched with a protein component in the consumer market as a whole and, in particular, in the sports nutrition sector, with the aim of further developing protein biscuit recipes with a high protein content. To accomplish this goal, online testing of respondents was conducted, leading a mostly healthy lifestyle - athletes, visitors to fitness clubs, students and other interested people. Analysis showed a positive trend in consumer demand - the product has good prospects. To develop protein biscuits with a high protein content, the analysis of known protein products was carried out according to a number of qualitative indicators - amino acid composition, biological value, absorption rate (protein cookies are supposed to be used as a snack before or after training, etc.) , the content of proteins, fats and carbohydrates, cost. The optimal combination of these characteristics was found in whey protein concentrate, which was taken as an enrichment supplement.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - L Prokhasko
AU  - N Zhuravleva
AU  - G Khamraeva
AU  - R Fazlitdinov
PY  - 2019/11
DA  - 2019/11
TI  - Researching the sports nutrition segment to develop a high-protein product
BT  - Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)
PB  - Atlantis Press
SP  - 210
EP  - 214
SN  - 2468-5739
UR  - https://doi.org/10.2991/icistis-19.2019.54
DO  - https://doi.org/10.2991/icistis-19.2019.54
ID  - Prokhasko2019/11
ER  -