The effect of different drying techniques on the properties of Çökelek cheese supplemented with yellow lentil flour

In this study, plain Çökelek cheese and Çökelek cheese supplemented with yellow lentil flour (6% w/w) were dried in three different drying techniques (conduction drying, vacuum drying and microwave drying) and in three different conditions (40, 50 and 60°C, vacuum drying ~ 50 kPa, 137, 206 and 240 W microwave power for microwave drying). The physical, chemical, microbiological, rehydration, microstructure and sensory properties of dried Çökelek cheeses were investigated during the storage period (on the 1st, 30th and 60th days). While the protein content, titratable acidity and pH values of dried cheeses adding yellow lentil flour were statistically similar to plain Çökelek cheeses (p>0.05), their dry matter contents were determined higher than that of plain cheese. The highest total phenolic content (53.23 mg GAE/100 g cheese) and antioxidant activity (3.45 µmol TE/100 g cheese) values were established in cheeses with the addition of yellow lentil flour and dried by vacuum drying technique. It was determined that the addition of yellow lentil flour increased the a*, b* and c* color values of the cheeses, but did not make a statistically significant difference on the L* and h* values. At the same time, microwave drying, which is one of the drying types, caused an increase in the a* and b* values of the cheeses. The yeast-mould counts of cheeses decreased with the addition of yellow lentil flour, microwave drying technique and storage time. The wettability and water absorption capacity values decreased with microwave drying and increased with the addition of yellow lentil flour. The highest water absorption capacity value (244.78%) was noted in cheese with the addition of yellow lentil flour and dried with the conduction drying technique (50°C). When evaluated from the sensory point of view, it was determined that different drying types and cheese types did not affect the general appreciation scores and the cheeses were generally liked.