Wheat fiber’s influence on low-fat White cheese chips quality and consumer acceptance

In this study, the possibility of manufacturing cheese chips from enriched probiotic low-fat White cheese (without brine, fresh) containing 0.5 % and 1.5 % wheat fiber (WF) was studied to examine the effect of WF on chips quality. The study found that WF reduced the titratable acidity, fat, water activity, and salt levels of chips (p<0.05). WF significantly increased the color values (L* and a*) of the samples (p<0.05), resulting in heterogeneous browning. WF substantially increased the hardness and fracturability of chips (p<0.05). Carvacrol, nonanal, acetic acid, acetoin, and diacetyl compounds were prevalent in all samples. However, the addition of WF increased furfural levels, which could cause hepatotoxicity, and was found to be the dominant component in a sample containing 1.5 % WF. While the addition of %0.5 WF improved chewability and crispness without impacting overall acceptability, %1.5 WF caused burnt and bland flavors, which decreased consumer preference. The study found that WF influenced the physicochemical, color, texture, and volatile aroma properties of the chips, but it was established that 0.5 % WF would be more appropriate regarding customer acceptance and health.