THE EFFECT OF DIFFERENT DRYING METHODS ON THE PRODUCTION AND QUALITY CHARACTERISTICS OF HOME-MADE KURUT, A TRADITIONAL DRIED DAIRY PRODUCT

Authors

  • Gulcin Yildiz
  • Gulsen Bayat

DOI:

https://doi.org/10.52292/j.laar.2022.942

Keywords:

Home-made kurut, history, functional properties, dried dairy product

Abstract

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