首页    期刊浏览 2024年12月05日 星期四
登录注册

文章基本信息

  • 标题:Biochemical composition of vegetable raw materials and the impact of dosage on the properties of processed cheese
  • 本地全文:下载
  • 作者:Dinara Tlevlessova ; Mariam Alimardanova ; Assemay Kazhymurat
  • 期刊名称:ScienceRise
  • 印刷版ISSN:2313-6286
  • 电子版ISSN:2313-8416
  • 出版年度:2021
  • 卷号:2
  • 页码:40-46
  • DOI:10.21303/2313-8416.2021.001794
  • 语种:English
  • 出版社:Scientific Route OU
  • 摘要:The object of research is the cream cheese, elaborated using vegetable raw materials. Investigated problem: This article provides information on the biochemical composition of leaves of A. odorum. The leaves of wild onions revealed a high content of vitamin C, macroand microelements and other biologically active substances, indicating high nutritional and vitamin value and prospects of these species for use as fillers in the dairy industry. The main scientific results: A. odorum refers to green vegetable plants, rich enough variety of biologically active substances. Unlike other perennial species of onion, A. odorum characterized by low protein content (1.1–1.8 %) and a relatively high solids content (in the bulb up to 17 % in the leaves 10.5–11.3 %), sugars (10.9–12.1 %). The area of practical use of the research results: There will be researched a possibility of Allium odorum usage as an addition for new processed cheese production and an influence of plant raw material dosage on structure of the processed cheese. Innovative technological product: Products developed within the framework of integrated technology are distinguished by high quality, nutritional value, safety, preservation of special nutrients: essential amino acids, fatty acids, omega 6 vitamins, bioflavonoids. The recipe solutions about the elements of innovative complex technologies are reflected in the patents that are included in the Derwent database. Scope of the innovative technological product: Plant raw materials can be used both in pharmaceuticals to isolate saponins and to increase the nutritional and biological value of food products. In this article, we considered it in the production of processed cheeses, but it can be used as a seasoning for dishes. Content of inulin, quercetin, saponins, vitamin K, selenium, etc. makes this source very promising, it also has fungicidal properties and allows you to increase the shelf life of food products.
  • 关键词:Allium odorum;processed cheese;mineral composition
国家哲学社会科学文献中心版权所有