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The aim of this study is to evaluate some properties(acrylamide content, textural, and sensory) of cheese chipsproduced from the teleme of white cheese. Cheese chipswere flavored with sucrose and stevia, salt, and evaluatedagainst the control group (without salt, stevia, and sucrose).Cheese dough formulations were thinned to the thicknessof chips and turned into round-shaped chips and fried in theoven at the specified temperature and time (180 °C, 6 min.).The produced chips were packed and stored at + 4 °C for30 days. The difference between chips and storage time ofpH, lactic acid (%), and water activity analysis was foundto be statistically significant (p<0.05). The sucrose (CSU)added chips were determined to be harder but less brittlethan the stevia added chips (CST). The acrylamide valuewas found between 0.218 ppm and 0.573 ppm (with sucrosesample) in cheese chips. The acrylamide content of cheesechips was determined below the legal limit. All chipsproduced were found to be generally acceptable. Startingfrom the most liked according to the total sensory score, theranking is as follows; saline (CSA), control (CNA), stevia(CST), and sucrose (CSU) sample |
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