THE EFFECT OF DIFFERENT DRYING METHODS ON THE PRODUCTION AND QUALITY CHARACTERISTICS OF HOME-MADE KURUT, A TRADITIONAL DRIED DAIRY PRODUCT
DOI:
https://doi.org/10.52292/j.laar.2022.942Keywords:
Home-made kurut, history, functional properties, dried dairy productAbstract
The focus of this research is to produce a home-made kurut in a traditional way, namely with a sun drying and alternative drying methods (convective and freeze drying) and compare the functional properties of home-made kurut dried with different drying techniques. The pH values of the kurut samples were found between 4.24 and 4.27. Titratable acidity of kurut samples varied between 0.28-0.31%. The fat content of different kurut samples were found in the range of 8.23 % and 8.88 %. The protein content of kurut samples changed from 44.35 to 53.60%. While the lowest ash content was found in the sun-dried kurut samples (7.81%), the highest amount of ash was determined in the convective-dried kurut samples at 60 oC (9.12%). The salt content of convective-dried kurut samples at 60 oC was found to be highest among other samples (7.35%). On the other hand, the lowest salt level was obtained for sun-dried kurut samples (6.65%).Published
2022-09-25
Issue
Section
Heat and Mass Transfer
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