Incorporating Allium odorum as a Vegetable Ingredient of Processed Cheeses.

Abstract

Allium odorum of the "Onion" family, a widespread perennial on the territory of the Republic of Kazakhstan, was used as a vegetable ingredient for increasing the biological potential of processed cheeses. The dry Allium odorum is characterized by: a high-protein content - (23.00±2.30) g-100g a content of biologically active substances including vitamin C - 460 mg-lOOg’1; microelements -Zn - 8.87 mg-100g':, Fe -0.58 mg-lOOg1, with a rich amino acid composition, including the whole range of essential amino acids - 3.124 g-lOOg1 and a content of unsaturated fatty acids including oleic (C1S:i) - (4.51+0.02) g-lOOg'1; linoleic (C1S:2) -(12.93t0.03) g-lOOg'1; linolenic (C18;3)- (9.63±0.03) g-lOOg'1; tetracosenoic (C„;1) - (22.96±0.02) g-lOOg1. Added to the milk mixture for processed cheese in a quantity of 5 g-100g'\ Allium odorum improves the organoleptic properties of cheese and increases its biological value. In the processed cheese there was determined a content of vitamin C in a quantity of - (1.90±0.05) mg-lOOg'1; vitamin A - (4.31±12) mg-100g'\ vitamin E (7.33±0.96) mg-100g'', a high total concentration of amino acids - (591.00±1.97) mg-lOOg'' processed cheese and of unsaturated fatty acids - oleic (Ci8;1) - (25.57Ю.02) g-lOOg '; linoleic (C18:2) -(2.05±0.04) g-lOOg'1 and linolenic (C18:3) - (0.93Ю.03) g-lOOg1 in comparison to the control sample of processed cheese. The purpose of the current research is to incorporate dry Allium odorum as a vegetable ingredient for improving the biological potential of processed cheese.