The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips
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 do...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2024-01-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/464034 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850171982637694976 |
|---|---|
| author | Zehra Albay Gülsüm Akçay Gizem Taplak Bedia Şimşek |
| author_facet | Zehra Albay Gülsüm Akçay Gizem Taplak Bedia Şimşek |
| author_sort | Zehra Albay |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-a6fed454f744449d97650f42686f941c |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-a6fed454f744449d97650f42686f941c2025-08-20T02:20:10ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252024-01-0174428529510.15567/mljekarstvo.2024.0404The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chipsZehra Albay0Gülsüm Akçay1Gizem Taplak2Bedia Şimşek3Süleyman Demirel University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 32260 Isparta, TurkiyeSüleyman Demirel University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 32260 Isparta, TurkiyeSüleyman Demirel University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 32260 Isparta, TurkiyeSüleyman Demirel University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 32260 Isparta, TurkiyeIn 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.https://hrcak.srce.hr/file/464034Dil cheese chipsfat ratiovolatile aroma componentstexturesensory properties |
| spellingShingle | Zehra Albay Gülsüm Akçay Gizem Taplak Bedia Şimşek The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips Mljekarstvo Dil cheese chips fat ratio volatile aroma components texture sensory properties |
| title | The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips |
| title_full | The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips |
| title_fullStr | The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips |
| title_full_unstemmed | The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips |
| title_short | The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips |
| title_sort | effect of cheese fat content on some physico chemical textural properties and volatile aroma components of cheese chips |
| topic | Dil cheese chips fat ratio volatile aroma components texture sensory properties |
| url | https://hrcak.srce.hr/file/464034 |
| work_keys_str_mv | AT zehraalbay theeffectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips AT gulsumakcay theeffectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips AT gizemtaplak theeffectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips AT bediasimsek theeffectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips AT zehraalbay effectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips AT gulsumakcay effectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips AT gizemtaplak effectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips AT bediasimsek effectofcheesefatcontentonsomephysicochemicaltexturalpropertiesandvolatilearomacomponentsofcheesechips |