The influence of functional ingredients on quality of cheese

Abstract

The use of additives of plant origin can increase the nutritional and biological value, improve the quality and organoleptic characteristics of the finished product. Carrots are a useful non-calorie vegetable, which contains vitamins b, PP, C, E, K, it contains carotene-a substance that is converted into vitamin a in the human body. Vitamin A is a fat-soluble vitamin. This means that it is better absorbed by the body when consumed together with fats. Milk thistle is traditionally used in the complex therapy of many diseases. The main biologically active substances of milk Thistle are flavonoids and flavolignans, which are known by the common name silymarin. Milk Thistle powder is rich in vitamins and minerals. Black sesame is considered to be a valuable oil-yielding plant. The seeds contain many vitamins and minerals, as well as dietary fiber, which bring invaluable benefits to the human body. The aim of the research was to develop the technology of cheese enriched with functional ingredients of feta “Aphelia”, to study the properties and composition of carrots, black sesame and milk Thistle powder, their influence on quality indicators, to determine its quality and biological value. In addition, an experiment was conducted to determine the vitamin, mineral and amino acid composition of feta Afelia brine cheese and a control sample. Cheese with filling makes it possible to enrich and diversify the diet of consumers.