Wheat fiber’s influence on low-fat White cheese chips quality and consumer acceptance
MLJEKARSTVO, cilt.76, sa.1, ss.37-49, 2026 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 76 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.15567/mljekarstvo.2026.0104
- Dergi Adı: MLJEKARSTVO
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Directory of Open Access Journals
- Sayfa Sayıları: ss.37-49
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
In this study, the possibility of manufacturing cheese chips from enriched probiotic low-fat White cheese (without brine, fresh) containing 0.5 % and 1.5 % wheat fiber (WF) was studied to examine the effect of WF on chips quality. The study found that WF reduced the titratable acidity, fat, water activity, and salt levels of chips (p<0.05). WF significantly increased the color values (L* and a*) of the samples (p<0.05), resulting in heterogeneous browning. WF substan tially increased the hardness and fracturability of chips (p<0.05). Carvacrol, nonanal, acetic acid, acetoin, and diacetyl compounds were prevalent in all samples. However, the addition of WF increased furfural levels, which could cause hepatotoxicity, and was found to be the dominant component in a sample containing 1.5 % WF. While the addition of %0.5 WF improved chewability and crispness without impacting overall acceptability, %1.5 WF caused burnt and bland flavors, which decreased consumer preference. The study found that WF influenced the physicochemical, color, texture, and volatile aroma properties of the chips, but it was estab lished that 0.5 % WF would be more appropriate regarding customer acceptance and health.