1 Ocak 2022 Dergi makalesi Açık Erişim

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

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/239564</identifier>
  <creators>
    <creator>
      <creatorName>Koprualan, Ozgun</creatorName>
      <givenName>Ozgun</givenName>
      <familyName>Koprualan</familyName>
      <affiliation>Ege Univ, Dept Food Engn, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Elmas, Feyza</creatorName>
      <givenName>Feyza</givenName>
      <familyName>Elmas</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Aydin, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bodruk, Anil</creatorName>
      <givenName>Anil</givenName>
      <familyName>Bodruk</familyName>
      <affiliation>Ege Univ, Dept Food Engn, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Arikaya, Seyma</creatorName>
      <givenName>Seyma</givenName>
      <familyName>Arikaya</familyName>
      <affiliation>Ege Univ, Dept Food Engn, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Koc, Mehmet</creatorName>
      <givenName>Mehmet</givenName>
      <familyName>Koc</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Aydin, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Koca, Nurcan</creatorName>
      <givenName>Nurcan</givenName>
      <familyName>Koca</familyName>
      <affiliation>Ege Univ, Dept Food Engn, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kaymak-Ertekin, Figen</creatorName>
      <givenName>Figen</givenName>
      <familyName>Kaymak-Ertekin</familyName>
      <affiliation>Ege Univ, Dept Food Engn, Izmir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Impact Of Pre-Drying On The Textural, Chemical, Color, And Sensory Properties Of Explosive Puffing Dried White Cheese Snacks</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2022</publicationYear>
  <dates>
    <date dateType="Issued">2022-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/239564</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.lwt.2021.112665</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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.</description>
  </descriptions>
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