SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF CHEESE CHIPS PRODUCED FROM DİL CHEESE

Sumeyra Ugur; Bedia Şimşek

Makale detayları

SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF CHEESE CHIPS PRODUCED FROM DİL CHEESE

Yazarlar:

Sumeyra Ugur | Bedia Şimşek

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 1, pp.57-67

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285516

pISSN:

1308-6693

Anahtar kelimeler:

Özet:

 The aim of the study is to determine some properties physicochemical, acrylamide, physical, microbiological and sensory of cheese chips produced from Dil cheese. In study, 4 types of cheese chips were produced as sucrose Dil cheese sucrose, stevia Dil cheese stevia, saline Dil cheese salt and plain control from Dil cheese. Chips were evaluated according to control group without salt, sucrose and stevia. The first 55 C, 90 min and last 180 C, 6 min drying operations were carried out in the oven after the fine, round crisps were formed in the language cheese dough formulations. The dried chips were packaged and stored at 4 C for 30 days. There has been a statistical difference between the acrylamide values of the chips p0.05. The acrylamide value of Dil cheese chips was found between 0.206 ppm and 0.297ppm and these values were detected below the legal limit. Hardness and fragility values of saline samples were determined higher than other samples. It was detected that all samples of chips were highly rated in terms of total sensorial characteristics. Starting from the most liked example, the order of likes is as follows; saline SA, control NA, with stevia ST and sugar SU.

 The aim of the study is to determine some properties physicochemical, acrylamide, physical, microbiological and sensory of cheese chips produced from Dil cheese. In study, 4 types of cheese chips were produced as sucrose Dil cheese sucrose, stevia Dil cheese stevia, saline Dil cheese salt and plain control from Dil cheese. Chips were evaluated according to control group without salt, sucrose and stevia. The first 55 C, 90 min and last 180 C, 6 min drying operations were carried out in the oven after the fine, round crisps were formed in the language cheese dough formulations. The dried chips were packaged and stored at 4 C for 30 days. There has been a statistical difference between the acrylamide values of the chips p0.05. The acrylamide value of Dil cheese chips was found between 0.206 ppm and 0.297ppm and these values were detected below the legal limit. Hardness and fragility values of saline samples were determined higher than other samples. It was detected that all samples of chips were highly rated in terms of total sensorial characteristics. Starting from the most liked example, the order of likes is as follows; saline SA, control NA, with stevia ST and sugar SU.

 The aim of the study is to determine some properties physicochemical, acrylamide, physical, microbiological and sensory of cheese chips produced from Dil cheese. In study, 4 types of cheese chips were produced as sucrose Dil cheese sucrose, stevia Dil cheese stevia, saline Dil cheese salt and plain control from Dil cheese. Chips were evaluated according to control group without salt, sucrose and stevia. The first 55 C, 90 min and last 180 C, 6 min drying operations were carried out in the oven after the fine, round crisps were formed in the language cheese dough formulations. The dried chips were packaged and stored at 4 C for 30 days. There has been a statistical difference between the acrylamide values of the chips p0.05. The acrylamide value of Dil cheese chips was found between 0.206 ppm and 0.297ppm and these values were detected below the legal limit. Hardness and fragility values of saline samples were determined higher than other samples. It was detected that all samples of chips were highly rated in terms of total sensorial characteristics. Starting from the most liked example, the order of likes is as follows; saline SA, control NA, with stevia ST and sugar SU.

 Bu çalışmanın amacı dil peynirinden üretilen peynir cipslerinin bazı özelliklerini fiziko-kimyasal, akrilamid, fiziksel, mikrobiyolojik ve duyusal belirlemektir. Çalışmada Dil peynirinden; şekerli Dil peynirisakkaroz, stevialı Dil peyniristevia, tuzlu Dil peynirituz ve sade kontrol olmak üzere 4 çeşit peynir cipsi üretilmiştir. Cipsler, kontrol grubuna tuz, şeker ve stevia ilavesiz göre değerlendirilmiştir. Dil peyniri hamur formülasyonlarına ince, yuvarlak cips şekli verildikten sonra fırında ilk 55 C, 90 dk ve son 180 C, 6 dk kurutma işlemleri uygulanmıştır. Kurutulan cipsler ambalajlanarak 30 gün boyunca 4 Cde depolanmıştır. Cipslerin akrilamid değerleri arasında istatistiksel farkın olduğu görülmüştür p0.05. Peynir cipslerinin akrilamid değeri 0.206 ppm ile 0.297 ppm aralığında belirlenmiş ve yasal sınırın altında olduğu tespit edilmiştir. Tuzlu örneklerin sertlik ve kırılganlığının diğer örneklerden daha fazla olduğu gözlenmiştir. Bütün cips örneklerinin toplam duyusal özellikler yönünden yüksek beğeni aldığı belirlenmiştir. En beğenilenden başlayarak beğeni sıralaması şöyledir; tuzlu SA, kontrol NA, stevialı ST ve şekerli SU.

Makale detayları

SOME CHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF CHEESE CHIPS PRODUCED FROM DİL CHEESE

Yazarlar:

Sumeyra Ugur | Bedia Şimşek

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 1, pp.57-67

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285516

pISSN:

1308-6693

Cheese Chips

Dil Cheese

Acrylamide

Stevia

Peynir cipsi

Dil peyniri

Akrilamid

Stevia

Sayı

Makale detayları

Yazarlar: Sumeyra Ugur | Bedia Şimşek

Yayıncı: Süleyman Demirel University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 1, pp.57-67

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001285516

pISSN: 1308-6693

Sayı

Yazarlar:

Sumeyra Ugur | Bedia Şimşek

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 1, pp.57-67

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285516

pISSN:

1308-6693