1 Ocak 2022 Dergi makalesi Açık Erişim

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

Dublin Core

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Koprualan, Ozgun</dc:creator>
  <dc:creator>Elmas, Feyza</dc:creator>
  <dc:creator>Bodruk, Anil</dc:creator>
  <dc:creator>Arikaya, Seyma</dc:creator>
  <dc:creator>Koc, Mehmet</dc:creator>
  <dc:creator>Koca, Nurcan</dc:creator>
  <dc:creator>Kaymak-Ertekin, Figen</dc:creator>
  <dc:date>2022-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/239564</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:239564</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>LWT-FOOD SCIENCE AND TECHNOLOGY 154</dc:source>
  <dc:title>Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>