Food Science>Agricultural and Biological Sciences>Life Sciences>
product-content

PECULIARITIES OF FORMING THE PROPERTIES OF PROCESSED CHEESES WITH WILD ONION

Content type:Original research
Published: 03-02-2022
Availability:Closed
Reviewer:yes
ID:286
Reviewer’s rating:0.76
User’s rating:0.00
    Downloads:0
    Profit:0
    Price:$22
    The object of research is
    development of the technology of processed cheeses using natural additives
    The aim of research is to
    to reveal the benefits of bioflavonoids in the composition of developed processed cheeses
    Paper title
    PECULIARITIES OF FORMING THE PROPERTIES OF PROCESSED CHEESES WITH WILD ONION
    Keywords
    food, wild onions, processed cheeses, vegetable fillers, Allium оdоrum, flavonoids
    Main scientific results imply the following
    In processed cheese with the addition of A. odorum dry onion powder, the content of bioflavonoids in terms of quercetin was (1.351±0.021) % and (0.241±0.04) %. A rational dose of adding wild onion filler in the form of powder (5 %) and fresh (7 %)
    Scope of application
    FOOD INDUSTRY
    Limitations for practical use
    this vegetable filler has a positive effect on the shelf life of processed cheese.
    READ RESUME
    Hidden content