Impact Of Pre-Drying On The Textural, Chemical, Color, And Sensory Properties Of Explosive Puffing Dried White Cheese Snacks
| Autor: | Mehmet Koç, Figen Kaymak-Ertekin, Özgün Köprüalan, Şeyma Arıkaya, Nurcan Koca, Feyza Elmas, Anıl Bodruk |
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| Rok vydání: | 2022 |
| Předmět: |
Materials science
Pore diameter Dehydration Salt content Reduced-fat white cheese snack White cheese Microwave drying Quality Crispness Deformation Drying Methods Foods Protein content Freeze-drying Water Activity Explosive puffing drying Products Food science Microstructure Microwave Crispiness Water content Food Science |
| Popis: | The effects of microwave drying (MD), freeze-drying (FD), and microwave+freeze-drying (MD+FD) as predrying treatments prior to explosion puffing drying (EPD) on the physical, chemical, and sensory qualities of reduced-fat white cheese (RFWC) snacks were studied. Compared with RFWC snacks produced by MD+EPD and FD+EPD, MD+FD+EPD gave acceptable crispy texture snacks having lower mean pore diameter, lower bulk density, better sensory properties, and more uniform color. In terms of chemical properties, MD+FD+EPD was successful for obtaining RFWC snacks with lower salt content and higher protein content than FD+EPD. RFWC snacks pre-dried up to 60 g/100 g moisture content by MD at 180 W and then pre-dried up to 45 g/100 g moisture content by FD at 20 Pa pressure prior to EPD were the most acceptable product in terms of physical, chemical, textural, and sensory properties. Scientific and Technological Research Council of Turkey,Turkey [TUBITAK 117 O 954] The authors are thankful for the financial support provided by the Scientific and Technological Research Council of Turkey,Turkey (TUBITAK 117 O 954) . The authors are also grateful to Sutas Dairy Company for providing white cheese. |
| Databáze: | OpenAIRE |
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