Colostrum added chips production and investigation of quality criteria

This study aimed to evaluate colostrum, also known as "golden milk" among the public, which is rich in essential nutrients (protein, carbohydrate, fat, vitamin, etc.) and biologically active substances (immunoglobulins, antimicrobial peptides and growth factors, etc.), as a functional food in chip production and to determine some properties of the obtained chips. It is important to increase food diversity, enrich daily nutrition with functional food ingredients, and make chips, which are consumed especially by growing children, healthier. In this study, 2 different chips (sweet-salty) (B-C) with colostrum additive were produced as a new product. In addition, chips with water (K) and milk (A) additives were produced in the same formulation to reveal the differences in colostrum. Four different doughs were obtained in the specified formulations, and after being shaped, they were cooked in the airfryer at the specified temperature and time (185°C, 15 min.). The produced chips were packaged and stored. Chemical, physical, sensory, microbiological and textural analyses of the chips were carried out. According to the study results, the difference between the dry matter, protein and ash contents of the chips produced by adding colostrum and other chips increased statistically significantly, thus increasing the nutritional value of the products. In addition, the content of minerals such as calcium, potassium and phosphorus in chips increased significantly with the addition of colostrum. In the sensory analyses, it was determined that colostrum positively affected both the dough structure and the hardness after cooking, and these products received the highest scores. This study has determined that the use of colostrum in the production of chips is quite suitable and can significantly increase the nutritional value of chips, allowing them to be marketed as a functional food in the healthy snacks category.