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- MakaleAçık Erişim2026Scopus SJRQ1Enhancement of bioactive properties and antioxidant activity in wheat chips enriched with purple wheat flour
Yuksel, Ferhat; Kaya, Şemsettin
The objective of this study was to develop wheat chips fortified with purple wheat flour (PWF) and to evaluate the effects of PWF incorporation, frying temperature, and frying time on starch fractions, bioactive properties, antioxidant activity, and acrylamide formation. Response Surface Methodology was applied to assess the effects of PWF concentration (0%–100%), frying temperature (170–190 °C), and frying time (40–60 s) on the quality and functional properties of wheat chips. Resistant starch ranged from 0.51 to 0.80 g/100 g and increased slightly with higher PWF levels; this increase was found to be statistically significant. Acrylamide content was found to be a statistically significant parameter (p < .05), showing a decreasing trend from 1,362.68 to 1,082.76 μg/kg with increasing levels of PWF incorporation. Total phenolic, flavonoid, anthocyanin, and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), free radical scavenging capacity (ABTS)) significantly improved with PWF enrichment, whereas ferric reducing antioxidant power showed no notable change. These findings indicate that PWF can be effectively incorporated into deep-fried wheat chips, enhancing their functional and bioactive properties while reducing acrylamide formation.
- MakaleAçık Erişim2024Scopus SJRQ3PRODUCTION OF DEEP-FRIED WHEAT CHIPS USING PURPLE WHEAT FLOUR: PHYSICOCHEMICAL, TEXTURAL, SENSORY PROPERTIES AND OPTIMIZATION
Kaya, Şemsettin; Yuksel, Ferhat
The aim of this study was to develop alternative and healthy deep-fried chips by fortifying wheat chips with purple wheat flour (PWF). The effect of process variables (PWF content: 0-100%, frying temp. and time: 170-190 °C and 40-60 s) on the physicochemical, textural, instrumental color, sensorial properties, and optimization of the chips were investigated using response surface methodology. The levels of PWF in the chips receipt dramatically reduced oil uptake (by 23%), whereas the protein content of chips increased of the end products. The instrumental hardness of the enriched chips increased while sensory firmness decreased with increasing PWF. Generally, the chips enriched with PWF received the highest overall acceptability score by the panelists. Higher desirability (optimization results) and the process variables were determined as a 0.73 and 92.72 g/100g PWF, 170 °C, 40 s, respectively. These findings show that PWF can be easily incorporated into products that involve deep-fried chips.
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