Published January 1, 2024 | Version v1
Journal article Open

The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips

  • 1. Suleyman Demirel Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-32260 Isparta, Turkiye

Description

In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p<0.05), and had better sensory properties. 3-Methylbutanal, pyruvaldehyde, and 2-heptanone were more dominant in full-fat and half-fat chips, while 3-methylbutanal, acetic acid, and carbon disulfide were more dominant in non-fat chips. Cheese's texture, colour, and general acceptability were negatively affected by lowering of chips fat content. When the fat content needs to be reduced, it can be suggested to manufacture half-fat chips with better levels of acceptability.

Files

bib-59d00f5c-6ae4-4484-9a4a-d07e59143981.txt

Files (211 Bytes)

Name Size Download all
md5:75ee8c516c393d7e637ad7b865148aea
211 Bytes Preview Download