Research Article
BibTex RIS Cite

Effects of different types of dried fruit on sensory and texture properties of white cheese

Year 2024, Volume: 6 Issue: 1, 38 - 46

Zekai Tarakçı Murat Yolaşan

https://doi.org/10.53663/turjfas.1428521

Abstract

In the study, five kinds of white cheese produced, one of which was a control sample (CC). According to the amount of curd used in the production of cheese, black mulberry (C1), blackberry (C2), black grape (C3) and raspberry (C4) dried fruit added to the curd at a rate of 2%. The cheeses packed with a vacuum packaging machine and left to ripening for 90 days at 7±1°C. During the ripening period (3rd, 30th, 60th, 90th days) samples were taken from cheeses, sensory analyses were performed, and textural parameters including resilience, hardness, springiness, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and springiness parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (p˃0.05), differences regarding the ripening process found out though (p<0.05).

Keywords

White cheese Fruit powder Texture Sensory

Ethical Statement

Not applicable.

Supporting Institution

No financial support was received for this study

References

  • Akan, E. & Kinik, O. (2018). Effect of mineral salt replacement on properties of Turkish white cheese. Mljekarstvo: Časopis za unaprjeđenje proizvodnje i prerade mlijeka, 68(1), 46-56. https://doi.org/10.15567/mljekarstvo.2018.0106
  • Altug, T., & Demirag, K. (1993). Influence of monosodium glutamate on flavour acceptability and on the reduction of sodium chloride in some ready-made soups. Chemie, Mikrobiologie, Technologie der Lebensmittel, 15(5-6), 161-164.
  • Balcı, G., & Keles, H. (2019). Bazı ahududu çeşitlerinin Yozgat ekolojisinde adaptasyon yeteneklerinin belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22(6), 823-829. https://doi.org/10.18016/ksutarimdoga.vi.532643
  • Baysal, S. (2019). Peynirde enstrümental tekstür ve duyusal analizler arasındaki korelasyonun değerlendirilmesi üzerine bir araştırma. Yüksek Lisans Tezi, Bursa Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Bursa.
  • Brčina, T., Vilušić, M., & Moranjak M. (2017). Sensory properties of dairy products based on fresh cheese and fruit. Technologica Acta: Scientific/professional Journal of Chemistry and Technology, 10(2), 1-8. https://hrcak.srce.hr/en/clanak/282238.
  • Chang, S.K., Alasalvar, C., & Shahidi, F. (2016). Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits. Journal of Functional Foods, 21, 113-132. http://dx.doi.org/10.1016/j.jff.2015.11.034
  • Çelebi, M., & Şimşek, B. (2020). Taze ve olgunlaşmış kaşar peynirlerinde bazı kimyasal ve tekstürel özelliklerin belirlenmesi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 25(2), 64-74.
  • Erbay, Z., Koca, N., & Üçüncü, M. (2010). Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda, 35(5), 347-353.
  • Everard, C.D., O'callaghan, D.J., Howard, T.V., O'donnell, C.P., Sheehan, E.M., & Delahunty, C.M. (2006). Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies, 37(4), 361-382. https://doi.org/10.1111/j.1745-4603.2006.00057.x
  • Gezmiş, Y.E., & Tarakçı, Z. (2020). Determination of the effects of spices on the ripening of traditional Circassian cheese. Journal of Food Processing and Preservation 44(11), e14868. http://dx.doi.org/10.1016/10.1111/jfpp.14868
  • Günasekaran, S., & Ak, M.M. (2000). Dynamic oscillatory shear testing of foods -selected applications. Trends Food Science Technology, 11(3), 115- 127. https://doi.org/10.1016/S0924-2244(00)00058-3
  • Güneşli, G.N., Sokmensuer, C., & Gunduz-Demir, C. (2019). Attentionboost: Learning what to attend by boosting fully convolutional networks. pp. 1-10. https://doi.org/10.48550/arXiv.1908.02095
  • Hort, J., & Le Grys, G. (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal, 11(4-7), 475-481. https://doi.org/10.1016/S0958-6946(01)00074-7
  • İstek, Ö., Tomar, O., & Çağlar, A. (2021). Orman meyveli tarhananın fonksiyonel özellikleri. Avrupa Bilim ve Teknoloji Dergisi, (22), 118-127. https://doi.org/10.31590/ejosat.848163
  • Kahyaoglu, T., Kaya, S., & Kaya, A. (2005). Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International, 11(3), 191-198. https://doi.org/10.1177/1082013205055
  • Okumuş, E. (2016). Doğal renklendirici siyah havuç ve kırmızı pancar suyu konsantresi kullanılarak sürülebilir peynir üretimi . Yüksek Lisans Tezi, Sakarya Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Türkiye.
  • Okumuş, M. (2019). Fizikokimyasal, tekstürel ve duyusal özellikleri üzerine manda sütü kullanımının etkisi. Doktora Tezi, Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Bursa.
  • Özcan, T., & Delikanli, B. (2011). Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2), 77-88.
  • Pehlüvan M, & Güleryüz, M. (2004). Importance of raspberries and blackberries for human health. Bahçe, 33(1-2), 51 – 57.
  • Sekban, H., & Tarakci, Z. (2021). Effects of different starter cultures on the ripening characteristics of Golot cheese. Nutrition & Food Science. 51(4), 664-76. https://doi.org/10.1108/NFS-06-2020-0230
  • Tarakçı, Z., & Bayram, U. (2020). Investigation of the effects of color values and textural properties on ripening of Kashar Cheese with different fruit types. Academic Journal of Agriculture, 9(2):363-372. http://dx.doi.org/10.29278/azd.708482
  • Tarakçı, Z., Coşkun, H., & Tunçtürk, Y. (2004). Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technology and Biotechnology, 42(1), 47-50. UDC 637.353:543.54.
  • Tarakçı, Z., Durmaz, H., & Sağun, E. (2005). The effect of Ferula sp. herby on the ripening of herby cheese. Journal of Agricultural Sciences, 15(1), 53-56.
  • Tarakçı, Z., & Deveci, F. (2019). The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening. Mljekarstvo, 69(1), 64-77. https://doi.org/10.15567/mljekarstvo.2019.0106
  • Tarakçı, Z., & Küçüköner, E. (2006). Changes on physicochemical, lipolysis and proteolysis of vacuum-packed Turkish kashar cheese during ripening. Journal of Central European Agriculture, 7(3), 459-464.
  • Tosun, İ., Yüksel, S. (2003). Üzümsü meyvelerin antioksidan kapasitesi. Gıda, 28(3), 305-311.

Year 2024, Volume: 6 Issue: 1, 38 - 46

Zekai Tarakçı Murat Yolaşan

https://doi.org/10.53663/turjfas.1428521

Abstract

References

  • Akan, E. & Kinik, O. (2018). Effect of mineral salt replacement on properties of Turkish white cheese. Mljekarstvo: Časopis za unaprjeđenje proizvodnje i prerade mlijeka, 68(1), 46-56. https://doi.org/10.15567/mljekarstvo.2018.0106
  • Altug, T., & Demirag, K. (1993). Influence of monosodium glutamate on flavour acceptability and on the reduction of sodium chloride in some ready-made soups. Chemie, Mikrobiologie, Technologie der Lebensmittel, 15(5-6), 161-164.
  • Balcı, G., & Keles, H. (2019). Bazı ahududu çeşitlerinin Yozgat ekolojisinde adaptasyon yeteneklerinin belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22(6), 823-829. https://doi.org/10.18016/ksutarimdoga.vi.532643
  • Baysal, S. (2019). Peynirde enstrümental tekstür ve duyusal analizler arasındaki korelasyonun değerlendirilmesi üzerine bir araştırma. Yüksek Lisans Tezi, Bursa Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Bursa.
  • Brčina, T., Vilušić, M., & Moranjak M. (2017). Sensory properties of dairy products based on fresh cheese and fruit. Technologica Acta: Scientific/professional Journal of Chemistry and Technology, 10(2), 1-8. https://hrcak.srce.hr/en/clanak/282238.
  • Chang, S.K., Alasalvar, C., & Shahidi, F. (2016). Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits. Journal of Functional Foods, 21, 113-132. http://dx.doi.org/10.1016/j.jff.2015.11.034
  • Çelebi, M., & Şimşek, B. (2020). Taze ve olgunlaşmış kaşar peynirlerinde bazı kimyasal ve tekstürel özelliklerin belirlenmesi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 25(2), 64-74.
  • Erbay, Z., Koca, N., & Üçüncü, M. (2010). Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda, 35(5), 347-353.
  • Everard, C.D., O'callaghan, D.J., Howard, T.V., O'donnell, C.P., Sheehan, E.M., & Delahunty, C.M. (2006). Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies, 37(4), 361-382. https://doi.org/10.1111/j.1745-4603.2006.00057.x
  • Gezmiş, Y.E., & Tarakçı, Z. (2020). Determination of the effects of spices on the ripening of traditional Circassian cheese. Journal of Food Processing and Preservation 44(11), e14868. http://dx.doi.org/10.1016/10.1111/jfpp.14868
  • Günasekaran, S., & Ak, M.M. (2000). Dynamic oscillatory shear testing of foods -selected applications. Trends Food Science Technology, 11(3), 115- 127. https://doi.org/10.1016/S0924-2244(00)00058-3
  • Güneşli, G.N., Sokmensuer, C., & Gunduz-Demir, C. (2019). Attentionboost: Learning what to attend by boosting fully convolutional networks. pp. 1-10. https://doi.org/10.48550/arXiv.1908.02095
  • Hort, J., & Le Grys, G. (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal, 11(4-7), 475-481. https://doi.org/10.1016/S0958-6946(01)00074-7
  • İstek, Ö., Tomar, O., & Çağlar, A. (2021). Orman meyveli tarhananın fonksiyonel özellikleri. Avrupa Bilim ve Teknoloji Dergisi, (22), 118-127. https://doi.org/10.31590/ejosat.848163
  • Kahyaoglu, T., Kaya, S., & Kaya, A. (2005). Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International, 11(3), 191-198. https://doi.org/10.1177/1082013205055
  • Okumuş, E. (2016). Doğal renklendirici siyah havuç ve kırmızı pancar suyu konsantresi kullanılarak sürülebilir peynir üretimi . Yüksek Lisans Tezi, Sakarya Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Türkiye.
  • Okumuş, M. (2019). Fizikokimyasal, tekstürel ve duyusal özellikleri üzerine manda sütü kullanımının etkisi. Doktora Tezi, Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Bursa.
  • Özcan, T., & Delikanli, B. (2011). Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2), 77-88.
  • Pehlüvan M, & Güleryüz, M. (2004). Importance of raspberries and blackberries for human health. Bahçe, 33(1-2), 51 – 57.
  • Sekban, H., & Tarakci, Z. (2021). Effects of different starter cultures on the ripening characteristics of Golot cheese. Nutrition & Food Science. 51(4), 664-76. https://doi.org/10.1108/NFS-06-2020-0230
  • Tarakçı, Z., & Bayram, U. (2020). Investigation of the effects of color values and textural properties on ripening of Kashar Cheese with different fruit types. Academic Journal of Agriculture, 9(2):363-372. http://dx.doi.org/10.29278/azd.708482
  • Tarakçı, Z., Coşkun, H., & Tunçtürk, Y. (2004). Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technology and Biotechnology, 42(1), 47-50. UDC 637.353:543.54.
  • Tarakçı, Z., Durmaz, H., & Sağun, E. (2005). The effect of Ferula sp. herby on the ripening of herby cheese. Journal of Agricultural Sciences, 15(1), 53-56.
  • Tarakçı, Z., & Deveci, F. (2019). The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening. Mljekarstvo, 69(1), 64-77. https://doi.org/10.15567/mljekarstvo.2019.0106
  • Tarakçı, Z., & Küçüköner, E. (2006). Changes on physicochemical, lipolysis and proteolysis of vacuum-packed Turkish kashar cheese during ripening. Journal of Central European Agriculture, 7(3), 459-464.
  • Tosun, İ., Yüksel, S. (2003). Üzümsü meyvelerin antioksidan kapasitesi. Gıda, 28(3), 305-311.
There are 26 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Zekai Tarakçı 0000-0002-3828-3232

Murat Yolaşan This is me 0009-0009-3014-5052

Publication Date
Submission Date February 9, 2024
Acceptance Date March 5, 2024
Published in Issue Year 2024 Volume: 6 Issue: 1

Cite

APA Tarakçı, Z., & Yolaşan, M. (n.d.). Effects of different types of dried fruit on sensory and texture properties of white cheese. Turkish Journal of Food and Agriculture Sciences, 6(1), 38-46. https://doi.org/10.53663/turjfas.1428521
 Download Cover Image

 22605      22604        23639     


17579     21244    21245   29292



21866   

Turkish Journal of Food and Agriculture Sciences (TURJFAS) is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is accordance with the BOAI (Budapest Open Access Initiative) definition of open access. 


 17580 

Turkish Journal of Food and Agriculture Sciences is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.


Journal Abbreviation: Turk J Food Agric Sci