Zehra ALBAY, Tuğçe İŞLİYEN, Yoldaş YILDIRIM, Bedia ŞİMŞEK

Blok Tip Eritme Peynirinden Üretilen Peynir Cipslerinin Bazı Özellikleri

Bu çalışmada, mikrodalga kurutma uygulanarak blok tip Eritme peynirinden peynir cipsi üretimi gerçekleştirilmiştir. Cips hamurları mikrodalga fırında 360 ve 600W mikrodalga güçlerinde 120 ve 240 saniye sürelerde üretilerek dört grup peynir cipsi elde edilmiştir. Peynir cipslerine bazı fizikokimyasal, renk, tekstür, mikrobiyolojik ve duyusal analizler uygulanmıştır. Peynir cipsi örneklerinin ortalama kuru madde değerleri %92.77-97.24 arasında belirlenmiştir. Kurutma süresi veya uygulanan mikrodalga gücü arttıkça kuru madde, tuz ve kül oranlarının arttığı, su aktivitesinin azaldığı tespit edilmiştir. Renk analiziyle 360W-120s koşullarında kurutulan örneklerin daha parlak ve sarı renkte olduğu belirlenmiştir. Mikrodalga gücü ve kurutma süresi arttıkça sarı rengin ve parlaklık değerinin azaldığı tespit edilmiştir. Cipslerin ortalama sertlik değerlerinin 384.66-520.92 g aralığında olduğu görülmüştür. Peynir cipslerinden 360W-240s koşullarında üretilen cipslerin genel kabul edilebilirlik değerinin en yüksek düzeyde olduğu ve bunu 600W-120s koşullarında üretilen cipslerin izlediği tespit edilmiştir.

Anahtar Kelimeler:

Blok tip eritme peyniri, Peynir cipsi, Mikrodalga kurutma

Some Properties of Cheese Chips Produced from Block Type Melting Cheese

In this study, cheese chips were produced from block type melting cheese by applying microwave drying. Four groups of cheese chips were obtained by producing the chips doughs at 360 and 600W microwave power for 120 and 240 seconds in a microwave oven. Some physicochemical, color, texture, microbiological and sensory analyses were applied to cheese chips. The mean dry matter values of cheese chips samples were determined between 92.77-97.24%. The dry matter, salt and ash contents of chips increased as the drying time or applied microwave power increased, and the water activity values decreased. By color analysis, it was determined that the samples dried in 360W-120s conditions were brighter and more yellow. The yellow color and brightness values of chips decreased as the microwave power and drying time increased. The mean hardness values were in the range of 384.66-520.92 g. The overall acceptability value of chips produced in a 360W-240s condition was at the highest level, followed by chips produced at 600W-120s.

Keywords:

Block type melting cheese, Cheese chips, Microwave drying,

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