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Development of a healthy corn-based snack with sage (Salvia officinalis L.) seedYuksel, FerhatIlyasoglu, HuriBaltaci, CemalettinDietary fiberGlycemic indexHealthy corn-based snackResponse surface methodologySalvia officinialis L.A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 °C, and frying time: 40–60 s) on the nutritional properties, fatty acid composition and oxidative stability of the snack chips were evaluated via Response Surface Methodology (RSM). The response models explaining 72–96% variability in the responses were obtained. Only sage seed flour presented significant effects on the nutritional properties (p < 0.05). The interaction term of sage seed flour and frying temperature showed significant effects on the fatty acid composition (p < 0.05). The sage seed flour could decrease total starch and in vitro glycemic index and increase total dietary fiber. The snack chips contained unsaturated fatty acids more than 60%, and their oils had acceptable peroxide value. The fortification of corn-based snack with sage seed enhanced the nutritional value.Elsevier Ltd2020Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/12863https://doi.org/10.1016/j.bcdf.2019.1002072212-6198enBioactive Carbohydrates and Dietary Fibreinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/12863