Effects of different types of dried fruit on sensory and texture properties of white cheese

Yıl 2024, Cilt: 6 Sayı: 1, 38 - 46

Zekai Tarakçı Murat Yolaşan

https://doi.org/10.53663/turjfas.1428521

Öz

In the study, five kinds of white cheese produced, one of which was a control sample (CC). According to the amount of curd used in the production of cheese, black mulberry (C1), blackberry (C2), black grape (C3) and raspberry (C4) dried fruit added to the curd at a rate of 2%. The cheeses packed with a vacuum packaging machine and left to ripening for 90 days at 7±1°C. During the ripening period (3rd, 30th, 60th, 90th days) samples were taken from cheeses, sensory analyses were performed, and textural parameters including resilience, hardness, springiness, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and springiness parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (p˃0.05), differences regarding the ripening process found out though (p<0.05).

Anahtar Kelimeler

White cheese, Fruit powder, Texture, Sensory

Etik Beyan

Not applicable.

Destekleyen Kurum

No financial support was received for this study

Kaynakça

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