Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese

Year 2021, Volume: 10 Issue: 2, 606 - 614, 27.07.2021

Sumeyra Ugur , Bedia Şimşek

https://doi.org/10.28948/ngumuh.932609

Abstract

The aim of this study is to evaluate some properties (acrylamide content, textural, and sensory) of cheese chips produced from the teleme of white cheese. Cheese chips were flavored with sucrose and stevia, salt, and evaluated against the control group (without salt, stevia, and sucrose). Cheese dough formulations were thinned to the thickness of chips and turned into round-shaped chips and fried in the oven at the specified temperature and time (180 °C, 6 min.). The produced chips were packed and stored at + 4 °C for 30 days. The difference between chips and storage time of pH, lactic acid (%), and water activity analysis was found to be statistically significant (p<0.05). The sucrose (CSU) added chips were determined to be harder but less brittle than the stevia added chips (CST). The acrylamide value was found between 0.218 ppm and 0.573 ppm (with sucrose sample) in cheese chips. The acrylamide content of cheese chips was determined below the legal limit. All chips produced were found to be generally acceptable. Starting from the most liked according to the total sensory score, the ranking is as follows; saline (CSA), control (CNA), stevia (CST), and sucrose (CSU) sample.

Keywords

Cheese chips, white cheese, Acrylamide, Stevia

Supporting Institution

Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

4860-YL1-17

Thanks

This research was performed with the financial support of Suleyman Demirel University Scientific Research Projects Coordination Unit-Isparta Turkey, Grant/Award Number: 4860-YL1-17.

Beyaz peynir telemesinden üretilen cipslerin fizikokimyasal, tekstürel özellikleri ve akrilamid içerikleri

Abstract

Bu çalışmanın amacı, Beyaz peynirinin lorundan üretilen peynir cipslerinin bazı özelliklerini (akrilamid içeriği, tekstür ve duyusal) değerlendirmektir. Peynir cipsleri şeker, stevia, tuz ile tatlandırılarak, kontrol grubuna (tuz, stevia ve şeker ilavesiz) karşı değerlendirilmiştir. Peynirin hamur formülasyonları cips kalınlığına kadar inceltilerek yuvarlak hale getirilerek, belirtilen sıcaklık ve sürede (180 °C, 6 dakika) fırında kızartılmıştır. Üretilen cipsler ambalajlanarak, + 4 ° C'de 30 gün süreyle saklanmıştır. Cipslerin pH, laktik asit (%) ve su aktivite analizinin saklama süresi arasındaki fark istatistiksel olarak anlamlı bulunmuştur (p <0.05). Şeker (CSU) eklenen cipslerin, stevia eklenen cipslerden (CST) daha sert ancak daha az kırılgan olduğu belirlenmiştir. Akrilamid değeri peynir cipslerinde 0.218 ppm ile 0.573 ppm (şekerli numune) arasında bulunmuştur. Peynir cipslerinin akrilamid içeriği yasal sınırın altında belirlenmiştir. Üretilen tüm cipslerin genel olarak kabul edilebilir olduğu görülmüştür. Toplam duyusal puana göre en çok sevilenlerden başlayarak sıralama şu şekildedir; tuzlu (CSA), kontrol (CNA), stevia (CST) ve şekerli (CSU) numune.

Keywords

Peynir cipsi, Beyaz peynir, Akrilamid, Stevia

Project Number

4860-YL1-17

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