Influence of antioxidants on oxidation of lipid component od drink for athletes based on oil cultures

Abstract

Goal. To identify the effect of antioxidants on the stabilization of the lipid component of the dry mixture of hypertensive drink for athletes based on oilseed cake. Methods. The stability to oxidation of the lipid fraction of raw materials and finished products was studied by determining the acidity of the batter. Stability at storing raw materials for a dry hypertonic drink and finished products correlates with the acidity of the batter got from the samples: a) raw materials / finished products; b) raw materials / finished products stored under normal conditions (temperature 22–24°C, relative humidity 65–75%); c) raw materials / finished products stored under conditions of accelerated aging (temperature 40–42°C, relative humidity 65–75%). Results. The lowest oxidative stability is inherent in flax cake and whey protein concentrate. The highest is the stability to oxidation of the lipid component of the cake of sesame seed. The ability to oxidize the basic mixture of white raw materials necessitates the use of antioxidants in the technology of hypertonic drink. The highest oxidative stability is inherent in the basic mixture of hypertonic drink with the addition of antioxidants E300 and E306 (250 and 100 mg/kg, respectively). The base mixture of the hypertonic drink with the addition of E306 (200 mg/kg) has slightly lower stability of the lipid component to oxidation. The lowest is the stability of the lipid component to the oxidation of the base mixture of the hypertonic drink with the addition of E300 (500 mg/kg). Conclusions. The influence of antioxidants on the stabilization of the lipid component of the dry mixture of hypertonic drink for athletes based on oilseed cake has been revealed. The need for application and technological properties of antioxidants in the basic mixture of white raw materials for a hypertensive drink — a mixture of tocopherols of 30% dry (E306) and ascorbic acid (E300) were substantiated. New scientific data on the rational content of complex antioxidant (combination of E300 and E306) in a dry mixture based on sesame and flax cake, as well as whey protein concentrate — 350 mg/kg of product (the content of E306 in complex antioxidant — 30, E300 — 70%).