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

Olga Simakova, Yuriі Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova

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.


Keywords


potassium-cationic water; bread; potassium; wheat flour; bakery yeast; physical performance

Full Text:

PDF

References


Drozdova, T. M., Vloshhinskiy, P. E., Poznyakovskiy, V. M. (2012). Fiziologiya pitaniya. Moscow: DeLi plyus, 352.

Teplov, V. I., Boryaev, V. E. (2013). Fiziologiya pitaniya. Moscow: Dashkov i K, 452.

Budennyi, M. M., Agarkov, V. V., Len'shin, V. N. (2010). Potrebitelyu o pit'evoy vode. Kharkiv: Faktor, 112.

Blinkova, L. N., Efimenko, N. V., Topuriya, D. I. et. al. (2008). Novye tekhnologii korrektsii nedostatochnosti pitaniya v praktike vracha-dietologa. Voprosy kurortologii, fizioterapii i lechebnoy fizicheskoy kul'tury, 4, 37–39.

Anderson, J. W., Tietyn-Clark, J. T. (1986). Dietary fiber: hyperlipidemia, hypertension and coronary artery-disease. The American Journal of Gastroenterology, 81 (10), 907–919.

Korenets, Y., Goriainova, I., Nykyforov, R., Nazarenko, I., Simakova, O. (2017). The study of influence of aronia additives on functional-technological properties of wheat flour. EUREKA: Life Sciences, 1, 27–34. doi: 10.21303/2504-5695.2017.00299

Brown, L., Rosner, B., Willett, W. W., Sacks, F. M. (1999). Cholesterol-lowering effects of dietary fiber: a meta-analysis. The American Journal of Clinical Nutrition, 69 (1), 30–42. doi: 10.1093/ajcn/69.1.30

Voloshyn, M. D., Kriukovska, O. A., Ivanchenko, A. V. (2013). Problemy pidvyshchennia yakosti pytnoi vody. Dniprodzerzhynsk: DDTU, 268.

Simakova, O., Nazarenko, I. (2017). Investigation of the impact of the qualitu of drinking water on the process of bread production. Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies, 32 (1254), 112–116. doi: 10.20998/2413-4295.2017.32.18

Anikeeva, N. V. (2012). Nauchnoe obosnovanie i razrabotka tekhnologiy khlebobulochnykh izdeliy funktsional'nogo znacheniya. Zhurnal Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta, 1, 77–81.

Tankyan, S. W. (2013). Characterization of drinkink water for baking industry. Biochemistry of baking, 19–36.

Wasser für Backen (2009). Available at: http://orgprints.org/8714/1/wasser_f%C3%BCr_backen.pdf

Chang, J., Ksiu, W. (2011). Enzymes and their effect on the quality of dough. Food Sciences, 15 (4), 33–37.

Katalinic, V., Milos, M., Kulisic, T., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94 (4), 550–557. doi: 10.1016/j.foodchem.2004.12.004

Simakova, O., Korenets, Y., Glushko, V. (2016). Research and effect of drinking water on bread-making properties of wheat flour. Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies, 25 (1197), 158–163. doi: 10.20998/2413-4295.2016.25.23

Simakova, O. O. (2012). Vplyv vody na yakist khliba. Swordl. Tekhnichni nauky, 10, 88–90.

Sanamian, K. Yu. (2001). Water chemical reactions and their effect on quality of wheat flour baking products. Journal of Food Biochemistry, 19 (8), 645–651.




DOI: http://dx.doi.org/10.21303/2504-5695.2018.00615

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Olga Simakova, Yuriі Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)