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.
This paper considers the possibility of using rice husks as enterosorbing fibers in the production of fermented milk products. The results of studying the fermented milk product using L. diacetylactis, L. bulgaricus, and Bacteriumbifidum microflora with the introduction of enterosorbing dietary fibers (ESDF) are reported. The technology of processing and preparation for the introduction of rice husks is described. Rice husks were studied for different particle sizes, the optimal option in the form of powder was selected. The behavior, influence on the shelf life, and viability of lactic acid bacteria in the finished product were investigated. The study of the chemical composition showed that in the examined samples the protein content increased by 25 %, carbohydrates – by 1.6 %, and dry matter – by 18 %; the content of dietary fiber (2.3 g) is 9 % of the daily value. An organoleptic assessment was also analyzed, based on which it was revealed that the rational dose of rice husks is 12 %. The dose of ESDF introduction varied from 0 to 5 %, in increments of 1 %. The optimization method revealed the area of the optimum, based on which repeated studies of the fermented milk product, produced according to the optimal formulation, were carried out. To assess safety, such indicators as QMAFAnM (the quantity of mesophilic aerobic and facultative anaerobic microorganisms), titrated acidity and pH, as well as the content of heavy metals in the resulting samples were investigated. Enriching the fermented milk product with dietary fiber has made it possible to obtain a product with higher organoleptic properties and increased nutritional value while maintaining the consumer properties of the product
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