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- Title
Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs.
- Authors
Chudy, Sylwia; Makowska, Agnieszka; Piątek, Michał; Krzywdzińska‐Bartkowiak, Mirosława
- Abstract
The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as 'pure' cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology.
- Subjects
SNACK foods; DAIRY products; CHEESE industry; SNACK food industry; CHEESE; COOKING
- Publication
International Journal of Dairy Technology, 2019, Vol 72, Issue 1, p82
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12562