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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{
  "@context": "https://schema.org/", 
  "@id": 239564, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Ege Univ, Dept Food Engn, Izmir, Turkey", 
      "name": "Koprualan, Ozgun"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Aydin, Turkey", 
      "name": "Elmas, Feyza"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege Univ, Dept Food Engn, Izmir, Turkey", 
      "name": "Bodruk, Anil"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege Univ, Dept Food Engn, Izmir, Turkey", 
      "name": "Arikaya, Seyma"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Aydin, Turkey", 
      "name": "Koc, Mehmet"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege Univ, Dept Food Engn, Izmir, Turkey", 
      "name": "Koca, Nurcan"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege Univ, Dept Food Engn, Izmir, Turkey", 
      "name": "Kaymak-Ertekin, Figen"
    }
  ], 
  "datePublished": "2022-01-01", 
  "description": "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.", 
  "headline": "Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks", 
  "identifier": 239564, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks", 
  "url": "https://aperta.ulakbim.gov.tr/record/239564"
}