Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYayıncıda açık erişim2026Production and Multi-Criteria Evaluation of Healthy White Cheese Snacks Using Microwave-Vacuum Drying
Ayrancı, Vasıf Kubilay; Mzoughi, Mondher; Salum, Pelin; Zemzemoğlu, Tuba Eda Arpa; Erbay, Zafer
Microwave-assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low-fat, low-salt, crunchy cheese snack using MVD. Low-fat, low-salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 Torr), and drying time (6.5–11 min), selected through preliminary trials. The resulting snacks were characterized by their physical properties and volatile compound profile. The results revealed significant differences in moisture content, water activity, bulk density, and volumetric/surface/cross-sectional expansion among the samples. Samples produced under high vacuum and long process time conditions exhibited the most favorable overall characteristics, including the lowest moisture, water activity, and density, alongside the highest volume expansion. These samples also showed a darker color and a superior crispy texture (higher fracturability with lower hardness, springiness, and chewiness). Twelve volatile compounds, with a profile limited by the low-fat content of the cheese, were detected. The TOPSIS analysis identified the sample produced under high vacuum conditions (dried at 10% power, 220 Torr, 10 min) as optimal. Practical Applications: This study provides a roadmap for producing crunchy, low-fat, and low-salt cheese snacks using microwave vacuum drying. For food manufacturers, the identified optimal conditions offer a process guideline to develop a healthier snack alternative with an appealing texture and color. The systematic TOPSIS-based evaluation method can be adopted for quality control and product development decisions. For consumers, the resulting product aligns with growing demand for nutritious, reduced-sodium convenience foods.
- MakaleYalnız künye2026Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes
Zemzemoğlu, Tuba Eda Arpa; Kırıt, Burcu Dündar; Darıcı, Merve; Ağçam, Erdal; Cabaroğlu, Turgut
Kösetevek grape is a significant indigenous black grape variety with colored pulp, grown in the Eastern Anatolia Region of Türkiye. Mash heating (MH) is commonly used in grape juice production. However, to better preserve phenolic, aroma, and nutritional components, Thermosonication (TS) process is utilized as an alternative technique. The aim of this study was to determine the effects of TS conditions on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes. Grape juice underwent TS at various temperatures and ultrasound energy density (UED) levels, followed by an optimization study using Response Surface Methodology (RSM). Grape juice samples were analyzed for total phenolic content (TP), total monomeric anthocyanins (TMA), antioxidant activity (FRAP and DPPH), polymeric color ratio (PCR), color difference (ΔE*), and extraction yield. The optimum TS conditions were determined as 801.99 J/g UED and 43.5 °C (desirability value = 0.595). Under optimal conditions, anthocyanin profiles were characterized by HPLC, aroma compounds were identified using GC–MS, and sensory properties were evaluated by descriptive analysis. TS resulted in a significant increase in TP and TMA content. The ΔE* value was lower, suggesting that the product's natural color was better preserved. TS enhanced the phenolic content and yield of the grape juice while also contributing to the preservation of color and sensory properties. TS juice contained the highest concentrations of aroma compounds, particularly C6 compounds and higher alcohols. This characteristic made TS more effective at preserving fresh aromas compared to MH, which generated cooked odors. Overall, TS has the potential to be applied as an alternative to or together with traditional thermal processes in industrial production.