Beyaz peynir telemesinden üretilen cipslerin fizikokimyasal, tekstürel özellikleri ve akrilamid içerikleri

Bu çalışmanın amacı, Beyaz peynirinin lorundan üretilen peynir cipslerinin bazı özelliklerini (akrilamid içeriği, tekstür ve duyusal) değerlendirmektir. Peynir cipsleri şeker, stevia, tuz ile tatlandırılarak, kontrol grubuna (tuz, stevia ve şeker ilavesiz) karşı değerlendirilmiştir. Peynirin hamur formülasyonları cips kalınlığına kadar inceltilerek yuvarlak hale getirilerek, belirtilen sıcaklık ve sürede (180 °C, 6 dakika) fırında kızartılmıştır. Üretilen cipsler ambalajlanarak, + 4 ° C'de 30 gün süreyle saklanmıştır. Cipslerin pH, laktik asit (%) ve su aktivite analizinin saklama süresi arasındaki fark istatistiksel olarak anlamlı bulunmuştur (p

Anahtar Kelimeler:

Peynir cipsi, Beyaz peynir, Akrilamid, Stevia

Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese

The aim of this study is to evaluate some properties (acrylamide content, textural, and sensory) of cheese chips produced from the teleme of white cheese. Cheese chips were flavored with sucrose and stevia, salt, and evaluated against the control group (without salt, stevia, and sucrose). Cheese dough formulations were thinned to the thickness of chips and turned into round-shaped chips and fried in the oven at the specified temperature and time (180 °C, 6 min.). The produced chips were packed and stored at + 4 °C for 30 days. The difference between chips and storage time of pH, lactic acid (%), and water activity analysis was found to be statistically significant (p

Keywords:

Cheese chips, white cheese, Acrylamide, Stevia,

PDF

___

P. Fellows, A. Hampton. Small-scale food processing: a guide to appropriate equipment. Intermediate Technology Publications 7, 155-156, 1992. https://doi.org/10.1002/pts.2770070306
N. M. Nor, A. Carr, A. Hardacre, C. S. Brennan. The development of expanded snack product made from pumpkin flour-corn grits:effect of extrusion conditions and formulations on physical characteristics and microstructure. Foods 2(2) 160-169, 2013. https://doi.org/10.3390/foods2020160
A. J. McCarthy. The snack industry: history, domestic and global status. Snack Foods Processing, CRC Press, 29-35, 2001.
M. Cankurtaran. Productıon of fried wheat chips and determination of quality characteristics of the wheat chips. Master's Thesis, Erciyes University, Kayseri, 2008.
M. Ozçam. Determination of textural and microbiological properties of tarhana chips. Master's Thesis, Celal Bayar University, Manisa, 2012.
F. Yuksel. Utulization of stale bread in fried wheat and corn chips. PhD Thesis, Erciyes University, Kayseri, 2014
M. Hendek-Ertop, K. Kutluk, K. Coşkun, S. Canlı. A new approach for production of chips with food ındustry byproducts: gluten enriched chips. Academic Food Journal 14 (4), 398-406, 2016.
A. Sulaeman, L., Keler, W. D. Giraud, L. S. Taylor, A. J. Driskell. Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage. International Journal of Food Science and Technology 38, 603-613, 2003. https://doi.org/ 10.1046/j.1365-2621.2003.00689.x
A.A. Hayaloglu, M. Guven, P. F. Fox. Microbiological, biochemical and technological properties of Turkish white cheese ‘Beyaz Peynir’ International Dairy Journal 12, 635–648, 2002. https://doi.org/10.1016/S0958-6946(02)00055-9
T. Rakcejeva, J. Zagorska, L. Dukalska, R. Galoburda, E. Eglitis. Physical-chemical and sensory characteristics of cheddar cheese snack produced in vacuum microwave dryer. Chemine Technology 3 (52), 16-20, 2009.
S. Chudy, A. Makowska, M. Piatek, M. Krzywdzinska-Bartkowiak. Application of microwave vacuum drying for snack production: characteristics of pure cheese puffs. International Journal of Dairy Technology 72(1) 82-88, 2019. https://doi.org/ 10.1111/1471-0307.12562
L Liu, H. Zhang, X. Li, X. Han, X. Qy, P. Chen, F. Wang, L. Wang. Effect of waxy rice starch on textural and microstructural properties of microwave-puffed cheese chips. International Journal of Dairy Technology 71 (2) 501-511, 2017. https://doi.org/ 10.1111/1471-0307.12437
E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, M. Toemqvist, Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50 4998-5006, 2002.
F. Mestagh, B. D. Meulenaer, C. V. Peteghem, Influence of oil degradation on the amounts of acrylamide generated in a model system and in french fries. Food Chemistry 100 1153-1159, 2007.
T. Krishnakumar, R. Visvanathan. Acrylamide in food products: a review. Journal of Food Processing and Technology 5 (7) 344, 2014. https://doi.org/ 10.4172/2157-7110.1000344
C. E. Tamer, B. Karaman. Formation of acyrlamide in foods and it’s effects on human health. Jaurnal of Food 31 (4) 195-199, 2006.
R. S. Cadena, H. M. A. Bolini. Time-Intensity Analysis and Acceptance Test for Traditional and Light Vanilla Ice Cream. Food Research International 3 (44) 677-683, 2011. https://doi.org/10.1016/ j.foodres.2010.12.012
M. Soliman. Stevia Plant, Natural Concentrated Sweetenes. Egyptian Society of Sugar Technologists, 28th Annual Conference, December 2-4, 1997
AACC. Approved methods of the AACC the association St. Paul., 2000
TSE. Beyaz Peyniri Standardı TS 591. Türk Standartları Enstitüsü. Necatibey cad. No:112. Bakanlıklar Ankara- Turkiye, 1989.
Anonymous. Handbook of Gerhardt Dumatherm Instruction Manual, C.Gerhardt GmbH & Co. KG. 2011.
M. Biedermann, S. Biedermann-Brem, A. Noti, K. Grob. Methods for determining the potetional formation and its elemination in raw materials for food preparation, such as potatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene 93 653-667, 2002.
X. Hua, K. Wang, R. Yang, J. Kang, H. Yang. Edible coating from sunflower head pectin to reduce lipid uptake in fried potato chips. Food Science and Technology 62 1220-1225, 2015. https://doi.org/ 10.1016/j.lwt.2015.02.010
H. S. Kwak, S. S. Kim, Y. H. Chang, M. Saleh, Y. Lee. Prediction of Sensory Crispness of Potato chips using a reference calibration method. Journal of Food Quality 7 1-6, 2019. https://doi.org/10.1155/2019/ 5462751
H. T. Lawless, H. Heymann. Sensory evaluation of food principles and practices. (2th ed.). New York, 2010.
B. J. Winer, D. R. Brown, K. M. Michels. Statistical principles in experimental design. (3th ed.). New York: McGraw-Hill, 1991
E. C., Pappa, I. Kandarakis, E. M.Anifantakis, G. K. Zerﬁridis. Inﬂuence of types of milk and culture on the manufacturingpractices, composition and sensory characteristicsof Teleme cheese during ripening. Food Control 17 570-581, 2006. https://doi.org/10.1016/j.foodcont. 2005. 03.004
M. M. A. Basuny, M. M. D. Mostafa, M. A. Shaker. Relationship between chemical composition and sensory evaluation of potato chips made from six potato varieties with emphasis on the quality of fried sunflower oil. World Journal of Dairy & Food Sciences 4 (2) 193-200, 2009.
W.F. Talburt, O. Smith. Potato processing. (4th ed.). AVI-Van Nostrant Reinhold Company, New York., 1986.
J. K. Lee. The effects of processing conditions and maize varieties on physicochemical characteristics of tortilla chips. PhD Thesis, Texas A & M University, 1991.
F. Pedreschi, K. Kaack, K. Granby, E. Troncoso. Acrylamide reduction under different pre-treatments in french fries. Journal of Food Engineering 79 786-793, 2006.
P. K. Caetano, F. A. C. Marino-Nasser, V. Z. Mendonça, K. A. Furlaneto, E. R. Daiuto, R. L. Vieites. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods. Food Science and Technology, Campinas 38 (3) 434-440, 2018.
M. Pala, B. Saygı. Su Aktivitesi ve Gıda işlemedeki önemi. Gıda, 1 33-39, 1983.
R. H. Stadler, I. Blank, N. Varga, F.Robert, P. Hau, A. Guy, M. C. Robert, S. Riediker. Acryla J.mide from maillard reaction products. Nature 419 449-450, 2002.
P. Rydberg, S. Ericson, E. Tareke, P. Karlsson, L. Ehrenberg, M. Tornquvist. Investigations of factors that ınfluence the acrylamide content of heated foodstuffs. Journal of Agriculture and Food Chemistry 51 7012-7018, 2003.
C. Summa, T. Wenzl, M. Brohee, B. De La Calle, E. Anklam. Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies. Journal of Agricultural and Food Chemistry 54 853-859, 2006.
W. L. Claeys, K. D. Vleeschouwer, M. E.Hendrickx. Quantifying the formation of Carcinogens during food processing acrylamide. Trends in Food Science and Technology 16 181-193. 2005.
E. Dybing, T. Sanner. Risk assessment of acrylamide in food. Toxicol. Science 75 7-15, 2003.
A. Karagoz. Acrylamide and its presence in foods. TAF Preventive Medicine Bulletin 8(2) 187-192, 2009.
A. Kayacıer, R. K. Singh. Textural properties of baked tortilla chips. Food Science and Technology 36 463-466, 2003.
Ulusoy, S. Determination of the quality features and acrylamide content of biscuits sweetened with stevia. Master’s Thesis, Mersin University, Mersin, 2011.