Development of Drinking Yoghurt Enriched in Magnesium

Abstract

The article describes the process of developing drinking yogurt enriched with magnesium. To enrich yogurt the researchers used magnesium citrate, obtained by reacting magnesium metal in the form of crushed chips with a thickness of about 1 mm and a particle mass of 0.1–0.5 g with a 10 % aqueous solution of citric acid at a gradual dosage of the chips at a temperature of 18 to 45 °C, with the pH of the reaction mixture controlled for 3.5-4 hours until the hydrogen release, chips separation and evaporation of the resulting solution for 2-3 hours to the dry residue and drying to a constant mass. A man produced yogurt using traditional technology. The authors added the technological stage of yogurt fortification with magnesium citrate – 550 mg per 100 g of yogurt. The magnesium citrate amount added to yogurt can bring the magnesium content to 63.5 mg/100 g. The researchers studied organoleptic, physical, chemical and microbiological parameters of yogurt enriched with magnesium after production and after 5, 7 and 10 days of storage at a temperature of 4 ± 2 °C. They proved that the magnesium citrate introduction did not adversely affect the quality and safety of the finished product. According to the results of the research, all indicators meet the requirements of the GOST 31981-2013 and the Technical regulations of the Customs Union “On the Safety of Milk and Dairy Products”. A man defined regulated quality indicators, as well as the storage period and mode – 7 days at a temperature of 4 ± 2 °C. The recommended single serving of yogurt provides at least 16.0 % of the daily intake, and the maximum magnesium content in yogurt does not exceed the upper safe consumption level.

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