Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage

WOS: 000471250300001Use of maltodextrin and whey improves the physical properties of spray-dried cheese powder and, as cheese replacers, they decrease the raw material costs. However, it is necessary to evaluate their effects on the chemical quality and sensory properties of the product. Three powders, control (CON), whey-added cheese powder (WACP), and maltodextrin-added cheese powder (MACP) were produced to determine free fatty acid (FFA) content, degree of nonenzymatic browning, oxidation, and sensory (flavour) changes during 12 months' storage. In the emulsion preparation and drying process, total volatile FFAs decreased up to 9% and 53.5%, respectively, with higher decrease in CON than in WACP or MACP. Although whey increased oxidation degree of powder, oxidised flavour could not be perceived until the ninth month of storage. Maltodextrin slightly decreased cheese flavour and overall impression scores. There was no difference detected in the powders for scorched flavour. (C) 2019 Published by Elsevier Ltd.Ege UniversityEge University [2012/MUH/020]This study is a part of PhD thesis "Optimisation of spray drying and determination of effects of using whey and maltodextrin during white cheese production on product quality and storage stability". The authors are grateful for the financial support provided by Ege University Scientific Research Projects Coordination for the project 2012/MUH/020. The authors are also grateful to Sutas Dairy Company for providing cheese, Yildiz Group for providing an atomiser and Kipa Chemical Company for providing emulsifying salt