Biochemical composition of vegetable raw materials and the impact of dosage on the properties of processed cheese

Keywords: Allium odorum, processed cheese, mineral composition


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, macro- and 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.


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Author Biographies

Dinara Tlevlessova, Almaty Technological University

Department of “Mechanization and Automation of Manufacturing Processes”

Mariam Alimardanova , Almaty Technological University

Department of Food Technology

Assemay Kazhymurat , Almaty Technological University

Department of Safety and Quality of Food Products


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How to Cite
Tlevlessova, D., Alimardanova , M., & Kazhymurat , A. (2021). Biochemical composition of vegetable raw materials and the impact of dosage on the properties of processed cheese. ScienceRise, (2), 40-46.
Innovative technologies in industry

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