Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of proteolysis, texture, and melting characteristics. The cheeses were evaluated in terms of chemical composition, levels of proteolysis, total free amino acids, texture, meltability, residual coagulant activity, microstructure, and sensory properties during 90 d of ripening. Differences in the gross chemical composition were statistically significant for all types of cheeses. Levels of proteolysis were highly dependent on the blends of the coagulants. Higher proteolysis was observed in cheeses that used a higher ratio of calf chymosin. Differences in urea-PAGE and peptide profiles of each cheese were observed as well. Meltability values proportionally increased with the higher increasing levels of calf chymosin in the blend formula. These coagulants had a slight effect on the microstructure of cheeses. The cheese made with camel chymosin had a harder texture than calf chymosin cheese, and hardness values of all cheese samples decreased during ripening. The cheeses with a high ratio of calf chymosin had higher residual enzyme activity than those made with camel chymosin. No significant difference in sensory properties was observed among the cheeses. In conclusion, cheeses made with a high level of calf chymosin had a higher level of proteolysis, residual coagulant activity, and meltability. The cheeses also had a softer texture than cheeses made with a high content of camel chymosin. Camel chymosin may be used as a coagulant alone if low or limited levels of proteolysis are desired in cheese.
Crude sunflower oils are subjected to traditional refining process to eliminate undesirable components such as gums, free fatty acids, and oxidative products. However, some desirable minor compounds are also removed or reduced during refining operations such as tocopherols and phenolic components. Approach to retain desirable minor components can include alternative refining ways that can both decrease refining steps and provide milder processing conditions. The overall objective of the study was to produce neutralized sunflower oil using Ca(OH)2, MgO, and Na2SiO3 as an alternative to strong alkali (NaOH) which is used in conventional neutralization and to optimize these alternative neutralization compounds by evaluating their effectiveness by response surface methodology. The estimated optimal parameters for neutralization of sunflower seed oil were Ca(OH)2 at 0.30%, 53.0°C, and 19.7 min; MgO at 0.38%, 57.6°C, and 17.8 min; and Na2SiO3 at 0.81%, 55.7°C and 19.1 min. Novelty impact statement Minimal refining of vegetable oils is a new approach (from the idea that “Less‐processed oils are healthier having higher nutritional value than refined oils”) that aims at the retention of desirable minor components. This work provides detailed research to produce minimally neutralized sunflower seed oil using weak alkalis such as Ca(OH)2, MgO, and Na2SiO3 as alternatives to sodium hydroxide used in conventional neutralization. The study revealed that refining of oils by Ca(OH)2 had the lowest FFA and highest α‐tocopherol content than other weak alkalis.
Ciabatta is a classic Italian bread type that has become popular around the world in recent years. It is characterized by crisp crust, large and irregular crumb grain. The objective of this study was to evaluate the effect of the use of different amounts of olive oil on the sensory properties of ciabatta bread samples. To determine the best mixture of bread, different amounts of olive oil were used to produce ciabatta bread. The sensory properties of three different kinds of bread (type I, type II, type III) were investigated such as shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment. Ash, moisture and protein content were also analyzed. In this study, when the sensory properties of the ciabatta breads were examined, it was observed that the effects of different amounts of olive oil on shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment of all ciabatta breads were not found statistically important (p>0.05). It was also found that ash and protein content was not significantly affected (p>0.05).
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