FENUGREEK SEEDS (TRIGONELLA FOENUM-GRAECUM L.) ARE A SOURCE OF BIOACTIVE COMPOUNDS IN THE PRODUCTION OF SULUGUNI CHEESE

Abstract

The article substantiates the feasibility of using fenugreek seeds (Trigonella foenum-graecum L.) as a functional herbal supplement in the production of Suluguni cheese. The relevance of the work is due to the expansion of the range of health-promoting dairy products, in particular cheese, by increasing their nutritional and biological value. The chemical composition and bioactive properties of fenugreek seeds, which determine its value as a component, are revealed. This article presents an innovative approach to the production of Suluguni cheese with the addition of fenugreek seeds, which not only enriches the taste of the product, but also increases its nutritional and biological value. Various methods of preparing fenugreek were investigated, including the selection of plant raw materials, its processing and optimal conditions for integration into cheese. The effectiveness of various options for the wet-heat treatment of fenugreek seeds – boiling and steaming – was analyzed, taking into account the impact of these processes on organoleptic properties, texture and safety, as well as on the suitability for inclusion in cheese mass. Special attention is paid to the analysis of the influence of fenugreek on the structural and mechanical properties of suluguni and its taste and aromatic characteristics. The results of the study indicate a significant potential for the use of fenugreek seeds as a source of natural bioactive compounds, which opens up new prospects for expanding the range of processed brine cheeses with health-improving properties. The proposed technology expands the possibilities of producing processed brine cheeses with improved health-improving properties, which corresponds to modern trends in the development of the food industry.