The effect of introduced magnesium citrate on the rheological characteristics of a fortified fermented milk product with buckwheat and cocoa

Introduction. Cardiovascular diseases are a significant public health problem. The development of specialized food products is a promising area for the prevention of these diseases.

The goal of the research was to investigate the effect of various concentrations of magnesium citrate on the rheological characteristics of a specialized fermented milk product with buckwheat flour and cocoa, as well as to evaluate their influence on the structural and mechanical properties of the product.

The objects and methods of the research. Samples with a magnesium content of 20%, 60% and 100% of the recommended intake were studied. Rheological analysis methods were used to determine the dynamic viscosity, syneresis, structural strength and thixotropic properties of the product.

The results and discussion. It has been found that the addition of magnesium citrate in an amount of 20% of the recommended intake provides optimal rheological properties of the product. With an increase in the magnesium concentration to 60–100%, a significant increase in viscosity and an increase in syneresis are observed. It is shown that magnesium citrate in the studied concentrations does not affect the organoleptic properties of the product. It has been found that the active acidity of the test samples does not depend on the addition of magnesium citrate. In all variants, pH values remained comparable to the control samples and unchanged after seven days of refrigerated storage.

Conclusion. The optimal magnesium citrate addition level (20% of the recommended daily intake) has been determined, ensuring stable rheological characteristics of the product while maintaining its consumer properties. The research results have practical implications for the development of a specialized food product for individuals with cardiovascular diseases.

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