Abstract
Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants and have a number of unique properties, are practically not found in traditional processed cheese chunks. Quercetin is most commonly found in plant flavonoids. Most studies have confirmed the following basic biological properties of quercetin: immunostimulating effect (increases the activity of phagocytes, T- and B-lymphocytes; increases the production of antibodies, reduces the manifestations of secondary immunodeficiency, the incidence of viral infections); oncoprotective effect due to a decrease in the damaging effect of oxygen radicals on the genetic apparatus; antioxidant protection; positive effect in cardiovascular diseases, etc. The cheapest, most bioavailable and frequently used plant raw materials are onions, which also contain bioflavonoids. The article explores the use of wild onions in the creation of functional processed cheese. In connection with the spread of coronavirus infection, it is necessary to strengthen the body's immunity with the help of nutrition. The experiments carried out have established the quantitative presence of flavonoids, vitamin K in processed cheese with wild onions. Inulin and saponins were found in the composition of wild onions, which also proves the advisability of using wild onions in food. The research results on the development of a technology for a new processed cheese and a method of adding wild onion filler in different variations: fresh and in the form of a powder are presented. It was found that fresh addition of Allium odorum imparts a sharp onion aroma, and when dried it imparts a slightly chalky aroma to the final product. The positive effect of the vegetable filler on the shelf life of processed cheese has been proven.
Highlights
The processed cheese market has been gaining a stable leading position in the Kazakhstan market in comparison with other types of cheese
The analysis shows the need to solve the following unresolved issues: the method of adding filler from the ground part of wild onions in different variations: fresh or dry; rational intervals of the onion dose, as well as the influence of the selected variations on the quantitative content of bioflavonoids, the qualitative characteristics and storage capacity of the finished product in comparison with the control processed sliced cheeses
The results of statistical processing of the data of parallel measurements showed that the content of flavonoids in A. odorum in terms of quercetin was (1.351±0.021) (Table 3), respectively, in processed cheese with the addition of fresh and processed ground wild onions was 0.241 % (Table 4), which indicates the transition of bioflavonoids to the final product
Summary
The processed cheese market has been gaining a stable leading position in the Kazakhstan market in comparison with other types of cheese. Plants are a rich source of several phytonutrients recognized as essential elements of the diet They are used to treat and prevent a number of diseases, including cancer, coronary heart disease, hypercholesterolemia, type 2 diabetes, hypertension, cataracts, obesity, and gastrointestinal disorders. 4/11 ( 112 ) 2021 for the pungent taste of these vegetables In addition to these low molecular weight compounds, onions and garlic are characterized by more polar compounds of phenolic and steroid origin, often glycosylated. These latter compounds, in comparison with the more studied thiosulfinates, have the advantage that they are not caustic and are more stable during cooking [5]. The data presented allows to assert the need for research on onions and the functional properties of food products with them
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