Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks

Basit Öğe Kaydı
dc.authoridKaymak, Figen/0000-0001-5042-3659
dc.authorscopusid57217867336
dc.authorscopusid57203870257
dc.authorscopusid57217871006
dc.authorscopusid57217865094
dc.authorscopusid35332365900
dc.authorscopusid14522451400
dc.authorscopusid6603319541
dc.authorwosidBodruk, Anıl/HJH-3268-2023
dc.authorwosidKaymak, Figen/ABI-7169-2020
dc.contributor.authorKoprualan, Ozgun
dc.contributor.authorElmas, Feyza
dc.contributor.authorBodruk, Anil
dc.contributor.authorArikaya, Seyma
dc.contributor.authorKoc, Mehmet
dc.contributor.authorKoca, Nurcan
dc.contributor.authorKaymak-Ertekin, Figen
dc.date.accessioned2023-01-12T19:55:37Z
dc.date.available2023-01-12T19:55:37Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey,Turkey [TUBITAK 117 O 954]en_US
dc.description.sponsorshipThe 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.en_US
dc.identifier.doi10.1016/j.lwt.2021.112665
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopus2-s2.0-85118275575en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112665
dc.identifier.urihttps://hdl.handle.net/11454/76719
dc.identifier.volume154en_US
dc.identifier.wosWOS:000714774600011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectReduced-fat white cheese snacken_US
dc.subjectMicrowave dryingen_US
dc.subjectFreeze-dryingen_US
dc.subjectExplosive puffing dryingen_US
dc.subjectMicrostructureen_US
dc.subjectWater Activityen_US
dc.subjectDrying Methodsen_US
dc.subjectMicrowaveen_US
dc.subjectQualityen_US
dc.subjectCrispnessen_US
dc.subjectDeformationen_US
dc.subjectDehydrationen_US
dc.subjectCrispinessen_US
dc.subjectProductsen_US
dc.subjectFoodsen_US
dc.titleImpact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacksen_US
dc.typeArticleen_US

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