saujs

Sakarya University Journal of Science

2147-835X

Sakarya University

10.16984/saufenbilder.1127548

Food Engineering

Gıda Mühendisliği

The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems

https://orcid.org/0000-0002-9608-9710

Çapa

Esma

SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ

https://orcid.org/0000-0002-7497-1542

Şimşek

Bedia

Süleyman Demirel Universitesi Mühendislik Fakültesi

12 31 2022

26 6 1274 1287 06 07 2022 10 26 2022

1997

Sakarya University Journal of Science

In this study, the properties of dry clotted creams produced in different drying systems (vacuum and tray drying systems) and traditional methods have been determined. Physico-chemical, color, textural, microbiological, and sensory analysis as well as fatty acid composition analysis and appearance analysis of dry clotted creams were carried out during storage. During the storage, it was observed that pH and titration acidity values of samples increased. The hardness levels of the clotted cream produced with the tray dryer were found to be higher than the vacuum and traditional methods. The highest ratio of saturated fatty acids was observed in the samples produced with a vacuum dryer. As a result, it was faund that a product similar to traditional dry cream could be produced in industrial tray drying systems. When vacuum drying was applied, more successful results were obtained against oxidation than other drying techniques. However, it was determined that some of its features were also lost. It was also determined that in this system, the dry cream production time may be shortened by at least 50 % compared to the traditional production.

Dry Clotted Cream Tray Dryer Vacuum Drying

Süleyman Demirel University Scientific Research Project Coordination Unit

FYL-2019-6928

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