Özet:

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. Author Biographies Mariam Alimardanova , Almaty Technological University Doctor of Technical Sciences, Professor, Academician of Academy of Agricultural Sciences of Republic of Kazakhstan Department of Food Technology

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