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- MakaleAçık Erişim2021Scopus SJRQ2Deep fried wheat chips added with potato peel flour—Effect on quality parameters
Durmaz, Aysun; Yuksel, Ferhat
The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57-27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7-1108.0 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 29%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.
AtıfScopus17WoS16OpenAlex15İncele - MakaleAçık Erişim2021Scopus SJRQ2In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
Kaplan, Mahmut; Yüksel, Ferhat; Karaman, Kevser
In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39–8.28, 23.58–29.10 and 5.59–6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.
AtıfScopus11WoS9OpenAlex11İncele - MakaleYalnız künye2020Scopus SJRQ2Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed
Yuksel, Ferhat; Ilyasoglu, Huri; Baltaci, Cemalettin
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.
AtıfScopus9OpenAlex9İncele