RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS

  • Olga Simakova Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky
  • Yurii Korenets Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky
  • Tatiana Yudina Kyiv National University of Trade and Economics
  • Iryna Nazarenko Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky
  • Iuliia Goriainova Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky
Keywords: potassium-cationic water, bread, potassium, wheat flour, bakery yeast, physical performance

Abstract

The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance.

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Author Biographies

Olga Simakova, Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky

Department of technology in a restaurant economy that hotel and restaurant business

Yurii Korenets, Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky

Department of technology in a restaurant economy that hotel and restaurant business

Tatiana Yudina, Kyiv National University of Trade and Economics

Department of Technology and the organization of restaurant business

Iryna Nazarenko, Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky

Department of technology in a restaurant economy that hotel and restaurant business

Iuliia Goriainova, Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky

Department of technology in a restaurant economy that hotel and restaurant business

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Published
2018-04-05
How to Cite
Simakova, O., Korenets, Y., Yudina, T., Nazarenko, I., & Goriainova, I. (2018). RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS. EUREKA: Life Sciences, (2), 54-61. https://doi.org/10.21303/2504-5695.2018.00615
Section
Food Science and Technology