Investigation of the effect of cheese powder obtained by different drying methods on the quality and sensory properties of heat treated sucuks

Abstract

Cheese powder has been used frequently in the food industry in recent years due to its emulsifier feature, for flavouring, and reducing the use of salt and additives. In this study, cheese powders obtained by spray drier and freeze drier drying methods were added to the heat-treated sucuk and the changes in the quality and sensory properties of the sucuk were determined. For this purpose, cheese powders obtained by drying and lyophilization method were optimized with preliminary experiments and heat treated sucuk production was carried out by adding 0.3% to sucuk mix. Physicochemical, bioactive, textural and sensory changes of the sucuks obtained at the end of production were determined by comparing them with the control group. The addition of spray dried and freeze dried cheese powder to sucuks caused significant increases in the textural properties and phenolic content of the products, while it caused a decrease in the number of thiobarbutyric acid and antioxidant activity. As a result of the analysis, it was determined that the spray dried cheese powder was more effective (P<0.05). However, in the sensory evaluation made at the end of the study, the addition of cheese powder to the sucuks increased the odor, taste and general taste of the product, but did not change the color and appearance properties. As a result of the general evaluation, it was determined that adding cheese powder prepared in a spray dryer to sucuks creates a more preferable product.