1 Ocak 2022 Dergi makalesi Açık Erişim

Koprualan, Ozgun; Elmas, Feyza; Bodruk, Anil; Arikaya, Seyma; Koc, Mehmet; Koca, Nurcan; Kaymak-Ertekin, Figen

Citation Style Language JSON

{
  "DOI": "10.1016/j.lwt.2021.112665", 
  "abstract": "The 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.", 
  "author": [
    {
      "family": "Koprualan", 
      "given": " Ozgun"
    }, 
    {
      "family": "Elmas", 
      "given": " Feyza"
    }, 
    {
      "family": "Bodruk", 
      "given": " Anil"
    }, 
    {
      "family": "Arikaya", 
      "given": " Seyma"
    }, 
    {
      "family": "Koc", 
      "given": " Mehmet"
    }, 
    {
      "family": "Koca", 
      "given": " Nurcan"
    }, 
    {
      "family": "Kaymak-Ertekin", 
      "given": " Figen"
    }
  ], 
  "container_title": "LWT-FOOD SCIENCE AND TECHNOLOGY", 
  "id": "239564", 
  "issued": {
    "date-parts": [
      [
        2022, 
        1, 
        1
      ]
    ]
  }, 
  "title": "Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks", 
  "type": "article-journal", 
  "volume": "154"
}