Investigation of structural-mechanical properties of a probiotic drink with the addition of buckwheat flour and cocoa

The object of the study has been the test samples of a probiotic drink with a milk-vegetable basis from skimmed milk and buttermilk in a ratio of 1:1. Buckwheat flour and cocoa powder in an amount of 3% and 2%, respectively, served as an additional source of vegetable nutrients. The test models have been fermented using such starters as Bifidobacterium, as well as the combinations of Bifidobacterium and Lactococcus lactis subsp., Bifidobacterium and Streptococcus salivarius ssp. thermophilus. To improve the organoleptic characteristics, sucrose has been used, the mass fraction of which has been 5%. The method of rotational viscometry has established the influence of the used starters on the rheological and structural-mechanical properties of the obtained models. Experimentally, the best indicators of the samples resistance to physical impact have been got when combining Bifidobacterium and Streptococcus salivarius ssp. Thermophilus starters.